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Join International Chef George Krumov to discover the secrets of the finest culinary art.
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Mediterranean Potato Skins Recipe
If you are tired of the usual bacon and scallions potato skins, try this recipe.
I call them mediterranean potato skins and make them with chopped prosciutto, sliced artichoke hearts, diced roasted red peppers and cheddar and mozzarella cheese mix.
Deep-fry the potato skins until golden, apply the toppings and bake them until the cheese is melted. Serve with sour cream.
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Posted: 5:59 PM, 12/25/2007 |
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Health Tips - How To Improve Your Health With Health Food
| Tasty food with good nutritional value is important to everyone's
health. Eating a balanced diet made of good nutritious products is
one of the best ways to protect and promote your overall health. Good food
should be high on vitamins and minerals and low on saturated fat,
chemicals, additives and antibiotics. There are several simple
guidelines to follow in order to protect and improve your health and to
live longer and more satisfying life. Read my 14 tips about health food and nutrition here - Health Food Tips
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Posted: 7:03 PM, 10/1/2007 |
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The Truth About Cruise Line Jobs
| Over the last several years I have been asked many times about my experience working as a chef on a cruise ship. I, finally, decided to write all of it down and publish it, so everybody who is considering cruise line employment to be able to find the real facts. Did I like it, was it fun, was it as glorious as some people think, did I see a lot of interesting places? Find the answers here - Cruise Line Jobs
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Posted: 9:39 PM, 9/8/2007 |
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Black tiger shrimp in a creamy cognac sauce.
This is a recipe I made up exclusively for my blog. I hope you enjoy it.
Ingredients: 16 large shrimp, 4 ounces cognac, 1/2 cup cooking cream, 2 tablespoon diced onion, 2 tablespoon diced tomatoes (ripe and firm), 1/2 cup red bell pepper, finely chopped, 2 tablespoon butter, 1 teaspoon minced garlic, salt and freshly ground black pepper to taste, fresh thyme.
Recipe: In a large frying pan, heat the butter and saute the vegetables until onion is soft, about 3-4 minutes. Add the peeled tiger shrimp and a teaspoon of fresh thyme, and cook for 3-4 minutes until the shrimp turns red and is no longer raw. Deglaze the pan with the cognac and cook for about 2 minutes more. Keep your face away from the pan, in case it catches fire. Stir in the cream and season to taste with salt and freshly ground black pepper. Decorate with fresh thyme. This recipe serves 4.
More fine dining recipes with photos at Finest Chef .
If you feel in a mood for pizza or pasta try Chef Maestro. |
Posted: 11:20 AM, 2/15/2007 |
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Veal Chop in Porto Sauce
More recipes with photos at Finest Chef
Ingredients for four servings: 4 -10 ounce veal chops, 1 tablespoon butter, 1 tablespoon diced shallots, 1/2 cup sliced mushrooms (optional), 2 ounce whipping cream, 1/2 cup port wine, 1/2 cup demi-glace sauce, fresh thyme and rosemary, dried oregano, salt and freshly ground black pepper to taste.
Recipe: Season and grill the veal chops to the desired temperature. Meanwhile heat the butter in a frying pan and sauté the shallots with the mushrooms. Deglaze with the port wine and add the rest of the ingredients. Reduce the sauce until it is thick. Serve the veal chops with seasonal vegetables and potato and pour the sauce over it.
I served the veal chop for this photo with yellow beans, baby eggplant, bok choy, purple and white, sweet Parisienne potato and baby Brussels sprouts. |
Posted: 7:33 PM, 12/17/2006 |
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