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Eat & Drink

Eddie V’s Sauteed Swordfish Steak

Sauteed Swordfish Steak with Avocado, Fresh Crab and Red Chile Vinaigrette
Yields: 2 portions
Ingredients

2, 8oz. Swordfish steaks, 1” thick, no skin
1 Avocado, peeled, 1/2” dice
6oz. Fresh crab meat, no shells
1 tbsp. Red pepper, very fine dice
1 tbsp. Serrano pepper, very fine dice
1 tbsp. Red onion, very fine dice
4 tbsp. Rice…

Recipe: Eddie V’s Tartare of Tuna

Ingredients

4 oz. Tuna, uniform ¼” dice, no grissel
1 tsp. Curry oil
1 tsp. Seasame oil
1 tsp. Sambal chile sauce
to taste Sea Salt
6 ea. Toasted baguettes
3 ea. Sliced avocado
3 ea. Orange filets

Directions

Mix the tuna, curry oil, seasame oil, sambal chile sauce and sea salt

Using a 2” diameter by 2” high ring…

Recipe: Eddie V’s Chocolate Godiva Cake

(Yield: 4 Cakes)

Ingredients:

½ lb. Dark Godiva Chocolate
5 eggs
1 tsp. vanilla extract
6 oz. sugar
3 oz. butter
1 Tsp. Godiva Liqueur

Directions

Melt chocolate butter. Whisk eggs and sugar. Add vanilla. Add eggs to chocolate slowly.

Divide Batter into 4 each, lightly buttered and floured, 8 oz ramekins.

Bake at 375 for approximately 18 minutes.

Turn-out into…

Eddie V’s Sauteed Lemon Sole with Parmesan Crust

Lemon sole in a light parmesan crust, sautéed till golden brown, accompanied by marinated red and gold tomatoes in basil and balsamic finished with a lemon garlic butter sauce.

Sautéed Lemon Sole with Parmesan Crust

Ingredients:

8 OZ Lemon sole filet

3 OZ Marinated Red and Gold tomatoes, with balsamic vinegar, basil, chives,…

Black Napkin Review: Brennan’s Houston

It’s funny, but the only time I have gone to Brennan’s Houston was during Houston Restaurant Week. With my family ties reaching into Louisiana, I am a very hard sell when it comes to seafood and Creole cuisine. On a not-so-funny note, my experiences at Brennan’s Houston would have…

Brennan’s Bananas Foster

“This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan’s Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer…