total posts: 99
Cornish Game Hen with Pomegranate Glaze. Cornish hens are roasted with a tasty pomegranate, ginger, garlic glaze.
Red Curry Shrimp. Fresh spices from southeast Asia, with fresh shrimp and a sauce supreme, make an outstanding fusion.
Chicken Marengo -- Napoleon's favorite battlefield dish, no cannon involved.
Phyllo-Wrapped Chili Grouper Almondine. Toasty almonds in a brown butter sauce complement a crispy phyllo grouper with tex-mex chilis.
Pomegranate and white chocolate mousse layers. A bit of Valentine's Day elegance.
Steak with Red Wine Reduction and Fettuccine Alfredo. Tender steak, earthy sauce, al dente pasta, and creamy sauce. Four of your basic food groups.
Aioli Lobster Roll. There are very few recipes calling for mayonnaise, where substituting fresh aioli will not add an interesting dimension.
Christmas Eve '08. Quail eggs benedict is the eye-opening amuse bouche for a five-course meal with coffee as the theme.
Flat Iron Bordelaise with Braised Root Vegetables
Cranberry Sauce! Thanksgiving sweet heaven.
Duck Breast with Pomegranate Reduction. A seriously flavorful and rich pomegranate sauce enhances a seared duck breast, over duck fat fried matchstick frites.
Diver Scallops with Honey Espresso Glaze.
Curry Chicken with Fresh Coconut Milk.
Fresh, home-grown coconuts were pressed for their milk for the ultimate fresh ingredient.
Tex Mex Goulash. Using northern European techniques with a Tex Mex flair to deliver tender beef, creamy sauce, and zesty flavor.
Acorn Squash, Orange, Sage Grouper. Fresh Florida grouper cooked with autumn ingredients, over a savory risotto.
Argentinian Beef with Chimichurri. A four-hour marinade and a chimichurri with fresh herbs and vegetables delivers tender and tasty cubes of steak.
Steamed Pierless Cod with Hojiimenji Mushrooms and a Ginger Soy Hijiki Sauce, created by Chicago Chef Charlie Trotter at the Bocuse d'Or USA Gala Dinner.
Bocuse d'Or. The best food competition no one has heard of.
Interview with Chef Hung Huynh. The Top Chef Season 3 winner talks about his competition in the Bocuse d'Or, and the importance of taste in food.
Seared buffalo with fennel bearnaise and herb crepe
Strip Steak Manwich. A goofy take on an American classic.
Lobster Ravioli with Champagne Cream Sauce.
Trying out the new pasta machine with homemade lobster ravioli, and a decadent cream sauce.
Citrus Grilled Lobster Tail. Switch of roles, she cooks and he takes the pictures, all around the grill with some fresh lobster tails!
Last Day of Summer. Can't celebrate Labor Day without watermelon, and little mouths to gobble it up.
Experimental Farming. EPCOT (in Walt Disney World, Orlando) experiments with farming fruits, vegetables, and protein. But, is it science? Or science fiction?
Buffalo Cornish Hen. Mini-chickens, injected and glazed with buffalo wing sauce, served over rice and dressed with wing sauce.
Gnocchi Parisienne with Vegetables. Cheese and herb gnocchi sauteed in brown butter with zucchini, criminis, and herbs.
Classic "Olives" Margherita Flatbread. A classic appetizer from Todd English's bluezoo restaurant in Walt Disney World, Florida.
Hot & Sour Soup in a Bread Bowl. Both the bread and the soup use lemon, ginger, and whole grains. A great spicy and hearty meal.
Peanut Butter Chocolate Chip Cookies. Stuck inside during a tropical storm, why not make cookies?
Korean-style chili pork loin wraps. Very tender, and a great blend of spicy flavor.
Back To School Cuisine -- Tacos and Cheese Fries.
Our guest chefs, 11 and 7 years old, cook up their favorite meals.
Guava Cocktail Mixology: an attempt to create two drinks from tropical fruit, good intentions, and a lot of guesswork...