Marinade Steak for one day in a mix of ingredients from first list.
Place Meat on Hot Grill
Cook 1-2 minutes per side, depending on thickness.
Let steaks cook for about 2 minutes to allow juices to settle.
8 – each escargot
1/2 oz - apple smoked bacon
1/2 oz – fennel bulb
1/4 oz – leeks
1 oz – oyster mushrooms
Cracked pepper – to taste
Kosher salt – to taste
3 oz – roasted garlic butter sauce
2 slices – baguette
1 tsp – garlic oil
In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Rafih Benjelloun from Imperial Fez prepares berber tajine and couscous.
One pound of couscous grain. (durum wheat preferred.)
4 tbsp. Of virgin olive oil.
1 cup of warm water
Pinch of saffron or turmeric.
Salt to taste.
In a large bowl put couscous, add virgin olive oil, saffron, salt to taste and mix all very well with warm water and let it sit for 30 minutes. Separate the grain after 30mn. Than steam it in a couscoussiere for 45mn.
In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.
5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)