á-58's profile page
Recipes
Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace
By á-58
, 2007, Robert Irvine, All rights reserved
- 1 pound fresh spinach, soaked and washed well
- 8 (6-ounce) boneless chicken breasts, skin on
- 1 ounce blue cheese
- 2 tablespoons ricotta cheese
- 1 tablespoon grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon white wine
- 2 tablespoons olive oil
- Salt and pepper
- 1 pound thin asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces
- 1/2 cup grapeseed oil
- 1 large red onion, diced
- 2 small zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture)
- 1/2 pound white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
- 1/2 pound sweet potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
- 2 ounces blue cheese
- 1/4 cup butter
- 1 small onion, finely chopped
- 1/2 cup red wine
- 1/4 cup cornstarch
- 1 pint veal stock
- 1/4 cup kalamata olives
- 1/4 cup pickled plums (recommended: Umeboshi)
- 1/8 cup olive oil
- 2 ounces blue cheese
- 3 tablespoons chopped parsley
- Salt and pepper
Seafood Sausage with Lemon Herb Sauce
By á-58
I served this to guests on Thanksgiving, 1985 when we lived in Denver, Colorado, and before we had children at the ...
- Seafood Sausage
- 1/2 lb. sole fillets, cut into 1" pieces
- 1/4 lb. shrimp, shelled, deveined, chopped
- 1/2 lb. salmon fillet, skinned, chopped
- 2 large eggs
- 1/4 C. heavy cream
- 1/4 t. salt
- 1/4 t. white pepper
- 1 t. fresh parsley, minced
- Lemon Sauce
- 1/4 C. dry, white wine
- 1 T. fresh lemon juice
- 1 t. white wine vinegar
- 1/2 C. unsalted butter, in bits
- 1/2 t. grated lemon rind
- 1 t. minced scallion
- 1 t. minced parsley
- 1 t. snipped dill
- Cayenne to taste
Best Drop Biscuits
By á-58
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be...
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup buttermilk (cold)
- 8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Chef Anne's All-Purpose Pasta Dough
By á-58
Recipe courtesy Anne Burrell
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 to 2 tablespoons water or more if needed
Thin-Crust Pizza
By á-58
1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about ...
- 3 3 1/2 cups (16 1/2 ounces) bread flour , plus more for work surface (see note)
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 1 1/3 10 1/2 ice water (about 10 1/2 ounces) (see note)
- 1 1 1 tablespoon vegetable oil , plus more for work surface
- 1 1/2 1 1/2 1/2 teaspoons table salt
- 1 1 can 1 (28-ounce) can whole peeled tomatoes , drained and liquid discarded
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon red wine vinegar
- 2 2 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 1 1 teaspoon table salt
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon ground black pepper
- 1 1 1/2 ounce finely grated Parmesan cheese (about 1/2 cup)
- 8 8 2 ounces whole milk mozzarella , shredded (about 2 cups) (see note)
Drunken Steak
By á-58
1. Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves
- 1 cup light rum
- 1/2 cup soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 scallion, minced
- 1 flank steak (about 1 1/2 pounds), scored on both sides at 1 1/2-inch intervals
Hungarian Sausage (Kolbasz)
By á-58
HOW TO COOK HUNGARIAN SAUSAGES Take as many fresh links as needed and place in a heavy frying pan with a cover
- 10 lbs. coarse ground pork butt or pork shoulder
- 1/3 cup imported mild Hungarian Paprika. (Do not substitute generic)
- 1/4 cup salt
- 2 heaping Tbls. ground Allspice
- 5 or 6 garlic cloves
- 2 cups water
Cajun Chicken Alfredo
By á-58
Recipe courtesy Guy Fieri
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes, or artichokes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Doro Wot (Red Chicken Stew)
By á-58
In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown
- 5-8 pounds of chicken drumsticks and thighs skinned and cleaned
- 8 large onions fine chopped
- 2 cup of vegetable oil
- 5 teaspoons minced or powder garlic
- 2 teaspoons minced or powder ginger
- 1/2 cup of authentic Ethiopian Berbere(more to make spicier)
- 1/4 cup of Paprika for redness
- 2 teaspoon Cardamom Pods, Black
- 2 teaspoon Wot Kimem (Mekelesha)
- 2 teaspoon salt (as needed)
- 1-3 cup of water
German Pretzels
By á-58
1.Dissolve yeast in the lukewarm water
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup lukewarm water
- 2 pkgs active dry yeast
- 3 tbsp butter
- Coarse salt for sprinkling
- Soda Bath
- 1/2 cup baking soda
- 2 quarts water