When I lauched into this Seafood á la King recipe, I didn't give the origins of the name much thought. A classic name, an opportunity to show off our ivory handled antique fish serving set and guests certain to appreciate a fancy fish entrée, it was a no brainer. But now it's got me to wondering. Did this catch-all … [Read more...]
SARDINIAN TUNA PASTA
This recipe for Sardinian Tuna Pasta was created a little while ago, during my research phase of gourmet pastas in advance of the big purchase of my pasta machine. (Check out Paglia y Fieno, Duck Two Ways.) Time has marched on since this dish made its debut. I'm sure everyone will agree from the pictures and a quick scan of the recipe that this is indeed a dish worth … [Read more...]
SOFT SHELL CRABS BALABAN’S
I never thought my Soft Shell Crabs in Black Bean Sauce recipe would have serious competition, but the rave reviews of Soft Shell Crabs Balaban's, e.g. "These might possibly be the best soft shell crabs ever!" are going to give the black bean sauce version a run for the money. Poking around for inspiration, the Googles unearthed an … [Read more...]
LIBERACE PROSCIUTTO SCAMPI
This lavishly embellished Scampi Prosciutto recipe from the culinary maestro and gifted showman Liberace is quite different from any scampi I -- and daresay you -- have ever come across. Is it any wonder? Only a naif would expect Liberace to whip up a simple sauté of shrimp with garlic, wine and lemon juice. In today's world, … [Read more...]
SMOKED SALMON PIZZA DELUXE: 100 MILES.COM INSPIRED RECIPE
Smoked Salmon Pizza is one of the signature iconoclast recipes that launched Wolfgang Puck's Spago into the gastronomical stratosphere. Wolfie's a wanderer, though, and props to him for turning his unique flavor compositions into an international lifestyle brand. Wait -- "international lifestyle brand" -- did I just … [Read more...]
ROCK SHRIMP DE JONGHE: GOURMET RECIPE
As I am heading off to Chicago for a fun-filled weekend tomorrow, what better time to share this recipe for Rock Shrimp DeJonghe? The pedigree seems uncontested: born in the kitchens of DeJonghe's Hotel and Restaurant, a Belle Époque-era Chicago mainstay owned by the Belgian immigrant DeJonghe brothers. Didn't you expect DeJonghe to … [Read more...]
QANTAS BARRAMUNDI MACADAMIA: GOURMET RECIPE
Why a recipe for sautéed barramundi from the flight galleys of Qantas (Queensland and Northern Territory Services, founded 1920)? Long gone are the days when you'd dial up the travel agent, book your airline trip and anxiously await the tickets in the mail. The subtle excitement of soaring the "Friendly Skies" aboard gleaming … [Read more...]
SEA URCHIN SOUFFLE: GOURMET RECIPE
This Jeremiah Tower recipe for Sea Urchin Soufflé made its debut in a blaze of glory this weekend and immediately claimed a place among our quintessentially Spectacularly Delicious signature dishes, alongside such triumphs as Kugelhopf Surprise, Paella Negra, Aebleskivers and Nachos Olga. Like any good parent, I love … [Read more...]
BROILED SARDINES — ORIGINAL GOURMET RECIPE
Having been scarred by an early incident preparing a gourmet recipe for sardines, I've not attempted them again in years until I found this sardines recipe. At the time, our little clique out in Bridgehampton proudly referred to ourselves as the Bloated Pleasure Seekers. Every weekend we attempted to trump the previous excesses in food, drink and … [Read more...]
COQUILLE ST. JACQUES CREPES
Remember the Brady Bunch movie, with Jan's jealous inner monolog seething over all the attention showered on Marcia? ("Why does Marcia get all the socks? Why does Marcia get all the trophies? Why does Marcia get all the good drawers? Why does Marcia get everything? Marcia, Marcia, Marcia!") There's been so much attention paid to our lovely … [Read more...]