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Created by rsRick
This is an easy side dish that will make any entrée look like a professional Chef prepared it. The Asparagus and Butter is a great Marriage.
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Created by rsRick
The little Salmon Cakes work both as an intriguing Appetizer or make them bigger and serve them with a mixture of baby greens.
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Created by rsRick
Originally from the Province region in southern France, Ratatouille makes excellent use of the local produce. I personally do not use the classical ingredient eggplant in this recipe.
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Created by rsRick
If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.
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Created by rsRick
In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.
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Created by rsRick
This Indian compound Salad is light, Refreshing and a perfect condiment to be served with most any types of grilled meats, poultry or seafood.
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Created by rsRick
A fast, easy and flavorful baked chicken dish that will quickly become a family favorite!
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Created by rsRick
Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you\'re short on time, feel free to use cooked rotisserie chickens (see cooks\' note, below). In that case, though, don\'t add salt to the sauce, as the stock made from the rotisserie chickens will already be salty. |
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Created by rsRick
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander\'s Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander\'s Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I\'ve enjoyed cooking for my friends. On the weekends we\'ll go fishing, and then I\'ll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce." |
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Created by rsRick
GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH LEMON-HERB DRESSING
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Created by rsRick
Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread. |
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Rapid-Recipe
Course/Dish
Main Course
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