Notes about Recipes in this book

• Grilled sea bass with mango-roasted red pepper relish

  • Breadcrumbs on September 02, 2013

    p. 51 – A really delicious relish with bright flavours that work beautifully with the smoky richness of the grilled fish. We ended up grilling the peppers vs using roasted peppers. The relish could definitely be made ahead so this would make a lovely company dish as well. I’ve also added corn to the relish and it’s terrific, especially at this time of year when you can use it raw, fresh from the cob. Photos here: http://chowhound.chow.com/topics/905291#8132611

• Asian-style grilled squab with fennel, bok choy, and chanterelle mushrooms

  • hillsboroks on August 11, 2024

    The flavors in the marinade are wonderful. I used game hens cut in half in lieu of sqab and they were delicious. We found though that using a hot fire on the grill was going to burn the outside before the inside was cooked. My husband switched to a medium fire and grilled them for 30-35 minutes. The meat didn’t dry out and remained tender. But if doing this again we would start grilling the birds first and then start the vegetable stir fry about half way through the grilling time. None of us liked the flavor of the curry and mustard in the vegetables. The flavor was quite hot but didn’t seem to go with the rest of the meal.

• “Best ever” moussaka

  • hillsboroks on August 22, 2021

    I loved the technique of draining most of the fat and oil from the moussaka before baking it. The result was a drier moussaka but the flavors of the lamb and the eggplant were not overwhelmed by fat as in so many recipes. Also I think the strong flavor of lamb comes mainly from the fat so for those who are unsure of eating lamb this makes a good introduction. The flavors melded wonderfully. My husband said he would prefer a creamier version so I may have to increase the sauce a bit next time.

• Penne with sausage, porcini and portobello mushrooms, and Syrah

  • Breadcrumbs on December 10, 2012

    p. 170 Big, bold and flavourful – just like the wine it’s intended to accompany! This is the first recipe I’ve made from this book and it’s definitely piqued my interest. So much to love. From the ease of execution, the lush, well-developed flavours of the sauce, the perfect pairing w the recommended wine. We loved everything about this dish. For a change, I made it exactly as set out in the recipe. Loved it! Photos here: http://chowhound.chow.com/topics/880835#7761337

• Filet mignon “Diana”

  • Bloominanglophile on January 18, 2018

    This was delicious--and I managed to cook the filet mignon exactly to my liking on the grill (which was a relief because it is SO expensive). Definitely a company-worthy dish.