Rapid-Source

Difficulty - Moderate

Baked Camembert with Dried Figs and Apricot preser

Created by rsRick

You will really love this Recipe it makes a beautiful center piece to any buffet and it taste as good as it looks.

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

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.

LEMON-RASPBERRY ICE CREAM BOMBES

Created by rsRick

Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

CHOCOLATE BROWNIES WITH PEANUT BUTTER FROSTING

Created by rsRick

Chocolate and Peanut Butter!! What can you say its a marrage made in heaven.

THICK PASTRY CREAM

Created by rsRick

Crema Pasticciera I
Campanians are wild for pastry cream. Thickened with flour, rich with eggs, flavored with vanilla, lemon, chocolate, or coffee, it fills cream puffs, sponge cakes, and ladyfingers in all the composed desserts called delizie (delights), and the grandest of all, Zuppa Inglese. It goes under fruits and fruit preserves in tarts, which are called either crostate or pizze. It forms a topknot in the hole of the famous fried Zeppole di Guiseppe, the bignè — or French crullers, you might call them — made in honor of St. Joseph on March 19. Pastry cream is also one of the bases for frozen desserts. It can be lightened with whipped cream, thinned with loquid cream. It also makes a fine sauce, the same as the French crè anglaise.

BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE

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.

CILANTRO-LIME MAYONNAISE

Created by rsRick

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.

SHIITAKE FRITTATA SQUARES WITH PROSCIUTTO

Created by rsRick

This is a great Hors D’oeuvres to serve at a Brunch or even an out side dinner party, the cream frittata is heightened in flavor by the prosciutto wrapped artfully with a delicate chive ribbon.

Chicken Kiev

Created by rsRick

A fast, easy and flavorful baked chicken dish that will quickly become a family favorite!

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

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."