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Recipes
Beef & Broccoli Stir Fry
By Tiller
Heat olive oil in a skillet and add the prepared vegetables
- 1 tsp olive oil
- 4 cups broccoli, blanched
- 2 thinly sliced carrot
- 2 large onion, cut into wedges
- 6-8 ounces sirloin steak cut into strips
- 3 tbsp low sodium chicken or beef broth
- 1 tbsp reduced sodium soy sauce
- 1 tsp whole wheat flour
- ½ tsp Splenda
Drink The Nutty Irishman
By Tiller
From the Ram's Head Pub in Annapolis Maryland
- Irish mist liquor
- Frangelico
- Amaretto
- Kalhuah
Roast Fingerling Potatoes & Mushrooms with Stilton
By Tiller
Preheat oven to 400* Cut any very long potatoes in half crosswise or thick ones in half lenghtwise
- 1 1/2 lbs fingerling potatoes , scrubbed
- 8 oz cremini mushrooms, trimmed and cut in half
- 2 tbsp olive oil
- 1 tsp minced fresh rosemary
- 1/2 tsp sea salt or kosher salt
- freshly ground pepper
- 1 oz blue Stilton
Make Ahead Butter Chicken
By Tiller
Food and Drink Winter 2011 goes well with rice and garlic green beans
- 12 skinless boneless chicken thighs
- 4 tbsp. butter
- 4 lrg cloves of garlic
- 3 tbsp. coarsely chopped ginger
- 2 green chilies or jalapenos,seeded
- 1 can plum tomatoes 796 ml
- 1 tbsp. ground cumin
- 2-3 tsp of garam masala
- 1 tsp sweet paprika
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 cup whipping cream
- 2 cups long grain rice
- 1 1/2 cups chopped fresh coriander
Tzatziki
By Tiller
Gusto recipe
- 1 1 cucumber
- 2 cups 2 cups (480 ml) Greek yogurt
- 3 3 garlic cloves, minced
- 3 tbsp 3 tbsp (45 ml) olive oil
- 1 tbsp 1 tbsp (15 ml) lemon juice
- 1 1/2 tbsp 1 1/2 tbsp (22.5 ml) finely chopped dill
- 1/2 tbsp 1/2 tbsp (7.5 ml) finely chopped mint
French Bread Neptune Dip (Anita Halifax)
By Tiller
1. Mix all ingredients (except crab and shrimp) until well blended
- French Bread Neptune Dip (Anita Halifax)
- 2 8-ounce cream cheese, softened
- 1 cup Mayonnaise
- 2 cups cheddar cheese grated
- 1 can shrimp
- 1 can crab meat
- 2 tsp dill weed
- 1/2 cup onion finely chopped
- Parmesan cheese
Seafood and Chorizo Paella
By Tiller
Chefs line recipe
- Ingredients
- extra virgin olive oil, for cooking
- 12 12 12 chicken wingettes
- 3 3 2.5 pork spare-ribs, diced into 2.5 cm cubes
- 1 1 1 tbsp sweet paprika
- 1 1 1 large onion, finely diced
- 3 3 3 garlic cloves, finely chopped
- 1 1 1 large ripe tomato, seeds removed, finely diced
- 1/2 1/2 1/2 1/2 capsicum, 1/2 diced, 1/2 sliced
- 1 1 1 Spanish chorizo, sliced
- 1 1 1 good pinch saffron (crush in mortar and pestle with salt)
- 1 1 1 litre (4 cups) prawn stock (see below)
- 500 500 500 g paella rice (Bomba or Calasparra, see Note)
- 1 1 1 pinch saffron colouring
- 12 12 to large prawns, heads and shells removed (saved to make stock), deveined
- 1 1 1 calamari tube, cut into rings or strips
- 12 12 12 mussels, debearded and half-shell removed
- 12 12 12 clams
- 1 1 1 lemon, cut into wedges
- Prawn stock
- 24 24 24 prawn heads and shells
- 1 1 1 litre (4 cups) water
Fried Cod with garlic potato dip
By Tiller
To make the garlic-potato dip, boil cubes of potatoes in salted water until tender
- 1 1/2 1 1/2 1/2 cup (360 ml) flour, plus extra
- 1/4 1/4 1/4 cup (60 ml) cornstarch
- 1 1 1 tsp (5 ml) baking powder
- 1/2 1/2 1/2 tsp (2.5 ml) salt
- 1/4 1/4 1/4 tsp (1 ml) pepper
- 1 1/3 1 1/3 1/3 cup (320 ml) cold beer
- 1 3/4 1 3/4 3/4 lb (794 g) cod, skin removed
- vegetable oil, for deep frying
- Fried Cod with Garlic-Potato Dip
- Fried Cod With Garlic Potato Dip
- to shows us how to make a fried cod dish that's popular in Athens.
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- SERVES
- 4 4 4
- INGREDIENTS
- 1 1/2 1 1/2 1/2 cup (360 ml) flour, plus extra
- 1/4 1/4 1/4 cup (60 ml) cornstarch
- 1 1 1 tsp (5 ml) baking powder
- 1/2 1/2 1/2 tsp (2.5 ml) salt
- 1/4 1/4 1/4 tsp (1 ml) pepper
- 1 1/3 1 1/3 1/3 cup (320 ml) cold beer
- 1 3/4 1 3/4 3/4 lb (794 g) cod, skin removed
- vegetable oil, for deep frying
- Garlic-Potato Dip
- 2 2 2 medium russet potatoes, peeled and cut into cubes
- 6 6 6 cloves garlic, minced
- 3/4 3/4 3/4 cup (180 ml) blanched whole almonds
- 1 1 1 tbsp (15 ml) salt
- 3 3 3 tbsp (45 ml) lemon juice
- 2 2 2 tbsp (30 ml) red wine vinegar
- 1/2 1/2 1/2 cup (120 ml) olive oil
- 2 2 2 tbsp (30 ml) finely chopped parsley, for garnish
- To Serve
- pickled beets, for serving
- lemon wedges, for serving
Nutty Irishman
By Tiller
From the Ram's Head tavern in Annapolis Maryland
- Irish Mist Liqueur
- Frangelico
- Amaretto
- Kalhua
Cured Flank Steak with a Green Peppercorn
By Tiller
Mix ingredients for cure in bowl, then take the cure and place 1/2 on a platter, spread out then place steak over a...
- CURE:
- 2 cups brown sugar
- 1 cup kosher salt
- 3 tbsp mace
- 3 tbsp allspice
- 3 tbsp onion pwd
- 3 tbsp garlic pwd
- 1/2 tsp ground cloves
- SAUCE:
- 1/8 cup balsamic vinegar (or red wine)
- 1 tsp dijon mustard
- juice of 1/2 lemon (less is better)
- garlic to taste
- 2 anchovies or paste is fine
- 6 green onions,only the dark green part, chared in pan/oil
- 1 tbsp green peppercorns
- 1 cup olive oil
- 1 tbsp brown sugar