Roasted Free Range Chicken
Recipe courtesy Chef Joe Realmuto at Nick and Toni's in The Hamptons Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic. Dice the pancetta ... [... more]
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Crispy Salmon with Mushroom Orzo and Red Wine Sauce
Recipe courtesy Christophe Jalbert at Asterisk Restaurant Newport, RI In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is ... [... more]
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Pan-Seared Wild Pacific King Salmon with Lemon and Thyme ...
Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. ... [... more]
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Charleston Shrimp and Grits with Tasso Blue Crab Gravy
Recipe courtesy Executive Chef Robert N. Dorner of Poogan's Porch Restaurant Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook ... [... more]
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Linguine Crab
Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops. Heat 2 tablespoons oil in a ... [... more]
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Pennette Ala Vodka
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown. Add the diced ham, mix it in, lower ... [... more]
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Asparagus Wrapped Prosciutto
Mix all ingredients for dressing together and let it set overnight. Do not refrigerate. Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top. Herb Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio ... [... more]
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Mixed Organic Santa Barbara Field Greens with Hazelnut ...
Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad. When ready to serve toss greens, asparagus and vinaigrette together, ... [... more]
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Grilled Asparagus Tart
Recipe courtesy Chef Paul Becking of Elements in Santa Barbara Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well ... [... more]
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Croque-Madame, Sauce Mornay (Grilled Ham and Cheese ...
Lay out the bread slices. Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit. Heat 2 large ovenproof nonstick pans or ... [... more]
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Alpine Martini
Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. ... [... more]
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For the Orange Bourbon Butter:
Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out. Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel. Combine eggs, heavy cream, orange zest and juice, cinnamon and ground ... [... more]
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