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 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 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...
by Scott W. Clemens | Nov 14, 2010 | Food, Food blog, Recipes
LAVERBREAD AND COCKLE FRITTERS 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel Ingredients for 4 people 4.5 lb. Mussels 2 large shallots 1 clove of garlic 3.5 oz. Dry White Wine 7 oz. Double Cream 1 oz. Chopped Fresh Parsley Method 1. Clean the mussels by removing all the barnacles and the beards from the...
by Scott W. Clemens | Nov 11, 2010 | Food, Food blog, Recipes
from Chef Franco Taruschio Makes 18 Crescente can be served with prosciutto, salami, tomato and basil or a fresh cheese. This dough does not have to be used up straight away, as it will keep for 2 days. Ingredients for crescente 1 lb. ‘0’ grade...
