by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
from LOUISIANA’S CULINARY TRAILS CAJUN COUNTRY CAPITAL CITY GRILL: Seared Duck Breast with Foie Gras, over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens CHARLEY G’S SEAFOOD RESTAURANT: Crab Cakes Smoked Duck and Andouille Sausage Gumbo Pecan...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines The salad is made from fiddlehead fern, which has a flavor similar to watercress but not as peppery (he also uses ferns in stews and soups). For the salad he shocks the ferns in icy water instead of...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines This rustic dish is made by boiling the pork belly for two hours. Cut into cubes and dry in a low heat oven (200 degrees F.) for 30 minutes to remove any moisture, since water and hot oil can be...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
From Chef Napoleon Arrieta of The Farm at San Benito in the Philippines Ingredients: 12 Roma Tomatos, each sliced into 4 rounds, marinated in salt, black pepper, olive oil and chopped basil The “cheese” layer is a purée of: 2 C cashew nuts 1 C pili nuts (or...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
McCormick & Schmick’s Northwest Berry Sauce Yield: 2 cups 1 1⁄2 cups frozen, mixed berries 1⁄4 cup water 1⁄4 cup white wine 1⁄4 cup white vinegar 1 large chopped shallot (or 2 tablespoons chopped onion) 4 to 5 whole black peppercorns 1⁄4 cup heavy cream 1⁄4 pound...
