Corlear's profile page
Recipes
Hazelnut Scarf
By corlear
For the scarf dough: 1. Mix the softened butter with the glucose at 120ºF together with the icing sugar
- For the scarf dough:
- 11/4 cup butter, softened
- 1 1/3 cup icing sugar
- 1/8 cup glucose
- 1 cup orange juice
- 1/4 cup Grand Marnier
- 13/4 oz plain flour, sieved
- For the fried hazelnuts:
- 10 hazelnuts, peeled and roasted
- 0.4 º olive oil
- salt
- To finish:
- 2 oz hazelnuts, peeled and sliced
Vanilla Transparent Fruit Pâté
By corlear
Note: It is not recommended to make a smaller amount as the pâté will keep for a long time
- For the vanilla fruit pâté:
- 4 1/2 cups water
- 5 vanilla pods
- 1/2 cup sugar
- 1 oz NH pectin
- 51/4 oz glucose
- 51/4 oz inverted sugar or inverted sugar
- 1/2 oz citric acid
- To finish:
- sugar
Burgundy Snails
By corlear
Escargots à la Bourguignonne Preparation: 25 mins
- 4 dozen Burgundy snails
- court-bouillon
- Waler
- dry white wine
- Salt
- pepper
- 1 medium onion, sliced
- 3 cloves of garlic
- 1 carrot, quartered
- bouquet garni
- small chunk of bacon
- garlic butter
- 1/2 cup (4 oz) butter
- 4 tbsp. chopped parsley
- 1 tbsp. chopped chervil
- 2 cloves of garlic
- 1 shallot
- 1 slice fat bacon
- Salt
- pepper
- Juice of 1/2 lemon
Turkey Canapés
By corlear
Toasts de Dinde
- 3 cups chopped turkey
- 10 tablespoons butter
- 1 tablespoon flour
- 1/2 cup Madeira
- 1 cup turkey bouillon
- 3 tablespoons chopped green olives
- juice of 1/2 lemon
- 6 slices white bread
- salt
- pepper
Chitterling Sausage
By corlear
Andouillettes de Troyes The andouillette is one of the greats of French charcuterie
- 10 pounds cleaned raw pork chitterlings, fresh if possible
- hog casing prepared for stuffing
- 2 tablespoons sweet butter
- 12 shallots, peeled and chopped fine (3¼ cup)
- 1 onion, peeled and chopped fine (½ cup)
- ¼ pound fresh, firm mushrooms, cleaned and chopped fine (about ¾ cup)
- 2 ¼ tablespoons salt
- 1 ½ tablespoons (4 teaspoons) good French mustard
- 1 ½ teaspoons freshly ground black pepper
- 1 tablespoon freshly chopped parsley
- 1 cup dry white wine
- dry white wine
- chicken stock
Cold Sorrel Soup
By corlear
Hard-cook 2 eggs in boiling salted water for 15 minutes
- 3 eggs
- 1 pint sorrel
- 1 clove garlic, pressed
- juice of 1 lemon
- 1/2 cup heavy cream
- 3 baby cucumubers
- 4 slices stale black bread
- salt
Rib Steaks with Wine Sauce
By corlear
Entrecôte Beaujolaise Lyonnais Preparation 5 minutes Cooking: 15-20 minutes Easy
- 2 rib steaks, each 14 oz trimmed wetght
- 1/4 cup butter
- 3/4 cup Beaujolais or other good dry red wine
- 1 medium sized onion, finely chopped
- 3 shallots, timely chopped
- salt
- pepper
Barbecued Corn Sorbet
By corlear
For the corn sorbet: 1. Liquefy the corn with its juice
- For the corn sorbet:
- 2 tin corn niblets (10 1/2 oz)
- salt
- For the fried corn croquant:
- 1 3/4 oz fondant
- 1 oz glucose
- 2 oz fried corn
- 3/4 oz Isomalt
- For the honey pork juices:
- 2.2 lb pork ribs
- 1/2 cup white wine
- 1 cup water
- 1/2 cup sunflower oil
- 1/3 cup honey
- freshly ground black pepper
- salt
- cornflour
- For the charcoal oil:
- 6.6 lb holm oak wood
- 2 cups sunflower oil
- For the pork and charcoal sauce:
- 1/2 cup honey pork juices (see previous step)
- 1/2 cup charcoal oil (see previous step)
- For the yogurt cream:
- 1 tsp Greek yogurt
- To finish:
- diced fried corn
- Maldon salt
Jackson Salad
By corlear
Chef’s Note: his salad was the original Brennan's of Houston house salad
- 1/2 cup Jackson Dressing (see recipe)
- 8 cups loosely packed mixed salad greens, washed and dried
- 1 hard-cooked egg, finely chopped
- 5 slices bacon, cooked until crisp, chopped
Cockerel Cooked in Wine
By corlear
Coq au Vin Preparation: 30 mins
- 1 chicken
- salt pepper
- 2 Tbsp (1 oz.) butter
- 6 small onions
- 1/4 (2 oz.) diced salt pork
- 4 carrots
- 6 shallots
- 1 clove garlic
- 2 Tbsp brandy
- 3 Tbsp vintage red Burgundy
- 1 bottle young red Burgundy
- bouquet garni