Chef_Frytz's profile page
Recipes
Cataplana (Seafood)
By Chef_Frytz
Serve with gremolata
- 1 pound Manila clams, scrubbed and cleaned
- 3 ounces Portuguese chorizo, skinned and sliced diagonally in 1/4 inch thick pieces
- 2 tablespoons extra virgin olive oil
- 4 ounces white wine
- 3 minced garlic cloves
- 1 pinch hot pepper flakes
- 2 Roma tomatoes, peeled, seeded and chunked
- 4 ounces good quality marinara sauce (preferably homemade)
- Salt and pepper to taste
- Crispy proscuitto gremolata
Silky Cauliflower Soup
By Chef_Frytz
1) In a soup pot, melt the butter
- 1 stick unsalted butter
- 1 onion, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, sliced
- One 2-pound head of cauliflower, cut into medium-size florets
- 4 thyme sprigs
- 1 bay leaf
- 1 quart low-sodium chicken broth
- 4 cups water
- Salt and freshly ground pepper
- Pinch of freshly grated nutmeg
Roast Monkfish in Sake Broth
By Chef_Frytz
1) In a saucepan, cover the turnips with water and bring to a boil
- Turnip Puree
- 1 pound turnips, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon chopped fresh ginger
- 1 tablespoon unsalted butter
- Salt and freshly ground white pepper
- Sake Broth and Mushrooms
- Reserved monkfish trimmings from the fish below (about 6 ounces)
- 1/2 cup water
- 1/2 cup sake
- 2 garlic cloves, thinly sliced
- 1 tablespoon sliced fresh ginger
- 1 scallion, thinly sliced
- 1 tablespoon plus 1 teaspoon white or blond miso
- 2 teaspoons soy sauce
- Salt and freshly ground white pepper
- 6 ounces honshimeji (beech mushrooms), trimmed, or shiitake mushroom caps, thinly sliced
- Monkfish
- 2 tablespoons vegetable oil
- Four 6-ounce monkfish loins— trimmed of outer membranes, trimmings reserved
- Salt and freshly ground white pepper
- 2 teaspoons crushed Sichuan peppercorns
- Wondra flour, for dusting
Bacon-Wrapped Venison Tenderloin
By Chef_Frytz
Mix brown Sugar and Soy sauce together in a bowl
- 2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
- 1/2 lb bacon (Plain, thin-sliced Bacon is best)
- 3 cups dark brown sugar
- 2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
- 1/4 cup white sugar (Optional for added Sweetness)
Grilled Halibut with Smashed Fingerlings and Tomato Butter
By Chef_Frytz
1) In a medium bowl, toss the parsley with the chopped tarragon and lemon zest
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
- Finely grated zest of 1 lemon
- Four 6- to 7-ounce skinless halibut fillets
- 2 pounds fingerling potatoes
- Salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- Freshly ground pepper
- 6 tablespoons unsalted butter
- 1 pint cherry tomatoes
Mushroom-Stuffed Eggplant
By Chef_Frytz
1) Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells
- 4 Italian eggplants (2 1/2 pounds)
- Salt
- Extra-virgin olive oil
- 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
- Freshly ground pepper
- 4 garlic cloves, minced
- 1 medium red onion, finely diced
- 1 teaspoon ground cumin
- 2 tablespoons unsalted butter
- 4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
- 2 ounces young pecorino, diced
- 3/4 cup low-sodium vegetable broth
- 2 tablespoons chopped parsley
Simple Roasted Chicken
By Chef_Frytz
Preheat the oven to 425°
- 1 tablespoon unsalted butter, softened
- One 2 1/2- to 3-pound chicken—neck, wing tips and gizzard reserved
- 1/2 teaspoon sweet paprika
- Salt and freshly ground pepper
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut into 1-inch pieces
- 1 onion, coarsely chopped
- 5 unpeeled garlic cloves
- 1 cup dry white wine
- Farro with Shiitake Mushrooms
- Thyme sprigs, for garnish
Cauliflower Steaks with Herb Salsa Verde
By Chef_Frytz
1) In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive o...
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped tarragon
- 1 1/2 tablespoons capers, drained and coarsely chopped
- 6 cornichons, chopped
- 1 small garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- 1/3 cup extra-virgin olive oil
- 1 large head of cauliflower
- Kosher salt
- Freshly ground pepper
- 2 tablespoons canola oil
- 1/2 cup dry white wine
- 1/2 teaspoon finely grated lemon zest
- 4 1/2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
Bacon-Wrapped Rack of Venison
By Chef_Frytz
There's one rule for venison: It should be served rare and hot
- INGREDIENTS
- One 1 1/2-pound rack of venison
- 4 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup plus 2 tablespoons coarsely chopped cilantro
- 6 thin slices of smoky bacon (3 ounces)
- 1/2 cup chicken stock or canned low-sodium broth
- 1 tablespoon unsalted butter
- Kale with Garlic and Oven-Roasted Parsnips
Wild Turkey (Roast)
By Chef_Frytz
Roasted Wild Turkey - Harry E
- Stuffing Ingredients:
- 1 Cup of fried loose sausage. (Just barely brown it, since it will cook in the turkey)
- 1 Cup of chopped sweet apple
- 1/4 cup of chopped sweet onion
- 2 Cups of dried bread crumbs
- 2/3 cup of hot low-fat or non-fat chicken broth (hot water can be substituted)