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Grilled Turkey Breast with Vinegar and Cracked Pepper
Wednesday, November 4th, 2009Grilled Turkey Breast with Vinegar and Cracked Pepper Susan Feniger and Mary Sue Milliken Border Grill Los Angeles CA Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your [...]
Warm Lobster Taco
Sunday, November 1st, 2009Warm Lobster Taco Dean Fearing The Mansion on Turtle Creek Dallas TX The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the lobsters may be cooked and the [...]
Grilled Lamb Chops
Thursday, July 9th, 2009Grilled Lamb Chops Richard Perry Restaurant St. Louis MO Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Serves 4 2 cups red currant jelly 2 cups Dijon mustard [...]
Mayonnaise
Wednesday, May 6th, 2009Mayonnaise Makes 1-1/2 cups 1 teaspoon Dijon mustard 2 egg yolks Salt and white pepper to taste 2 cups peanut or other vegetable oil 2 tablespoons white wine vinegar or fresh lemon juice Using a whisk or an electric beater, beat the mustard, egg yolks, salt, and pepper in a medium bowl until thick. Gradually [...]
Grilled Turkey Breast with Vinegar and Cracked Pepper
Thursday, April 16th, 2009Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive.
Warm Lobster Taco
Thursday, April 16th, 2009The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat.
