Chef_Frytz's profile page
Recipes
Cauliflower Gratin with Manchego and Almond Sauce
By Chef_Frytz
Side dish
- 1 . 3/4 cup half-and-half
- 2 . 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds(3 ounces)
- 3 . 4 tablespoons unsalted butter
- 4 . 2 tablespoons all-purpose flour
- 5 . 1 cup whole milk
- 6 . 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
- 7 . Pinch of freshly grated nutmeg
- 8 . Salt and freshly ground pepper
- 9 . One 2-pound head of cauliflower, cut into 1 1/2-inch florets
- 10 . 1 medium onion, finely chopped
- 11 . 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
Short Rib Chili with Chocolate Porter Sauce
By Chef_Frytz
For the short ribs: Season short ribs with salt and pepper on all sides
- For the Beer-Braised Short Ribs:
- 5 pounds short ribs
- 2 tablespoons canola oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 - 12 ounce bottles chocolate porter beer
- 1 tablespoon oregano
- 2 bay leaves
- Kosher Salt
- black pepper
- For the chili:
- 3 tablespoons canola oil
- 3 poblano peppers, roasted and chopped
- 3 red bell peppers, roasted and chopped
- 2 medium red onions, chopped
- 2 jalapenos, seeds and membranes removed, chopped
- 8 cloves garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon ancho chili powder
- 1/2 tablespoon chipotle chili powder
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 bottle chocolate porter beer
- 2 cups beef stock
- 2 chipotle peppers in adobo sauce, chopped
- 45 ounces fire roasted tomatoes
- 28 ounces tomato sauce
- 6 ounces tomato paste
- 30 ounces black beans
- Kosher salt
Pepper-Crusted Skirt Steak with Charred Leeks
By Chef_Frytz
1) In a small skillet, melt the butter
- 4 tablespoons unsalted butter
- 2 teaspoons coarsely cracked coriander seeds
- 2 teaspoons coarsely cracked black peppercorns
- 2 teaspoons coarsely cracked white peppercorns
- 3/4 teaspoon crushed red pepper
- 1 tablespoon packed dark brown sugar
- Kosher salt
- 2 pounds skirt steak, cut into 5-inch lengths
- 4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons canola oil
- 2 tablespoons fresh lemon juice
Sea Scallop Lollipops
By Chef_Frytz
1) In a small bowl, stir the mayo with the gochujang and pickle; season with salt
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons minced dill pickle
- Kosher salt
- Pepper
- 2 tablespoons canola oil
- 12 large sea scallops (1 pound)
- 12 large shrimp
- Lollipop sticks or small skewers, for serving
Slow-Roasted Steak
By Chef_Frytz
1. Preheat the oven to 300F to slow (150C)
- 2 rib eye steak2, 12 to 16 ounces (350-500g)
- 2 Sprig fresh thyme
- 2 Sprig fresh rosemary
- Salt
- Black pepper
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15g) butter
Rustic Gazpacho
By Chef_Frytz
In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and pro...
- 6 ripe tomatoes, cut into chunks
- 1/2 large cucumber—peeled, halved, seeded and cut into chunks
- 1 green bell pepper, cut into chunks
- 2 garlic cloves, smashed
- 1 cup water
- 1/3 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Salt
Skillet Corn Bread
By Chef_Frytz
1. Preheat the oven to 425°
- 1 1/2 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups cornmeal, preferably stone-ground
- 1 cup milk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted
Clams with Garlic Sauce
By Chef_Frytz
SUGGESTED PAIRING: The garlicky clams might be paired with a number of whites, but the sharpness of the vinaigrett...
- Three dozen littleneck clams, scrubbed
- 1/2 cup cornmeal
- 1 tablespoon kosher salt
- 4 garlic cloves, minced
- 1/4 cup plus 2 tablespoons minced fresh parsley
- A few saffron threads
- 1/4 cup olive oil
- 1 small onion, minced
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 small dried red chile
- 2 bay leaves
- 1/4 teaspoon hot paprika
- Freshly ground black pepper
- 1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup of water
Braised and Roasted Wild Boar Shanks with Prosciutto and Porcini Mushrooms
By Chef_Frytz
Place porcini mushrooms in small bowl
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 4 whole wild boar shanks with rind (each 1 1/4 to 1 1/2 pounds)
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 cup chopped carrots
- 1 cup chopped leek (white and pale green parts only)
- 1/2 cup chopped celery
- 2 ounces prosciutto, chopped
- 6 garlic cloves, chopped
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 3 teaspoons chopped fresh sage, divided
- 2 teaspoons chopped fresh rosemary, divided
- Chopped fresh Italian parsley
Eggplant, Lentil, and Bulgur Salad
By Chef_Frytz
1) In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt
- 1 cup lentils
- 5 cups water
- 2 teaspoons salt
- 1 cup bulgur
- 5 tablespoons olive oil
- 1 onion, chopped
- 1 eggplant, peeled, quartered, and sliced thin
- 3 tablespoons tomato paste
- 1/2 teaspoon Tabasco sauce
- 4 scallions, white bulbs only, sliced
- 1 cup chopped fresh parsley
- 1 cucumber, peeled, halved lengthwise, seeded, and diced
- 1 tomato, diced