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Recipes
Mint Jelly Sauce
By mdyess
Mix all ingredients together in small pan
- 6 oz. mint jelly
- 113 stick butter
- 112 oz. green creme de menthe
- 1 oz. Brandy
- 112 tsp. marjoram
Lobster Thermidor
By mdyess
Directions Bring a pot of water to a boil, 3 or 4 inches deep
- Ingredients
- 4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
- 4 tablespoons butter, divided
- 1 small white onion, finely chopped
- 2 tablespoons all-purpose flour
- Splash dry white wine or dry sherry
- 1/2 cup milk, eyeball it
- 1/3 cup grated white cheddar
- 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
- 2 tablespoons Parmesan
- 2 tablespoons bread crumbs
- Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
- Lemon wedges, for garnish
PENNE PASTA WITH PRAWNS MUSHROOMS & ARUGULA
By mdyess
Heat 1 tablespoon of olive oil in a large skillet over medium high heat, add garlic and saute for about 30 se...
- 30-36 shrimp, the larger
- the better, deveined,
- shelled (you can leave
- the tails on if you like)
- 2 cloves minced garlic
- 2 tablespoons extra
- virgin olive oil
- 1 pound penne pasta,
- prepared according to
- package directions
- and drained
- 1 ,4 cup pesto
- 1 tablespoon fish sauce
- or salt sprinkled to
- taste
- Juice from 1/2 lemon
- 1/2 teaspoon red pepper
- flakes
- 2 cups sliced
- mushrooms
- 4 cups arugula leaves
- (can substitute
- spinach)
- Freshly cracked black
- pepper to taste
- Sprinkle of pine nuts and
- parmesan cheese,
- optional, for garnish
Char Grilled Pork Neck with Vermicelli
By mdyess
• In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper
- 2 tablespoons sugar
- 4 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon freshly ground black pepper
- 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
- 2 cloves garlic, finely diced
- 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
- 2 tablespoons vegetable oil
- 9 ounces cooked rice vermicelli noodle
- 5 fresh mint leaves, sliced
- 5 fresh perilla leaves, sliced
- 5 fresh Vietnamese mint leaves, sliced
- 1 Lebanese cucumber, halved and sliced
- 2 handfuls bean sprouts
- 4 tablespoons spring onion oil
- 1/2 cup Dipping Fish Sauce, recipe follows
- 4 tablespoons fried red Asian shallots*
- 4 tablespoons crushed roasted peanuts
- *Can be found at specialty Asian markets.
- Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
- Dipping Fish Sauce
- 3 tablespoons fish sauce
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 4 ounces or 1/2 cup water
- 2 cloves garlic
- 1 chile, chopped
- 2 tablespoons fresh lime juice
Orange-Sage Roasted Turkey
By mdyess
Preheat oven to 3250• Page 1 of 1 Remove and discard giblets and neck from turkey
- 1 (15-pound) fresh or frozen turkey, thawed
- Cooking spray
- 1/2 cup chopped fresh sage
- 2 tablespoons grated orange rind
- 1 1/8 teaspoons salt, divided
- 1 1/4 cups fresh orange juice (about 3 oranges), divided
- 2 tablespoons honey, divided
- 1 orange, quartered
- 1 tablespoon cornstarch
Country Captain
By mdyess
Preheat the oven to 350 degrees F
- 1/2 cup chicken broth
- 1/2 cup dried currants or raisins
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 pound slab bacon or fatty country ham, chopped
- 12 chicken thighs, skin on, trimmed of excess skin and fat
- 1 large flavorful dried chile, such as guajillo or pasilla, split, seeds removed
- 2 1/3 cups peeled and sliced carrots (1/4-inch thick rounds), about 1 1/4 pound bunch weighed with tops
- 2 cups diced yellow bell peppers, about 2 peppers
- 2 cups diced yellow onions, about 2 medium onions
- 3 cloves garlic, unpeeled
- 1 (28-ounce) can crushed tomatoes, with juice
- 2 tablespoons grated fresh ginger
- 4 cups cooked white rice
- 2/3 cup slivered toasted almonds, chopped
- 1/2 cup chopped fresh flat-leaf parsley
Dover sole with poached oysters, leeks, champagne, chives and osetra caviar
By mdyess
DIRECTIONS 1. To prepare sole: Heat oil and butter in non-stick skillet over medium-high heat
- Sole
- 3 tablespoons extra virgin olive oil plus 2 tablespoons sweet unsalted butter
- 6 filets Dover Sole or Lemon Sole filets
- Salt and pepper to season filets
- 1/2 cup all purpose flour
- Poached oysters in champagne
- 1/2 cup chiffonade of heart of leek (inside yellow part)
- 1 shallot, finely minced
- 1/2 cup dry champagne
- 2 tablespoons butter (1/4-inch stick)
- 3 tablespoons oyster liquor (the liquid inside the shell)
- 3/4 cup heavy cream
- 18 shucked oysters, either east coast or west coast
- 3 tablespoons chives, sliced thin
- Salt and pepper
- 2 ounces Osetra caviar for garnish
Chicken Soup
By mdyess
Directions Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in...
- To serve:
- Ingredients
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, un peeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 01 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
Brussels Sprouts a La Creme
By mdyess
Wash and trim sprouts. Soak them in water with 1 tsp salt for 20 min and drain
- 1 qt Brussels sprouts
- 2 Yz tsp salt
- 2 tbs butter
- 2 tsp finely chopped onions
- 3 tbs flour
- 1 cup chicken stock
- Yz cup half and half
- 1/8 tsp ground pepper
- Dash of grated nutmeg
- 1 tsp chopped parsley
Colonel Benjamin's Curry
By mdyess
Combine first 6 ingredients
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 teaspoon vegetable oil
- 4 cups finely chopped onion
- 2 garlic cloves, minced
- 3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds)
- 2 tablespoons fresh lemon juice
- 12 chicken thighs (about 3 pounds), skinned
- 1/2 teaspoon salt
- 1 1/2 pounds peeled baking potatoes, cut into t-inch pieces
- 1/4 cup chopped fresh Cilantro
- 2 tablespoons chopped fresh cilantro
- 3 cups hot cooked rice
- Cilantro sprigs