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Recipes
Steak Diane from Mortons
By Shaylie
FILET DIANE Grill or broil the steak to desired temperature
- FILET DIANE
- 10 ounces Filet Mignon
- 1/2 ounce Unsalted Butter
- 4 ounces Mushrooms, sliced
- 3 ounces Filet Diane Sauce
- 1 pinch Fresh Parsley, chopped
- DEMI GLACE MUSTARD SAUCE
- 1 1/2 ounces Clarified Butter
- 4 Tbsp. Fresh Garlic, finely chopped
- 4 ounces Red Cooking Wine
- 4 ounces Cognac
- 2 3/4 cups Demi-Glace (Prepared)
- 2 tsp. Grey Poupon Mustard
- 2 tsp. Worchestershire Sauce
- 2 tsp. Tomato Paste
- 1 1/3 cups Heavy Cream
vRum Glazed Pork Tenderloin with Grilled Pineapple Relish
By Shaylie
1 1/2 pounds pork tenderloin, trimmed of excess fat For the relish: Heat the grill over high heat
- Grilled Pineapple Relish:
- 1 small pineapple, peeled, cut into 1/2-inch rounds, cored Canola oil
- Salt and freshly ground black pepper
- 4 green onions, thinly sliced
- 1 serrano chile, finely diced
- 3 tablespoons rice vinegar
- 1 tablespoon freshly chopped cilantro leaves
- Honey, to taste
- Glaze:
- 4 tablespoons canola oil
- 1 small red onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/4 cup dark brown muscovado sugar
- 1 cup dark rum
- 4 cups chicken stock
- 1 habanero chile, left whole with 3 slits cut into chile
- 2 cinnamon sticks
- 2 star anise
- Salt and freshly ground black pepper
- 1 1/2 pounds pork tenderloin, trimmed of excess fat
vLUAU FISH
By Shaylie
Cook celery, green pepper and chopped onion in 3 tablespoons butter until tender but not brown
- Sauce:
- 1-1 -1/2 lb. trout
- 1/2 c. sliced celery
- 1/4 c. chopped green pepper
- 2 Tbsp. chopped onion
- 3 Tbsp. butter
- 1 1/2 c. herb stuffing mix
- 3 Tbsp. water
- lemon juice
- 1 Tbsp. brown sugar
- 1 tsp. cornstarch
- 2 Tbsp. water
- 2 Tbsp. lemon juice
- 2 Tbsp. soy sauce
- 2 Tbsp. sliced green onions 1 Tbsp. butter
- 1 clove garlic, minced
Coffee-Rubbed Brisket
By Shaylie
Yield: 10 to 12 Servings • Zest Factor: Medium We love that this recipe has a built-in beverage to sip while you...
- For the coffee rub:
- 2 cups light brown sugar
- 1 cup chile powder
- 1/4 cup paprika
- 1 1/4 cup kosher salt
- 1/2 cup medium ground black pepper
- 1/3 cup finely ground dark roast coffee
- For the brisket:
- 1 (4 to 6 pound) beef brisket
- 2 yellow onions, roughly chopped
- 3 large carrots, peeled and roughly chopped
- 1 1h bottles (18 ounces) dark beer
Grilled Lamb Chops with Garlic, Chiles and Anchovies
By Shaylie
can do almost all of the work in advance
- 3/4 cup pure olive oil
- One 2-ounce can oil-packed anchovies, oil reserved
- 3 red jalapenos, thinly sliced
- 8 garlic cloves, thinly sliced
- 1/4 cup packed mint leaves
- 1 tablespoon packed marjoram leaves
- 24 baby lamb rib chops (about 3 ounces each)
- Salt and freshly ground black pepper
vWINE CAKE
By Shaylie
Need to compare with original Recipe
- 1 pkg. Yellow cake mix (regular)
- 1 3oz pkg. Instant vanilla pudding mix
- 4 Eggs
- 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- % cup Oil
- % cup Cream sherry
vGrilled Rosemary Flatbreads
By Shaylie
1. In a bowl, sprinkle yeast over 1-1/2 cups warm (110) water
- 1 package active dry yeast
- 2 teaspoons salt
- 1/4 cup finely diced onion
- 3 About 3 tablespoons extra-virgin olive oil
- 4 About 4 cups all-purpose flour
- 2 tablespoons minced fresh rosemary
- 2/3 cup finely shredded parmesan cheese
- Fresh-ground pepper
Double Daffodil Ale - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 7.8 lb. (3.5 kg) pale 2-row malt
- 5.0 oz. (140 g) medium crystal malt (50 °L)
- 1 lb. 4 oz. (0.57 kg) wheat malt
- 7 MU East Kent Goldings hops (90 mins) (1.4 oz./38 g at 5% alpha acids)
- 1.0 oz. (28 g) UK Fuggle hops (0 mins)
- White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale) or Wyeast 1099 (Whitbread Ale) yeast
Quick Cottage Cheese
By Shaylie
Cook Time:5 min Level: Easy Yield: about 2 cups
- 1 gallon pasteurized skim milk
- 3/4 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup half-and half-or heavy cream
P. F. Chang's Mongolian Beef
By Shaylie
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths