Chef_Frytz's profile page
Recipes
Lamb Osso Bucco
By Chef_Frytz
1) To prepare osso buco, heat a large Dutch oven over medium-high heat
- 2 cups chopped onion $
- 1 cup chopped carrot $
- 6 garlic cloves, minced
- 1/3 cup all-purpose flour
- 9 (6-ounce) lamb shoulder chops (about 1 inch thick), trimmed $
- 1 1/4 teaspoons salt, divided $
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided $
- 1 cup dry white wine
- 3 thyme sprigs
- 1 (14 1/2-ounce) can diced tomatoes, drained $
- 1 (14-ounce) can less-sodium beef broth
Garlicky Barbecue Marinade
By Chef_Frytz
1. In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water
- 10 garlic cloves, coarsely chopped
- 1/4 cup Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 1 medium onion, chopped
- 1/4 cup water
Fillet of Beef Bourguignon
By Chef_Frytz
Salt and pepper fillets generously
- 3 pounds beef fillet, cut crosswise into 1" thick slices and each slice cut in 1/2
- salt and pepper to season beef
- 3 tablespoons olive oil
- 4 bacon slices, diced
- 2 garlic cloves, minced
- 1 cup red wine - dry
- 2 cups beef stock
- 1 tablespoon tomato paste - italian herb style
- 1 teaspoon thyme - dried leaf or 1 sprig fresh
- 1 teaspoon salt
- 8 ounces pearl onions - peeled
- 3 carrot - sliced into 1/2" discs
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 8 ounces baby bella mushrooms - sliced
- 6 ounces egg noodles - cooked according to package directions, drained
- 2 tablespoons butter
- 1/3 cup parsley - freshly chopped, for garnish
Braised Short Ribs
By Chef_Frytz
1) In a large skillet, heat the oil
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Scallops With Herbed Brown Butter
By Chef_Frytz
Heat oil in a large skillet over medium-high heat
- 1 lb. sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
- 2 tsp. fresh lemon juice
- 1 tablespoon olive oil
Butternut Squash Soup with Crisp Pancetta
By Chef_Frytz
1) Preheat the oven to 400°
- 4 medium butternut squash (6 pounds)
- 6 tablespoons unsalted butter, cut into 8 pieces
- Kosher salt and freshly ground pepper
- 12 very thin slices of pancetta (3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large Spanish onion, chopped
- 6 thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or low-sodium broth
- 2 tablespoons heavy cream
- Sugar (optional)
Cauliflower Gratin with Manchego and Almond Sauce
By Chef_Frytz
1) Preheat the oven to 400°
- 3/4 cup half-and-half
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- One 2-pound head of cauliflower, cut into 1 1/2-inch florets
- 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
- 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
- 1 medium onion, finely chopped
- 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
Foie Gras Crème Brûlée
By Chef_Frytz
Preheat the oven to 325 degrees F
- 3/4 3/4 3/4 cup heavy cream
- 1/2 1/2 1/2 cup whole milk
- 3 3 3 Grade-A Duck Foie Gras Slices
- 2 2 2 egg yolks
- 1 1/2 1 1/2 to teaspoons caster sugar, plus more as needed to brûlée
- 1/4 1/4 1/4 teaspoon quatre epicés, or equal parts pepper, nutmeg, clove, and cinnamon
- 1/4 1/4 to teaspoon fleur de sel, plus more to taste
- Toasted brioche, for serving
Blackened Tilapia
By Chef_Frytz
1) Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper and salt in a small bowl; mix un...
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons light brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 six-ounce tilapia fillets
- 1 lime, cut into wedges (optional, for serving)
- Olive oil, for cooking
Creamy Nettle and Potato Soup
By Chef_Frytz
SUGGESTED PAIRING A lively, straightforward and not-too-rich Chardonnay with no oak will highlight the creamy textu...
- 6 tablespoons unsalted butter
- 4 medium shallots, coarsely chopped
- 4 celery ribs, coarsely chopped
- 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 4 1/4 cups water
- Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string
- 1/2 cup heavy cream
- 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed
- Salt and freshly ground white pepper