Chef_Frytz's profile page
Recipes
Cider Mop Spray
By Chef_Frytz
1. In a large, glass measuring cup, combine the apple juice, water and vinegar
- 1 cup apple juice
- 1 cup water
- 1/4 cup cider vinegar
Skirt Steak with Garlic Confit and Broccoli Rabe
By Chef_Frytz
1. In a gallon-size resealable plastic bag or airtight container, add the: Red wine Smashed garlic Sliced shallot ...
- Medium-bodied red wine, 3/4 cup
- Garlic, 2 small cloves (smashed) plus 8 whole medium cloves
- Shallot, 1/2 medium (thinly sliced)
- Freshly ground black pepper, 1 tablespoon plus extra for seasoning
- Skirt steak, two 6-ounce pieces (trimmed of extra fat)
- Extra-virgin olive oil, 1 1/2 cups plus 2 tablespoons, divided
- Red pepper flakes, 1/2 teaspoon
- Broccoli rabe, 1 large bunch (tough stems removed and stalks cut into 3-inch-long pieces)
- Water, 2 tablespoons
- Kosher salt
- Canola oil, 1 tablespoon
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)
Bone-In Rib Eye Steaks with Grilled Onion Jam
By Chef_Frytz
MAKE THE ONION JAM Light a grill or preheat a grill pan
- INGREDIENTS
- ONION JAM
- 3 red onions, sliced
- Extra-virgin olive oil, for brushing
- Kosher salt
- Pepper
- 1 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1/4 teaspoon finely chopped thyme
- STEAKS
- Two 1 1/2-pound bone-in rib eye steaks (1 1/2 inches thick), at room temperature
- Extra-virgin olive oil, for brushing
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter, softened
- 2 teaspoons minced rosemary
- 2 teaspoons minced thyme
- 2 garlic cloves, grated
Cornmeal Pancakes with Maple-Cranberry Butter
By Chef_Frytz
1) In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon ...
- 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
- 1/4 cup fresh cranberries
- 3 tablespoons pure maple syrup
- 1 1/2 teaspoons kosher salt
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 cup whole milk
- 1 large egg
Chicken Potpie with Cream Biscuit Topping
By Chef_Frytz
SUGGESTED PAIRING Pair the dish with a Sangiovese blend with rich caramel notes
- 1/4 cup extra-virgin olive oil
- 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground pepper
- 2 quarts chicken stock or canned low-sodium broth
- 1/2 pound sliced bacon, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 3 large carrots, sliced 1/2 inch thick
- 3 large celery ribs, sliced 1/2 inch thick
- 1 large white onion, thinly sliced
- 2 large garlic cloves, minced
- 1/4 cup brandy
- 2 thyme sprigs
- 1 bay leaf
- Cream Biscuits, unbaked (see recipe in "Side Dishes"
Portuguese Kale and Potato Soup
By Chef_Frytz
Let soup sit overnight to meld flavors
- 2 garlic cloves, minced
- 1 1/2 cups finely chopped onions
- 3/4 cup sliced carrots
- 1/4 cup olive oil
- 1 pound russet (baking) potatoes (about 2 large)
- 4 cups chicken broth
- 3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
- 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
- 1 pound red potatoes (cut into 1-inch pieces)
- Read More http://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-10261#ixzz2IRjLTRrU
Tuna Confit
By Chef_Frytz
From 11 Madison Park. Pairs with Chenin Blanc
- 1 pound fresh tuna
- 1 cup extra virgin olive oil
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- 4 2-inch strips lemon peel
- 4 teaspoons capers, drained; more for garnish
- 1/2 tablespoon minced shallots
- 2 tablespoons Dijon mustard
- 1 tablespoon sherry vinegar
- 1/2 tablespoon chicken stock
- 3 1/2 tablespoons grape seed oil
- Salt and ground black pepper
- Toasted country bread for serving.
Chicken Marsala
By Chef_Frytz
Combine the flour, salt and black pepper
- 2 Chicken Breasts, split and boneless (4 individual breasts)
- 1/2 c All Purpose Flour
- 1 tsp Salt (for dredge)
- 1 tsp Ground Black Pepper (for dredge)
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 2 c Fresh Mushrooms, sliced (I prefer baby Portobello)
- 2 Cloves of Garlic, chopped
- 1 1/2 c Marsala Wine
- 1 c Chicken Stock
- 1/2 tsp Salt (for sauté)
- 1/2 tsp Ground Black Pepper (for sauté)
Argentine Grilled Provolone
By Chef_Frytz
Light a grill. Rub the provolone all over with olive oil
- One 1/2-pound piece of young provolone cheese
- Extra-virgin olive oil, for rubbing
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- Grilled bread, for serving