ERLING JENSENRaspberry Sorbet with White Chocolate Legos 5 cups fresh raspberries1 cup water1 1/2 cups sugar1 teaspoon vanilla extract1-2 tablespoons fresh lime juice Add water and raspberries to a food processor; pulse until mixture has a smooth consistency. Place a fine mesh strainer over a large bowl then add pureed raspberries to the strainer (1/4 at a time); press with the …
The Annual 4Memphis Culinary Issue
The Annual 4Memphisculinary issueMemphis’ finest chefs dish their seasonal favorites and share professional tips and shortcuts to make your holiday cooking easy and scrumptious!OWEN BRENNAN’SRoasted Duck Breast with Cherry Gastrique AUSTRALIAN LAMB RACKSeason duck breast with salt and pepper. Heat skillet, add a little butter in pan. Once the butter has melted, place seasoned duck breast skin side down for about 8 minutes …
Flavor-Full Fall
The change of seasons also signals a change in what we make for dinner.4Memphis restaurant partners share great recipes for serving the flavors of fall! Photography by Mark O. RamirezERLING JENSENAntelope Tenderloin, Acorn Squash, White Patty Pan Squash, and Toasted Kabocha Seeds Squash Peel skin and cut in half. Remove seeds and reserve. Cut the halves into quarters. Drizzle brown …
Time to Tailgate
Photography by Mark O. RamirezLucchesi’s Ravioli & Pasta ShopAntipasto Tray Prosciutto, Volpi salami, mortadella, slicedAssorted marinated olivesPepperoncinisRoasted red peppers Marinated olives:3 tablespoons olive oil1 tablespoon lemon zest1/2 teaspoon dried crushed red pepper flakes3 cups cracked green olives2 tablespoon fresh basil leaves, choppedStir the oil, lemon zest, and red pepper flakes in a heavy, small skillet over medium heatjust until fragrant, …
A Winning Tailgate
Photography by Mark O. RamirezSpecial thanks to Peter Huggins & Tate WilsonLet’s be honest, a big part of a great football season is the tailgate! From Tigers to UT and all stadiums in between, the team at Social: A Shop for Gracious Living has everything you need to score a win! 1. Juliska Quinta Cork Natural Cork Centerpiece Bowl/Party Bucket $395. Lightweight, …
And the Livin’ is Easy
Photography by Mark O. RamirezBLEU Restaurant & LoungePan Seared Snapper 4-8 ounces snapper fillet with skin onSalt and pepper to tasteOlive oil as needed Preheat oven to 350 degrees. Heat a sauté pan and add the olive oil. With a paper towel, dry the skin side of the snapper, add salt and pepper, then place in sauté pan skin side down. Cook …
Tomatoes! Tomatoes! Tomatoes!
Photography by Mark O. RamirezSalud! at Whole Foods Market, Poplar AvenueGrilled Succotash Salad with Tomato Tahini Dressing Dressing:Olive oil, as needed12 cherry tomatoes1/3 cup tahini2 to 3 tablespoons sherry vinegar¼ teaspoon smoked paprika Salad: Olive oil, as needed 1 red onion, peeled and cut into thick rings2 ears corn, shucked1 ½ cups frozen lima beans, thawed1 ½ cups fresh green beans1-2 …
All Fired Up
Photography by Mark O. RamirezBLEU Restaurant & LoungePepper Crusted Steak 4 rib eye steaks, about ½ inch thick0.5 ounces pink peppercorn0.5 ounces white peppercorn0.5 ounces black peppercorn Salt to taste 2 ounces of butter 1 cup of demi glaze sauce In a hot skillet, toast all 3 peppercorns, moving constantly for about a minute. Remove from the heat and place in a spice …