Daily Specials

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
Weekend of May 17, 1996
  • Paella—Saffron Rice with Lobster, Prawns, Clams, Chicken, Chorizo, Artichokes, Lavas. Peppers, and Tomatoes
  • Veal Scaloppine with Mushrooms, Shallots, and Hazelnuts, served with Tagliarini with Asparagus, Prosciutto, and Peas
  • Roast Halibut with an Armenian Sauce of Roasted Peppers, Roasted Onions, Basil, Allspice, and Cayenne, served with Cracked Wheat Pilaf, Grilled Eggplant, and Sautéed Spinach
  • Greek Mixed Grill—Lamb in Souvlaki Marinade, served with Tzatziki, Quail with Oregano, Thyme, Garlic, and Lemon, wrapped in Vineleaves, and Loukanika (Pork Sausage with Marjoram, Coriander, Orange Zest, Allspice, and Wine), served with Rice Pilaf with Eggplant, Tomatoes, and Pinenuts. Spanakopita, and Zucchini with Tomatoes and Dill
  • Grilled Fillet of Beef with Red-Wine-Glazed Shallots, served with Potato and Celery Root Gratin, and Green Beans with Chives
  • Grilled Sonoma Squab in a Moroccan Marinade of Cumin, Cinnamon, Honey, and Sesame Seed, served with Couscous with Raisins and Orange, and Carrots and Beets with Orange, Mint, and Ginger
  • Grilled Swordfish alla Puttanesca with Tomatoes, Capers, Olives, Garlic, Hot Pepper, and Basil, served with Oven-Roasted Potatoes and Broccoli and Cauliflower Gratin
  • Tagliarini with Asparagus, Mushrooms, Favas, and Gremolata (Lemon, Garlic, Parsley)
  • Vegetarian Paella with Artichokes, Favas, Green Beans, Zucchini, Peppers, and Tomatoes