Chef_Frytz's profile page
Recipes
Cinnamon Polenta Pancakes
By Chef_Frytz
1 serving = 416 cal, 54 g carb, 3
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- 1/4 cup olive oil
- 1/4 cup water
Soft-Shell Crabs With Pineapple-Mango Salsa
By Chef_Frytz
1) Wash crabs and drain. 2) Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour
- 4 soft-shell crabs, cleaned
- 2 egg whites
- 3 tablespoons flour
- 1/2 ripe pineapple
- 1 ripe mango
- 2 tablespoons red onion
- 1/2 jalapeno pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- Freshly ground black pepper to taste
Pimenton-Grilled Venison with Oyster Mushrooms
By Chef_Frytz
Serve with Rioja
- 1 pound venison tenderloin, cut into 1-inch cubes
- 1/4 cup pure olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon plus 1/2 teaspoon smoked pimentón (Spanish paprika)
- 1 tablespoon minced garlic
- Salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup finely chopped onion
- 3/4 pound oyster mushrooms, thickly sliced
- 1/2 cup dry white wine
Wheat Berry Salad with Tuscan Kale and Butternut Squash
By Chef_Frytz
1) Preheat the oven to 400°
- 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
- 6 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 2 cups whole einka or other wheat berries
- 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
- 2 tablespoons sherry vinegar
- 1/2 cup minced shallots
- 1 tablespoon finely chopped sage
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup chopped flat-leaf parsley
Parmesan Corn Butter
By Chef_Frytz
In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes
- 1 ear of corn, shucked
- 1 stick unsalted butter, at room temperature
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- Pepper
- Grilled fish, chicken or steak, for serving
Oysters with Bacon, Cream, and Truffled Breadcrumbs
By Chef_Frytz
Cook the bacon until crisp; drain on paper towels, chop finely and set aside
- 6 slices Applewood Smoked Bacon
- 3 tablespoons Black Truffle Butter, melted, divided use
- 1/4 cup finely sliced leeks
- 1/2 cup crème fraîche
- 1 teaspoon lemon zest
- Freshly ground black pepper, to taste
- 1/4 cup panko bread crumbs
- Rock salt for cooking and serving
- 12 small oysters in the shell, such as Kushi, Hama Hama, or Blue Point
Eggplant Parmesan with Crisp Bread Crumb Topping
By Chef_Frytz
1) In a large skillet, heat the 3 tablespoons of olive oil
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Kosher salt and freshly ground pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
Seared Shrimp with Pimentón & Sherry
By Chef_Frytz
Sprinkle the shrimp with 3/4 tsp
- 1-1/2 lb. large (31 to 40 count) shrimp, peeled and deveined, patted dry with paper towels
- Kosher salt
- 3 Tbs. extra-virgin olive oil
- 6 medium cloves garlic, very thinly sliced
- Heaping 1/4 tsp. sweet pimentón (or paprika)
- Heaping 1/8 tsp. crushed red pepper flakes
- 3 Tbs. fino sherry
- 1/4 teaspoon finely grated lemon zest
- 1-1/2 tablespoons thinly sliced chives
- Fresh lemon juice to taste
Sweet and Sticky Barbecue Sauce
By Chef_Frytz
1. Heat the oil in a large saucepan
- 1/2 cup vegetable oil
- 5 garlic cloves, chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Salt
- 1/4 cup dark rum
- 3 tablespoons chili powder
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1 cup dark brown sugar
- 2 cups water
- 2 cups ketchup
- 1/2 cup molasses
- 1/2 cup yellow mustard
- 1/2 cup cider vinegar
- 2 teaspoons hot sauce
Veggie Balls
By Chef_Frytz
Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat
- 2 cups lentils
- 1/4 cup plus 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 3 tablespoons tomato paste
- 8 ounces button mushrooms, wiped clean and sliced
- 3 large eggs
- 1/2 cup grated rennet-free Parmesan cheese
- 1/2 cup bread crumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped walnuts