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Recipes
Rib Steak Beaujolais Paul Blanc
By corlear
Entrecôte Beaujolaise Paul Blanc Paul Blanc is another master of French cuisine from the region of Bresse, as w...
- very thick rib steak from Charolais
- butter
- seasonings to taste
- finely chopped shallot
- peppercorns
- parsley
- a few sprigs of thyme
- a bay leaf
- celery
- good strong Beaujolais wine
- beurre manié
- finely minced garlic
- a dash of brandy
- slices of blanched beef marrow
Grilled Melon and Grapefruit Kebab
By corlear
For the melon cubes: 1. Peel, remove the seeds and cut into ¾" cubes
- For the melon cubes:
- 1 lb melon
- For the grapefruit segments:
- 2 pink grapefruit
- To finish:
- 10 leaves fresh mint
- 10 4" kebab sticks
- 2 tbsp virgin olive oil
- 1 oz icing sugar
- Maldon salt
Seafood Gumbo
By corlear
Chef’s Note: Although a gumbo, this recipe is roux-less
- 2 medium onions, coarsely chopped
- 2 green bell peppers, coarsely chopped
- 2 tablespoons minced garlic
- 1 tablespoon vegetable oil
- 2 teaspoons dried thyme
- 2 tablespoons shrimp base (optional)
- 1 (14.5-ounce) can diced tomatoes
- 6 tablespoons Louisiana hot pepper sauce
- 6 tablespoons Worcestershire sauce
- 4 tablespoons Creole Seafood Seasoning (see recipe)
- 1 bay leaf
- 1 pound frozen cut okra
- 1 1/2 teaspoons file powder
- 1 quart seafood stock or water
- 1 1/2 cups raw oysters, shucked
- 1 pound (36/42 count) shrimp, peeled and deveined
- 1 pound crabmeat or cubed fresh fish fillets
- Hot cooked rice
Bread and Tomato
By corlear
For the pizza dough: 1. Dissolve the yeast in the milk at 53ºF
- For the pizza dough:
- 11/2 cup plain flour
- 3/4 oz dried yeast
- 3/4 cup milk
- 1 tsp salt
- 2/3 oz starter dough (if available)
- Note: Minimum recommended amount to guarantee a good result.
- For the airbags:
- pizza dough (see previous step)
- For the tomato water:
- 4.4 lb ripe tomatoes
- For the tomato sorbet:
- 2 cups tomato water (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1/2 oz egg white
- 2/3 oz dextrose
- To finish:
- Maldon salt
- Virgin olive oil
Puffed Saffron Tapioca
By corlear
For the puffed saffron tapioca: 1
- For the puffed saffron tapioca:
- 4 oz tapioca
- 3 cups water
- 1 tsp strands of saffron
- To finish:
- 1 cup olive oil
- salt
Pea Soup 60º / 4º
By corlear
Note: the two temperatures of the pea soup should be clearly different to note the cold/hot sensation
- For the pea soup:
- 14 oz frozen peas
- 2 cups water
- 3/4 oz fresh mint
- Salt
- To finish:
- Cocktail-Master
Caramelized Fried Corn and Freeze-Dried Corn
By corlear
For the caramelized fried corn: 1
- For the caramelized fried corn:
- 7 oz fried corn grains
- 1/3 cup sugar
- 1/8 cup water
- To finish:
- 2 oz freeze-dried corn
- 10 61/2 x 11/4" cellophane bags
Consommé Turnovers with Pesto
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- For the consommé:
- 2 cups 2-kg chicken.
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 3/4 oz carrot
- 3/4 oz leeks
- 3/4 oz small onion
- 3 cups water
- To clarify the consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz ripe tomato
- 21/2 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the tomato turnovers:
- 11/4 cup clarified consommé (see previous step)
- 1 tbsp powdered agar-agar
- 101/2 oz ripe tomatoes
- salt
- freshly ground white pepper
- 0.4 º olive oil
- sugar
- For the parmesan foam:
- 7 ozrated Reggiano parmesan
- 1 cup single cream (35% fat)
- 1 cup milk
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the basil oil:
- 4 oz fresh basil
- 11/2 cup sunflower oil
- salt
- For the garlic virgin olive oil:
- 10 cloves garlic
- 1/2 cup virgin olive oil
- For the belly pork and parmesan cubes:
- 13/4 oz Reggiano parmesan
- 2 oz Iberian belly pork
- To finish:
- 16 pine nuts
- 16 fresh basil leaves
Filopizza
By corlear
For the oregano oil: 1. Put the olive oil and dry oregano in a blender
- For the oregano oil:
- 1/4 cup 0.4º olive oil
- 2/3 oz dry oregano
- For the grated parmesan:
- 51/4 oz Reggiano parmesan
- 1 microplane grater
- For the filo pastry and oregano sticks:
- 1 20 x 12" sheet filo pastry
- 11/2 tbsp oregano oil (see previous step)
- For the filopizza:
- 10 filo and oregano pastry sticks (see previous step)
- 4 oz Reggiano parmesan, grated (see previous step)
- 1/2 oz tomato powder
Texas Venison Hash with Fried Eggs
By corlear
Chef’s Note: I grew up hunting Missouri white-tail deer, so when I moved south, I was happy to learn that Texas i...
- 2 cups finely cubed potatoes
- Creole Mustard Cream Sauce (see recipe)
- 4 tablespoons vegetable oil, divided
- 1 cup (1/4-inch half moons) venison sausage
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons Louisiana hot pepper sauce
- 2 tablespoons Worcestershire sauce
- Creole Meat Seasoning (see recipe) to taste
- Water as needed
- 4 eggs
- 2 tablespoons thinly sliced green onion