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Recipes
Cajun Ribeye
By Roygon
1) bring steak to room temperature and pat with cajun seasoning 30 minutes prior to cooking 2) make cajun butter by
- Cajun Butter:
- 4 ribeye steaks
- Cajun Seasoning
- 1/4 cup softened butter
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp cajun seasoning
- Herb Jus:
- 1 3/4 cups beef broth
- 1/2 tsp dried parsley
- 1/8 tsp dried thyme
- 1/8 tsp dried oregano
- 1/8 tsp salt
- 1/8 tsp dried rosemary
- pinch black pepper
Blackened Tilapia
By Roygon
In a small bowl combine all of the spices
- Blackening Spice:
- 3 * 3 tablespoons smoked paprika
- 1 * 1 teaspoon salt
- 1 * 1 tablespoon onion powder
- 1 * 1 teaspoon ground black pepper
- 1 * 1 teaspoon cayenne pepper
- 1 * 1 teaspoon dried ground thyme
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon garlic powder
- *
- For Fish:
- 4 * 4 tilapia fillets
- 2 * 2 tablespoons grapeseed oil
- 1/2 * 1/2 lemon, juiced
Crack Pie
By Roygon
The ultimate decadent, chewy delicious dessert
- Cookie Base:
- 190 ml flour
- 1/8 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup softened butter
- 1/3 cup light brown sugar
- 3 Tbsp regular sugar
- 1 egg
- Crust:
- Cookie Base
- 1/4 cup butter
- 1.5 Tbsp brown sugar
- 1/8 tsp salt
- Filling:
- 1.5 cups sugar
- a little under 1 cup light brown sugar
- 1/4 tsp salt
- 100 ml milk powder
- 1 cup melted butter
- 210 ml heavy cream / whipping cream
- 1 tsp vanilla
- 8 egg yolks
Steakhouse Dinner with Spinach
By Roygon
Steak with delicious blue-cheese, cream sauce and wilted spinach
- 2 Boneless Beef Strip Loin Steaks (8z each)
- Sea Salt
- Pepper
- -----
- 2 tsp Olive Oil
- 2 tsp Unsalted Butter
- -----
- 1 Large Shallot, thinly sliced
- -----
- 1/2 Cup Heavy Cream
- 2 Tbsp Blue Cheese
- -----
- Baby Spinach
- -----
- 1 Tbsp Lemon Juice
PF Chang's Mongolian Beef
By Roygon
Recreation of the PF Chang's Mongolian Beef dish
- 2 Tsp Vegetable Oil
- -----
- 1/2 Tsp Minced Ginger
- 1 Tbsp Chopped Garlic
- -----
- 1/2 Cup Soy Sauce
- 1/2 Cup Water
- -----
- 3/4 Cup Brown Sugar
- -----
- 1 Pound Steak cut in 1/4 inch strips against the grain
- 1/4 Cup Corn Starch
- -----
- 1 Cup Vegetable Oil
- 2 Green Onions
Mesa Grill Charred Corn Relish
By Roygon
1) Preheat to 375 2) Remove corn silks (but not husk) and then soak corn in water for 5 minutes 3) dry and roast
- 4 ears of corn
- 1/2 small red onion, thinly sliced
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 2 Tbsp Canola
- 2 Tbsp Chopped Basil
- Salt and Pepper
Buttermilk Fried Chicken
By Roygon
From the "Ad Hoc at Home" book
- Chicken Brine:
- 2.5 Lemons, halved
- 6 bay leaves
- 2 ounces flat leaf parsley
- 0.5 ounces thyme
- 1/4 cup honey
- 1/2 head of garlic sliced through middle
- 2 Tbsp black peppercorns
- 5 ounces salt
- 4 litres water
- 8 chicken pieces, skin-on and bone-in
- Peanut Oil for frying
- Buttermilk
- Coating:
- 3 cups all purpose flour
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tsp Paprika
- 2 Tsp Cayenne
- 2 Tsp Salt
- 1/2 Tsp Black Pepper
- Plating:
- Sea Salt
- Rosemary and Thyme sprigs
Rustic Lemon-Onion Chicken
By Roygon
1) Season chicken with Thyme, Salt and Pepper 2) Heat a large pan over MEDIUM to MEDIUM-HIGH HEAT and then add O
- 4 Boneless, Skinless Chicken Breast Halves sliced in half crossways
- 1 Tsp dried thyme
- Salt and Pepper
- -----
- Flour
- -----
- 4 Tbsp Olive Oil
- -----
- 1 Red Onion, thinly sliced
- Small bunch of fresh Thyme, chopped
- -----
- 1/4 Cup White Wine
- 1 Cup Chicken Broth
- 1 Lemon, Juiced
- -----
- 1 Tbsp Butter
Buttermilk Biscuits
By Roygon
From "Ad Hoc at Home"
- 2 cups cake flour
- 2 cups all purpose flour
- 4 Tsp salt
- 1 Tbsp baking powder
- 1 Tsp baking soda
- 1/2 pound of unsalted cold butter cut into 1/2 inch squares
- 1.5 cups buttermilk plus extra for brushing
- 2 Tbsp unsalted melted butter
Grilled Buffalo Wings
By Roygon
Without question the best way to make wings
- 3 pounds chicken wings, separated at joints, tips discarded
- 1 cup Louisiana-style hot sauce
- 1 can or bottle cola-flavored carbonated beverage
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon soy sauce