|
Our chef's often receive requests for special recipes from our on-line
customers. Here's your chance to try some of their secrets at home.
CLICK FOR RECIPES
Claire
wrote:
"I've been looking for the "ultimate" pesto recipe. Can
you help?"
Pesto is a timeless, classic sauce that can accompany many items from
veggies to shellfish. I don't know of an "ultimate" recipe
but I have one that you may like. It is very important to use the best
ingredients that you can. Use the freshest basil you can find; the smaller
leaf, bush basil is very good, not a hint of bitterness! Also use the
best olive oil, and the best cheese.
Click here for the recipe.
Kate
wrote:
"Do you know of any Buffalo Chicken Salad recipes?"
Sometimes at Harveys we feature a Buffalo Chicken Salad as a special.
We use mixed lettuces, tender fried chicken, and our buffalo chicken
wing sauce. We serve ours with Ranch or Bleu Cheese dressing, but you
can use any dressing you like! I've got a basic medium heat sauce recipe
that you might want to try. It's not the same sauce we use at Harveys,
but I bet you'll like it.
Click here for the recipe.
WHAT
DOES "BLACKENED" MEAN & HOW DO YOU DO IT?
The technique
of "blackening" meat or fish was made famous by New Orleans
chef Paul Prudhomme. The meat or fish is cooked in a cast-iron skillet
that's been heated until almost red hot. The food is customarily rubbed
with a cajun spice mixture before being cooked. The extra hot skillet
combined with the seasoning rub gives food an extra crispy crust.
|
|
