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Recipes
COQ AU VIN
By á-58
Coq au Vin is a traditional French chicken dish cooked with a full-bodied Burgundy wine
- 1 whole chicken
- 3 whole bay leaves
- 1/2 tsp peppercorns
- 3 cloves of fresh garlic, peeled & crushed
- 2 T butter
- 1/2 liter Bordeaux or Burgundy wine
- Salt and freshly ground pepper to taste
- 2 carrots, chopped
- 1 C button mushrooms
- 1 white onion, chopped
- 1 C pearl onions, freshly peeled
- 1 med leek, sliced
- 1/4 C white flour
- Sprigs of fresh thyme & rosemary
- GARNISH
- Parsley
Fresh Corn Chowder
By á-58
A good bowl of corn chowder requires a balance of seasonings to hit the right comfort food note
- 2 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 cup diced carrot
- 1 medium Yukon gold potato, diced
- 1 tablespoon flour
- 3 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon fresh thyme leaves
- 2 cups corn kernels (about 3 ears)
- Freshly ground pepper, to taste
- 3 teaspoons minced fresh parsley
Mediterranean Braised Green Beans
By á-58
In order to quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them...
- 5 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- Pinch cayenne pepper
- 1 1/2 cups water
- 1/2 teaspoon baking soda
- 1 1/2 pounds green beans, trimmed and cut into 2- to 3-inch lengths
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped coarse
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh parsley
- Red wine vinegar
Crab Cakes with Horseradish Cream
By á-58
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crum...
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons drained bottled horseradish
- 1 pound lump crabmeat, picked free of shell
- 1 cup dry bread crumbs
- 3 scallions including green tops, chopped
- 1/4 cup chopped fresh parsley
- Pinch cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
LOBSTER BISQUE
By á-58
1. Fill a large pot half-way with water and bring to a boil over high heat
- 3 lobster tails, in shells
- 1 tbsp. olive oil
- 2 shallots, minced
- 1/2 small onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. flour
- 1/2 cup white wine
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco or Cholula sauce
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried thyme
- 1/3 cup dry sherry
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1 1/s cups lobster base (see instructions below)
- 2 cups heavy whipping cream
- 4 tbsp. unsalted butter
Chicken Piccata
By á-58
Preheat the oven to 400 degrees F
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Grilled Wahoo with Tomato Sauce
By á-58
Recipe courtesy Bobby Flay
- 4 wahoo fillets, 6 ounces each (or whatever a good size is)
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for finishing dish
- 2 cloves garlic, chopped
- 4 anchovies in oil, patted dry and chopped
- 1 pint cherry tomatoes, halved
- 1 tablespoon capers, drained
- 1/2 cup pitted kalamata olives
- 1 lemon, zested and juiced
- 2 teaspoons finely chopped fresh oregano leaves
- 1/4 cup chopped flat-leaf parsley
Seared Scallops with Pinot Gris Butter Sauce
By á-58
1. In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool
- 2 tablespoons pine nuts
- 4 teaspoons extra-virgin olive oil
- 2 medium shallots, minced
- 2 cups Pinot Gris
- 2 thyme sprigs
- 1 cup fish stock
- 1 tablespoon heavy cream
- 1 stick unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon minced chives
- Salt and ground pepper
- 1 packed cup baby spinach
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 16 large sea scallops
- 1/2 teaspoon Aleppo pepper flakes (optional)
Fluffy Cornmeal Pancakes
By á-58
Getting the height and lightness of traditional pancakes with the more robust flavor and texture of cornmeal pancak...
- 1 3/4 cups buttermilk
- 1 1/4 cups (6 1/4 ounces) cornmeal
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 1/2 teaspoons vegetable oil
Seafood Okra Gumbo
By á-58
Start by peeling and de-veining the shrimp
- 2 pounds fresh or frozen shrimp, head on, about 40-50 count per pound
- 2 small blue crabs, fresh or frozen
- 1 1/2 pounds andouille sausage (1/4 inch slice)
- 3 quarts water
- 2/3 cup, 2 Tablespoons cooking oil
- 1 quart fresh or frozen okra, sliced into half inch rounds
- 1/2 cup all purpose flour
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 teaspoon garlic, finely chopped
- 16oz. can chopped tomatoes
- 2 bay leaves
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)