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Recipes
Cauliflower Steaks with Spiced Corn
By Chef_Frytz
1) Preheat the oven to 375°
- 2 large heads of cauliflower, stems lightly trimmed
- 2 ears of corn, shucked
- 1/4 cup vegetable oil
- 1 fresh red chile, seeded and minced
- 4 scallions, chopped
- 2 teaspoons drained capers
- Salt and freshly ground black pepper
Seafood Risotto
By Chef_Frytz
Combine 2 1/2 cups water and bottled clam juice in medium saucepan
- 2 1/2 cups water
- 2 8-ounce bottles clam juice
- 6 tablespoons olive oil
- 1 cup finely chopped shallots
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
- 3/4 pound bay scallops
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh Italian parsley
Cream Biscuits
By Chef_Frytz
For use with Chicken Pot Pie recipe
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 1/4 cups heavy cream
Dijon & Herb Crusted Rack of Lamb
By Chef_Frytz
Heat a heavy skillet over high heat
- 1 1 Grass-Fed Rack of Lamb, Frenched & Cap-Off
- 1 1/2 tablespoons 1 1/2 tablespoons olive oil
- Kosher salt & freshly ground black pepper
- 1/2 cup 1/2 cup panko breadcrumbs
- 1/4 cup 1/4 cup grated Pecorino Romano cheese
- 1 tablespoon 1 tablespoon chopped flat leaf parsley
- 1 teaspoon 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon 1/2 teaspoon chopped fresh rosemary leaves
- 2 tablespoons 2 tablespoons Dijon mustard
Oysters with Bacon, Cream, and Truffled Breadcrumbs
By Chef_Frytz
Cook the bacon until crisp; drain on paper towels, chop finely and set aside
- 6 6 6 slices Applewood Smoked Bacon
- 3 3 3 tablespoons Black Truffle Butter, melted, divided use
- 1/4 1/4 1/4 cup finely sliced leeks
- 1/2 1/2 1/2 cup crème fraîche
- 1 1 1 teaspoon lemon zest
- to ground black pepper, to taste
- 1/4 1/4 1/4 cup panko bread crumbs
- Rock salt for cooking and serving
- 12 12 12 small oysters in the shell, such as Kushi, Hama Hama, or Blue Point
Cozido
By Chef_Frytz
1 Put all the meat (flank steak through to bacon) into a large stock pot, cover with the water, and bring to a boil...
- 2 lbs flank steaks, quartered
- 1 lb pork ribs
- 8 ounces pork hock, chopped in one-inch pieces
- 1 lb morcela sausage (a Portuguese sausage)
- 1 lb chourico sausage (the Portuguese equivalent to chorizo)
- 8 ounces salpicao sausage (a Portugese sausage)
- 8 ounces lean bacon, in one piece
- 12 cups water
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorn, crushed
- 2 onions, peeled and coarsely chopped
- 2 cloves garlic, chopped
- 2 sprigs fresh parsley
- 3 bay leaves
- 1/2 teaspoon whole cloves
- 3 sweet potatoes, peeled and cut into large cubes
- 1/2 small turnip, peeled and cut into large cubes
- 1/2 cabbage, cut into thick wedges
- 2 carrots, scraped and thickly sliced
- 1 collard greens, trimmed and cut roughly
Pan-Roasted Salmon with Tomato Vinaigrette
By Chef_Frytz
Serve with a rose
- 1 pint grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 1 tablespoon drained capers
- 2 tablespoons red wine vinegar
- Salt
- 3 tablespoons extra-virgin olive oil
- 4 center-cut salmon fillets with skin (about 7 ounces each)
- Freshly ground pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons canola oil
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
Squid with Burst Cherry Tomatoes
By Chef_Frytz
In a large, deep skillet, heat the oil
- 1/3 cup extra-virgin olive oil
- 2 1/2 pounds mixed cherry tomatoes
- 2 large garlic cloves, minced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
- 1 1/2 tablespoons white wine vinegar
- 1 cup lightly packed small basil leaves
Osso Buco
By Chef_Frytz
1. Heat the oven to 350°F (176°F/Gas 4)
- 4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
- 1/4 cup (30 g/1 oz) flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 1 carrot, chopped
- 1/2 bottle (375 ml) dry white wine
- a 14.5-ounce (435 g) can plum tomatoes, chopped
- 2 garlic cloves, chopped
- grated zest of 1 orange
- 1 cup (250 ml/8 fl oz) veal stock, more if needed
- For the Gremolata
- 3 or 4 garlic cloves
- bunch of flat-leaf parsley
- grated zest of 2 lemons
WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE
By Chef_Frytz
1. Preheat the oven to 400° F
- 1 cup dry red wine
- 1 cup red wine vinegar
- 1 shallot, thinly sliced
- 2 tablespoons whole black peppercorns
- 2 thyme sprigs
- 1 5-pound whole beef tenderloin, trimmed
- Fine sea salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil
- 12 ounces cold unsalted butter, cut into pieces