Chef_Frytz's profile page
Recipes
No-Bake Vegetarian Enchiladas
By Chef_Frytz
1) MAKE THE CARROT SOFRITO Preheat the oven to 225°
- CARROT SOFRITO
- 1 1/4 pounds carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 garlic cloves, peeled
- 1/2 pound tomatoes, chopped
- 1/2 cup extra-virgin olive oil
- Kosher salt
- ENCHILADAS
- 9 ounces queso fresco, crumbled (about 2 cups)
- 1 cup finely chopped cilantro
- 3/4 cup finely chopped red onion
- Canola oil, for warming
- 12 corn tortillas
- Smoky Tomatillo Salsa
- Mexican crema or sour cream, for drizzling
CLASSIC SEPARATE-GRAIN CAROLINA GOLD RICE
By Chef_Frytz
1) Bring the water and 1 tablespoon of salt to a boil in a heavy-bottomed 3½-quart saucepan
- 7 ounces (1 cup) Anson Mills Carolina Gold Rice
- Fine sea salt
- 6 cups spring or filtered water
- 2 to 3 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon freshly ground black pepper
Four Cheese-Stuffed Portobellos
By Chef_Frytz
1) Preheat the oven to 375°
- Finely grated zest of 2 lemons
- 1 tablespoon chopped basil
- 4 garlic cloves, minced
- 1 cup panko
- 3 tablespoons chopped parsley
- Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 3 ounces of shredded Gruyère
- 3 ounces of shredded Muenster
- 3 ounces of shredded mozzarella
- 3 ounces of shredded Manchego
Clams with Garlic Sauce
By Chef_Frytz
Pair with simple Spanish white
- 3 -dozen Little Neck 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-cup water
Classic Roast Turkey with Giblet Gravy
By Chef_Frytz
1) Remove the turkey from the refrigerator and let it sit at room temperature for up to 2 hours to take off the chi...
- Organic or Heritage Turkey, about 12 lbs; neck, heart and gizzard reserved for stock; liver reserved
- Salt & freshly ground black pepper
- 8 tablespoons unsalted butter, softened
- 3/4 cup chicken stock
- 1/2 cup tawny Port
- 1/4 cup peanut oil
- 1 yellow onion, unpeeled, quartered
- 2 large carrots, unpeeled coarsely chopped
- 7 cups turkey stock
- 1/4 cup cornstarch (or arrowroot
Garlic-and-Herb-Crusted Leg of Lamb
By Chef_Frytz
1) Preheat the oven to 400°
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 heads garlic, cloves separated but not peeled
- 3 garlic cloves, minced
- 1 tablespoon minced rosemary, plus 3 sprigs
- 1 tablespoon minced thyme
- One 6-pound bone-in leg of lamb, aitch bone removed
- Salt
- Freshly ground pepper
- 1 large sweet onion, cut into 1/2-inch-thick wedges
- 2 large carrots, cut on the diagonal 1/2 inch thick
- 2 large celery ribs, cut on the diagonal 1/2 inch thick
Skirt Steak with Onion Marmalade
By Chef_Frytz
Emphatic, raspberry-rich Ribera del Duero red
- 1 cup sugar
- 1 cup dry red wine
- 1 large red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, finely chopped
- 4 garlic cloves—2 thinly sliced, 2 minced
- One 8-ounce jar roasted red peppers, drained (about 1 cup)
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 1/2 pounds skirt steak, cut crosswise into 4 pieces
© Anna Williams Pan-Roasted Duck Breasts with Onions and Crisp Pancetta
By Chef_Frytz
Preheat the oven to 450°
- 2 red onions, sliced 1/2 inch thick
- 1/4 cup extra-virgin olive oil
- 2 thyme sprigs
- 8 sage leaves
- Four 6-ounce Pekin duck breasts
- Kosher salt and freshly ground pepper
- 1/2 pound thinly sliced pancetta
- 1 garlic clove, minced
- 1/2 cup chicken or duck demiglace (see Note)
- 2 tablespoons sherry vinegar
- 3 tablespoons walnut oil
- 4 ounces sturdy baby greens, such as red mustard leaves and frisée
French Onion Soup
By Chef_Frytz
Toast bread; bake for 10 min
- 4 tablespoons unsalted butter
- 3 large white onions (about 2 1/2 pounds), thinly sliced
- 1/2 cup plus 2 tablespoons Madeira
- 4 cups chicken stock or canned low-sodium broth
- 4 cups beef stock or canned low-sodium broth
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar (optional)
- Six thick slices stale sourdough bread
- 2 cups grated Gruyère cheese (about 6 1/2 ounces)
- 2 scallions, chopped
Chicken Kapama
By Chef_Frytz
1) Cut chicken into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts each cut in half through the bone)
- 1 chicken, 3 to 4 lbs
- 4 to 8 tablespoons unsalted butter
- 1 to 2 cinnamon sticks
- pinches ground cinnamon
- pinches ground cloves
- kosher salt
- fresh cracked pepper
- 15 to 16 ounces tomato sauce, (unflavored and low sodium)
- 2 tablespoons tomato paste
- ketchup
- 8 ounces egg noodles
- 1/2 cup finely grated Parmigiano Reggiano (optional, for serving with the noodles)