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Recipes
Pimentón-Grilled Venison with Oyster Mushrooms
By Chef_Frytz
1) Put the venison in a large resealable plastic bag
- 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 (see Note)
- 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
Lamb Chops with Frizzled Herbs
By Chef_Frytz
In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 8 large garlic cloves, chopped
- 1/4 cup plus 2 tablespoons rosemary leaves
- 24 frenched lamb chops (about 5 1/2 pounds)
- Vegetable oil, for frying
- 16 sage leaves
- 1/4 cup flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
Spicy Chicken Milanese
By Chef_Frytz
1. In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- INGREDIENTS
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Clams with Garlic Sauce
By Chef_Frytz
1)In a bowl, cover the clams and cornmeal with water; add the salt
- 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
Gremolata (Portuguese)
By Chef_Frytz
Appetizer
- 2 thin slices of prosciutto
- 1 tablespoon olive oil
- Zest of one lemon
- 2 tablespoons chopped Italian parsley
- Your favorite rustic bread
- Rouille
Uptown Shrimp and Grits
By Chef_Frytz
1. Prep the shrimp. Peel the garlic and mince it fine
- 2 cloves garlic
- Dried red-pepper flakes
- 2 tablespoons (30ml) olive oil
- 12 ounces large shrimp (about two dozen)
- 2-ounce shot of strong espresso
- Hot water
- 1 teaspoon (or to taste) of the sauce from a can or jar of chipotles en adobo and just a bit of finely minced chipotle pepper from the same can.
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2/3 cup (180g) white corn grits
- 3 cups water (or a little less)
- 1/4 teaspoon (4g) salt
- 2 oz. (60g) heavy cream
- 2 oz mild goat cheese
- Freshly ground black pepper
Cauliflower Soup with Herbed Goat Cheese
By Chef_Frytz
1) Preheat the oven to 375°
- Bomb Vegetarian Demi-Glace
- INGREDIENTS
- One 2 1/2-pound head of cauliflower, cored
- 1/4 cup extra-virgin olive oil
- 1 medium leek, white and light green parts only, coarsely chopped
- 1 large garlic clove, minced
- Kosher salt
- 1 large baking potato, peeled and cut into 1-inch pieces
- 3/4 cup dry white wine
- 1 quart chicken stock or low-sodium broth
- 3 thyme sprigs tied in a bundle, plus 1 teaspoon chopped leaves
- 8 brussels sprouts (6 ounces), trimmed and separated into leaves
- 4 ounces cold fresh goat cheese, crumbled
- 2 tablespoons snipped chives
- 1/4 cup heavy cream
- 1/4 cream
Farmer-Style Pork Tenderloin with Pimentón Sauce
By Chef_Frytz
Season the pork with salt and pepper
- Two 3/4-pound pork tenderloins
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon sweet pimentón (see Note)
- 2 bay leaves
- 1 green bell pepper, finely chopped
- 1/4 cup finely chopped onion
- 2 1/2 tablespoons all-purpose flour
- 1 cup dry red wine, preferably Rioja
- 1 cup beef or chicken stock or canned low-sodium broth
- 1 teaspoon tomato paste
- 4 piquillo peppers from a jar, cut lengthwise into 1/2 inch strips
Spring Asparagus Risotto
By Chef_Frytz
1) In a large saucepan, heat broth over medium-high heat
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- salt and fresh cracked pepper, to taste
- 1 tsp grated lemon zest for garnish
Short Rib and Dried Porcini Lasagne
By Chef_Frytz
1) In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes
- 3/4 oz. (1 cup) dried porcini mushrooms
- 2 lb. beef short ribs
- Kosher salt and freshly ground black pepper
- 2-1/2 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stalk, finely chopped
- 1 Tbs. tomato paste
- 1 bay leaf, preferably fresh
- 1/2 cup dry red wine
- 1-1/2 cups canned crushed tomatoes
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 2 cups whole milk
- 3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving
- 1 recipe Fresh Pasta for Lasagne