Matt King, Author at Great Chefs

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Author: Matt King

Roast Breast of Pheasant Stuffed with Pheasant Mousse and Foie Gras ►

Roast Leg of Venison with Ragout and Celery Root Pockets ▶

Roast Lobster with an Orange Zest Crust

Roast Quail with Cornbread/Pickled Mirliton dressing and Mayhaw Gatrique

Roast Turkey with Blue Cornmeal-Chorizo Stuffing

Roasted Apples with Warm Apple Soup, Apple Granite, and Creme Fraiche Sorbet ►

Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot

Roasted Bananas with Crushed Hazelnuts, Banana Ice Cream, and Banana-Caramel Sauce

Roasted Foie Gras Risotto

Roasted Garlic Flan (Roasted-Garlic Custards with Mushrooms and Green Onions)

Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce ▶

Roasted Opakapaka with Orange-Ginger Butter

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