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We love this idea from Chef Ric Tramonto and John Folse of Restaurant R’evolution in New Orleans (photo #1). The photo shows Restaurant R’evolution’s Lobster With Sheep’s Milk Gnocchi. Rather than toss the lobster heads and tails*, they plated them with a dish of lobster gnocchi. Instead of gnocchi, we made Lobster Newburg, one of…
Continue reading “TIP OF THE DAY: Deconstructed Lobster”
We’re dazzled by this Rainbow Pizza. Why didn’t we think of it? But thankfully, Ali at Gimme Some Oven did. Her recipe is made with vegetables that represent the colors of the rainbow: Broccoli florets Grape tomatoes Green, orange and yellow bell peppers Purple potatoes Red onions It’s a reason to have a pizza…
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This roasted porgy fillet at Distilled NY has gremolata on top, raisin purée on the bottom. Photo courtesy Distilled NY. Gremolata is a fresh condiment that originated in Italian cuisine. It is too-little-known in the U.S., and may be most familiar to Americans as the accompaniment to osso bucco, braised veal shank. The condiment…
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[1] An omelet is one of those dishes that works for any meal of the day (photo © Bonefish Grill). [2] How about eggs on top of waffles, pancakes, or French toast, with savory garnishes: smoked salmon, bacon, ham, caramelized onions, fresh herbs…(photo © National Honey Board). [3] How about these BLT pancakes? Here’s the…
Continue reading “Brinner: Breakfast For Dinner & The History Of Our Meals”
[1] Wiener Schnitzel, Austria’s national dish (photo © Cokemomo |iStock Photo). [2] The Schnitzel is often served with buttered noodles. Wiener Schnitzel (pronounced VEE-ner, not WEE-ner) is the national dish of Austria and a standard of Continental cuisine. In The Sound Of Music, Maria sang that Schnitzel with noodles was “one of my favorite…
Continue reading “Wiener Schnitzel Recipe & The History Of Wiener Schnitzel”
