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Cecelia Heer's Culinary Corner: SQUID INK SPAGHETTI WITH NEW ZEALAND COCKLES AND SALMON ROE

http://cece-corner.blogspot.com/2014/11/squid-ink-spaghetti-with-new-zealand.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Monday, November 17, 2014. SQUID INK SPAGHETTI WITH NEW ZEALAND COCKLES AND SALMON ROE. Whenever I see squid ink pasta at the market, I have to get it. And since I was in Lobster Place at Chelsea Market, I couldn't resist purchasing a package of the di Nero Squid Ink Spaghetti. 3 Tablespoons olive oil.

cece-corner.blogspot.com

Cecelia Heer's Culinary Corner: BOURBON BLOODY MARY WITH DUCK BACON

http://cece-corner.blogspot.com/2014/11/bourbon-bloody-mary-with-duck-bacon.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Thursday, November 20, 2014. BOURBON BLOODY MARY WITH DUCK BACON. Whenever we hear Bloody Mary, our immediate reaction is a popular brunch drink served with vodka and tomato juice garnished with a celery stalk. 2 oz premium bourbon. 4 oz tomato juice. 2 dashes Tabasco sauce. 2 tsp prepared horseradish.

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Cecelia Heer's Culinary Corner: HALIBUT NUGGETS WITH HAZELNUT CRUMB CRUST AND SAUTEED LOBSTER MUSHROOMS

http://cece-corner.blogspot.com/2014/10/halibut-nuggets-with-hazelnut-crumb.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Sunday, October 5, 2014. HALIBUT NUGGETS WITH HAZELNUT CRUMB CRUST AND SAUTEED LOBSTER MUSHROOMS. A Pacific Northwest theme is going on in this dish. The halibut recipe is adapted from the Pike Place Public Market Seafood Cookbook. The end result is a very moist and succulent fish. They have a seafood-...

cece-corner.blogspot.com

Cecelia Heer's Culinary Corner: MY FARMERS' MARKETS: JERSEY CITY, HOBOKEN, BAYONNE

http://cece-corner.blogspot.com/2012/08/my-farmers-markets-jersey-city-hoboken.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Saturday, August 25, 2012. MY FARMERS' MARKETS: JERSEY CITY, HOBOKEN, BAYONNE. I love the farmers' markets and over the years have become a huge fan. There is nothing better than supporting the local farmers and obtaining the best quality of home-grown products available. The only thing that would be b...

cece-corner.blogspot.com

Cecelia Heer's Culinary Corner: SOME OF MY FAVORITE CHEFS - TUNA TARTARE, RATATOUILLE, COQ AU VIN

http://cece-corner.blogspot.com/2007/12/some-of-my-favorite-chefs.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Thursday, December 20, 2007. SOME OF MY FAVORITE CHEFS - TUNA TARTARE, RATATOUILLE, COQ AU VIN. ASIAN TUNA TARTARE - CHEF RIPERT. 1/4 cup corn oil. 2 teaspoons grated fresh ginger. 1 pound sushi-grade tuna. 1/4 cup finely chopped cilantro. 1 teaspoon minced jalapeño. 1 1/2 teaspoons wasabi powder.

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Cecelia Heer's Culinary Corner: TURKEY MUSHROOM LOAF WITH ROASTED RED PEPPER TOMATO SAUCE

http://cece-corner.blogspot.com/2015/01/turkey-mushroom-loaf-with-roasted-red.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Friday, January 30, 2015. TURKEY MUSHROOM LOAF WITH ROASTED RED PEPPER TOMATO SAUCE. This is another version of my turkey meatloaf. For this one, we added cumin and included a sauce made with roasted red peppers, roasted tomatoes and baked garlic. 1 1/2 cups finely chopped onion. 1 teaspoon olive oil.

cece-corner.blogspot.com

Cecelia Heer's Culinary Corner: CRAB AND SHRIMP STUFFED FLOUNDER

http://cece-corner.blogspot.com/2012/03/crab-and-shrimp-stuffed-flounder.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Friday, March 23, 2012. CRAB AND SHRIMP STUFFED FLOUNDER. One Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans. Which is an accompaniment to his first cookbook of the same name, so I opted to try it myself and adapted the recipe accordingly.

cece-corner.blogspot.com

Cecelia Heer's Culinary Corner: EPIGRAMS de SOLE

http://cece-corner.blogspot.com/2013/07/epigrams-de-sole.html

Cecelia Heer's Culinary Corner. Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls. Wednesday, July 31, 2013. This is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in London. Chef Roux demonstrated this on the Master Chef UK. Of course, I had to give it a try. Not a dish for every day but once in a while a nice treat. 4 oz un...