Sprinkle Belgian endive leaves with gorgonzola crumbles. Saute walnut pieces in butter while sprinkling with raw sugar. Add walnut pieces to endive. Reduce balsamic vinegar on the stove at low heat until it thickens. Spoon a little reduction onto each [...]
By Greg Campion / CK Kitchen Category : Summer Pairings Serving size: six appetizer size lettuce wraps Ingredients: 6 ounces ground bison ¼ cup diced white onion 3 garlic cloves minced ¼ cup diced sweet bell peppers ¼ cup diced [...]
RECIPE BY SAVORY/SWEET/ECLECTIC Yield: 1 8-10 inch pizza Ingredients For Caramelized Onions 2 tablespoons vegetable oil 1 tablespoon unsalted butter 2 large onions, thinly sliced 1 1/2 tablespoons brown sugar 1sprig fresh thyme For Mushrooms 2 tablespoons olive oil 2 [...]
Contributed by Adam Perry Lang TOTAL TIME:1 HR 15 MIN plus 14 hr marinating SERVINGS:4 to 6 These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed. They are [...]
CONTRIBUTED BY CLAIRE JOHNSTON AND JIM GERMAN Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine [...]
Recipe courtesy Emeril Lagasse, 2003 Show: The Essence of Emeril Total Time: 3 hr 15 min Prep 35 min Cook 2 hr 40 min Yield: 8 to 10 servings Level: Intermediate http://www.foodnetwork.com/recipes/emeril-lagasse/classic-coq-au-vin-recipe/index.html Category : Winter Pairings INGREDIENTS: 10 slices bacon, [...]
6 tablespoons butter 1/2 cup sugar 2 teaspoons fragrant honey 1/2 cup blanched almonds 2/3 cup mixed sun-dried cranberries, cherries, and blueberries 3/4 cup all-purpose flour 4 1/2 oz. premium bittersweet chocolate 2-3 non-stick baking sheets or line with [...]
Epicurious | November 2007 Rick Tramonto Reprinted with permission from Fantastico! Read More http://www.epicurious.com/recipes/food/views/Creamy-Soft-Polenta-with-Meat-Ragu-241043#ixzz2I9k1BwaQ yield: Makes 4 to 6 servings Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I serve this traditional side dish [...]
BY TOM COLICHHIO EPICURIOUS 1999 GRAMERCY TAVERN, NEW YORK, NY Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety [...]
CONTRIBUTED BY JOHN GORHAM WWW.FOODANDWINE.COM Flat Iron Steaks with Blue Cheese Butter TOTAL TIME: 40 MIN SERVINGS: 4 TO 6 FAST MAKE-AHEAD Besides Gorgonzola, this tasty butter is enhanced with shallot, tarragon and Worcestershire sauce; it adds great flavor to [...]