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    You are in: Home / Chef Luis Aguilar's Public Recipes
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    6 Recipes

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    This recipe is exquisite, just released and already I've had requests for its' presentation on a plate...Just a hint of fire with all the nutty sweetness of sauteed bananas. You may add more chiles for more heat when making the chile jelly. I always make the Chile jelly the day before so the flavors fuse together.

    Recipe #10091

    I like serving it with Basmati rice and fresh, steamed asparagus.

    Recipe #9767

    This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.

    Recipe #9753

    Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.

    Recipe #9746

    Preparation of Salmon fresh or frozen salmon can be prepared by several cooking methods. One precaution when cooking salmon Do not overcook. Medium-rare is fine.

    Recipe #9424

    The main keys are use good live lobsters of course, and do not overcook! This is an elegant dish so don't skimp on the ingredients.

    Recipe #9051

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