Fine Dining Recipes

Fine Dining Recipes

Linguine Pescatore Recipe –

Linguine Pescatore Recipe by Andrew Poirot, Executive Chef at Capriccio Grill.

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Fine Dining Recipes

Outback Steakhouse Baked Potato

You can make a baked potato like the Outback Steakhouse. It is not a mystery on how to get the lovely salt crust on the outside of your baked potato any longer. All you need is baked potatoes, vegetable oil, and some kosher salt. I’ll show you how to make this restaurant favorite at home.

This is Stephanie Manley with I’m going to show you how you
can make a baked potato that’s just like the Outback Steakhouse, with that
wonderful salty crust on the outside, so let’s get started and solve this

We’re going to start out with baked potatoes, now use as many as you like.
Now I’m using some that are roughly the size of my hand. I’m guessing
that’s about a half pound. You’re going to need some kosher salt, which you
can buy at your regular grocery store. If you haven’t tried it, it’s a
great ingredient to use for salt, lots of flavor.

We’re going to use a vegetable oil. It doesn’t matter. You can use just
vegetable oil, sunflower, safflower, corn oil. I would stay away from olive
oil and peanut oil, simply because I think that can add a little extra
flavor that I’m not quite looking for here.

Now you don’t need to pierce your baked potato with a fork or a knife or
anything. You’re just going to dip a paper towel into a small container and
just rub the whole potato down with oil. We’re doing this so the salt
crust will stick on it, and this does another thing, as well.

It keeps the potato nice and light and fluffy in the inside because we’re
not losing any of the potato’s natural water, so it works out well.
So by now you’ve preheated your oven to about 350 degrees. It’s heating
away and it’s getting ready for us.

The next thing we’re going to do is we’re just sprinkle on some salt. Now
we’re not going to wrap these in foil because this could knock off a
little bit of the salt, so that’s it. We’re just going to sprinkle it with
salt. Then we’re going to pop it into our 350-degree oven.

I’m going to bake these until they’re done, and for me that takes about an
hour, so probably close to an hour for you as well. Go head, put these in
the oven, and then take them back out. Let them cool for a little bit, but
you can see the salty crust has remained.

These are wonderful, light, and fluffy on the inside, so I want to show you
what this looks like a little bit closer. How fabulous is that? That’s
perfect. I love the underside because it browns just a little bit. It gets
a little big crispy on the bottom. I don’t think there’s anything much
better than that.

So here we go, here’s our baked potato. I’m going to go ahead and cut this
open. You can see again, the salt stays right on the top, to make it so
delicious. Now I’m going to ahead and prepare this baked potato. Now, of
course, it’s still screaming hot, so use a towel. Use something other than
your fingers at this point, because burning yourself before dinner is never

What comes next? Well, of course, we’re going to top our baked potato with
our favorite ingredients of our choice. I’m a butter and sour cream, kind
of girl, but as you can see these are easy to do. You just need a
baked potato, a little bit of vegetable oil. Again, your choice is fine,
and some kosher salt.

That’s like the potato, the non-negotiable ingredient, and we’re going to
bake these. They take about an hour in a 350-degree oven, and that’s it. How
wonderful is that? So here we go, we’re topping our baked potato with a
little bit of butter, sour cream, and chives, and that’s how you can make a
baked potato, just like they do at the Outback Steakhouse. Don’t forget to
subscribe to the Youtube Channel, so you can see more Copy Kat Recipes.

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Fine Dining Recipes

Introduction to the Cuisine of the Caribbean

For recipes, visit

Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats.

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Fine Dining Recipes

Rose veal cutlet

Rose veal cutlet is well known in the fine dining world, and is a meal for the true connoisseurs. It has a pinky colour and it is as tender as veal meat gets. To buy rose veal cutlet, visit

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Fine Dining Recipes

Chef Michael’s Escargot Bourguignonne

Impress at your next holiday party with these French escargot appetizers. Imported from France, get that authentic taste with a quarter of the work. Chef Michael Guessefeld specializes in the French cuisine and demands the highest quality. Show off your sophisticated tastes with these delightful delicacies.

Brought to you by Chef Michael’s Home Delivery

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Fine Dining Recipes

Michelin star Martin Wishart cooks pan roasted Turbot, morels, broad beans and Devon snails

Martin Wishart from Restaurant Martin Wishart at Cameron House and Martin Wishart in Leith Cooks Pan Roasted Turbot, with Morels mushroom broad beans and Devon snails

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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here

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