The Daily Dish

Chef Blessing's Cherry Chipotle Braised Beef Short Rib Taco

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taco
Yield: 6 portions, 3 tacos per person

Ingredients
4-5 cups braised beef Short Ribs
18 each 4 inch fresh corn tacos
2 cups shredded ice berg lettuce
½ cup picked Cilantro leaves
1 cup pickled red onions
 
For the Short Rib
8 boneless beef short ribs (about 6 ounces each)
3 tablespoons kosher salt
2 tablespoons black pepper
4 tablespoons olive oil
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots
2 cups red wine
1 can chipotle in adobo, 4 oz 
2 cups black cherry juice
1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
2 sprigs fresh rosemary
4 sprigs fresh thyme
Chicken stock, enough to cover ribs (about 32 ounces)

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Chef Sisca's Grilled Eggplant and Monkfish

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scallops
Chef Robert Sisca of Bistro Du Midi in Boston shares his delicious monkfish recipe to whet your appetites for the upcoming WGBH Food & Wine Festival this September 19-21. Give it a try!

1 eggplant
2 cloves garlic
1 sprig thyme
50g olive oil

Slice eggplant about ¼ inch. Marinate in olive oil, garlic and thyme for 30 minutes. Grill each side, rotating 90 degrees once, just long enough to create grill marks and set aside.

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Chef Fournier's Cherry Tomato Puttanesca

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Rooftop Cherry Tomato Puttanesca with Mussels

cherry tomatoes
Cherry Tomato Puttanesca at 51 Lincoln
This simple dish is a perfect way to say farewell to summer and make use of that final rush of rish, juicy cherry tomatoes.

Serves 4

Ingredients:
16oz fresh tagliatelle
1 cup cherry tomatoes, cut in half
8 cloves of garlic, sliced
2 shallots, sliced
1/2 cup kalamata olives
1/2 cup white wine
1/4 cup julienned basil
1qt of fresh mussels
2 T butter
1/3 cup grated Parmesan

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Legal Harborside's Lobster Cocktail

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lobster cocktail
Legal Harborside's Lobster Cocktail
(serves 4)

Cool off in the August heat with this refreshing take on lobster and be sure to look for Legal Harborside at WGBH's Food and Wine Festival this September!
 
Ingredients

12 ounces Lobster Meat, cooked and chunked
1   ounce Coconut, shredded toasted
1   Avocado, small dice                                             
¼ c  Red Onion, minced
¼ c  Red Pepper, minced
¼ bunchCilantro Sprigs
8  Basil leaves 
4  ounces  Coconut Vinaigrette
8  Banana Leaf

Coconut Vinaigrette Recipe
½ can  Coco Lopez                                                           
6 ounces  Coconut Water                                                       
4 each Lime Juice                                                              
1 tsp Sambal Olek                                                          
 

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Chef Pelley's Pan Seared Scallops

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scallops
Chef Brendan Pelley of Zebra's Bistro in Medfield will be part of this year's WGBH Food & Wine Festival. His scallops are served with a Parsnip Puree, Summer Succotash, and Corn Velout. Give it a try!

Parsnip Puree
 
Ingredients
2 # Peeled Fresh Parsnips
3 C Milk
2 Tablespoons Butter
Pinch of kosher salt
 
Method
Peel and chop parsnips into smaller pieces
Place in a small pot and cover with milk
Simmer until tender
Using a slotted spoon, place parsnips in a blender with enough liquid to puree until smooth.
 
 
Summer Succotash
 
Ingredients
1 # Heirloom Tomatoes diced
1# Heirloom Squashes diced and roasted
1 # Fresh Shucked Corn cut off the cob and roasted
1 BU. Basil Leaves, torn
S + P to taste
Olive Oil
 

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Chef Coombs' Cider Braised Duck Leg

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scallops
Cider Braised Duck Leg

Serve with a Roasted Cauliflower, Kale & Pine Nut Salad and Cornbread Stuffing for a perfect meal.

Serves 4
Braised duck legs:
4 duck legs
1 Tbl canola oil
2 large onions, peeled and cut into 8ths
2 carrots, peeled and cut on the bias
4 stalks celery, washed and cut on the bias
1 bay leaf
3 sprigs of thyme
3 whole Allspice
3 whole Star anise
1 tsp whole Coriander
10 whole peppercorns
Cider to cover

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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


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