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Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants (en Inglés)
Steven W. Siler
(Autor)
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Createspace Independent Publishing Platform
· Tapa Blanda
Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants (en Inglés) - Siler, Steven W.
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Reseña del libro "Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants (en Inglés)"
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Atlanta captures the actual recipes from the restaurants that define the culinary tastes, as well as unusual facts and trivia about the city. With almost 70 recipes from every corner...from the fabled Southern Fried Chicken at Atkins Park, to the Creamy Grits Fritters at Miller Union, these are the restaurants and signature recipes that define Hotlanta. Atlanta Fish MarketHong Kong-Style Fish 265 Pharr Road, Atlanta Executive chef Robert Holley describes Hong Kong-Style Fish as one of Atlanta Fish Market's signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures. 1/2 C. low-sodium soy sauce 1/4 C. water 3 oz dry sherry 2 tbsp. granulated sugar 2 tbsp. sesame oil 2 tbsp. olive oil 1 lb. fresh spinach, washed and stemmed freshly ground black pepper 2 (6-oz) white fish fillets 2 tbsp. finely julienned ginger 2 tbsp. finely julienned green onions 1.In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm. 2.In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside. 3.Steam or saute fish until just done. Do not overcook. 4.To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.
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