by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
From Justin Ferguson of Capital City Grill, Baton Rouge, Louisiana Winning Recipe from Louisiana for the 2008 Southern Breeze Gulf Coast Chef Challenge Ingredients: 4 duck breasts, scored 1 c. polenta 3 c. milk 2 ears corn 1/2 c. Parmigiano-Reggiano 4 sage leaves 4 T....
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...
by Ellen Barone | Oct 28, 2014 | Food, Food blog
© International Media Group By Ellen Barone The Emerald Isle is known the world over for its thousand shades of green, congenial citizens, melancholy poets, Guinness beer and Irish whiskey, but, until now, certainly not for its culinary mastery. Sure, Ireland has the...
by Scott W. Clemens | Oct 20, 2014 | Food, Food blog, Recipes
Parmigiano made the leap from mere cheese to symbol of the Good Life in 1353, when Boccaccio wrote in the Decameron of a beautiful mountain of grated Parmigiano in the land of Bengodi. By the 1500s it began turning up regularly as an ingredient in recipes and Italian...
by Lucy Gordan | Oct 17, 2014 | Food, Food blog
text ©2014 On Sunday February 9 during the 10th edition of Identità Golose, Bavarian-born Heinz Beck, Rome’s only chef with three Michelin stars, was awarded the title of “Chef of the Year 2014.” Paolo Marchi, the Founder and Director of Identità Golose, and...
by Scott W. Clemens | Oct 9, 2014 | Food, Food blog, Recipes
From Brennan’s in New Orleans ingredients: 64 fresh asparagus spears 2 cups cold water 1⁄2 teaspoon salt 2 pounds lump crab meat, picked over to remove any shell and cartilage 1⁄4 cup (1⁄2 stick) butter Mousseline Sauce (recipe below*) Freshly grated Parmesan...
