Want to learn how to cook bouillabaisse, the most delicious French fish stew? This recipe is so good and I know you can make it with a few Chef Gerrie tips and tricks. It makes a perfect Valentine’s Dinner menu to enjoy with your honey. Boulliabaisse is simply a fish or seafood soup of brothy
Delicious poached Chilean Sea Bass that will blow your mind! This deliciously poached Chilean Sea Bass is seasoned with crushed pink and green peppercorns, and fennel sea salt. It’s poached in a sexy court bouillon of Alsatian Riesling, with a kiss of fish fumet stock, minced shallots, sweet creamery butter, and enhanced with slices of
Delicious Braised Lamb Shanks What’s fabulous about braised lamb shanks? First, the lamb demands a marination of mint marmalade, rosemary, garlic, and laced with an Italian fig balsamic which slumbered over night. Second, it’s the combination cooking method (sautéing & simmering) that causes the flavors to concentrate and intensify, producing fork tender meat, plus a
Easy saffron tempura multi colored cauliflower The most favorite of the Fabulous Five cooking methods has got to be Frying…who doesn’t like fried food? It’s that saffron tempura crispness that accentuates the mouth feel here of the savory tender cauliflower and romanesco. Ooooh Baby…You can showcase this easy saffron tempura multi colored cauliflower and chartreuse
These lovely sautéed chicken breast supremes pair beautifully with the earthiness of the oven roasted tomatoes, shallots, and olive marmalade spiked with caperberries, currants, orange zest, toasted pinenuts and laced with orange blossom honey. The placement of preserved lemon herb butter under the skin of this chicken breast adds to its exotic flavor, aroma, and juiciness.
Slow Roasting…is a dry heat cooking method is one of the most popular cooking methods among “The Fabulous Five” . This slow roasting gains enormous results from it’s exotic Asian flavor of fermented black beans, ginger, and pineapple which moistens the pork butt to the realm of Nirvana. Capture this Hop-sing…a beautifully marinated ginger, pineapple,
Everyone becomes a wee bit Irish on March 17th for St. Patrick’s Day, and with this slow roasted corned beef recipe, you’ll have the luck of the Irish all year long! While it is the traditional meal of the Irish, it’s yummy all year round.
Well here it is, another braised red cabbage, but with boiled cider and raspberry vincotto vinegar. Sweet and tart = tangy! You will be amazed how the layering of flavors bring out the best of this red cabbage. It starts out by sautéing red onion in butter then spiked up with minced garlic. Then bring
Poaching is one of The Fabulous Five cooking methods that are a Chef Gerrie must for untangling the mysteries of cooking. Now here’s the expert tip many home cooks don’t know…Always top your shallow poached foods with a buttered cartouche.