Archive for category Chef Luisa
Ted was fascinated by Luisa’s food, like Duck Pastilla, Braised Lamb Shank with Prune and Fish Au Salt!
Well, who wouldn’t, but especially when it was said by Ted Allen, you don’t want to pass this one!
What an extravaganza at Nomad, prepared by Chef Luisa since 10:30 am for butchering of whole lamb, to 2:30 pm to go in the oven for another 5 hours with constant seasoning and heat adjustment, then to the table for huge fiesta! Yes, the group was to celebrate ending of Ramadan which had been going for a month, and you bet it only took 20 minutes to be fleshless for the entire lamb!
Cataplana is the name for both recipe and utensil in which you cook in. It is a Southern Portugese dish, popular on the country’s Algarve coast. Due to geographic environment, being three quarters surrounded by sea, the seafood is featured heavily, such as clams, mussels, lobster and fishes. Seafood lovers don’t want to miss this!
FISH AU SALT
Salt crusted baked Branzino with grilled asparagus and creole potatoes
Chef Luisa Fernandes‘ top notch signature of Branzino in Mediterranean cuisine.
Roast beet with orange and organic micro greens from local farmers market by Chef Luisa.
Visually harmonized and nutritionally balanced combination of beet and orange on the bed of micro green.
Well, what you eat is what you are, and I am on for this salad tonight!