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Recipes
Shrimp and Tomato Risotto
By Antcri742
Recipe courtesy The Cookworks
- 2 tablespoons olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup heavy cream
- 1 cup canned tomatoes
- 5 cups shrimp stock, recipe follows
- 2 tablespoons unsalted butter, plus 2 teaspoons
- 1/2 cup finely minced shallots
- 1 cup arborio rice
- 1/2 cup white wine
- 4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
- 2 tablespoons grated Parmesan
- 1 teaspoon minced garlic
- 12 shrimp, peeled and deveined
- 1 tablespoon olive oil
- Special equipment: food processor
- 5 pounds shrimp shells, see Cook's Note*
- 1 bunch leeks, cleaned, white parts, chopped
- 2 carrots, chopped
- 2 onions, chopped
- 4 shallots, chopped
- 2 clove garlic, smashed
- 3 sprigs fresh thyme leaves
- 1 cup white wine
- 15 cups cold water
- Strain, cool and refrigerate.
Louisiana Seafood Gumbo
By Antcri742
Recipe courtesy Celie Robin
- Olive oil, for sauteing
- 1 1/2 medium-sized onions, coarsely chopped
- 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
- 8 cloves garlic, finely chopped
- 1/2 green bell pepper, coarsely chopped
- 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
- Roux, recipe follows
- 6 tomatoes, roughly chopped
- Stock, recipe follows
- 1 pound shrimp heads reserved for stock
- 2 or 3 crabs, cleaned,and chopped into chunks
- Lemon slices
- Chopped green onions
- Serving suggestion: with rice or as a soup
Hot and Sour Soup
By Antcri742
Recipe courtesy Tyler Florence
- 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
- 2 tablespoons canola oil
- 1-inch piece fresh ginger, peeled and grated
- 1 tablespoon red chile paste, such as sambal oelek
- 1/2 cup canned bamboo shoots, sliced
- 1/4 pound barbecued pork, shredded
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Pinch sugar
- 2 quarts Chinese Chicken Stock, recipe follows
- 1 square firm tofu, drained and sliced in 1/4-inch strips
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 large egg, lightly beaten
- Chopped green onions and cilantro leaves, for garnish
- 1 (4-pound) whole chicken
- 1 bunch green onions, halved
- 4 garlic cloves, smashed
- 3-inch piece fresh ginger, whacked open with the flat side of a knife
- 1 onion, halved
- 1 teaspoon whole white peppercorns
- About 3 quarts cold water
Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce
By Antcri742
2007, Robert Irvine, All rights reserved
- 1 tablespoon all-purpose flour
- 2 tablespoons cracked black pepper
- 1 (2 1/2 to 3-pound) corned beef brisket
- 1 tablespoon honey mustard
- 1 tablespoon prepared horseradish
- 1 loaf marble rye
- 1 cup milk
- 1 small onion, finely chopped
- 1 bay leaf
- 3 whole cloves
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons unsalted butter
- 1 1/2 teaspoons all-purpose flour
- Salt
- Freshly ground white pepper
- 3 tablespoons honey mustard
Northern California Smoked Brisket
By Antcri742
Recipe courtesy Tyler Florence
- 2 dried Anaheim chiles
- 1 ancho chile
- 2 dried chipotle chiles
- 2 tablespoons fennel seeds
- 1 tablespoon coriander seeds
- 4 to 6 black peppercorns
- 1/2 to 3/4 cup smoked paprika
- 1/4 cup garlic powder
- 1/4 cup light brown sugar
- 3 tablespoons kosher salt
- 5 pound flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket)
- 6 cups applewood smoking chips, soaked in water
- 3 ancho chiles, stems removed
- 2 large white onions, thickly sliced
- 5 cloves garlic
- 1 (28-ounce) can tomatoes (recommended: San Marzano)
- 2 tablespoons red wine vinegar
Conghilie with Clams and Mussels
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1 pound conghilie (small shells) pasta
- 1 pound broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound small littleneck clams, scrubbed
- 1 pound mussels, debearded
- 1 cup white wine
- 1/3 cup chopped fresh flat-leaf parsley
Kansas City-Style BBQ Sauce
By Antcri742
From Food Network Kitchens Get Grilling, Meredith 2005
- 2tablespoons neutral-tasting oil, such as grapeseed or vegetable
- 6cloves garlic, smashed
- 2tablespoons tomato paste
- 1slightly heaping tablespoon chili powder
- 1tablespoon paprika
- 1teaspoon crushed red pepper
- 1/4teaspoon ground allspice
- Pinch ground cloves
- 2cups ketchup
- 2cups water
- 1/2cup cider vinegar
- 1/4cup dark molasses
- 1/4cup firmly packed dark brown sugar
- 1tablespoon kosher salt
- 1tablespoon soy sauce
- 1tablespoon Worcestershire sauce
- 2teaspoons English-style dried mustard
- 1teaspoon freshly ground black pepper
- 1bay leaf
Mac and Cheese
By Antcri742
Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Roasted Asparagus
By Antcri742
From Food Network Kitchens
- 2 bunches medium asparagus
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Grated or shaved Parmesan, optional
Shrimp and Scallops in Garlic Cream Sauce
By Antcri742
2007, Robert Irvine, All Rights Reserved
- 1/4 cup olive oil, plus 2 tablespoons
- 5 cloves garlic, finely chopped
- 4 cloves shallots, chopped
- 2 cups white wine
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
- 1 teaspoon chopped thyme leaves
- 2 cups heavy cream
- 1 1/2 pounds (20/30 count) sea scallops
- 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
- 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
- 1/2 cup grated Pecorino Romano
- Special Equipment: A fine strainer