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Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Tuesday, November 3rd, 2009Roast Turkey with Blue Cornmeal-Chorizo Stuffing Stephan Pyles taped at Routh Street Cafe Dallas TX Serves 8 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing [...]
Beignets with Vanilla Sauce
Saturday, September 26th, 2009Every 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 [...]
Navaron of Lamb with Vegetables
Monday, August 31st, 2009Navaron of Lamb with Vegetables Jean-Louis Palladin Jean-Louis at the Watergate Washington DC Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. [...]
Coffee-Butterfinger Crunch Ice Cream
Wednesday, August 12th, 2009Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
Seafood Fajitas
Friday, July 31st, 2009Seafood Fajitas Mark Holger Santa Fe Restaurant New Orleans These ‚“open-faced‚” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla ‚Äî but more likely the diners will enjoy each part of [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode Max Schacher Kenwood Restaurant and Bar St. Helena CA A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is [...]
Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce
Tuesday, June 9th, 2009Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville TN Spicy seasoned flour is used to dust slices of eggplant and soft-shell crawfish, which are fried and stacked on the serving plates. A wine and lemon-based butter sauce and crisp caramelized nuts accent the dish. The [...]
Caramel Sauce
Tuesday, May 26th, 2009Caramel Sauce Makes 2 cups This thick caramel sauce is enriched with butter and cream. 1-1/2 cups sugar 1/2 cup water 3 tablespoons butter 1 cup heavy (whipping) cream, heated 1/2 teaspoon vanilla extract Place the sugar and water in a medium, heavy saucepan. Bring to a simmer over medium heat, swirling occasionally. Cover the [...]
Basic Fruit Syrup
Tuesday, May 26th, 2009Basic Fruit Syrup Fruit, washed and pitted; peeled if appropriate Water Sugar Vanilla or fresh lemon juice (optional) Put the fruit in a heavy saucepan large enough to comfortably accomodate the amount. Cover with water by one inch. Bring to a boil over medium heat, mashing the fruit gently with a wooden spoon while it [...]
