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Picked-Fresh-on-Full-Moon-Graveyard Salad
Sunday, October 11th, 2009Picked-Fresh-on-Full-Moon-Graveyard Salad Daniel Bonnot Bizou New Orleans LA Serves 4 Vegetables 2 green zucchini 2 yellow squash 4 beets Vinaigrette 3/4 cup red wine vinegar 2 cups extra-virgin olive oil 4 medium shallots, finely diced 2 teaspoons salt 2 teaspoons pepper Garnish 2 cups pecans, toasted 2 small jalapenos, seeded, deribbed, and finely diced 4 [...]
Porcini Broth with Soft Polenta
Saturday, September 12th, 2009Porcini Broth with Soft Polenta Aquacotta Jody Adams Michela´s Cambridge MA This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper. Serves [...]
Sauteed Yellowfin Tuna Salad
Friday, September 4th, 2009Sauteed Yellowfin Tuna Salad Eric Ripert Le Bernardin New York NY In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock [...]
Carpaccio of Sirloin
Sunday, August 2nd, 2009Carpaccio of Sirloin Seth Raynor The Boarding House Nantucket MA Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may [...]
Roasted Pompano and Red Bean Ragout
Monday, July 20th, 2009Roasted Pompano and Red Bean Ragout Allen Susser Chef Allen´s Miami, Florida Pompano is one of the most delicious members of the Jack family of saltwater fish,which includes amberjack, permit, and yellowtail. It ranges in size from 1 to 3 pounds and has firm, sweet flesh. In this presentation Chef Susser bakes the whole pompano–which [...]
Porcini Broth with Soft Polenta
Friday, July 3rd, 2009Porcini Broth with Soft Polenta Aquacotta Jody Adams Michela´s Cambridge MA This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper. Serves [...]
Carpaccio of Sirloin
Wednesday, July 1st, 2009Carpaccio of Sirloin Seth Raynor The Boarding House Nantucket MA Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may [...]
Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche
Tuesday, June 30th, 2009Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche David Burke Park Avenue Café New York NY Towers of tuna, salmon, capers, caviar roe, and crème fraiche make elegant but relatively simple appetizers. Chef David Burke, one of the most creative chefs on the culinary scene, called this dish ‚“one of my [...]
Lobster Salad on a Bed of Potato with Confit of Crispy Leeks
Wednesday, June 24th, 2009Lobster Salad on a Bed of Potato with Confit of Crispy Leeks Julian Serrano Masa´s San Francisco CA A lobster salad based on French techniques and exquisite ingredients makes a showstopper first course. Serves 4 Truffle Vinaigrette 3/4 cup extra-virgin olive oil 1/2 cup truffle oil 3 tablespoons sherry vinegar 2 tablespoons truffle juice Salt [...]
