TERRINA edit
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Suckling Pig Terrine w...

, , By - March 25, 2017
Suckling Pig Terrine with Purple Cabbage Posted March 25, 2017 by Kamilla Seidler Posted in: Pork | Cuisines: Modern, Scandin...view all
 
Yellow-fin-Tuna-Tatakic
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Yellow Fin Tuna Tataki...

    Prep : 30 min
    Cook : 10 min

, , , By - December 29, 2016
Yellow Fin Tuna Tataki with Fried Garlic, French Onion, Light Citrus Sauce & Fresh Herbs Posted December 29, 2016 by Jin...view all
 
105
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Tuna Carpaccio with Ba...

    Prep : 40 min

, , By - March 28, 2016

Tuna is the world's most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can ope...view all

 
Tuna-saladd
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Peppered Tuna Salad wi...

    Prep : 10 min
    Cook : 5 min

, By - March 28, 2016

I love this salad for summer time, warm weather, picnic's and when friends come over for a swim by the pool. It is very si...view all

 
sm1 edit
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Mahogany Salmon Marinade

    Prep : 30 min
    Cook : 8 min

, By - March 7, 2016
Mahogany Salmon Marinade Posted March 7, 2016 by Charlie Ayers Posted in: Seafood, Stocks, Sauces, Marinades | Cuisines: Amer...view all
 
Mackerel 1 (credit Steve Lee) edit
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Flamed Mackerel, Dill,...

, By - December 15, 2015
 
beef tartare with black garlic
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Beef Tartare with Wate...

, By - September 18, 2015
Beef Tartare with Watermelon, Yuzu & Egg Yolk Posted September 18, 2015 by Giorgio Rapicavoli Posted in: Beef | Cuisines...view all
 
IMG_1935[3] edit
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Danish Wood Pigeon in ...

, , By - July 31, 2015
 
Pineapple-and-Coriander-Salsaw
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Pineapple and Coriande...

    Prep : 15 min

, , By - April 25, 2015

This pineapple salsa is ideal for summer barbecues. Serve it as a dip with white corn chips, on top of grilled fish, throu...view all

 
93
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Thick Veal Stock

    Prep : 20 min
    Cook : 410 min

, By - April 24, 2015

With this base stock you can make virtually any dark sauce you need.

One of the nicest things about dining out in r...view all

 
101
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Venison Steak with Red...

    Prep : 35 min
    Cook : 30 min

, By - April 24, 2015

I have had venison on 3 different continents and on each occasion it has tasted completely different from the last. Wow!! ...view all

 
Vegetable-a-la-creque-112
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Vegetable a la creque

    Prep : 20 min
    Cook : 15 min

, By - April 24, 2015

This is one of those recipes where it is really up to the chef that prepares it to add or remove the one or the other ingr...view all