Search Results
Shad Stuffed with Shad Roe
Tuesday, June 23rd, 2009Shad Stuffed with Shad Roe Elizabeth Terry Elizabeth´s on 37th Savannah, Georgia Serves 6 Shad is a local and favorite tradition in the Low Country, and Elizabeth loves to serve it stuffed with roe and gently roasted with a simple accompaniment of perfectly boiled new potatoes and sautéed zucchini. Stuffing 6 tablespoons (3‚ÅÑ4 stick) butter [...]
Lobster Cocktail with Roasted Garlic Mashed Potatoes
Monday, June 22nd, 2009Lobster Cocktail with Roasted Garlic Mashed Potatoes Rick Tramonto Trio Chicago IL Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this dish with one chive [...]
Stone Crab Claws in Phyllo with Truffle Butter
Sunday, June 14th, 2009Stone Crab Claws in Phyllo with Truffle Butter Todd Weisz Turnberry Isle Resort and Club North Miami FL Stone crab claws — that’s the only part we eat — became popular in Florida, and their popularity has spread. The are sold cooked and chilled or frozen, and the season is November to May. (If you [...]
Grilled Asparagus with Spring Vegetables
Tuesday, June 9th, 2009Grilled Asparagus with Spring Vegetables Frank Stitt Highlands Bar & Grill Birmingham AL This dish brings together the essence of spring vegetables. Choose the jumbo asparagus available in the spring. Ramps are wild leeks found in many parts of the country; farmed leeks may be substituted, but use half as many. Serves 4 20 jumbo [...]
Calamari Ceviche Cocktail
Tuesday, June 2nd, 2009Calamari Ceviche Cocktail Max Schacher Kenwood Restaurant and Bar Kenwood CA – Fresh calamari, just brushed by heat to ‚“set,‚” fills this appetizer with sweet sea taste. Fennel adds its hint of anise-like flavor; jalapeno pours on the heat. Piled into an oversized martini glass and accented with bits of fresh baby herbs, the calamari [...]
Green Asparagus with Olive Oil Sabayon
Monday, June 1st, 2009Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if [...]
Halibut Sauce Vierge
Sunday, May 31st, 2009Halibut Sauce Vierge Serves 4 8oz. Halibut Eggplant Puree: Eggplant Garlic cloves, peeled Onion, chopped Fresh thyme Sea salt Black pepper – Base for Sauce: Zucchini Carrots Fennel Red onion Dill Extra virgin olive oil Salt & pepper (to taste) – Chermoula: 1 bunch fresh cilantro 4 cloves garlic 1 tsp. salt 2-3 tsp. ground [...]
Infused Oils
Tuesday, May 26th, 2009Infused Oils Oils infused with flavor can be used to cook foods, or drizzled on later. Herbs, peppers, flower petals, strongly flavored vegetables — the essence of the flavor can be infused in oil and carried to the palate. Use extra-virgin olive oil, which adds only the slightest flavor on its own. Chop the flavoring [...]
The James Beard Foundation Chef's & Champagne
Saturday, May 26th, 2012Dan Silverman and Deborah Snyder The Lever House Diver Scallop Tartare with Summer Truffles, Chives, and Extra-Virgin Olive Oil Roasted Strawberry Panna Cotta with Tarragon Cream and Candied Almonds. Katy Sparks Great Performances …
"Chef's Diary" » Blog Archive » Spinach Salad with Grilled …
Saturday, May 26th, 2012Recipe by John Willoughby and Chris Schlesinger: Photograph by Romulo Yanes. Ingredients: Serves4 (main course) or 8 (first course or side dish). * 1/2 cup extra-virgin olive oil. * 1/4 cup fresh lemon juice. * 1 teaspoon minced garlic …
