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Recipes
Duck Breasts with Citrus Port Cherry Sauce
By UncleDick
from food network's Clair Robinson
- 4 boneless duck breasts
- Kosher salt and freshly ground black pepper
- 1 large or 2 small shallots, minced
- 1/4 cup ruby port wine
- 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
- 1/2 cup pitted frozen black cherries, thawed and roughly chopped
Beef and Stilton Pie
By UncleDick
Peel and chop the onions. Cut up the braising steak into small cubes
- 1 1/2 lbs braising steak
- 1 pint english ale
- 1 pint water ( approximately)
- 2 beef bouillon cubes
- 2 tablespoons plain flour
- 2 large onions, peeled and diced
- cooking oil or beef drippings
- 2 teaspoons English mustard
- salt and pepper
- 12 ounces ready made shortcrust pastry
- 8 tablespoons ready-made mashed potatoes,
- approx 6 -8 ounces Stilton cheese, crumbled
- 1 ounce butter, for the pie topping
Bouillibaisse Seafood Burgers
By UncleDick
Amazing Seafood Burgers
- The Patties:
- 3/4 pounds skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 1/4-inch pieces by hand
- 3/4 pound peeled and deveined large raw shrimp, cut into about 1/4-inch pieces
- 5 egg whites
- 1 1/4 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 to 1 1/3 cups panko (Japanese bread crumbs), or as needed
- Canola oil, for brushing on the grill rack (recommended: Colavita All Natural)
- 12 slices, about 1/2 to 3/4-inch-thick, French bread, cut from center of 1 loaf or 2 loaves
- Garlic-flavored olive oil, for brushing on both sides of bread slices
- For the Saffron Mayonnaise:
- 1/4 teaspoon saffron threads
- 1 tablespoon fresh lemon juice
- 3/4 cup good-quality mayonnaise
- Pinch kosher salt
- Pinch freshly ground black pepper
- Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.
- Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with plastic wrap and chill until serving time
- The Relish:
- 2/3 cup seeded and finely chopped firm ripe plum or vine-ripened tomatoes
- 1/3 cup finely chopped fennel
- 3 tablespoons finely chopped sweet onion
- 1/2 teaspoon grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon fresh thyme leaves
- 1 tablespoon garlic-flavored olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Combine all of the ingredients in a small bowl. Cover and chill until needed.
Veracruz Schrimp Chowder
By UncleDick
Seafood Stew
- 8 Cloves garlic
- 2 Chipotle peppers
- 2 Ancho Chilis
- 1 onion Quartered
- 3 Tomatoes peeled and quartered
- 3 T Olive Oil
- 3 C fish broth
- 8 dried Shrimp
- 1/4 C epazote
- 2 Lbs fresh peeled Shrimp
Asian Cucumber Salad
By UncleDick
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple
- 2 medium cucumbers, or 1 large English cucumber
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds, toasted (see Tip)
Eggs in Ramekin II
By UncleDick
Oven baked, in Ramekins makes a nice spring brunch item, simple and quick
- Per Serving:
- 1 Egg per Ramekin, (sm. 3 inch Ramekin was perfect)
- salt and pepper
- 1 slices of bacon per serving.. or 1 thin slice of ham or prosciuitto
- 3 T Fontina Cheese , shredded
- 1 t Parmesean Cheese, Fresh grated
- 1 t Minced Red Bell Pepper
- 1 t Minced Pepperoncini's
- 1 t Minced onion
- 1 pinch dried thyme
- 1 pinch Cumin Seed
- Top with a sprinkle of Cayenne
Spaghetti Alla Puttanesca
By UncleDick
Fresh, spicy, salty
- Ingredients
- 1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, sliced
- 4 anchovy fillets
- 2 ounces pitted and sliced black olives
- 1 tablespoon salted capers, rinsed and chopped
- Pinch crushed red pepper
- 1 pound spaghetti
- 1 handful fresh parsley, leaved picked and chopped
- Kosher salt and freshly ground black pepper, to taste
Braised Honey Mustard Rabbit (with chicken option)
By UncleDick
Heat the oven to 200c or 390f, prepare a baking dish and set aside
- Sauce Ingredients:
- 2 rabbit thighs (weighing 550g or 1.2 lbs)(Chicken can be used instead)
- 2 tbsp olive oil
- 2 large cloves of garlic, crushed and roughly chopped
- 1 cup or 250 ml low-sodium chicken or vegetable broth
- 1 tsp dried sage, crumbled
- 3-4 german style or smooth grainy mustard
- 1 heaping tbsp honey, or to taste
- salt, to taste
- ground black pepper, to taste
Gnocchi In Herb Butter Sauce
By UncleDick
Simple, Nice main dish, great with Sourdough french bread and Red Wine
- 2 T Dijon
- 1 cube butter
- 1/4 C parsley , chopped
- 3 T chives snipped
- Garlic
- S & P
- Parmesean/Reggiano
- 2 Lbs Gnocchi
Putah Creek Cafe Cioppino
By UncleDick
from the famous Putah Creek Cafe in Winters, Ca
- Tomato Base:
- 1/4 cup olive oil
- 1 small carrot, chopped
- 1 small yellow onion, chopped
- 1/2 green bell pepper, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, chopped
- 1 small serrano chile
- 1/2 bunch fresh basil, chopped
- 1/2 bunch fresh oregano, chopped
- 1/2 teaspoon fennel seeds
- 1 1/2 teaspoons black peppercorns
- 1 bay leaf
- 1/2 bottle good red wine
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (recommended: Tabasco)
- 10 cups canned pureed tomatoes, about 5 (15-ounce) cans (recommended: Di Napoli, San Marzano-style)
- Seafood:
- 3 whole Dungeness crab legs and bodies, with the crabmeat intact
- 18 littleneck clams, scrubbed clean
- 18 black mussels, bearded and scrubbed clean
- 1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
- 12 peeled and deveined prawns (shells reserved for stock)
- Serving suggestion: garlic bread
- Fish Stock:
- 1 pound fresh fish bones, plus the head if you can get it
- 2 ribs celery, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 2 cloves garlic, mashed
- 1/4 bunch parsley stems
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- Shells from the prawns
- 11 to 12 cups clam juice
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.