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Rib Roast (2-inch thick Australian-bred cow grilled rib roast, sprinkled with salt, pepper and a drizzled of olive oil char-grilled on a traditional mesh yaki-ami grill with native Japanese oak called "binchÅtan"; burns at 1,800 degrees, then blow-torched to render the steak's fat, garnished with parsley and served over a bed of fries and a ...
"Barbecue Shrimp and Grits" – heads-on Gulf shrimp sautéed with barbecue sauce (made from garlic, shallots, lemon juice, rosemary, hot sauce, cayenne pepper, butter, Worcestershire sauce, beer and heavy cream), sautéed andouille sausage, served over cheddar and pumpkin grits (made with Southern stone ground grits, heavy cream, local roasted ...
"99 Problems Sundae" – two scoops of chocolate ice cream topped with a hand-churned vanilla milkshake drizzled with homemade chocolate shell sauce (made from coconut oil and chocolate chips) and homemade whipped cream, sprinkled with chocolate dust and garnished with a cherry, served on top of a warm brownie (made with butter, chocolate ...
New Orleans chef Michael Gulotta cooks succulent beef top round low and slow to serve the city's classic grillades with savory, cheesy grits and a luscious gravy made with the fond from the beef ...
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Every bite of this slow cooker jambalaya is loaded with chicken, shrimp, and andouille sausage. Get the recipe for Slow Cooker Jambalaya at Creme de la Crumb. Creme de la Crumb
Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
Restaurant Location Specialty(s) Galliano Southern Casual Dining: Warehouse District, New Orleans, Louisiana "LaPlace" – thick-cut pork chop stuffed with andouille sausage (brined in saltwater, dark beer, brown sugar, cane syrup, bay leaves, and creole mustard), seasoned with olive oil and creole seasoning, seared on a char-grill, bone crowned with onion rings and served on top of creole ...