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Recipes
Strawberries and Wine
By corlear
Wash and hull fine ripe strawberries several hours before you expect to serve them
- fine ripe strawberries
- sugar
- a good red wine
Snails Parisian Style
By corlear
Escargots à la Parisienne
- snails
- dry white wine
- water
- onions
- carrots
- thyme
- bay leaf
- parsley
- salt
- pepper
- butter
- parsley
- shallots
- garlic
- lemon juice
- salt
- pepper
Oeufs en Meurette
By corlear
Pour the wine (it should be young and of good quality) into a saucepan with a sprig of thyme, a bayleaf, and a clov...
- 1 qt wine
- thyme
- bayleaf
- clove of garlic
- 6 eggs
- 5 oz lean bacon
- 8 tbs butter
- ¼ lb large mushrooms
- 5 oz small white onions
- 1 slices soft bread
- pinch of flour
- garlic (optional)
Caramelized Padrón Pepper Seeds
By corlear
For the neutral caramel slices: 1
- For the neutral caramel slices:
- 1/2 cup fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the Padrón pepper seeds:
- 30 Padrón peppers
- 2 cups 0.4º sunflower oil
- To finish:
- Maldon salt
Caramelized Sunflower Seeds
By corlear
For the fried sunflower seeds: 1
- For the fried sunflower seeds:
- 7 oz sunflower seeds
- 1 cup 0.4º olive oil
- For the caramelized sunflower seeds:
- 1/3 cup sugar
- 1/8 cup water
- 7 oz fried sunflower seeds (see previous step)
- 1/2 oz sunflower oil
- For the paper cones:
- 10 51/2 x 51/2" sheets cellophane
Roasted Tomato Tarragon Vinaigrette
By corlear
Chef’s Tip: If you feel like adding other fresh herbs, such as basil, be our guest!
- 6 Roma tomatoes
- 2 teaspoons olive oil
- Salt and black pepper to taste
- 1 teaspoon minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons finely chopped fresh tarragon
- 3 tablespoons Creole mustard
- 2 tablespoons red wine vinegar
- 3/4 cup vegetable oil
- Dash Tabasco
- Splash of Pernod (a French anise or licorice liqueur) (optional)
Salad with Grilled Goats' Cheese
By corlear
Salade de Chevre Chaud This salad has now become a staple dish both in France and abroad
- 4 slices of pain de campagne or rye bread
- 4 small round dried goats’ cheeses, each sliced in half to make 8 flat discs
- 450 g / 1 lb mixed lettuce leaves, such as oak leaf, cos, lambs’ lettuce or escarole
- small bunch fresh chives, finely chopped
Snail Ragout in Red Wine
By corlear
Ragoût d’Escargors à l’Irancy A la Côte St
- ½ cup minced carrot
- ½ cup minced onion
- 2 tablespoons butter
- tin containing 12 snails
- 1 cup Irancy or other dry red wine
- ½ cup brown sauce or jus lié
- ¼ cup white fish stock or clam juice
- 1 teaspoon fines herbes
- 6 sprigs of parsley
- ½ teaspoon thyme
- ½ bay leaf
- 10 very small white onions
- ½ cup water
- 2 teaspoons butter
- ½ teaspoon sugar
- ¼ pound mushrooms, diced
- 2 tablespoons butter
- garlic croutons for garnish
Creole Caesar Shrimp Salad
By corlear
Chef’s Note: This salad earned “Most Creative” at Houston’s annual Caesar Salad competition in 1998
- 1 cup Spicy Caesar Dressing (see recipe)
- Oil for deep frying
- 1 medium sweet potato, peeled
- 1 pound (16/20 count) shrimp, peeled and cleaned
- 1 tablespoon Creole Seafood Seasoning (see recipe)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons Creole Seafood Seasoning
- 1 egg
- 1/2 cup milk
- 6 cups torn romaine hearts
- 1 cup torn radicchio
- 1/2 cup shaved Parmigiano-Reggiano cheese
- 1/2 cup thinly sliced tasso ham or Cajun-spiced deli ham
Soft-Shell Crabs and Eggs
By corlear
Chefs Note: Our soft-shell crabs have to pass the “tickle” test
- 2 cups Choron Sauce (see recipe)
- 6 Poached Eggs (see recipe)
- 6 tablespoons jumbo lump crabmeat, cleaned and picked over
- Creole Seafood Seasoning (see recipe) as needed
- 1 teaspoon mayonnaise
- 1/2 teaspoon Creole mustard
- 6 cups vegetable oil
- 6 soft-shell crabs, cleaned
- 2 cups all-purpose flour
- 2 eggs
- 1 cup milk
- 3 cups bread crumbs