The following recipe is from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi. The recipe features coconut milk, lemon grass, garlic, ginger and curry paste.
“A Topless Treat” A marvelous Italian appetizer made with paper-thin slices of raw beef Cooking Time: None
Bake your favorite pie crust naked until light brown, then cool until room temperature. Refrigerate over night and bring to room temperature. Cooking Time: None!
Chef Kirker from Bistrot Zinc treats us with his Oxtail and Risotto specialty. Served as a March appetizer special at Bistrot Zinc, the Red Wine Risotto with Braised Oxtail and Parmesan is a hearty start to any meal. Oxtail is a rich beef cut, marbled with fat, and bursting with flavor, similar to a beer short rib. At Bistrot Zinc, the oxtails are slowly braised a...
Features lobster, green beans, bacon, avocado, cheese, boiled eggs, watercress and Roqeufort cheese.