Ewell Smith Louisiana Seafood promotion and marketing board is located in Las Angels. Lot of Chefs gives his recipes, more recipes cooking method is there with their personal details. Especially Brain Landry’s recipe Sauteed Cobia with Louisiana Crab Butter is very tasty food, really after read this recipes I feel hungry. Because it is included Cobia, flour, butter also. Caramelized Fennel is really good. It is possible to cook after reading recipe, but we did not know how to Plate Assembly. Brain Landry teach to us Plate Assembly also. He is finish biology and philosophy from the University of Alabama, but he did not like to education related job. He change his mind, he love cooking. He is started to work in a restaurant in his 15 years age. Still he is look very young. Now he is an Asst. Chef Heather Young in Galatoire’s Bistro. It is located in Baton Rouge.
Another recipe is Barton Seaver’s Alaskan Salmon with Spiced Broccoli, Currants, Pecan Sauce. This is another seafood item. First we will prepare Salmon and secondary think Broccoli after that we go to prepare Pecan Sauce. Finally we go to arrange Plate Assembly. After finish this dish, we did not hold our hands. Barton Seaver’s childhood is Washington DC. He is finished his training in New York at the Culinary Institute of America. He studied many varieties of fish dishes. He is currently working DCCK, now he is Asst. Chef Timothy Andrews.
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