Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Wednesday, May 8 2013 11:28 AM EDT2013-05-08 15:28:16 GMT
by Gary Duke at Alley Oops 2 tablespoon olive oil 1 small onion, diced 1/2 bell pepper, diced 1 cup white wine 24 ounce jar of red pasta sauce 1 jar clam juice, 8 ounces, optional (you can use water) 1More >>
by Gary Duke at Alley Oops 2 tablespoon olive oil 1 small onion, diced 1/2 bell pepper, diced 1 cup white wine 24 ounce jar of red pasta sauce 1 jar clam juice, 8 ounces, optional (you can use water) 1More >>
Ingredients: 3 slices raw bacon cut into ¼ inch strips ½ cup yellow onion diced ½ cup English peas (frozen is fine) 2 cups fresh or frozen tortellini pasta (if frozen, drop in boiling salted water for 2-3 minutes.) (I like cheese filled tortellini for this , but you can use meat filled if you like) 1 ½ cups heavy cream ¼ cup grated parmesan 1 tsp. nutmeg 2 tbs chopped fresh parsley 1 1/2 tsp salt 1tbs black pepper
Recipe: In a large skillet over medium – high heat Melt butter Stirring often Add bacon and cook until pretty crispy Add onions cooking until soft Add all remaining ingredients except parsley and parmesan Are you stirring?? Bring to a boil and after a few minutes cream will begin to thicken. If the mixture looks like it is going to boil over, turn the fire down a little. Add parmesan and parsley. You want this to be creamy, not to dry. If parmesan makes sauce to stiff and dry, add water a tablespoon at a time until consistency is creamy.
