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Recipes
Braised Belgian Endive
By oscar
A cousin of chicory, underappreciated endive also has a slightly bitter taste
- 1 cup water
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 teaspoon white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered
Pan Roasted Sea Bass
By oscar
1) Preheat oven to 450 F. Sauce: 2) Preheat olive oil over medium heat and saute the chopped onion until transl...
- Sauce:
- 2 Tbls Olive Oil
- 1 Tbl Butter
- 1 Large Onion chopped
- 1/4 cup Marsala Wine
- 6 oz. Wild Mushrooms
- 1/2 cup Chicken Stock
- Salt and Pepper
- Fish:
- 2 Tbls Canola Oil
- 2 Filets Sea Bass
- Serving:
- 1 Tbl Parsley
Sloppy Joes
By oscar
Sauce: In a small sauce pan, stir in flour to melted butter and cook for a minute over medium heat
- 1 1/2 Tbl Flour
- 1 Tbl unsalted Butter
- 1 cup Water
- 1/2 tsp ground Mustard
- 2/3 Tbl Sugar
- 1 1/3 tsp Chili Powder
- 2/3 Tbl Red Wine Vinegar
- 1/3 cup Catsup
- 2 Tbl Olive Oil
- 2/3 cup Chopped Onions
- 1 to 2 cloves minced Garlic
- 1 lb Ground Beef
Scallops Provencal
By oscar
If you're using bay scallops, keep them whole
- 1 pound 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup 1/2 cup chopped shallots (2 large)
- 1 1 garlic clove, minced
- 1/4 cup 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup 1/3 cup dry white wine
- 1 1 lemon, cut in 1/2
Shrimp Scampi with Linguini
By oscar
Tyler Florence
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Roasted Shrimp with Feta
By oscar
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Asian Grilled Salmon
By oscar
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
- For the marinade:
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Bean Dip
By oscar
Peppler's Bean Dip
- 2 Tbl Olive Oil
- 2 cups chopped Onions
- 3/4 cup chopped Green Pepper
- 2 cloves Garlic chopped
- 2 lbs Ground Beef
- 32 oz Tomato Sauce
- 6 tsp Chili powder
- 2 tsp Cumin
- 2 tsp salt
- Hot Sauce and/or Chili Peppers to taste (optional)
- 2 cans Refried Beans
- 2 cups shredded Cheddar Cheese
- 1 bag Corn Chips
Turkey Gravy for Thanksgiving
By oscar
Combine 1 cup broth, butter and pan juices in a large saucepan and bring to a simmer
- 3 cups chicken broth, divided
- 2 T unsalted butter
- 1/3 cup flour
- 2 cups pan juices
- 1/2 cup white wine
- 1/2 tsp salt