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Recipes
Grainy Mustard Dressing
By oscar
We use this as a sauce for Salmon
- 1/4 cup course-grain mustard
- 3 Tbls cider vinegar
- 3 Tbls sugar
- 1/4 cup peanut oil
- 1/4 cup torn curly-leaf parsley
- 2 Tbls thinly sliced green onions
- 1/2 tsp kosher salt
Beef Bourguignon
By oscar
Tyler
- Ingredients:
- Extra-virgin olive oil
- 4 bacon slices, cut into 3-inch strips
- 4 pounds beef chuck or round, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 cup Cognac
- 1 bottle dry red wine, such as Burgundy
- 5 cups low-sodium beef broth
- Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
- 3 garlic cloves, chopped
- 2 cups trimmed carrots
- 3 cups blanched and peeled pearl onions
- Pinch sugar
- Fresh flat-leaf parsley, chopped, for garnish
Glazed Carrots
By oscar
Combine the carrots, chicken broth and 1 Tbl butter
- 1 lb carrots, peeled and cut
- 1 cup low sodium chicken broth
- 3 Tbls unsalted butter, divided (1 and 2)
- 1 Tbl brown sugar
Buttered Egg Noodles
By oscar
Directions: Bring a large pot of salted water to a rolling boil over high heat
- Ingredients:
- Kosher salt
- 1 pound dried egg noodles
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons butter
Sangria
By oscar
Combine everything but the sparkling water in a large plastic container or glass pitchers
- 1 (750-ml) bottle red wine
- 1/4 cup brandy
- 1/4 cup orange flavored liqueur (recommended: triple sec or Grand Marnier)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1/4 cup sugar
- 1/2 orange, thinly sliced
- 1/2 lemon, thinly sliced
- 1 unwaxed apple, cored, and cut into thin wedges
- 1 (750-ml) bottle sparkling water, chilled
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sangria-recipe4/index.html?oc=linkback
Vanilla Poached Pears with Chocolate Sauce and Ice Cream
By oscar
Directions: Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan
- Ingredients:
- Vanilla Poached Pears:
- 6 cups water
- 3 cups sugar
- 2 cinnamon sticks
- 1 lemon, peel of
- 1 vanilla bean
- 4 firm pears such as Bosc or Bartlett
- Chocolate Sauce:
- 1 1/2 cups heavy cream
- 12 ounces bittersweet chocolate, roughly chopped
- 1 1/2 tablespoons unsalted butter
- 1 quart store-bought vanilla-bean ice cream
- Wafer cookies, for serving
Pan-Fried Trout
By oscar
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and sal...
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 3 lemons, juiced and 1 lemon, zested and reserved
- Kosher salt
- 1/2 cup Dijon mustard
- 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- Extra-virgin olive oil
Hot Lobster Roll with Lemon-Tarragon Butter
By oscar
To par-cook the lobsters: Bring a large pot of salted water to a boil
- Lobster:
- Kosher salt
- Two 2-pound lobsters
- Canola oil, for brushing
- Freshly ground black pepper
- 6 hot dog buns
- Lemon-Tarragon Clarified Butter:
- 2 sticks unsalted butter
- 1 teaspoon finely grated lemon zest
- Juice of 1 fresh lemon
- 1 tablespoon finely chopped fresh tarragon
- Kosher salt and freshly ground black pepper
- Pinch cayenne, optional
Beef Tenderloin with Port Sauce
By oscar
Easy entree for party of 6 or more
- 1 whole beef tenderloin, trimmed and tied
- 2 quarts beef stock
- 1 cup ruby Port wine
- 2 Tbls unsalted butter
- salt and pepper
- Fresh chopped parsley
Braciole
By oscar
Tyler's Ultimate
- . For the Braciole:
- Ingredients
- 1 1/2 cups panko bread crumbs
- Extra-virgin olive oil
- 2 anchovy fillets, minced
- 4 cloves garlic, minced
- 1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
- 1/2 cup store-bought, drained and roughly chopped roasted red peppers
- 3 tablespoons minced flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 2-pound piece flank steak
- 3 hard-boiled eggs, quartered lengthwise
- For the Braising ingredients:
- Extra-virgin olive oil
- 6 sprigs fresh thyme
- 2 cloves garlic, gently smashed
- 2 small onions, sliced
- 2 bay leaves
- 1 1/2 cups low-sodium beef broth
- 1 (28 ounce) can tomatoes (recommended: San Marzano)
- 8 vine-ripened tomatoes, separated from vine
- Kosher salt and freshly ground black pepper
- 2 tablespoons good-quality balsamic vinegar
- 1/2 bunch flat-leaf parsley, chopped for garnish