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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 [...]
Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce
Wednesday, June 17th, 2009Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce Roland Liccioni Carlo´s Highland Park IL Elegant, delicious, yet still a simple preparation: daurade fillets are sauteed, then finished in the oven and served over slender French green beans with a Bearnaise sauce which uses no eggs and spoonfuls of sauteed cepe mushrooms. Daurade, also [...]
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.
Yellow Tomato Custard with Saffron and Myzithra Cheese | shesimmers
Wednesday, February 1st, 2012In Happy in the Kitchen, the book of which I think so very highly, Michel Richard turns ripe yellow tomatoes into a simple, yet lovely tart of golden hue. The tart is served with a garnish of heirloom tomatoes of different shapes, sizes, and colors. … I don’t know how Chef Richard got his tomato tart to be so bright yellow in the photograph. All I know is that even with the best and freshest eggs and the ripest tomatoes, my tart filling always turned out pale. …
