Focus on Food | Monthly Archive | March 2007
Spanish Paella By Greg Morton
Excerpt: The following recipe is from our Westport Cooks Archives and the previous “Spanish Paella Night” class held by Greg Morton. Add your own twist on this recipe as you make your own Paella. Ingredients: • 1 pound Chourico Sausage...
Posted on March 29, 2007 02:29 PM Comments: 0
Excerpt: The following recipe is from our Westport Cooks Archives and the previous “Spanish Paella Night” class held by Greg Morton. Add your own twist on this recipe as you make your own Paella. Ingredients: • 1 pound Chourico Sausage...
Posted on March 29, 2007 02:29 PM Comments: 0
Posted by Chris Rossi on March 29, 2007 02:29 PM
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Fresh Grilled Steak in Red Wine
Excerpt: Filet Mignon or Tenderloin is the ultimate choice among steaks. Although incredibly tender, this cut does lack a little in the flavor category. The simple elegance of this marinade along with the natural flavor of a hardwood grill is sure...
Posted on March 19, 2007 08:03 AM Comments: 0
Excerpt: Filet Mignon or Tenderloin is the ultimate choice among steaks. Although incredibly tender, this cut does lack a little in the flavor category. The simple elegance of this marinade along with the natural flavor of a hardwood grill is sure...
Posted on March 19, 2007 08:03 AM Comments: 0
Posted by Chris Rossi on March 19, 2007 08:03 AM
Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.
Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.
Homemade Corned Beef & Cabbage
Excerpt: Did you know that the name "corning" originates from years past, before the invention of refrigeration. In olden times, meat was dry-cured in kernal sized coarse salt. These pieces of salt were actually rubbed into the beef to preserve the...
Posted on March 15, 2007 06:52 AM Comments: 0
Excerpt: Did you know that the name "corning" originates from years past, before the invention of refrigeration. In olden times, meat was dry-cured in kernal sized coarse salt. These pieces of salt were actually rubbed into the beef to preserve the...
Posted on March 15, 2007 06:52 AM Comments: 0
Posted by Chris Rossi on March 15, 2007 06:52 AM
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Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.
New Salad Bar and Remodeled Blue Lobster Cafe
Excerpt: Self Serve Salad and Soup Bar: We are excited to announce the addition of our new self serve salad and soup bar. Our customers will now be able to create their own fresh salad and choose from a variety of...
Posted on March 3, 2007 08:58 AM Comments: 0
Excerpt: Self Serve Salad and Soup Bar: We are excited to announce the addition of our new self serve salad and soup bar. Our customers will now be able to create their own fresh salad and choose from a variety of...
Posted on March 3, 2007 08:58 AM Comments: 0
Posted by Chris Rossi on March 3, 2007 08:58 AM
Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.
Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.