Chef Biography
Joel Gourio de Bourgonnier was born in the middle of WWII in Jersey, UK, in July of 1943. In 1958 at age 15, he began to apprentice at Hotel du Louvre in St. Malo, France, then served in the French military in Algeria from 1961-1963. He then joined Maxim’s in Paris as chef partie. In 1967 he went to the Grill Restaurant in London’s Savoy Hotel as sous chef and in 1970 joined the Hilton as sous chef, first in Paris, then in Pakistan, the Caribbean and he finally went to open the Beirut Hilton in 1977 which never happened, due to Lebanon’s civil war.
Later that year, he went to Canada as executive chef of two airport hotels, before joining the Meridien Hotel chain, first in Nice, as executive sous chef, then New York City and Boston as executive chef. In 1983 he moved around different hotels in the United States as executive chef until ending up at the Fairmont Hotel in New Orleans in 1991.
In 1992, he joined the Hotel Provincial in the New Orleans French Quarter as executive chef for their Honfleur Restaurant. Shortly thereafter, the Great Chefs television crew showed up to tape Chef Joel for their Great Chefs television series, the Louisiana New Garde, where he appeared in episode #2.
In 1996, he moved to Jamaica as executive chef of the Renaissance Grand, where he eventually retired.
Recipes
R.I.P. Sirio Maccioni (1932-2020)
This was taken at Sirio’s retirement party with many of the Great Chefs who worked for him, at one time or another, and some of the NYC chefs we produce for our various series including Michael Lomonoco (LFront); Bill Telepan (RFront); and on either side of Sirio Maccioni, Daniel Boulud (LRear)& Eric Ripert (RRear). Sirio […]
Rack of Lamb
Serving: 4 Print Rack of Lamb By Great Chefs December 19, 2016 Rack of lamb is perfect for an elegant dinner party. This version adds an Indonesian accent with a coating of persimmon chutney and crushed peanuts, sweet and spicy flavors that pair well with rich, rosy lamb. The stock and sauce may be made […]
Chocolate Mousse Cheesecake
Serving: 4 Print Chocolate Mousse Cheesecake By Great Chefs October 31, 2016 Here’s a chocolate cream cheesecake topped with a chocolate mousse. Are we chocoholics in heaven yet? For variations, try using chocolate cookies in place of vanilla wafers in the crust and sweet baking chocolate in the chocolate mousse. Ingredients Crust vanilla wafers – […]
Warm Exotic Fruit Salad
Print Warm Exotic Fruit Salad By Great Chefs October 13, 2016 This lovely fruit dessert promises a trip to the tropics with its pineapple, mango, kiwi, and papaya. The fruity sorbet would be a delight by itself, just served with the tuile. Instead, it tops a disc of shortcake surrounded by fruit. Note how the […]
Filet of Veal in Parsley Crust
Print Filet of Veal in Parsley Crust By Great Chefs October 13, 2016 Tender baby spring vegetables circle each plate, ending in a slice of pink veal circled with pale green stuffing. The celeriac in mustard sauce and pickled rhubarb add distinct northern European touches. Chef Henriksen says that the rhubarb is always a hit, […]
Wild Baby Fennel Cannelloni with Rosemary Rabbi
Print Wild Baby Fennel Cannelloni with Rosemary Rabbi By Great Chefs October 12, 2016 Oh, those Italian eggs! Extra large with huge orange- yellow yolks, they give Chef Maria Salcuni’s pasta a golden color. If the eggs you find aren’t very large, you may find you need to add an extra egg to get the […]
Vegetable Salad with Couscous
Print Vegetable Salad with Couscous By Great Chefs October 12, 2016 This is perhaps one of the most colorful dishes ever placed before diners, a rainbow masterpiece of fresh summer vegetables. Even the couscous has a special fillip: it is cold-smoked. Couscous is prepared by a long process of working cool water into the grains […]
Oysters & Angel Hair
Serving: 6 Print Oysters & Angel Hair By Great Chefs October 11, 2016 Ingredients Gremolata parsley chopped – 1⁄2 cup thyme chopped – 1 teaspoon oregano chopped – 1 teaspoon basil chopped – 1 teaspoon green onions chopped – 1 teaspoon garlic chopped – 1 teaspoon zest and juice of lemon – 1 bottarga […]
Alligator & Crawfish Gumbo
Serving: 15 to 20 Print Alligator & Crawfish Gumbo By Great Chefs October 11, 2016 Ingredients Roux vegetable oil – 2 cups flour – 2 cups Stock whole chicken – 1 onion chopped – 1 ribs celery chopped – 2 small carrot chopped – 1 bay leaf – 1 peppercorns – 1 tablespoon cold water […]
Cafe Au Lait Creme Brulee with Calas
Serving: 6 Print Cafe Au Lait Creme Brulee with Calas By Great Chefs October 11, 2016 Ingredients Creme Brulee egg yolks – 8 egg yolks Sugar – 1 cup heavy whipping cream – 1 cup vanilla extract – 1 teaspoon coffee concentrate – 2 tablespoons Calas warm water – 1⁄2 cup sugar – 1 teaspoon […]
Safi Chocolate Mousse Cake
Print Safi Chocolate Mousse Cake By Great Chefs September 29, 2016 Safi Chocolate Mousse Cake Paris, France Although the recipe is for a large quantity, the large cake which results is sliced into 8 smaller cakes for service. The assembled cakes may be wrapped and frozen, then thawed and iced with ganache later. Chef Hevin […]
Grandmother’s Tuscan Apple Pie
Serving: 4 Print Grandmother’s Tuscan Apple Pie By Great Chefs September 20, 2016 Michele Sorrentino Antica Trattoria Botteganova Siena, Italy Dessert, Great Chefs of the World #250 These molded apple pies are made by pouring batter over diced apples in buttered ramekins. The lovely presentation includes a circle of tiny hearts, made with kiwi and […]
Spinach Mousse with Financier Sauce
Print Spinach Mousse with Financier Sauce By Great Chefs September 15, 2016 Elegant spinach mousse timbales are topped with cock’s combs and served with a rich sauce that contains two kinds of meat, two kinds of livers, mushrooms, and more cock’s combs. The cock’s combs are extremely unusual in the U.S., but they are not […]
Orange Chocolate Souffle
Serving: 6 Print Orange Chocolate Souffle By Great Chefs September 14, 2016 Slicing these soufflés releases a small tide of melted chocolate; do this at the last second, as the dish is placed before the diner. Chef Da Silva uses an orange-flavored white Swiss chocolate that is also bright orange in color for this dessert. […]
Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil
Print Charcoal Grilled Louisiana Pompano with Vietnamese-style Mirliton Slaw (goi thap cam) and Spicy Blue Crab Fritters, Pepper Jelly and Citrus Chili Oil By Great Chefs August 15, 2016 Ingredients Mirliton Slaw Raw Sugar – 2 tbs lime juice – 4 limes fish sauce – 4 tbs garlic cloves (minced) – 2 diced hot pepper […]
GW Fins Sizzling Oysters
Print GW Fins Sizzling Oysters By Great Chefs August 15, 2016 Ingredients Fresh Louisiana Shell Oysters – 4 Dozen Paul Prudhomme’s Shrimp Magic – 2 tablespoons butter, melted – 1 lb fresh squeezed lemon juice – 2 tbs fresh chopped parsley – 1 tbs rock salt – 4 cups lemons, quartered – 2 each Instructions […]
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Milk and Cream Souffle
Print Milk and Cream Souffle By Great Chefs May 25, 2016 Ingredients Brioche – 200 Grams Milk – 3/8 Liter Butter – 100 Grams Powedered Sugar – 90 Grams Ricotta (strained) – 100 Grams Vanilla Lemon Zest Egg Yolks – 5 Sour Cream – 1/8 Liter Egg Whites – 5 Granulated Sugar – 40 Grams […]
Veal Fillet Medallions with Asparagus and Fresh Herbs
Print Veal Fillet Medallions with Asparagus and Fresh Herbs By Great Chefs May 24, 2016 Ingredients Veal Fillet veal fillet medallions – 6 – 150 Gram fillets Leek – 6 Strips Freshly ground sea salt and pepper Stock For Poaching & Vinaigrette Butter – 30 Grams Shallots – 80 Grams Mushrooms – 40 Grams Asparagus […]
Berries of the Season in Pastry
Print Berries of the Season in Pastry By Great Chefs May 24, 2016 Ingredients Pastry Sheets almond brittle, crushed fine – 80 Grams strudel dough – 1 package Berry Mousse Berry Coulis – 350 Grams Grand Marnier – 20 Ml Whipped Cream – 300 Gram Fresh Berries – 200 Gram Garnish Mint Spun Sugar powdered […]
Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes
Print Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes By Great Chefs April 21, 2016 Ingredients Lamb Chops – 3 Per Person Salt and Pepper – to taste Stuffing Zucchini Eggplant Oyster mushrooms Red Bell Pepper Onion Thyme and Parsley Polenta Polenta – 200 Grams Chicken Stock – 400 Mililiters butter – 70 grams […]
Selection of Styrian Beef
Print Selection of Styrian Beef By Great Chefs April 21, 2016 Ingredients Styrian Beef Filet – Aged – 400 Grams Beef Consomme – 3/4 Liter Root Vegetables – 350 Grams Juniper Berries Peppercorns Bay Leaves Lovage Parsley Beef Shouler – 500 Grams Shoulder Tip – 500 Grams Chive Sauce Soup from Meat – 1/2 Liter […]
Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce
Print Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce By Great Chefs April 21, 2016 Ingredients Saddle of Lamb, Trimmed – 300 Grams Ground Lamb – 100 Grams Slices of Toasts – 2 Whipping Cream – 2 Tablespoons Egg Yolks – 2 Garlic Salt and Pepper Thyme Seasonal Mushrooms – 100 Grams […]
Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad
Print Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad By Great Chefs April 21, 2016 Ingredients Pumpkinseeds – 50 Grams Pumpkinseed oil – 2 Tablespoons Milk – 1/8 Liter Cream – 1/8 Liter Butter – 1 Teaspoon Garlic Clove – 1/2 Rosemary – 1 Sprig Thyme – 1 Sprig Salt & Pepper […]
Goat Cheese and Leek Ravioli
Print Goat Cheese and Leek Ravioli By Great Chefs April 21, 2016 Ingredients Filling (above) Goat Cheese Boiled Potatoes Leek Chives Salt and Pepper Garlic Noodle Dough Cake Flour – 500 grams Eggs – 4 Yolks – 3 Olive Oil – 1 Tablespoon Salt White Wine – 1 Tablespoon Red Bell Pepper Shallots Green, Yellow […]
Sesame Prawns on Ginger butter with Wild rice Risotto and Fennel
Print Sesame Prawns on Ginger butter with Wild rice Risotto and Fennel By Great Chefs April 21, 2016 Ingredients king (tiger) prawns – 12 Salt Pepper Paprika Cinnamon Cloves Toasted black and white sesame seeds Sesame Oil Lemon Juice Soy Sauce Olive oil Ginger Butter Creamed Butter Garlic Ginger Salt and Pepper Worcestershire Tobasco Brandy […]
Ham with Horseradish
Print Ham with Horseradish By Great Chefs April 20, 2016 Ingredients Ham – 12-15 kilo Horseradish Garnish Lettuce Salt and Pepper – to taste Herb Vingar – to taste Canola Oil Instructions Ham is boiled. The ham for this dish weighs from 12 to 15 kilo, boiled 1 hour per kilo. The ham comes from […]
Fillet of Pike with Argula Risotto and Red Wine Scallions
Print Fillet of Pike with Argula Risotto and Red Wine Scallions By Great Chefs April 20, 2016 Ingredients fillets of pike – 2 lbs raw scallions or pearl onions – 1 lb risotto rice – 250 grams arugula Salt & pepper – to taste lemon – to taste white wine – to taste red wine […]
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Pan-seared Scallops with Polenta by Tim Keating
A dish for lovers of mushrooms, which are blended into the polenta, used to garnish the dish, and are an integral part of the nage, or sauce, that tops the seared scallops and sauteed polenta dia monds. Serving: 4 Print Pan-seared Scallops with Polenta by Tim Keating By Great Chefs March 24, 2016 A dish […]
Rack of Lamb
Serving: 4 Print Rack of Lamb By Great Chefs February 25, 2016 Jean Paul Bondoux says that Uruguay has the best lamb and beef in the world, and uses this recipe to prove it. The preparation is simple, allowing the flavor of the lamb to be the focus of the dish. The lamb is accompanied […]
Wild Mushroom Sformato
Serving: 4 Print Wild Mushroom Sformato By Great Chefs January 14, 2016 This golden rice is a vegetarian wonder, full of flavor and healthful goodness. Chef Romano prefers freshly extracted juices for the risotto, but notes that the juices are also available at specialty stores. Keep the rice cooking at a gentle simmer; the constant […]
Grilled Rack of Lamb and Risotto with Cardamom Sauce
Serving: 4 Print Grilled Rack of Lamb and Risotto with Cardamom Sauce By Great Chefs December 10, 2015 Beets take an intriguing turn in this creative entree, producing a dramatic red risotto. The cardamom pods are roasted to add maximum perfume to the intense wine sauce. You can use more than the 10 called for […]
Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce
Serving: 4 Print Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce By Great Chefs December 10, 2015 Rabbit tenders sparked with Cajun spice mixtures and fried golden brown are combined with rabbit sausage and served with wilted spinach and Creole mustard sauce. To reduce time and preparation but still enjoy this flavorful dish, shape […]
Warm Apple Tarts
Serving: Makes four 6-inch tarts Print Warm Apple Tarts By Great Chefs December 10, 2015 The secret of this aromatic filling is a pinch of Chinese five-spice powder in lieu of the usual nutmeg and cinnamon. These homey tarts bake very quickly because the filling is cooked in advance. The tarts may be baked up […]
Rum Cake
Serving: 12 to 14 Print Rum Cake By Great Chefs December 10, 2015 This gorgeous cake, iced with whipped cream and decorated with toasted almonds, has a surprise inside: it is filled with vanilla pastry cream, and the cake layers are soaked with cherry-rum filling. When you drain a bottle of maraschino cherries for the […]
Consomme des Ecrevisses aux Truffes
Serving: 6 Print Consomme des Ecrevisses aux Truffes By Great Chefs December 10, 2015 Hidden under golden brown puff pastry caps, this sparkling consommé contains pink crawfish tails and bits of black truffle. The consommé makes an elegant starter for dinner. Ingredients Live Crawfish – 2 pounds (Alt. shrimp) Water – 3 quarts Salt – […]
Chicken Vieux Carré
Serving: 6 Print Chicken Vieux Carré By Great Chefs December 1, 2015 Ingredients Whole Chicken Breasts – 6, boned and skinned Salt and cayenne to taste Unsalted Butter – 1 pound (4 sticks) Celery – 1/2 cup, chopped Onion – 1/2 cup, chopped Lump Crabmeat – 1/2 pound, picked over for shells Green Onion – […]
Crawfish Boil
Serving: 12 Print Crawfish Boil By Great Chefs November 24, 2015 In New Orleans and the low country surrounding the city, a crawfish (or shrimp, or crab) boil is a social event, not a dish. Huge cooking contraptions consisting of boilers, a frame to hold the pot, and a huge pot are sold in groceries […]
Grilled Catfish
Serving: 6 Print Grilled Catfish By Great Chefs November 24, 2015 Fish is probably not the first thing you think of for a tailgate party. This version will make it plain why fish is a great idea for outdoor appetites. The flaked grilled fillets take their place beside green onions, sour cream, and horseradish, ready […]
Grilled Chicken in Sauce
Serving: 4 Print Grilled Chicken in Sauce By Great Chefs November 24, 2015 Plan ahead for a tailgate and grill or smoke chicken breasts, let them cool, and cut them into bite-sized pieces. Bring the ingredients for the sauce, warm them together, and let everyone dip chicken pieces in the warm sauce. Ingredients Mayonnaise – […]
Grilled Pork Tenderloin
Serving: 8 Print Grilled Pork Tenderloin By Great Chefs November 24, 2015 Here’s a perfect way to head to a tailgate party. The pork tenderloins are packed in plastic zip-lock bags with the marinade, arriving ready to grill. A simple 20-minutes-per-side and they’re ready to enjoy. Ingredients Fresh Spearmint – 1/4 cup, minced Grated Ginger […]
Grilled Stuffed Tomatoes
Serving: 6 Print Grilled Stuffed Tomatoes By Great Chefs November 24, 2015 This is a delicious way to serve fresh tomatoes! They are cut open and stuffed, then grilled, adding a smoky flavor to the tomatoes. Not your average slices at the side of the plate! Ingredients Tomatoes – 6 medium Seasoning Salt – 1/2 […]
Grilled Dove Breasts
Serving: 24 Print Grilled Dove Breasts By Great Chefs November 24, 2015 Kenny Calhoun marinates dove breasts in a mixture that includes soy sauce, red wine, tarragon, and rosemary. The fragrant breasts are then grilled over coals, with frequent basting. When using a marinade as the basting sauce, plan ahead and reserve some of the […]
Pheasant Breasts with Pancakes (Ployes) and Bacon
Serving: 4 Print Pheasant Breasts with Pancakes (Ployes) and Bacon By Great Chefs November 24, 2015 This recipe calls for L.L. Bean’s ployes mix. Ployes are French pancakes made with buckwheat and wheat flour, and no milk. If you cannot find the L.L. Bean mix, make thin buckwheat pancakes to go with the pheasant. Ingredients […]
Smoked Pork Loin
Serving: 10 Print Smoked Pork Loin By Great Chefs November 24, 2015 Dark rum, Greek seasoning, and orange juice create depths of flavor in a smoked pork loin created for dining out in the Florida Keys. They will work as well with grilled pork, but you will miss the smoky tones in the flavor. The […]
Herb Butter for Steamed Mussels and/or Clams
Serving: Makes 1 quart Print Herb Butter for Steamed Mussels and/or Clams By Great Chefs November 24, 2015 Herbed butter for steamed mussels — or other steamed seafood, if you wish — separates the ordinary from the spectacular. This butter contains tomatoes, wine, onion, lemon juice, and four fresh herbs. Ingredients Salted Butter – 1 […]
Clam Chowder
Serving: 8 Print Clam Chowder By Great Chefs November 24, 2015 Unlike commercial canned chowders, which seem to be in competition to see what brand can be the most gelatinous, this is fresh chowder — make that chowdah — with heavy cream, fish stock, salt pork, potatoes, onions, and those wonderful littleneck clams. Herbs add […]
Grilled Jerk Chicken
Serving: 6 Print Grilled Jerk Chicken By Great Chefs November 24, 2015 Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an […]
Salmon Fillets
Serving: 6 Print Salmon Fillets By Great Chefs November 24, 2015 After a hot day full of fast rapids and icy water, the smell of marinated fresh salmon grilling is enough to make every rafter hungry as a bear. On the float trips, everything must be packed in — and packed out. But just because […]
Acorn Squash Soup
Serving: 2 Print Acorn Squash Soup By Great Chefs November 23, 2015 This soup could not be easier, nor prettier. The chef cuts the tops off the squash and removes the seeds, then stands them individually in small bowls. Chicken stock is poured into the squash, mushrooms and scallops are added, and the lids are […]
Rich Davis’ Barbecued Prime Rib Roast
Serving: 6 Print Rich Davis’ Barbecued Prime Rib Roast By Great Chefs November 23, 2015 Ingredients Sugar – 1 cup Salt – 1/2 cup Ground Black Pepper – 1/2 cup Paprika – 1/2 cup Garlic powder – 1/2 cup Prime Rib Roast – one, boneless, 5 – 6 pounds, at room temperature Barbecue sauce (Davis […]
Sweet Sesame Taro Fingers
Serving: 10 Print Sweet Sesame Taro Fingers By Great Chefs November 23, 2015 This dessert starts with a loaf of frozen bread. Sliced 1/8-inch thick, the bread turns into a thin crust to roll around slim taro paste cylinders. Dipped in sesame seeds on each end, the taro fingers are wok-fried to golden brown. Ingredients […]
Beef Kew with Asparagus
Serving: 2 Print Beef Kew with Asparagus By Great Chefs November 23, 2015 The stir-fry technique works perfectly with rib-eye steak, which is cut into pieces and coated with egg white and cornstarch. Shiitake mushrooms and tender-crisp asparagus spears accompany the steak. Ingredients Sauce Salt – 1/2 teaspoon Pinch of freshly ground white pepper Pinch […]
Hamachi with Herb Salad and Truffle Vinaigrette
Serving: 2 Print Hamachi with Herb Salad and Truffle Vinaigrette By Great Chefs November 23, 2015 Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of […]
Crab Meat Sui Mei with Red Pepper Sauce
Serving: 2 Print Crab Meat Sui Mei with Red Pepper Sauce By Great Chefs November 23, 2015 This very pretty appetizer is also very, very tasty: plump dumplings are filled with crab meat, shrimp, crunchy water chestnut bits, and seasonings, then served in a pool of red pepper sauce. The dumplings and sauce could be […]
Seafood Fajitas
Print Seafood Fajitas By Great Chefs November 23, 2015 These “open-faced” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla — but more likely the diners will enjoy each part of […]
Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach
Serving: 6 Print Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach By Great Chefs November 23, 2015 Chef Lynne Aronson manages to make a nod to Asian cuisine even as she makes a tuna taco. The tuna, coated with seeds, gets a quick sear. It is folded into peppered pappadums folded […]
Barbecued Shrimp
Print Barbecued Shrimp By Great Chefs November 23, 2015 Barbecued shrimp is a New Orleans favorite. The “barbecue” part is a slight misnomer, as these shrimp are cooked — boiled or oven roasted — in a buttery sauce. Ingredients Creole Seasoning Dried oregano Dried rosemary Crumbled bay leaf Garlic powder Freshly ground black pepper Salt […]
Broiled Shrimp
Print Broiled Shrimp By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Butterflied Shrimp – peeled, deveined Corn margarine Vegetable oil Salt and […]
Fried Oyster Loaf (Oyster Po’ Boy)
Print Fried Oyster Loaf (Oyster Po’ Boy) By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Oysters (preferably, freshly shucked) – approximately 12 […]
Fried Catfish
Print Fried Catfish By Great Chefs November 23, 2015 Note: Bozo’s prepares fried food to order, and there are no fixed quantities for ingredients. Consider this “directions,” not a “recipe:” decide how many filets you would like, and adjust other quantities to fit Ingredients Catfish fillets Salt for seasoning Cornmeal Vegetable oil for deep frying […]
Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing
Serving: 8 Print Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing By Great Chefs November 23, 2015 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches […]
Warm Lobster Taco with Yellow Squash and Jicama Salad
Serving: 6 Print Warm Lobster Taco with Yellow Squash and Jicama Salad By Great Chefs November 23, 2015 The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the […]
Kartoffelklosse (Potato Dumplings)
Serving: 6 Print Kartoffelklosse (Potato Dumplings) By Great Chefs November 23, 2015 Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that […]
Rotkohl (Red Cabbage)
Serving: 6 Print Rotkohl (Red Cabbage) By Great Chefs November 23, 2015 Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Ingredients […]
Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy)
Serving: 6 Print Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) By Great Chefs November 23, 2015 Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, […]
Tortellini
Serving: 8 Print Tortellini By Great Chefs November 23, 2015 Chef Andrea’s tortellini are filled with a mixture of veal and beef, seasoned with traditional Italian ingredients like tomato, ricotta, mozzarella, and basil. These are fairly large tortellini, starting with 2-3/4-inch rounds; you could make them smaller if you wish. For the final presentation, the […]
Green Tea Ice Cream
Serving: 15-18 Print Green Tea Ice Cream By Great Chefs November 20, 2015 This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Ingredients Milk – 1 quart Powdered Japanese Green Tea – […]
Vacherin
Serving: 6 to 8 Print Vacherin By Great Chefs November 20, 2015 Vacherin is a milk-white cake composed of layers or meringue and whipped cream. It is named for vacherin cheese, which it resembles. There are many variations — ice cream is sometimes used as a filling, and various fruits are used to decorate the […]
Fillet of Rabbit Salad
Serving: 4 Print Fillet of Rabbit Salad By Great Chefs November 20, 2015 Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes and […]
Cream of Mussel Soup with Marrow Dumplings
Serving: 6 Print Cream of Mussel Soup with Marrow Dumplings By Great Chefs November 20, 2015 This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to […]
President’s Cake
Serving: 8 to 10 Print President’s Cake By Great Chefs November 20, 2015 The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped […]
Chocolate and Drambuie Soufflé
Serving: 8 Print Chocolate and Drambuie Soufflé By Great Chefs November 20, 2015 This is an unusual flavor combination, bittersweet chocolate and Drambuie. One taste and you wonder why it isn’t much more common! Quickly baked, the soufflés rise in their molds; whisk off the paper collars and they come straight to the table. Ingredients […]
White Chocolate Mousse Cake with Frangelico Cream and Hazelnut Praline
Serving: Makes one 9-inch cake Print White Chocolate Mousse Cake with Frangelico Cream and Hazelnut Praline By Great Chefs November 20, 2015 Chocolate cake is covered with white chocolate mousse topped with dark chocolate glaze. The slices of cake are served with Frangelico Cream and shards of hazelnut praline. Ingredients Hazelnut Praline Sugar – 1/2 […]
Milk Chocolate — Caramel Crème Brûlée
Serving: 24 Print Milk Chocolate — Caramel Crème Brûlée By Great Chefs November 20, 2015 Creamy smooth chocolate custards are topped with a crunchy sugar crust. The chefs use a small blowtorch to quickly caramelize the sugar crust, but it can also be done under a very hot broiler. Ingredients Milk – 3 cups Heavy […]
Chocolate Terrine
Serving: 12 Print Chocolate Terrine By Great Chefs November 20, 2015 Beautiful chocolate terrines — 4-ounce ramekins — combine bittersweet chocolate and Kahlua. The terrines are partially cooked in a water bath, then refrigerated for a few hours, or even overnight. After a second short simmering to warm them, they are inverted to unmold. They […]
Chocolate Bag
Serving: 12 Print Chocolate Bag By Great Chefs November 20, 2015 Jackie Shen transforms chocolate mousse with her creative presentation: chocolate bags filled with white chocolate mousse. She find that small popcorn bags like those used in theaters make the best molds, but small freezer bags may also be used. One lovely feature: the mousse, […]
Flan Mary
Serving: 6 Print Flan Mary By Great Chefs November 20, 2015 Every culture has its favorite custard dessert, and flan is the crème caramel of Hispanic countries. It is velvety smooth and rich, and has a more dense texture than custards baked without condensed milk. The flan can be made up to 3 days in […]
A Riot in Chocolate – Chocolate Dreams
Serving: Makes 6 individual mousse cakes Print A Riot in Chocolate – Chocolate Dreams By Great Chefs November 20, 2015 This dessert combines chocolate in all its most luscious forms: creamy mousse, tender cake, ice cream, and crisp cookies. The tea flavoring in the ice cream adds an unusual and delicious note to the dramatic […]
Gâteau Chocolate Fondant
Serving: 8 Print Gâteau Chocolate Fondant By Great Chefs November 20, 2015 This flourless cake, meltingly soft on the inside, is served hot from the oven with freshly whipped cream, chocolate sauce, and a garnish of candied orange peel. Ingredients Flourless Chocolate Cakes Unsalted Butter – 1/2 cup (1 stick), cut into pieces Pinch of […]
Grilled Lamb Chops
Serving: 4 Print Grilled Lamb Chops By Great Chefs November 20, 2015 Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Ingredients Red Currant Jelly – 2 cups Dijon […]
Rich Davis’ Barbecued Baked Beans
Serving: 8 Print Rich Davis’ Barbecued Baked Beans By Great Chefs November 20, 2015 Dr. Rich Davis takes a shortcut on his way to great barbecued beans. Beginning with canned pork and beans, he adds things like bacon, barbecue sauce, and apple to create a barbecue side dish that’s crispy on top, creamy underneath, and […]
Pork Loin with Hawaiian Sauce
Serving: 8 Print Pork Loin with Hawaiian Sauce By Great Chefs November 20, 2015 Since the barbecue sauce for this pork loin is based on reduced pork stock, start a day ahead of time by deboning and trimming the loin and use the bones and trimmings to make the stock (the method is outlined below). […]
Creamy Cole Slaw
Serving: 6 to 8 Print Creamy Cole Slaw By Great Chefs November 20, 2015 Cole slaw plays an important role in barbecue, whether served on the side or heaped on pork barbecue right in the bun. This creamy slaw, flecked with bright carrots, carries the added punch of cayenne. Ingredients Cabbage – 1 small head, […]
Ribs with German Mustard Sauce
Serving: 6 to 8 Print Ribs with German Mustard Sauce By Great Chefs November 20, 2015 Ingredients Garlic – 1 tablespoon, minced Brown Sugar – 1 cup Creole Mustard – 1 cup Horseradish – 3/4 cup Yellow Mustard – 1 cup Dry white wine – 1/4 cup Pork Spare Ribs – 8 pounds Prudhomme’s Meat […]
Onion Rings
Serving: 6 to 8 Print Onion Rings By Great Chefs November 20, 2015 Golden onion rings are a popular side dish with barbecue. These are big, thick rings, and take a while to cook long enough to soften the onion inside the batter. Test a few at the beginning so that the inside is soft […]
K.C. Strip Steak à la Petra
Serving: 8 Print K.C. Strip Steak à la Petra By Great Chefs November 20, 2015 This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the […]
Lemon Ice Box Pie
Serving: Makes one 9-inch pie Print Lemon Ice Box Pie By Great Chefs November 20, 2015 Ingredients Crust Graham Cracker Crumbs – 1-1/4 cups Sugar – 1/4 cup Butter – 1/3 cup, melted Filling Egg Yolks – 3 Sweetened Condensed Milk – one, 14-ounce can Lemon Juice – 1/2 cup Heavy (whipping) cream – 1 […]
Tea-smoked Salmon
Serving: 6 to 8 Print Tea-smoked Salmon By Great Chefs November 20, 2015 Rosy smoked salmon is served with traditional accompaniments of sour cream and capers, and the surprise of apple julienne. The salmon is marinated in a mixture of maple syrup, apple, leek, coriander, and tea leaves, then smoked over tea leaves to impart […]
Chicken Breasts with Crawfish Stuffing
Serving: 8 Print Chicken Breasts with Crawfish Stuffing By Great Chefs November 20, 2015 Plump chicken breasts stuffed with artichoke hearts and crawfish tails get first class treatment on the grill with butter brushing. Lemon-butter sauce studded with crabmeat and crawfish tails — plus the kick of Louisiana’s favorite seasoning, cayenne pepper — accompanies the […]
Hot German Potato Salad
Serving: 6 to 8 Print Hot German Potato Salad By Great Chefs November 20, 2015 Most potato salads are made with mayonnaise and waxy, boiling-type potatoes. This one is made with hot mealy baking potatoes, which quickly absorb the dressing and crumble a little in the process, thickening the salad. Instead of an oil-egg mixture […]
Sausage Jambalaya
Serving: 15 to 20 Print Sausage Jambalaya By Great Chefs November 20, 2015 Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy […]
Cajun Pork Roast
Serving: 6 to 8 Print Cajun Pork Roast By Great Chefs November 20, 2015 A large pork roast is seasoned and coated with a spicy mixture, then cooked with indirect heat. The resulting roast is tender, flavorful, and has a slightly smoked flavor. Ingredients Garlic – 3/4 cup to 1 cup, minced Onion – 1 […]
Seafood Kabobs
Serving: 8 Print Seafood Kabobs By Great Chefs November 20, 2015 Expand your grill-abilities with seafood. These kabobs combine shrimp, scallops, and mushrooms, marinated in barbecue sauce. One change from grilling meats: lightly oil the grill to prevent sticking (seafood has much less natural fat than meats). Ingredients Honey – 3/4 cup Natural Stone Ground […]
Butterflied Beef Short Ribs
Serving: 6 to 8 Print Butterflied Beef Short Ribs By Great Chefs November 20, 2015 These are Chinese-style barbecued ribs. Purchase the meatiest, leanest beef short ribs you can find. Follow the instructions to butterfly them. The marinade is full of Asian influences, like curry powder, soy, and fresh ginger. Ingredients Sesame seeds – 4 […]
Chocolate Mascarpone Dacquoise
Serving: 6 to 8 Print Chocolate Mascarpone Dacquoise By Great Chefs November 19, 2015 The Belmont Inn on the coast of Maine boasts 99 windows to let in the light, and an easy walk into town for shopping and harbor watching. It also boasts wonderful food. Former innkeeper Jerry Clare made this lovely dacquoise, a […]
Quail in Red Wine with Braised Red Cabbage
Serving: 4 Print Quail in Red Wine with Braised Red Cabbage By Great Chefs November 19, 2015 The lovely Cheval d’Or restaurant is at the Windridge Inn, and is the perfect country inn location for Yves Labbé’s country French cuisine. Here he partners quail with a side dish of red cabbage braised with maple syrup, […]
Parma Ham and Calimyrna Fig Ravioli with Regency Nut Chutney
Serving: 4 Print Parma Ham and Calimyrna Fig Ravioli with Regency Nut Chutney By Great Chefs November 19, 2015 Chef Hans Schadler has welcomed guests to the Williamsburg Inn for many years, offering dishes which are at once elegant and delicious. There may be no better place to celebrate an American Thanksgiving or Christmas season. […]
Red Lion Lemon Bread
Serving: Makes 2 loaves Print Red Lion Lemon Bread By Great Chefs November 19, 2015 This delicious quick bread — a bread which uses baking powder or soda as a leavening agent, rather than yeast — has a light lemon flavor that comes from fresh lemon pudding. Add lemon zest if you wish to punch […]
Stone Crab Cakes with Red Pepper Remoulade
Serving: 4 Print Stone Crab Cakes with Red Pepper Remoulade By Great Chefs November 19, 2015 Crisp crab cakes, lightly spiced with mustard, herbs, Old Bay seasoning, and key lime juice, are paired with roasted red pepper remoulade and dressed baby greens. It is important to keep the crab meat cold while you are working; […]
Ramos Gin Fizz
Serving: Makes 1 cocktail Print Ramos Gin Fizz By Great Chefs November 19, 2015 This famous creamy New Orleans cocktail blends lemon juice, gin, and orange flower water. Ingredients Ice cubes Egg White – 1 Simple Syrup – 1/2 ounce Lemon Juice – 1/3 ounce Gin – 1-1/2 ounces Dash of orange flower water Cream […]
Banana Cobbler
Serving: 8 Print Banana Cobbler By Great Chefs November 19, 2015 Ingredients Pie Dough All-Purpose Flour – 2 cups Salt – 1/2 teaspoon Shortening – 1/4 cup Cold Butter – 6 tablespoons Ice Water – 4 to 6 tablespoons Filling Butter – 3 tablespoons Brown Sugar – 3 cups Sugar – 1 cup Banana liqueur […]
Pickled Pork Hash with Red Bean Sauce
Serving: 6 Print Pickled Pork Hash with Red Bean Sauce By Great Chefs November 19, 2015 Hash topped with eggs is a frequent sight at breakfast. New Orleans’ version uses pickled pork shoulder, cooked in liquid crab boil to add the “bite,” and red bean (kidney bean) sauce, lifting this jazz brunch specialty far beyond […]
Oyster Patties
Serving: 4 Print Oyster Patties By Great Chefs November 19, 2015 Puff pastry shells hold oysters in a cream sauce seasoned with parsley and dill. More oysters stud the plates around the shells. At Commander’s Palace they use Louisiana’s large plump oysters; if the oysters in your region are smaller, add half again as many […]
Apple Crêpes
Serving: 8 Print Apple Crêpes By Great Chefs November 19, 2015 Breakfast can be a major affair in New Orleans, and a wonderful excuse to have “something different.” These delicious crêpes are filled with apples stewed with “apple pie spices” — ginger, cinnamon, and nutmeg. Plus rum! Ingredients Filling Butter – 1/2 pound (2 sticks) […]
Venison Stew with Wild Mushrooms
Serving: 8 to 10 Print Venison Stew with Wild Mushrooms By Great Chefs November 19, 2015 Ingredients Lean Venison – 3 pounds, diced into 1-inch cubes Onions – 3 medium, coarsely chopped Carrots – 2, coarsely chopped Celery Stalk – 3, coarsely chopped Bay Leaves – 4 to 6 Juniper berries – 8 Black peppercorns […]
Crawfish Salad with a Brick of Tabouleh
Serving: 4 Print Crawfish Salad with a Brick of Tabouleh By Great Chefs November 19, 2015 Ingredients Fried Oysters Corn Meal – 2 cups All-Purpose Flour – 2 cups Cornstarch – 4 tablespoons Creole Seasoning – 4 teaspoons (follows recipe for Crabcakes and Eggs) Oysters – 16, freshly shucked Oil for deep frying Eggplant Rounds […]
Poached Eggs with Creole Sauce and Fried Oysters
Serving: 4 Print Poached Eggs with Creole Sauce and Fried Oysters By Great Chefs November 19, 2015 Ingredients Fried Oysters Corn Meal – 2 cups All-Purpose Flour – 2 cups Cornstarch – 4 tablespoons Creole Seasoning – 4 teaspoons (follows recipe for Crabcakes and Eggs) Oysters – 16, freshly shucked Oil for deep frying Eggplant […]
White Cloud Omelet
Serving: 4 Print White Cloud Omelet By Great Chefs November 19, 2015 Ingredients Egg Whites – 24 Vegetable Oil – 4 tablespoons Parsley – 8 tablespoons, chopped Green onion tops – 4 tablespoons, chopped Mushrooms – 4 large, sliced thin and sauteed Asparagus or broccoli florets – 2 cups, cooked Instructions Beat six egg whites […]