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Recipes
Braised Rabbit with Parsnips, Carrots and Pearl Onions | Cooking in Sens
By tonym
Brown the rabbit in the olive oil in a stove top to oven pan, remove and set aside
- 6 rabbit legs
- 3 tbsp olive oil
- 1 onion, coarsely chopped
- 4 garlic cloves, chopped
- 2 celery branches, sliced
- 2 parsnips, chaos cut
- 4 carrots, chaos cut
- 1/2 tsp peppercorns
- 2 bay leaves
- 3-4 fresh sprigs of thyme
- 1 large fresh sprig of oregano
- 1 cup chicken broth
- 1 cup German demi-sec white wine
- 1/2 lb fresh pearl onions
- 1 1/2 tbsp butter
Antipasto Salad with Bocconcini and Green-Olive Tapenade
By tonym
In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil
- 3 tablespoons green-olive tapenade from a jar
- 1/4 cup peperoncini—stemmed, seeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups bocconcini (about 9 ounces)
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon plus 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- Salt
- Freshly ground pepper
- 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
- 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
- 6 small basil leaves
- 1/2 cup green olives, such as Picholine
Sautéed Chicken with Olives, Capers and Roasted Lemons
By tonym
Preheat the oven to 375°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 lemons, sliced 1/4-inch thick
- Salt and freshly ground pepper
- Two 5-ounce bags baby spinach
- 2 tablespoons plain dry bread crumbs
- Four 6-ounce skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour, for dusting
- 1/2 cup pitted green Sicilian or Spanish olives, sliced
- 2 tablespoons drained capers
- 1 cup chicken stock or low-sodium broth
- 3 tablespoons unsalted butter, cut into small dice
- 2 tablespoons chopped flat-leaf parsley
Spaghetti Squash Stroganoff
By tonym
Cut raw spaghetti squash in half and scoop out seeds
- 1 spaghetti Squash
- Nonstick Cooking Spray
- 1 Onion
- 1 lb. ground beef or turkey
- 1 can beef broth
- 1 can cream of mushroom soup
- 4 oz. Neufchatel cheese
- Salt and Pepper
- optional: sliced mushroom
Longboard Burgers
By tonym
As the name implies, here's my version of a California burger
- 3 lbs Ground beef, 80/20 please
- 1/4 cup Water, ice cold
- 1 Tbsp Montreal steak seasoning (I used McCormick brand)
- 2 Tbsp Soy sauce
- 6 Rustic hoagie rolls
- 12 slices Pepper-jack cheese
- 2 large Sweet onions, sliced to 1/3" (12 slices)
- 1 1/2 cups Chunky funky guacamole (recipe follows)
- Canola or vegetable oil
- Guacamole
- 2 Ripe avocados, diced to about 1/3" (approx. 1 1/2 to 2 cups)
- 3 Tbsp Mayonnaise
- 1 Lime, juiced
- 1 jar (4 oz) Pimientos, drained
- 1 can (4 oz) Fire-roasted green chiles, drained
- 2 tsp Garlic salt
Itty Bitty Nutella Cakes
By tonym
Have fun with these, guys
- 1 whole Storebought Angel Food Cake Or Pound Cake
- Nutella
- Cool Whip, Thawed In The Fridge
Pan-Roasted Salmon with Tomato Vinaigrette
By tonym
Preheat the oven to 425°
- 1 pint grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 1 tablespoon drained capers
- 2 tablespoons red wine vinegar
- Salt
- 3 tablespoons extra-virgin olive oil
- 4 center-cut salmon fillets with skin (about 7 ounces each)
- Freshly ground pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons canola oil
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
Seafood Salad
By tonym
This seafood salad is a wonderful medley of calamari, shrimp, and scallops that have been marinated in buttermilk (...
- 1 pound raw calamari (cleaned, tubes and tentacles)
- 1 pound raw shrimp (16-20 per pound)
- 1/2 pound raw sea scallops
- 2 cups buttermilk
- 1 clove chopped garlic
- 1/4 cup extra virgin olive oil divided
- 3 tablespoons chopped jarred pepperoncini
- 1 tablespoon drained capers
- 6 pitted calamata olives sliced
- A few thin slices of red onion (slices cut in quarters)
- 1/4 teaspoon Old Bay seasoning
- Pinch red pepper flakes
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 4 tablespoons Favorite Vinaigrette or other vinaigrette of your choice
- 2 tablespoons reduced pan drippings
Chicken in Vinegar Sauce
By tonym
In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, unpeeled
- One 3 3/4 pound chicken, cut into 10 pieces
- Kosher salt and freshly ground pepper
- 1/2 cup rice vinegar
- 2 medium tomatoes, seeded and cut into 1/2-inch dice
- 2 tablespoons chopped flat-leaf parsley
Tex Wasabi's Koi Fish Tacos
By tonym
Recipe courtesy Guy Fieri
- Pico de Gallo:
- 1 lime, juiced
- 1 tablespoon tequila
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces cod or firm white fish, cut in 1-inch pieces
- 16 (8-inch) corn tortillas
- Canola oil
- 4 ounces tempura flour
- 8 ounces prepared tempura batter made with cold water
- 6 ounces panko bread crumbs
- 1 cup shredded white cabbage
- 1/2 cup shredded red cabbage
- 3 tablespoons chopped cilantro leaves
- 1/4 cup very thinly sliced red onion
- 4 Roma tomatoes, diced
- 2 tablespoons chopped cilantro leaves
- 1/2 red onion, minced
- 1 teaspoon minced garlic
- 1 jalapeno, seeded and minced
- 1 lime, juiced
- Salt and pepper
- Tequila Lime Aioli:
- 3 tablespoons premium tequila
- 1 lime, juiced
- 8 ounces sour cream
- 1/4 cup milk
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 2 tablespoons minced cilantro leaves
- Salt and pepper