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Recipes
Hot Mussels with Deconstructed Salsa Picada
By corlear
For the mussels: 1. Plunge the mussels in small batches in to boiling water for 8 or 9 seconds
- For the mussels:
- 28 rock mussels (2 or 21/4" long) (2 cups approx.)
- For the seawater gelatin slices:
- 1 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the fried almonds:
- 1/2 cup 0.4º olive oil
- 1 1/4 cup whole almonds, raw
- salt
- For the almond praline:
- 1/8 cup oil from frying the almonds (see previous recipe)
- 1 1/4 cup fried almonds (see previous step)
- salt
- For the parsley oil:
- 2 oz parsley
- 1/4 cup sunflower oil
- salt
- For the saffron oil:
- 1 tsp saffron strands
- 1/4 cup sunflower oil
- For the garlic purée:
- 2 oz garlic
- 1/4 cup 0.4º olive oil
- 1/2 cup mussel juices (see previous step)
- salt
- For the tomato cubes:
- 1 ripe tomato (41/4 oz)
- salt
- 1/2 oz saffron oil (see previous step)
- To finish:
- 1 2-oz lemon
Mama's Famous Spinach Salad
By corlear
Chef's Note: Salad lovers look no further! This is one for the “Salad Hall of Panic
- 3/4 cup Mama's Bacon Dressing (see recipe)
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1/4 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 6 cups fresh spinach, stemmed
- 12 mushroom caps, thinly sliced
- 2 ripe medium Roma tomatoes, cut into wedges
- 4 hard-cooked eggs, chopped
Louisiana Crawfish and Eggs
By corlear
Chef’s Note: Crawfish lends itself to an endless variety of crowd-pleasing preparations
- 8 Poached Eggs (see recipe)
- 1 tablespoon oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped green bell pepper
- 3/4 cup finely chopped celery
- 2 teaspoons minced garlic
- 1 pound crawfish tail meat
- 1 teaspoon Louisiana hot pepper sauce
- 2 teaspoons Creole Seafood Seasoning (see recipe)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 1/4 cup dry bread crumbs
- 2 tablespoons thinly sliced green onion
- 1 cup milk
- 2 eggs
- 1/2 cup all-purpose flour
- Dry bread crumbs as needed for dredging
- Vegetable oil for frying
- 1 recipe Sautéed Crawfish Sauce (see recipe)
Jose's Shrimp & Tasso En Brochette
By corlear
Chef's Note: Jose Arevalo has been at Brennan's of Houston for 19 years
- 20 (26/30 count) shrimp, tail on, peeled and deveined
- 1 jalapeno pepper, cut lengthwise, seeded and cut into thin slivers
- 1/4 yellow onion, cut into thin julienne strips 1 1/4-inches long
- 2 ounces pepper Jack cheese, cut into 1/4 x 1/4 x 1-inch pieces
- 4 ounces tasso ham or Cajun spiced ham, thinly sliced
- Vegetable oil for deep frying
- 1 cup all-purpose flour
- 2 tablespoons Creole Seafood Seasoning, divided (see recipe)
- 1/2 cup milk
- 1 egg
- 1 recipe Hot Sauce Beurre Blanc (see recipe)
Textured Cuttlefish
By corlear
For the cuttlefish: 1. Clean the cuttlefish and keep the ink bag, spleen (brown), the fins and tentacles
- For the cuttlefish:
- 1 cuttlefish (3 lb)
- For the stuffed cuttlefish:
- 4 cuttlefish cubes (1 x 1 x 1/2") (see previous step)
- cuttlefish essence
- salt
- 0.4 º olive oil
- For the baby cuttlefish tentacles:
- 8 3/4 oz baby cuttlefish
- For the ink stock:
- 0.4 º olive oil
- cuttlefish fins and tentacles
- ink of the cuttlefish
- 1 1/4 cup water
- the heads of the baby cuttlefish (see previous step)
- For the ink vinaigrette:
- 4 tbsp ink stock (see previous step)
- 1 1/2 tbsp 0.4º olive oil
- cornflour
- salt
- For the hot ink gelatin:
- 4 oz ink gelatin (see previous step)
- 2 tsp powdered agar-agar
- salt
- For the cuttlefish slices:
- 1 chunk frozen cuttlefish (2 x 2") (see previous step)
- For the hot cuttlefish and ink ravioli:
- 4 ink gelatin triangles (see previous step)
- 4 cuttlefish slices (see previous step)
- 0.40 ºF olive oil
- For the fried garlic infusion:
- 2/3 oz garlic, peeled and sliced
- 1 tbsp 0.4º olive oil
- 1/2 cup water
- For the hot fried garlic gelatin:
- 1/2 cup fried garlic infusion (see previous step)
- 2 tsp powdered agar-agar
- salt
- For the artichoke purée:
- 2 lb artichokes
- 4 tbsp 0.4º olive oil
- 1 tsp diced garlic
- 4 oz onion
- 3/4 oz ripe tomato
- 0.4 º olive oil
- salt
- water
- For the cuttlefish tagliatelli:
- 1 4 x 11/2" chunk cuttlefish (see previous step)
- For the saffron oil:
- 1 tsp saffron strands
- 1/4 cup sunflower oil
- For the fried almonds:
- 1 1/4 cup almonds
- 1/2 cup 0.4º olive oil
- salt
- For the almond praline:
- 1 1/4 cup fried almonds (see previous step)
- 1/8 cup oil from frying the almonds (see previous step)
- To finish:
- Maldon salt
- 1 lemon
- 0.4 º olive oil
Creole Barbecue Shrimp
By corlear
Chef’s Note: I was Emeril Lagasse’s sous chef at Commander’s Palace for four-and-a-half years
- 3/4 cup Barbecue Sauce Base (see recipe)
- 1/2 teaspoon vegetable oil
- 1/3 cup julienned red bell pepper
- 1/3 cup julienned poblano pepper
- 1/3 cup sliced yellow onion
- 3/4 teaspoon minced garlic
- 20 (16/20 per pound) headless shrimp, peeled and cleaned — sprinkled with a little Creole Seafood Seasoning (see recipe)
- 1/4 cup whipping cream
Blackcurrant Liqueur
By corlear
Crème de Cassis This delicious liqueur can be drunk either mixed with water or a chilled white wine such as Ali...
- 5 1/2 lb blackcurrants
- 4 pt red Burgundy wine, unwashed
- sugar
- 5 tbsp eau de vie de prune or vodka
Terrine of Veal Sweetbreads
By corlear
La Terrine de Ris de Veau
- 2 veal sweetbreads
- 3 ounces truffles
- 8 tablespoons sweet butter
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- Salt
- finely ground pepper
- 1 cup dry white wine
- ¼ cup Port wine
- ½ cup Madeira
- 1 bay leaf
- Sprig or ¼ teaspoon thyme
- 2 or 3 sprigs of parsley
- ½ pound fat pork meat
- ½ pound veal
- 4 ounces cooked ham
- 1 tablespoon pâté de foie gras
- 1 egg
- ½ pound bacon slices
- 2 cups White Veal Stock
- 4 tablespoons Port wine
Duck Tongues with Pear and Lychee Turnovers
By corlear
For the pan-fried duck tongues: 1
- For the pan-fried duck tongues:
- 20 duck tongues
- salt
- freshly ground pepper
- 4 oz duck fat
- 1 "boil in the bag" bag
- For the pear and lychee turnovers:
- 1/2 cup sugar
- 2 cups water
- 2 Conference pears
- 4 fresh lychees
- For the duck stock:
- 5 1/2 lb duck carcasses
- 1 21/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the duck and oyster sauce:
- 4 oysters
- 1/2 cup reduced duck stock (see previous step)
- 1 3/4 oz sesame oil
- cornflour
- For the duck rinds:
- 4 oz fattened duck skin
- 1/2 cup 0.4º olive oil
- salt
- To finish:
- sugar
- salt
- 0.4 º olive oil
Yogurt Pistachulins
By corlear
For the yogurt-coated pistachios: 1
- For the yogurt-coated pistachios:
- 4 oz roasted pistachios, left in their shells
- 2/3 oz powdered yogurt
- 3/4 tbsp water
- sugar
- For the yogurt croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 4 tbsp powdered yogurt
- For the yogurt pistachulins:
- yogurt croquant (see previous step)
- coated pistachios (see previous step)
- powdered yogurt