While on a weekend at the beach, the chef at the hotel had created a Rock Shrimp/Andouille Sausage Benedict with a Choron Sauce. I have to admit, this was done to perfection and I know I can make the Choron, the poached eggs but I'm...
Actually, no cheese as Osso Buco is braised normally with some wine, carrots, onion and celery. Slowly cooked on either stove top roasting pan or oven.
No cheese in it. You can top it when plating with some parmesan but that's...
I have played with calamari a lot at home to replicate what we all know as the favorite appetizer but the reality of it is, if you don't deep fry it, you'll never achieve that same outside crisp and the calamari being done properly.
As...
If you are interested in Road Food, there is a forum for the professionals and this is the link to it.
Restaurant Professionals Forum
I can't take credit for finding this or am I a member. ChefBillyB gave me this one.. However, it...
As others have said, get into the business. Work as a server which will let you in as to how the front office of a restaurant works... you'll need that knowledge if you have plans to open a restaurant. Learn as much as you can about...
Wahoo is great grilled with just some good basting with olive oil and herbs.
Amberjack is okay as long as you do get that bloody lateral line out of it. There, make a sauce to go on it, preferably something with a good lemony...
I recently did something similar in that I used UNMARINATED artichoke quarters, sundried tomatoes in olive oil and some chicken chunks (same size as my artichokes). I browned the chicken a bit in the EVOO, then added the artichokes,...
Funny you mention that because in the current issue of La Cucina Italiana, they have a whole section of recipes with zucchini flowers. My favorite is stuffed with ricotta and baked.. they are on the cover.. I've had them in Italy and...
