|Asian Flavors of Jean-Georges|
|by Jean Georges Vongerichten|
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyon...
Results 1 - 10 of 149 for cognac sauce
Wash and dry ... white pepper. Add cognac to moisten. Stuff ... warm while preparing sauce. To pan ... heated. Serve over hens or in separate sauceboat.
Wash and dry ... with 1/4 cup cognac and bake in ... warm while preparing sauce. To pan ... simmer until heated. Serve over hens or in a separate sauceboat.
Blend butter, lemon ... the skillet with cognac. Add butter ... Stir in cream. Season with salt and pepper and serve over Filet Mignon with rice. Serves 4.
Coat steaks with ... from pan. Add cognac; boil to ... Serve over steaks. Serves 4. TIP: To crush peppercorns, put in cake pan and crush with heavy saucepan.
Grate 2 cups ... quarter cup of cognac, 2 tablespoons ... constantly, let the sauce simmer until all ... few minutes more, then toss with pasta and serve.
Preheat oven to ... 10 minutes. Add cognac or brandy and ... from heat and pour into a blender and blend until smooth. Serve chicken and pour sauce on top.
Broil or bake ... half. Add the cognac. Keep pan ... cognac and leaves the taste behind. Pour this mixture over scallops. Bake in oven for about 5 minutes.
Place the wine ... cups. Heat the cognac, and sprinkle ... minutes and add salt and pepper to taste. Place the poached eggs on the toast, and cover with sauce.
Heat oven to ... in parsley, soy sauce, and pepper. ... juices from chicken. Season to taste. Spoon 1/4 cup sauce over each chicken and serve remaining sauce.
Place fillets in ... fish, and reserve sauce for basting. Place ... cook about 7 minutes on other side. Serve remaining sauce with fish. Makes 6 servings.
top of page