1. Puree - Place parsnips, cream and water in a saucepan, season with a tbsp of salt and bring to a simmer. Simmer until tender, about 10 minutes, then puree until smooth in a blender. 2. Red Eye – ...

Place passion fruit, mirin and ginger in medium-size saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and ...

A pink mutton snapper doesn’t give up easily — you feel every headshake on the way up. Once it’s on the boat, the catch ...

Bread snapper by placing it in milk, egg, and finally in the flour. Sprinkle salt over breaded flounder. Cook snapper in olive oil. Before the snapper is fully cooked, pour the grapes, lemon juice, ...

Simmer 2 cups stock with saffron in a small saucepan about 5 minutes; remove from heat and set aside. Heat 4 tablespoons olive oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to ...