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Recipes
Roasted Prawns with Morels and Morel Butter
By Drjt
Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels
- 8 ounces fresh morel mushrooms or 2 ounces dried morel mushrooms*
- ( If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl. Reserve soaking liqui
- 8 tablespoons (1 stick) unsalted butter, room temperature, divided
- 3/4 cup chopped shallots, divided
- 1 garlic clove, minced
- 1 1/2 teaspoons chopped fresh thyme
- 6 4 1/2- to 5-ounce uncooked giant prawns or 24 large prawns
Grilled Striped Bass with Fennel Salad
By Drjt
1. Preheat an outdoor or stovetop grill to medium heat
- • 2 cups freshly squeezed grapefruit juice
- • 1 tablespoon honey
- • 1/3 cup plus 2 tablespoons extra-virgin olive oil
- • 1 8-pound striped bass
- • 4 tablespoons plus 1 teaspoon fennel pollen (may substitute ground fennel seeds)
- • Salt and freshly ground black pepper
- • 12 baby fennel bulbs, thinly sliced on a mandolin
- • 3 tablespoons chopped fennel fronds
- • 4 ruby red grapefruit, membranes removed and segmented
- • 2 tablespoons mustard oil
Shellfish Risotto
By Drjt
1. Make the risotto: In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-hig...
- 4 tablespoon extra virgin olive oil, plus more to finish
- • 1 tablespoon unsalted butter
- • 1 small yellow onion, peeled and finely chopped
- • 2 cups Arborio rice
- • 2 cups dry white wine, preferably a dry white from northern Italy
- • 4-5 cups chicken stock, kept warm on stove
- • 2 large cloves garlic, crushed
- • 1/2 pound Manila, littleneck or cherrystone clams, scrubbed
- • 1/2 pound mussels, scrubbed and debearded
- • 1/2 pound large shrimp, peeled and deveined
- • 1/4 cup squid (bodies only), cleaned, split lengthwise and cut crosswise into thin slices
- • 1/2 cup grape tomatoes, cut in half
- • 2 tablespoons finely chopped flat-leaf parsley, plus additional for sprinkling
- • Pinch of red pepper flakes
- • Sea salt and freshly ground pepper
Glazed Beef with Bourbon-Roquefort Sauce Recipe - Damon Lee Fowler | Food & Wine
By Drjt
In a large, shallow dish, pour 1/4 cup of the bourbon all over the tenderloin steaks and cover
- 1/2 cup bourbon
- Four 1 1/2 -inch-thick beef tenderloin steaks (6 ounces each)
- 1 cup heavy cream
- 3 tablespoons unsalted butter, softened
- Salt and freshly ground pepper
- 2 ounces Roquefort cheese, crumbled (1/2 cup)
Spaghetti Carbonara
By Drjt
1. In a large bowl, combine the semolina and "00" flours, and make a well in the center
- ShareTo Make Pasta Dough:
- 1 ⁄3 cup semolina flour
- 1 ⁄2 cup "00" flour
- 2 egg yolks, plus one whole egg
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 2 tablespoons ice water
- To Make Carbonara Sauce:
- 1 ⁄2 cup diced bacon
- 1 small onion
- 1 garlic clove, peeled
- 1 1⁄2 cups half-and-half
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 ⁄4 cup grated Parmigiano
- Kosher salt and freshly ground black pepper
- 1 duck egg yolk, or 2 chicken egg yolks
- 1 ⁄4 cup fresh or frozen peas, blanched
Crispy Fish Sandwiches with Herb Remoulade
By Drjt
In a small skillet, heat the canola oil
- 1 tablespoon canola oil, plus more for brushing
- 1 cup panko (Japanese bread crumbs)
- 1 teaspoon Old Bay seasoning
- 1/4 cup fromage blanc (see Note)
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Tabasco sauce
- 3 tablespoons chopped cornichons
- 1 tablespoon finely chopped flat-leaf parsley
- 2 teaspoons finely chopped tarragon
- Salt and freshly ground black pepper
- 4 kaiser or whole wheat sesame-seed rolls, split
- Four 6-ounce skinless catfish fillets
- Lettuce and sliced tomatoes, for serving
Vegetable Noodle Soup
By Drjt
In a large saucepan, heat the oil over moderately low heat
- 2 tablespoon(s) cooking oil
- 2 onions, chopped
- 3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
- 2 ribs celery, cut into 1/2-inch slices
- 1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
- 1 3/4 cup(s) canned diced tomatoes with their juice (one 15-ounce can)
- 1 tablespoon(s) tomato paste
- 1/2 pound(s) potatoes, peeled and cut into 1/2-inch dice
- 1/2 pound(s) green beans, halved
- 1 1/4 teaspoon(s) salt
- 3 ounce(s) fine egg noodles (about 1 cup)
- 1/3 cup(s) chopped fresh parsley
Grilled Cilantro Lime Shrimp Skewers - Two Peas and Their Pod
By Drjt
1. Soak the wood skewers in water for about 10 minutes
- Wood Skewers-you can find them at any grocery store
- Shrimp-peeled and deveined
- Olive oil
- Fresh lime juice
- Lime zest
- Cilantro-chopped
- Garlic-minced
Grilled Striped Bass with Fennel Salad and Grapefruit Emulsion
By Drjt
1. Preheat an outdoor or stovetop grill to medium heat
- 1 tablespoon honey
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 8-pound striped bass
- 4 tablespoons plus 1 teaspoon fennel pollen
- salt and freshly ground black pepper
- 12 baby fennel bulbs, thinly sliced on a mandolin
- 3 tablespoons chopped fennel fronds
- 4 ruby red grapefruit, membranes removed and segmented
- 2 tablespoons mustard oil
scallops and haricots verts with creamy bacon vinaigrette
By Drjt
Saute bacon strips in heavy large skillet over medium heat until brown and crisp
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch strips
- 12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces
- 2 pounds sea scallops, side muscles removed
- 3/4 cup white wine vinegar
- 3/4 cup water
- 2 1/4 teaspoons Dijon mustard
- 6 tablespoons whipping cream
- 4 teaspoons chopped fresh dill