The Daily Dish

Chef McClelland's Pot-au-Feu of Poussin

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5 shallots, minced
1/4 cup port
1 cup chicken broth
One 750-ml bottle Pinot Noir
1 bouquet garni (see below)
3 whole black peppercorns
3 Cornish game hens, washed and patted dry, legs trussed
2 leeks, washed and cut into thirds
12 carrots, peeled and cut into chunks
12 turnips, peeled and cut into chunks
12 fingerling potatoes
3 celery stalks, cut into thirds
12 pearl onions
1 pound grade A foie gras
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
Salt and freshly ground black pepper

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Chef Blessing's Cherry Chipotle Braised Beef Short Rib Taco

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Yield: 6 portions, 3 tacos per person

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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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

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!

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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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
2 # Peeled Fresh Parsnips
3 C Milk
2 Tablespoons Butter
Pinch of kosher salt
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
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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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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