Photo: Michael PisarriFrom Executive Chef Alex Q. Becker, Kuro Japanese Craft Kitchen, Seminole Hard Rock Hotel & Casino, Hollywood, FL. Yield: 1 serving.
6 oz. ribeye steak
3 oz. miso
1 oz. sake
1 oz. mirin
1 oz. sugar
1 oz. pinenuts, pu...
Piero SelvaggioFrom: Piero Selvaggio, Valentino, Santa Monica, CA.
1 lb. of fusilli pasta
½ cup freshly grated Parmigiano cheese
½ cup dry aged ricotta (grated or crumbled)
2 fillets of anchovies (optional)
2 crushed garlic cloves
3 fresh...
From: Bluestem Brasserie, San Francisco. Yield: 1 serving.
2 oz. Maker’s Mark
½ oz. American honey bourbon
½ oz. peach schnapps
2 oz. iced tea
as needed for garnish, lemon wheel
Create the drink in a pint glass. Shake and strain over f...