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Tuesday, October 27th, 2009
Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
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Tags: Apple Slices, Boil, Cup Sugar, German Version, Ground Cloves, Ground Nutmeg, Ground White Pepper, Gunter Preuss, Marinates, Medium Onion, Red Cabbage, Red Wine Vinegar, Salt And Pepper, Slices Bacon, Sugar Salt, Teaspoon Cinnamon, Teaspoons Salt, Vegetable Oil, Versailles, White Potato
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Friday, October 23rd, 2009
Krostule (Fried Christmas Cookies) Klara Cvitanovich Drago’s Metairie LA From the video “An International Holiday Table” Makes 4 large platters of cookies Bourbon and dark rum flavor of these crisp, fried traditional cookies. The cookies can be stored, tightly covered, for 2 to 3 weeks. 6 eggs 2 cups heavy (whipping) cream 2 tablespoons vegetable [...]
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Tags: Baking Powder, Bourbon, Butter Mixture, Christmas Cookies, Drago, Food Processor, Heavy Whipping Cream, International Holiday Table, Lemon Juice, Lemon Oil, Piece At A Time, Plastic Wrap, Platters, Purpose Flour, Steel Blade, Teaspoons Salt, Thin Sheets, Unsalted Butter, Vegetable Oil, Work Surface
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Saturday, September 26th, 2009
Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy. Beignets with Vanilla Sauce Beignets Souffles Crème Anglaise Andre Soltner Lutece New York NY Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs [...]
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Tags: Andre Soltner, Beignets, Celebrity Chefs, Cinnamon Sugar, Clairs, Cr, Cream Puff, Cup Sugar, Cup Water, Doughnut, Great Chefs, Ground Cinnamon, High Heat, Lutece New York, Medium Heat, New Orleans, Paper Towels, Purpose Flour, Souffles, Soup Bowl, Teaspoon Salt, Unsalted Butter, Vanilla Cream, Vanilla Sauce, Vegetable Oil, Wooden Spoon
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Friday, August 7th, 2009
Grilled Jerk Chicken Patty Sachs Islamorada FL Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s [...]
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Tags: Black Peppercorns, Chicken Breast Halves, Chicken Patty, Chicken Salad, Food Processor, Gas Grill, Icirc, Jalapeno Pepper, Jerk Chicken, Leftovers, Mainstay, Melted Butter, Patty Sachs, Pepper Mixture, Quarter Turn, Thyme, Unsalted Butter, Vegetable Oil, Worcestershire Sauce, Yellow Onion
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Wednesday, August 5th, 2009
Waking up in the woods is not all that it’s cracked up to be. The guides have already started breakfast. And at least one has to work his morning routine into the breakfast preparation. And this morning, breakfast is nothing to sneeze at in or out of the woods. It includes melon, and of all [...]
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Tags: Bob Porter, Cold Milk, College Kids, Dr Bob, Dutch Oven, Eggs Benedict, English Muffins, Griddle, Hollandaise Sauce, Melon, Melted Butter, Morning Breakfast, Morning Routine, Muffin Pan, Muffin Pans, Poached Eggs, Poaching Eggs, Propane Burner, Vegetable Oil, White Water
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Tuesday, July 28th, 2009
Fried Catfish Chris Vodanovich Bozo´s Metairie LA Chris Vodanovich pilots one of the New Orleans area´s most-loved seafood restaurant. His ‚“recipe‚” for fried catfish is more of a ‚“method,‚” as exact measurements don´t fit his style. Note how simple ‚Äî a light seasoning of salt, cornmeal, and into the fryer. These are quick ‚Äî and [...]
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Tags: 30 Minutes, Briefly, Catfish Fillets, Cornmeal, Crowd, Deep Frying, Exact Measurements, Fried Catfish, Fryer, Icirc, Light Seasoning, New Orleans, Seafood Restaurant, Short Time, Style Note, Vegetable Oil
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Monday, July 13th, 2009
Onion Rings Leonard´s Memphis TN Golden onion rings are a popular side dish with barbecue. These are big, thick rings, and take a while to cook long enough to soften the onion inside the batter. Test a few at the beginning so that the inside is soft just when the outside turns deep golden brown. [...]
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Tags: Batches, Bowl Whisk, Corn Meal, Cup Water, Deep Fat Fryer, Dry Ingredients, Hot Oil, Memphis Tn, Oil Return, Onion Powder, Onion Rings, Onion Slices, Paper Towels, Purpose Flour, Saucepan, Side Dish, Teaspoons Salt, Thick Rings, Vegetable Oil, Yellow Food Coloring
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Sunday, June 28th, 2009
Fried Catfish Chris Vodanovich Bozo´s Metairie LA Catfish fillets Salt Cornmeal Vegetable oil for deep frying Soak catfish fillets in ice water for 30 minutes. Drain. Season with salt only and cover with a light coating of cornmeal. Cook immediately in hot vegetable oil; do not allow to sit. Cook the fillets 1 minute, turn, [...]
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Tags: 30 Minutes, Briefly, Catfish Fillets, Cornmeal, Deep Frying, Fried Catfish, Metairie La, Vegetable Oil
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Friday, June 26th, 2009
Grilled Barbecued Tuna Frank Lee Slightly North of Broad Charleston, South Carolina Mustard-based sauces are characteristic of South Carolina barbecues. Tuna takes on Southern tastes with this honey-mustard sauce, and the smoky country ham-green onion butter that tops it. Other smoked hard-cured type of pork (ham) may be used, including Louisiana´s tasso. Serves 4 Mustard [...]
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Tags: Aluminum Foil, Barbecue Sauce, Bread Crumb, Charleston South Carolina, Cider Vinegar, Cornmeal, Cup Chicken Stock, Cup Honey, Cup Ketchup, Cup Water, Green Onion, Green Onions, High Heat, Honey Mustard Sauce, Onion Butter, Oysters, Paper Towels, Saucepan Heat, Tablespoon Worcestershire Sauce, Vegetable Oil
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Tuesday, May 26th, 2009
Veal or Beef Demi-Glace Makes 2 cups Demi-glace is unsalted meat stock that has been degreased and then reduced over medium-low heat until it becomes rich and syrupy. The concentrated flavor adds richness and depth to sauces and stews. Traditional demi-glace is thickened with flour and must simmer gently with much tending, but this quick [...]
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Tags: Arrowroot, Bay Leaf, Beef Stock, Celery Stalks, Cornstarch Mixture, Freshly Ground Black Pepper, High Heat, Measuring Cup, Meat Stock, Medium Heat, Place Dots, Salt And Pepper, Sieve, Sprig, Stews, Tomato Paste, Unsalted Butter, Veal Stock, Vegetable Oil, Whisk
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