Heirloom Tomato Salad
Heirloom Tomato Salad (read more...)
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Longfellows Inn and Restaurant 2004:Maple Glazed Sea Scallops
(2 servings)
Ingredients:
1 lb dry sea scallops
1/3 cup pure maple syrup (reserve small amount for final step)
3 T butter
1 T olive oil
Drain scallops. Heat butter and olive oil in a (read more...)
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Desmond Hotel & Conference Center 2004: Herb Encrusted Pork Medallions
by Executive Chef Michael St. John
Yield: 2 servings
Ingredients:
Pork medallions:
(4) four ounce center-cut pork medallions
2 Tbs. olive oil
1 tsp. fresh rosemary, chopped
1 tsp. fresh (read more...)
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San Martin Restaurant 2004: Long Island Duckling Al Castello di Borghese Merlot
(4 servings)
Ingredients:
1 duckling, 5-6 pounds
3 T fat
2 cups of Castello di Borghese Merlot
½ cup orange juice
2 t lemon juice
1 T cognac
1 t Kitchen Bouquet
1 T cornstarch
½ t (read more...)
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Asa Ransom House 2004: Apple Cheddar Chicken
Ingredients:
4 6-8 oz boneless chicken breasts
2 large Spanish onion sliced thin
1 T oil
1 T butter
2 NYS tart apples peeled and cored, sliced into rings
4 1 oz sliced NYS white shart (read more...)
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Mario's Via Abruzzi 2004: Pork Scallopine
Sauteed Pork Tenderloin Scallopine, Empire Apples, Smoked Applewood Bacon, Savoy Cabbage and Thyme, Finished with NY Cider and Fresh Cream. Served with Mashed Potaoes.
7 oz Pork Tenderloin cut and (read more...)
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Friends Lake Inn 2003: Lobster, Scallop, Shrimp filled Herb Crepe
Crepe
1 ½ cup flour
1 ½ cup milk
3 eggs
¼ tsp. salt
¼ cup herbs, finely chopped
2 Tbsp oil
Method:
Mix all ingredients together in a bowl.
Use a 2-oz scoop of crepe.
Butter and cook in a (read more...)
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San Domenico NY 2003: Flounder with Savory Peach Relish
Ingredients:
8 oz flounder
1 ea shallot
1 peach (ripe)
1 spring Thyme
Salt & Pepper
1 ea tomato
¼ cup extra virgin olive oil
Peel and pit peach
Cut peach into small dices
Cut tomatoes (read more...)
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Brasserie Les Halles-Downtown 2003: Pork Tenderloin with Garlic Confit
Mignon de Porc à l’Aïl
Serves 4
INGREDIENTS For the garlic confit
4 heads of garlic
2 tablespoons of olive oil
1 sprig of thyme
coarse sea salt
INGREDIENTS For the Pork Tenderloin
4 pork (read more...)
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Beacon Restaurant & Bar 2003: Ten Herb Roast Chicken
Excerpted from HIGH HEAT, Broadway Books, May 2003
By Waldy Malouf and Melissa Clark
This is the ultimate roast chicken. Golden brown with a crackling skin, the herb butter permeates the meat (read more...)
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Beacon Restaurant & Bar 2003: Wood-Grilled or Roasted Trout with Chervil Vinaigrette
Excerpted from HIGH HEAT, Broadway Books, May 2003
By Waldy Malouf and Melissa Clark
When I first started experimenting with high heat cooking, I found that it works extremely well with (read more...)
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21 Club 2003: Erik Blauberg’s White Fallow Venison Hash
Ingredients:
4 TBS Vegetable Oil
20 oz boneless venison saddle (3/4 cubes)
salt and fresh ground black pepper
2 cups potato diced (cooked)
4 sprigs fresh thyme
¾ cup onion (diced)
¾ cup red (read more...)
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Tribecca Grill 2001: Roasted Venison Loin with Acorn Squash and Sun Dried Cherry Sauce
Ingredients
1 – 6.5 oz. Venison Loin
2 pieces Acorn Squash (recipe to follow)
4 oz. Vegetable Mix (white turnip, cipollini, brussel sprouts)
1 ½ oz. Sun-Dried Cherry Sauce
Acorn (read more...)
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Tribecca Grill 2001: Honey Mustard Glazed Quail with Choucroute and Spiced Apples
Ingredients
1 Boneless Quail
2 oz. Choucroute (see recipe for Lunch chicken)
2 slices Sautéed Granny Smith Apple
1 ½ oz. Mustard Jus (recipe to follow)
1 Tbsp. Honey Mustard Glaze (recipe to (read more...)
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NYS Cheddar and Crab Fondue (NY Wine & Grape Foundation)
Ingredients:
6 oz crabmeat
2 1/2 cups NYS cheddar cheese, shredded
2 T. all purpose flour
3/4 cup sauterne (sweet white wine)
1/8 t. Caraway seed
Drain crabmeat well and flake. Toss together (read more...)
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Nick & Stef's Steakhouse 2001: Long Island Duckling with roasted shallots and Concord grapes
Ingredients:
1 Long Island Duck, cavity cleaned. The breasts and thighs separated
2 Tbsp. extra virgin olive oil
14 shallots, peeled
24 white pearl onions, peeled
6 cloves garlic, peeled
24 (read more...)
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Wallse 2001: Halibut with Cucumber, Dill and Chanterelles
Serves 6
6 filets of Halibut (6 oz. each)
2 onions
1 bunch of dill, washed and stems removed
1 cup olive oil
2 cucumbers
1 lb. chanterelles
3 T. shallots, finely chopped
2 T. thyme, finely (read more...)
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