Bahama Breeze Restaurant
Roasted Cuban Bread — Cuban bread is a cross between French and Italian bread in texture. Bahama Breeze
presses it in a hot press that looks like what dry cleaners use for pressing clothes.
I've used a waffle maker to get a similar effect.
Balboa Cafe Lamb Burger on Pumpkin
Brioche — This recipe was the winner of a gold medal at the 2002 Lake Tahoe
Autumn Food & Wine festival. “Slider” comes from
a term used to describe burgers from the Midwest-based White Castle
Bali Hai Chicken of the Gods — Tom Ham, the late owner of Bali Hai, created this chicken recipe.
It appeared in the Union-Tribune Food section in April 1999. The
Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken
of the Gods.
Balley's Filet Mignon with Bordeaux
Butter — Red roses and red hearts often signify romance. Christopher Clark, Bally's
assistant executive chef, incorporates the two icons into a steak entree he calls
filet mignon with a Bordeaux butter heart. The meat's warmth gradually liquefies
a heart-shaped molded butter pat.
Barefoot Contessa Pan-Fried
Onion Dip — This dip is like the California dip that we remember from our childhood,
except it's the real thing, with slowly caramelized onions,
and it's ten times more tasty. For a real treat, I love to serve
this appetizer with Eli Zabar's potato chips plus fresh vegetables
and crackers for dipping.