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Download E-books The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs PDF

By Lee Brian Schrager, Julie Mautner

Yearly, the world’s best and such a lot cherished cooks (and the foodies who love them) converge on Miami’s South seashore for a protracted weekend of sand, sunlight, music, and actually outstanding delicacies. Now, in party of the festival’s 10th 12 months, the meals community South seashore Wine & foodstuff competition Cookbook brings the glamour and the flavors of the competition to the house kitchen.

Festival founder and director Lee Brian Schrager takes readers on an exceptional all-access travel of this occasion, with movers and shakers of the foodstuff international and an all-star forged of cooks, together with man Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider tales take readers into the tents, inner most events, and some of the best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village at the beach.

Of direction, within the ebook as on the pageant, it’s the superb nutrition that takes middle level. The tastes and scents of SoBe come alive in a hundred tantalizing recipes for beverages, Starters and Small Plates, fish fry, Burgers, convenience and informal nutrition, major classes, and muffins, together with:

·  Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
·  Martha Stewart’s Lobster Roll
·  man Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled sizzling Veggies
·  Alice Waters’s Grapefruit and Avocado Salad
·  Jamie Oliver’s Roasted Carrots and Beets with the Juiciest beef Chops
·  Paula Deen’s Double Chocolate Gooey Butter Cake
·  Tom Colicchio’s Caramelized Tomato muffins
·  Rick Bayless’s Brava Steak with Lazy Salsa
·  Spike Mendelsohn’s Toasted Marshmallow Shake
·  Nigella Lawson’s Caramel Croissant Pudding

With a foreword by way of Anthony Bourdain and peppered with anecdotes and lovely images of South seashore, the nutrients community South seashore Wine & foodstuff competition Cookbook will shipping readers to this interesting get together Emeril has dubbed “Spring holiday for chefs.”

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Extra info for The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs

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Upload the egg yolks, oil, and salt to flavor to the center of the good. Slowly pull the flour into the eggs until eventually integrated. end kneading by means of hand, including extra flour if wanted for a delicate consistency. Divide the pasta in part, and roll out each one part on a flippantly floured floor, or feed it via a pasta desktop, until eventually skinny. FOR THE RAVIOLI In a saucepan, convey the inventory, tapioca, and salt to flavor to a boil. cook dinner till the tapioca is soft; then pressure, and set it apart. cube the foie gras confit and the butter, and make allowance to come back to room temperature. go the confit and butter via a great sieve, and combine with the tapioca and chervil. Season with salt and pepper. to gather the ravioli, flour a gentle paintings floor. Lay out the two sheets of pasta. Divide the filling into 24 equivalent parts and position 2 inches aside on one sheet of pasta. Brush the overwhelmed egg over the pasta among the mounds of filling. conceal with the opposite sheet of pasta. shape ravioli through the use of the again of a 1-inch ring cutter to press the sides jointly; then reduce out ravioli with a 1 ¼-inch ring cutter. Refrigerate or freeze until eventually able to use. FOR THE GARNISH Fill a medium bowl with water, and squeeze the lemon juice into it. Peel the sunchokes, booking the peelings, and lower them to the specified shapes. Submerge them within the acidulated water until eventually able to cook dinner. warmth the butter and 1 tablespoon of the oil in a saucepan over medium warmth. upload the sunchokes, inventory, garlic, thyme sprig, and salt to style, and simmer till gentle, approximately four mins. put aside. In a small skillet, sauté the celery within the closing 1 tablespoon oil, including salt to style. cook dinner until eventually delicate yet nonetheless crunchy, three to four mins. relax the celery instantly. FOR THE EMULSION In a saucepan, mix the milk, inventory, reserved sunchoke peelings, butter, garlic, and thyme sprig, and simmer for half-hour. get rid of from the warmth, pressure, and put aside. TO cook dinner THE RAVIOLI In a pot of boiling salted water, cook dinner the ravioli for about 2 mins. get rid of from the water, and put aside. FOR THE GLAZE deliver the inventory and butter to a boil in a small saucepan. prepare dinner, whisking continuously, till thickened to make a glaze. Brush the ravioli with glaze and season with salt and pepper. to complete Brush the sunchokes with the glaze, and divide between four bowls. most sensible with ravioli and diced celery. combine the emulsion with a hand blender to create foam, and spoon it round the ravioli. This recipe is certainly one of my all-time favorites, because it indicates how one can remodel a comparatively lean, difficult reduce of meat into anything juicy and succulent that falls aside with the load of a fork. The rub has toasted fennel seed in it, and while it combines with the roasted red meat fats, the style is out of this global. I serve the beef with a slather of raisin-caper salsa verde—the sweetness of the raisins and the saltiness of the capers upload the appropriate burst of vivid style with each mouthwatering chunk. And what larger to serve all of it with than scrumptious mustardy mashed potatoes? SERVES 6 to eight 2 tablespoons fennel seeds ¼ cup chopped clean rosemary ¼ cup chopped clean sage four cloves garlic four tablespoons kosher salt (1 tablespoon for each pound of meat) 1 tablespoon coarsely floor black pepper ¼ cup extra-virgin olive oil 1 boneless red meat shoulder (about four kilos) Salsa Verde (recipe follows) Grainy-Mustard Mashed Potatoes (recipe follows) In a small skillet set over medium warmth, toast the fennel seeds until eventually aromatic, approximately 2 mins.

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