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Tag: APP Chef's Kitchen

  • D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

    D’s Breakfast & Burgers in Palmetto offers a hearty country style skillet dish

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    PALMETTO, Fla. — D’s Breakfast & Burgers in Palmetto offers a skillet recipe for a hearty meal.

    D’s Skillet may cook quickly, but there is a lot of prep that goes into it.

    The potatoes alone are a multi-day event.

    D is the proprietor of D’s Breakfast and Burgers Restaurant in downtown Palmetto.

    She’s offering a touch of her Turkish homeland as she creates an American dish.

    First a skillet, country style — everything all together in one dish of collective goodness.

    Then, Turkish coffee served with a piece of Turkish chocolate.

    It’s time for breakfast.

    Step One:

    Crisp your hash browns. D boils potatoes and chills them before shredding them for browning on their flat top grill.

    Step Two:

    Saute two ounces each of the following meats and vegetables in olive oil.

    • Ham
    • Sausage
    • Bacon
    • Tomatoes
    • Green Pepper
    • Onions

    Step Three:

    Cook eggs made your favorite way (over easy!)

    Step Four:

    • Build your dish by putting a bed of hash browns on a plate.
    • Then add the sauteed meats and vegetables.
    • Next, add 2 ounces of shredded Monterey Jack and Cheddar Cheese.
    • Finally, top with your eggs and enjoy.

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    Virginia Johnson

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  • Gordon Ramsay’s Fishwich and chips combo offered in Orlando

    Gordon Ramsay’s Fishwich and chips combo offered in Orlando

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    ORLANDO, Fla. — The Fishwich: It’s fun to say, and even more fun to eat.

    Legendary chef Gordon Ramsay and his team are sharing his Fishwich and chips combo recipe.

    For this week’s Chef’s Kitchen, we’re spending time at the Gordon Ramsay Fish & Chips eatery at ICON Park. Chef James Lucas is in charge of this kitchen. Having the celebrity chef as his boss is kind of a big deal.

    “You have to have unwavering accountability and exact standards in everything,” he laughed, referring to his boss’ notorious strictness and fiery temper.

    Hungry? Let’s cook!

    Fishwich & Chips Combo – by Gordon Ramsay Fish & Chips


    Ingredients:

    • 2 pieces battered fish, fried
    • 7.5 ounces chips, cooked
    • 2 each, naan bread, warmed
    • ¾ ounce avocado cream
    • ½ ounce green cabbage, shredded
    • ¼ ounce avocado cream
    • 1 ounce tomato relish
    • 1 sprig parsley
    • 1 each, lemon wedge
    • 2 each, sauces, your choice


    Directions:

    1.     Warm the naan bread on the panini press

    2.     Top each piece of naan bread with avocado cream and a small plate of coleslaw

    3.     Top each piece with battered fish

    4.     Spoon a dollop of avocado cream with tomato relish

    5.     Place chips on the bottom of a paper-lined combo box

    6.     Place Fishwich on top of chips

    7.     Serve with lemon wedge and parsley sprig

    8.     Serve with two sauces, your choice, on the side

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    Allison Walker

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  • Russell’s Parmesan-Crusted Shrimp Linguini

    Russell’s Parmesan-Crusted Shrimp Linguini

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    ORLANDO, Fla. — Nestled up to Lake Ivanhoe, Russell’s is a neighborhood eatery with international flavors.

    French Top Chef Emmanuel Clement has cooked all over the world.

    “I had good training,” he said. Very good training. Very classic French-based, which almost everyone uses worldwide now.”

    His best-seller at Russells, though, isn’t French at all — Parmesan-crusted shrimp linguini.

    “People love it,” he said, smiling. “People just love this dish.”

    So let’s cook!


    Parmesan Crusted Shrimp Linguini

    Recipe for 4

    Shrimp 24 each

    Chopped shallots 3 oz

    Linguini 16 oz

    Chardonnay 2 cups

    Spinach 10 oz

    Heavy cream 3 cups

    Parmesan 2 cups

    Nutmeg 1 pinch

    Salt 1 tsp

    Pepper 1 tsp


    Instructions:

    1. Sweat the shallots in butter, no color

    2. Add Chardonnay and reduce low heat by 5 mins

    3. Add heavy cream and bring to boil

    4. Add spinach roughly chopped, half of Parmesan, and cook for 10 mins, stirring a couple of times

    5. Add salt, pepper, nutmeg, and cook another 5 mins on low heat

    6. Reserve on the side in same pan


    For the Linguini and the Shrimp:

    2 quarts water

    1 Tbsp virgin olive oil

    1 Tbsp salt

    1. Bring to a boil, water, oil and salt; add linguini and cook 10 mins

    2. While the pasta is cooking, bread the shrimp in the other half of the Parmesan and crust in a non-stick, preheated pan for 3 mins each side

    3. Add linguini in the pan with the sauce and stir

    4. Pour linguini in 4 plates and top with the shrimp

    5. Bon appétit!

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    Allison Walker

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