1 1/2 cups mayonnaise 1. In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste.

1 1/2 pounds fingerling potatoes, scrubbed but not peeled. 1 cup extra-virgin olive oil. Kosher salt. Pepper. 1 1/4 pounds jumbo shrimp, shelled and deveined ...

Executive Chef Mario Garcia, Hilton Chicago Recipe: Chef Mario Garcia’s Potato Gnocchi Gnocchi Ingredients: • 2 lbs Russet Potatoes • 1 ¼ to 1 ½ cups of all purpose flour • 3 large eggs ...

1 lb. shrimp (about 16) 1 gallon water; 1/2 cup Old Bay Seasoning; 1/2 cup of sugar; 1/4 cup kosher salt; ... To serve: Mix 1 cup of potato salad with 1/4 cup of arugula and garnish with sea salt, ...

Add 3 - 4 Tbs extra virgin olive oil to a mixing bowl with 1 Tbs sesame oil and 1 - 2 Tbs soy sauce, 1 generous Tbs finely minced fresh peeled ginger, add a pinch of red pepper flakes if you like ...

1 1/2 lb. small red potatoes, halved if larger than 2 inches. 5 . garlic cloves, lightly crushed. 1 . onion, quartered. 1 1/2 tsp. kosher salt. 1/2 tsp. dried thyme ...

Fingerling potato Lyonnaise, recipe follows. Stewed green beans, recipe follows. Roasted pepper-shrimp veloute, recipe follows. Set a 12-inch saute pan over medium-high heat and add the vegetable oil.

Instructions: Prepare the Potatoes: Preheat oven to 350°F. Rub each potato with butter, then wrap tightly in aluminum foil. Place in the oven and bake for 1 ½ hours, or until tender.

Mash the potatoes over very low heat, gradually incorporating the butter and 3/4 cup of the cream. Keep warm. Add the corn and 1/2 teaspoon of the salt to the broth and simmer, covered, until the ...

Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes.