Tuesday, June 18 2013 9:21 PM EDT2013-06-19 01:21:42 GMT
Executive Chef Eric Miller's new restaurant Madison and Main opened a few months ago on Main Street in Sag Harbor, Long Island. Chef Miller is sharing his recipe for Montauk Tuna with a Summer Vegetable
Executive Chef Eric Miller's new restaurant Madison and Main opened a few months ago on Main Street in Sag Harbor, Long Island. Chef Miller is sharing his recipe for Montauk Tuna with a Summer Vegetable
Friday, June 7 2013 10:48 AM EDT2013-06-07 14:48:17 GMT
Executive chef Jackfry Rosado D'Angelo of Don Coqui Restaurant in Astoria, Queens served up seafood paella in the Good Day Cafe. At Don Coqui, sofrito -- green seasoning-- is added to the paella giving
Executive chef Jackfry Rosado D'Angelo of Don Coqui Restaurant in Astoria, Queens served up seafood paella in the Good Day Cafe. At Don Coqui, sofrito -- green seasoning-- is added to the paella giving
Thursday, March 7 2013 10:26 PM EST2013-03-08 03:26:21 GMT
Brooklyn Borough President Marty Markowitz talks about the 10th annual Dine In Brooklyn Restaurant Week, March 11-21. Jacques Gautier, the chef and owner of Palo Santo in Park Slope make Poached Eggs
Brooklyn Borough President Marty Markowitz talks about the 10th annual Dine In Brooklyn Restaurant Week, March 11-21. Jacques Gautier, the chef and owner of Palo Santo in Park Slope make Poached Eggs
MYFOXNY.COM -
Marco Chirico prepared portobello with polenta in the Good Day Cafe.
Chirico is the executive chef at Marco Polo Ristorante and Enoteca, both in Carroll Gardens, Brooklyn.
Portobello Con Polenta Servings: 1 Difficulty: Easy Cooking Time: 25-30min
Ingredients 1 1/2 cups of Polenta 4 1/2 cups of chicken stock (water if chicken stock is not available) 1tsp of salt dash of white pepper 1/4 cup of Parmesan cheese 1 whole Portobello (sliced) 1oz of vegetable oil 3oz of brandy 2oz heavy cream 2oz demiglaze
Directions: In a pot heat up the chicken stock until simmer. then heat up your sauteed pan add vegetable oil, when the pan is hot add the portobello mushrooms sauteed until the texture is soft. add brandy let it simmer for two minutes after two minutes add heavy cream and the demiglaze let it simmer and finish with a dash of salt and pepper. Next grab the polenta while pouring it into the chicken stock whisk until it thickenings add salt, white pepper, and Parmesan cheese. Finish add the polenta to the dish top it with the portobello and the sauce then Enjoy
