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"Osso Buco Milanese" – osso buco (veal shank) seasoned with salt, pepper, dredged in flour and braised in a veal stock demi-glace (made from veal bones, onions, carrots, celery, tomato paste, fresh herbs of sage and rosemary, peppercorns, bay leaves, garlic, water and chianti wine), served over pancetta-laced risotto Milanese, topped with ...
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
Restaurant Location Specialty(s) Lefty's: Cape Town, South Africa: Pulled Pork Sandwich (applewood-smoked locally sourced free range pulled pork shoulder dry-rubbed in salt, pepper, sugar, paprika, garlic and onion powder, basted with apple juice, sautéed in natural juices and topped with Asian leaf, red cabbage root house slaw, pickles and mayo on a toasted brioche bun, served with fries on ...
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"Muriel's Bayoubaisse" – a twist on a bouillabaisse: seafood meatballs (made with pureed Gulf shrimp, redfish, parsley, thyme, shallots, salt, pepper, heavy cream and egg whites) in a creole broth (made from onions, toasted fennel seeds, tomato paste, shrimp stock and vermouth; andouille sausage, fresh Gulf shrimp, and mussels are added ...
French Onion Soup Bites. French onion soup is already a bowl of perfection: fortifying broth, sweetly soft onions, a few chunks of bread, and a molten layer of cheese. These little bites prove ...
Tomato paste is having a moment. Made by boiling down tomato juice into smooth, concentrated form, tomato paste is absolutely packed with umami. Just a tablespoon can transform a braise, stew, or ...
Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.
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