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Recipes
Horchata and Tiger Nut Pipette
By corlear
For the horchata: 1. Re-hydrate the tiger nuts by covering them with 1¼" of water
- For the horchata:
- 2 cups tiger nuts
- 13/4 cup water
- For the hydrated tiger nuts:
- 10 large tiger nuts
- To finish:
- 10 pipettes
Caramelized Toasted Corn
By corlear
1. Place the water and sugar in a pan and heat to 240 ºF (thread point)
- 7 oz whole fried corn
- 1/2 cup sugar
- 1/4 cup water
- salt
Chicken with Aromatic Sherry Sauce
By corlear
Poulet Los Cisnes
- small roasting chicken
- salt
- pepper
- butter
- 1 onion, minced
- 1 cup Chablis or other dry white wine
- 1 cup chicken stock
- a few mushroms
- a few drops of lemon juice
- half a shallot, chopped
- very small clove of garlic, chopped
- bouquet garni
- 1 tablespoon butter
- 1 scant tablespoon flour
- 1/2 cup heavy cream
- 1 tablespoon sherry
- 1 teaspoon brandy
- 1 truffle, sliced
Snails Bourguignonne
By corlear
Escargots à la Bourguignonne (S
- For the stuffing:
- 100 snails
- vinegar
- salt
- pepper
- white wine
- 1 onion
- 2-3 cloves of garlic
- 1 carrot
- bouquet garni
- a piece of pork fat
- 13 oz. butter
- finely chopped parsley
- a little chervil
- 4 or 5 cloves of garlic (depending on size and taste)
- 2 shallots
- a small slice of chopped raw pork fat
- salt
- pepper
- juice of 1 lemon
Corn-Crusted Red Snapper Salad
By corlear
Chef’s Note: This is a one-of-a-kind entrée salad with a distinctive corn crust and a roasted tomato and herb vi...
- 2 cups fresh corn kernels (about 4 medium ears of corn), divided
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon cornstarch
- 1 cup Roasted Tomato Tarragon Vinaigrette, divided (see recipe)
- 1 tablespoon Creole Seafood Seasoning (see recipe)
- 6 (4- to 5-ounce) snapper fillets
- 1 cup all-purpose flour
- 2 teaspoons Creole Seafood Seasoning
- 3 egg whites, slightly whisked
- 1/2 cup vegetable oil
- 1/2 medium red onion, julienned
- 6 cups baby lettuces or a mixture of spring greens
Red Mullets with Suquet Purée and Fried Red Mullet Stock
By corlear
For the red mullet filets: 1
- For the red mullet filets:
- 2 red mullets (51/2 oz each)
- For the fried red mullet stock:
- 2 red mullet fish bones (see previous step)
- 1/4 cup 0.4º olive oil
- 1 1/4 cup water
- salt
- For the red mullet liver vinaigrette:
- 2 red mullet livers (see previous step)
- 2 3/4 tbsp 0.4º olive oil
- For the cod tripe:
- 5 1/4 oz salted cod tripe
- For the suquet:
- 1 tsp garlic
- 1 3/4 oz parsley
- 1 3/4 oz ripe tomatoes
- 0.1 tsp paprika
- 4 1/4 oz crabs
- 1 1/4 cup water
- For the suquet potato purée:
- 5 1/4 oz mashing potato
- 1 1/4 cup suquet stock(see previous step)
- 1 tsp saffron strands
- salt
- For the garlic mayonnaise:
- 3/4 oz garlic
- 1 1/4 cup sunflower oil
- 1 egg yolk
- salt
- For the chervil oil:
- 2 oz chervil
- 1 1/2 tbsp sunflower oil
Parmesan Crackers
By corlear
For the parmesan crackers: 1
- 21/4 cup butter, softened
- 1 cup plain flour
- 83/4 oz Reggiano parmesan, grated
- 1 egg
Cold Peach Soup
By corlear
Soupe aux Pêches This is really a fantasy adapted from an old French recipe
- 11/2 cups water
- 4 cloves
- 3/4 cup sugar
- 1 stick cinnamon, broken into small pieces
- 2 tablespoons cornstarch, diluted with
- 1/4 cup cold water
- 11/2 cups dry white wine
- 31/2 pounds ripe peaches (about 12 peaches)
- 1 cup heavy cream
- 1 cup fresh blueberries
Beef "My Style"
By corlear
Le Boeuf "à ma façon"
- 3 ½ pounds rump of beef
- 4 ounces salt
- ½ ounce saltpeter
- 4 cloves garlic
- 1 clove
- 6 juniper berries
- 1 bay leaf
- ½ cup fresh basil leaves
- 1 teaspoon thyme
- 4 carrots, finely sliced
- 2 medium onions, finely sliced
- Freshly ground pepper
- 2 or 3 sprigs of parsley
Warm Fungus Terrine in Its Gelatin
By corlear
Note: This dish is subject to the availability of different types of mushrooms
- For the mushrooms:
- 13/4 oz yellow chanterelle mushrooms
- (2/3"across)
- 13/4 oz St. George's mushrooms (1/2" across)
- 1/2 oz fairy ring fungus (1/2" across)
- 13/4 oz morel mushrooms (1/2" long)
- 2 oz summer truffle
- For the mushroom stock:
- 83/4 oz mushrooms, large or broken
- 3/4 tbsp 0.4º olive oil
- salt
- water
- For the mushroom terrine:
- 11/4 cup mushroom stock (see previous step)
- pinch powdered agar-agar
- For the junket foam:
- 2 sheep's milk junket (7/8 cup each)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the pork rinds:
- 13/4 oz Iberian belly pork
- For the pine oil:
- 3/4 cup young pine cones
- 11/4 cup sunflower oil
- Note: Minimum recommended quantity to guarantee a good result.
- To finish:
- 4 small fresh basil leaves
- 4 small fresh chervil leaves
- 4 small fresh tarragon leaves
- 4 fresh mint leaves
- 4 small fresh fennel leaves
- Maldon salt
- pine oil (see previous step)
- 0.4 º olive oil
- salt