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CHARLEY G’S SMOKED DUCK AND ANDOUILLE GUMBO
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...
CHARLEY G’S SEAFOOD GRILL CRAB CAKES
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....
Seared Duck Breast with Foie Gras over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens
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....
CREOLE & CAJUN 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...
PAKO SALAD
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...
DEEP FRIED PORK BELLY
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...
TOMATO TOWER with Sunflower Seeds-Watercress Pesto
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...
Salmon and Berry Sauce with Pinot Gris
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...
Irish Food Odyssey: It’s No Joke
© 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...
Insalata Dicembrina
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...
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