Lemon Confit
Servings: 2 Ready In: 1 hour Difficulty: Easy Lemon Confit By: Chef Philippe Coupe This recipe is from Morocco. Moroccan people use the lemon confit in many of their dishes.Julienned or diced the rind of lemon confit brings a lovely citrusy flavor to your dish....
The Ultimate Crab Cake
Servings: 6 Ready In: 1 hour Difficulty: Easy The Ultimate Crab CakeBy: Chef Philippe Coupe I created this recipe a few years ago. Coming from France where this dish is not common, I have had bad experiences with so-called crab cakes here in the Southern United...
Candied Grapefruit Peels
Servings: 60 to 70 candied peelsReady In: 1 hour Difficulty: Easy Candied Grapefruit PeelsBy: Chef Philippe Coupe Texas red grapefruit season is here. It runs from October to April and it is a good opportunity to make some sweet treats for this end of the year. The...
Green Papaya Salad
Servings: 2 Ready In: 1 hour Difficulty: Easy Green Papaya SaladBy: Chef Philippe Coupe Ingredients Salad: Cooked shrimps Thai chili Green papaya Fried shallots Butternut squash Carrot Yellow and red bell peppers Green bean Sugar peas Dressing: 2 juices of lime...
Stuffed Squid with Oxtail and Saffron Risotto, Chipotle Sauce
Servings: 2 Ready In: 1 hour Difficulty: Easy Stuffed Squid with Oxtail and Saffron Risotto, Chipotle SauceBy: Chef Philippe Coupe This recipe takes time but it is worth the wait. After braising the oxtail for 3 hours, the meat just falls out off the bone. Then it is...
Stuffed Squash Blossom with Crab
Servings: 2 Ready In: 1 hour Difficulty: Easy Stuffed Squash Blossom with CrabBy: Chef Philippe Coupe The squash blossoms are so beautiful, with colors going from green to orange and yellow, they could be a fancy "hors d´œuvres" or side dish or even a dessert as...