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Ravioli provencale with cardinal sauce. Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. [1] [2]In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: [2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
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Winner: Ocean & Jaydene (Tiffany Derry - Beef Tenderloin Salad with Cilantro, Mint, Basil & Chimichurri Sauce) Elimination Challenge: The duos were presented with three boxes containing ingredients inspired by celebrity chefs Emeril Lagasse (Creole/Cajun cuisine), Wolfgang Puck (French/California cuisine), and Lidia Bastianich (Italian-American ...
"Lobster Mac and Cheese" – mac and cheese (made with twisted gemelli pasta in heavy cream infused with lobster shells, strained, thinned-out with milk, roux—butter, eggs, flour, and lobster roe, and three kinds of cheese, Gruyere, Asiago and white cheddar, along with sea salt, black pepper, sweet paprika, cayenne, and white wine; mixed with ...
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...
Restaurant-made lobster ravioli in Hyannis. ... fresh lobster meat, light Dijon mustard sauce, grilled artichokes, shaved pecorino cheese" for $15.99. ... Having enjoyed a red sauce pie on a ...
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.