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Recipes
Mardi Gras Mambo Daiquiri
By corlear
If you prefer a slightly sweeter daiquiri, add 1 tablespoon powdered sugar to ingredients before processing in blen...
- 4 tablespoons Southern Comfort whiskey
- 1 tablespoon Chambord
- 2 tablespoons cranberry juice or cranberry juice cocktail
- 2 tablespoons pineapple juice
- 1 1/2 cups ice
- Maraschino cherry for garnish
Grilled Strawberries with Goat Milk Foam and Modena Balsamic Vinegar
By corlear
For the Modena balsamic vinegar reduction: 1
- For the Modena balsamic vinegar reduction:
- 1/3 cup Modena balsamic vinegar
- 1 tbsp glucose
- For the goat milk foam:
- 1 cup goat milk
- 1 1/2 cup single cream (30% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the strawberries:
- 6 strawberries (each weighing 1 oz)
- To finish:
- Maldon salt
- freshly ground black pepper
- virgin olive oil
Parmesan Cornet
By corlear
For the cold-counter pastry cornet: 1
- For the cold-counter pastry cornet:
- 2 sheets of cold-counter pastry
- 0.4 º olive oil
- For the parmesan filaments:
- 4 oz Reggiano parmesan
- 1 microplane grater
- For the lemon marmalade:
- 1/2 lemon, with rind
- 1/2 lemon, peeled
- sugar
- To finish:
- freshly ground black pepper
Snails Bourguignonne
By corlear
Escargots à la Bourguignonne (M
- For the Butter Bourguignonne:
- 100 snails
- bread crumbs
- 1 lb. butter
- 3 oz. finely chopped shallots
- 2/3 oz. grated garlic
- 2 oz. chopped parsley
- 1 tbsp. salt
- a few ground peppercorns
- 1/2 tsp. spices
Pineapple Crêpe with Coconut Sorbet
By corlear
For the pineapple crêpe: 1
- For the pineapple crêpe:
- 1/2 4.4-lb pineapple (vertically cut)
- 3/4 tbsp butter
- For the coconut sorbet:
- 2 oz soluble coconut powder
- 1/2 cup water
- 2 tbsp sorbet stabilizer
- 0.1 tsp dextrose
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrots
- 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 pineapple and meat sauce:
- 1/2 cup meat stock (see previous step)
- 4 tbsp olive oil
- 1/4 cup pineapple juice
- 1/2 oz butter
- cornflour
- For the fresh herb salad:
- 8 leaves chervil
- 8 leaves mint
- 8 leaves tarragon
- 8 leaves fennel
- 2/3 oz fresh ginger
- To finish:
- 8 cubes crystallized pineapple
Young Pine Nut Ravioli and Yellow Chanterelle Purée in Pine Oil
By corlear
For the seawater gelatin slices: 1
- For the seawater gelatin slices:
- 3/4 cup seawater
- 1/2 cup water
- 1 tsp powdered agar-agar
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the young pine nuts:
- 10 young pine cones
- For the pine oil:
- 11/2 cup sunflower oil
- 10 young pine cones
- For the pine nut ravioli:
- 1 seawater gelatin slice
- 1/4 cup pine oil
- 21/4 oz young pine nuts
- salt
- For the yellow chanterelle purée:
- 4 oz fresh yellow chanterelles
- 0.4 º olive oil
- salt
Evolution of Puffed Paella / Paella Rice Krispies
By corlear
For the saffron base: 1. Bring the water to the boil 2
- For the saffron base:
- 1 tsp roasted saffron strands
- 11/4 cup water
- Note: Minimum recommended amount to guarantee a good result.
- For the dry saffron rice:
- 4 oz rice
- 13/4 cup water
- 1/4 cup saffron base (see previous step)
- For the suquet base:
- 83/4 oz rock crabs
- 83/4 oz rock fish
- 1/2 tsp garlic
- 2 oz tomato, grated
- sprig parsley, diced
- pinch sweet paprika
- 3 cups water
- 11/4 cup 0.4º olive oil
- For the paella stock:
- 11/4 cup suquet base (see previous step)
- 2 garlic cloves
- 2 oz onion, diced
- 13/4 oz tomato, grated
- pinch rice
- salt
- For the prawn powder:
- 4 oz red prawns
- For the puffed saffron and prawn rice:
- 11/4 cup 0.4º olive oil
- 1 tsp roasted saffron powder (see previous step)
Puffed Wild Rice
By corlear
1. Use two pans and a colander to fry the rice
- 4 oz wild rice
- 1 1/4 cup 0.4º olive oil
- salt
Oxtail in Red Wine with Oil-Cured Olives
By corlear
Heat the olive oil and butter in a heavy skillet, then dredge the oxtail pieces in the flour, a few at a time, and ...
- 3 1/2 lb oxtail, cut into 3-inch pieces
- 1 1/2 cups dry red wine
- 18 oil-cured black olives
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1/2 cup flour
- salt
- freshly ground pepper
- 1/3 lb lean salt pork with the rind removed, diced
- 2 onions, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, chopped with
- 1 tbsp. fresh rosemary leaves and
- 8 plum tomatoes
- 1 small bay leaf
- 2 1/2 cups beef stock
Mardi Gras Rita
By corlear
This is a sweet margarita, so you can forego using salt on the rim! Drop a shot of Grand Marnier into a regular ...
- 3 tablespoons tequila
- 1 tablespoon Cointreau
- 1 tablespoon Rose’s lime juice
- 6 tablespoons sweet-and-sour mix
- 1 1/2 cups crushed ice
- 1 tablespoon Chambord
- Lime wedge or cherry for garnish