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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”
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…
Continue reading “TIP OF THE DAY: Gremolata, The Fresh, Homemade Condiment”
In this era of recycling consciousness, it’s important to re-use something at least one more time before it ends up in the trash. There are suggestions galore, from re-using plastic dry cleaning bags to wrap clothes for wrinkle-free traveling, to filling empty drink bottles with water for in-home or grab-and-go use. Even if something must…
Continue reading “TIP OF THE DAY: Uses For Oyster Shells”
We just finished National Watermelon Month (July), but National Watermelon Day is coming up on August 3rd. Here are two ways to enjoy it that may not yet be in your repertoire. WATERMELON SUSHI ROLL Mango has been a familiar ingredient in sushi rolls for years. But it’s summertime, the season for for watermelon.…
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Today’s tip was inspired by this dish (photo at left) at The Sea Fire Grill, in Manhattan’s Rockefeller Center. At its simplest, the tip is: Serve fish fillets—baked, grilled, pan-fried, roasted or sautéed—topped with a salad of baby greens, very lightly dressed in vinaigrette or olive oil and lime juice. ADD COLOR TO EVERY…
Continue reading “TIP OF THE DAY: Salad Topping For Fish”
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