Posted on November 1, 2010 at 8:36 am by admin
Marinade 6 oz Unsulphured Molasses 12 oz Lavender Honey 3   Cinnamon Sticks 6   Whole Cloves 1 t Black Peppercorns, Cracked 3 ea MLF Boneless, Skinless Duck Breast Balsamic Glaze 6 oz Dried Sour Cherries 1 1/2 c Zinfandel Wine 6   Juice Of Pomegranates 3 c Balsamic Vinegar 1 1/2 c Clover Honey Pears 6 c [...]
See full recipe for Warm Duck Salad with Autumnal Fruits and Balsamic Glaze
Posted on December 1, 2009 at 2:33 pm by admin
Broussard’s Louisiana Bouillabaisse Broth ½ Lb. Carrots, Chopped ½ Cup Tomato Paste ½ Lb. Celery Ribs, Chopped 1 Gallon Shrimp or Fish Stock ½ Lb. Onions, Chopped 2 Cups Chopped Tomatoes ½ Fennel 1/8 Oz. Saffron ½ Green Peppers, Chopped Salt to Taste ½ Cup Olive Oil White Pepper to Taste 1 Tbsp. Cup Chopped [...]
Posted on August 4, 2009 at 12:05 am by admin
In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg.
