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Roasted Maine Lobster Tail on Braised Cabbage and Cornbread
Yields 4 servings Winner of the 2009 Maine Lobster Recipe of the Year from Chef Mackenzie Arrington, recent graduate of the Culinary Institute of America Equipment Needed: 1 large cast iron skillet 1 large saucepot 1 large sauté pan or a...
Butternut-Mascarpone Lobster Ravioli Balsamic Pomegranate Spinach Salad
Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine (see Harvest on the Harbor) Yields 35 ravioli (7 servings) Ingredients: 1 lb peeled, roughly chopped butternut squash 4 oz mascarpone cheese 1 oz roasted garlic 1 oz brown sugar 1 T salt Pinch of white...
RECIPES OF THE CRYSTAL COAST
Amos Mosquitos Scalloped Scallops INGREDIENTS: 1 ½ pounds sea scallops 1 ½ t.onion powder ½ t. salt ¼ t. ground black pepper 2 c. ½ cracker, ½ breadcrumb mix 1/3 c. butter, melted 1 c. half and half 8 T. Parmesan cheese METHOD: Puree one-cup cracker crumbs with...
WHERE TO EAT IN CAJUN COUNTRY
There are thousands of good restaurants in Southern Louisiana. Here are a few of our favorites around Lafayette and St. Landry Parish. Charley G's 3809 Ambassador Caffery Pkwy. Lafayette, LA 70503 (337) 981-0108 email: amg@charleygs.com Dishes like...
LIVER MOUSSE RECIPE
From Chef Rene Bajeux of La Provence restaurant Ingredients: 1 lb. duck liver 1 c. duck fat or butter 3 eggs Salt and pepper to taste 1 oz. finely chopped celery 1 oz. finely chopped garlic 1 oz. finely chopped onion Method: 1. Pureé...
OYSTERS ROCKEFELLER
recipe from Breakfast at Brennan's 1 pound butter 1 celery rib, finely chopped 2 bunches scallions, finely chopped 1 bunch parsley, finely chopped 3 tablespoons Worcestershire sauce 1 teaspoon Tabasco 1⁄2 to 3⁄4 cup Herbsaint or Pernod 11⁄4 cups seasoned bread crumbs...
Eggs Owen
from Brennan's Restaurant, New Orleans Ingredients: 1 large Idaho potato 1⁄4 cup (1⁄2 stick) butter 1 pound beef tenderloin, diced (beef tips can be substituted) 1⁄2 cup onion, finely chopped 1⁄2 cup celery, finely chopped 1⁄2 cup green bell pepper 2...
Egg’s Ellen
from Brennan's Ingredients: 8 salmon fillets, about 3 ounces each salt and black pepper 8 poached eggs 2 cups hollandaise sauce (see note*) Method: Preheat a grill or broiler. Season the salmon with salt and pepper, then grill or broil the fish until flaky and cooked...
CREOLE ONION SOUP
From Brennan’s restaurant in New Orleans (8 servings) 1⁄2 c. (1 stick) butter 1 large onion 1⁄2 c. all-purpose flour 2 quarts beef stock 2 T. Worcestershire sauce 1 t. white pepper Salt to taste 2 tsp. eggshade or yellow food coloring (optional) 1⁄4 c. freshly grated...
THE STEAMBOAT WAREHOUSE LOUISIANA PECAN PIE
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA Ingredients: 1 c. light corn syrup 1⁄2 c. granulated white sugar 1⁄2 c. light brown sugar 3 eggs, lightly beaten 3 tbsp. melted butter 1 tsp. vanilla extract 1⁄4 tsp. lemon...
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