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Recipes
Salt-and-Pepper-Crusted Prime Rib with Sage Jus
By Chef_Frytz
1) Preheat the oven to 400°
- One 14-pound prime rib bone-in roast, tied
- Kosher salt and freshly ground pepper
- 20 large sage sprigs
- 20 large thyme sprigs
- 8 bay leaves
- 8 shallots, peeled and halved
- 1 head garlic, cloves crushed, plus 4 cloves thinly sliced
- 2 cups water
- 1 onion, thinly sliced
- 3 tablespoons freshly cracked black peppercorns
- 1 cup dry red wine
- 5 cups beef stock or low-sodium broth
- 2 tablespoons all-purpose flour
Swedish Meatballs
By Chef_Frytz
In a medium bowl, soak bread crumbs in warm milk while you prepare the onions
- INGREDIENTS
- 1 cup panko bread crumbs
- 1/2 cup warm milk
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 teaspoons kosher salt, more as needed
- 1 tablespoon brandy
- 1 1/2 tablespoons all-purpose flour
- 1 cup beef or chicken broth, low sodium or homemade
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard, optional
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 2 garlic cloves, grated on a Microplane or minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
CRÈME FRAÎCHE
By Chef_Frytz
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container
- 1 cup whipping cream
- 2 tablespoons buttermilk
Harissa-Crusted Pork Crown Roast
By Chef_Frytz
1) Remove the pork from the refrigerator 1 hour before cooking
- One 8 1/2-pound crown roast pork, tied, bones frenched
- 7 dried New Mexico or pasilla chiles (1 1/2 ounces), stemmed and seeded
- 2 dried ancho chiles ( 1/2 ounce), stemmed and seeded
- 5 large garlic cloves, 4 cloves thinly sliced
- 3/4 cup extra-virgin olive oil
- Kosher salt
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon caraway seeds
- One 1 1/4-pound loaf seeded rye bread, cut into 1-inch cubes
- 8 scallions, sliced crosswise into thirds and thinly sliced lengthwise
- 16 dried Turkish apricots (5 1/2 ounces), quartered
- 3 tablespoons golden raisins
- 1 1/2 cups low-sodium chicken broth
- Freshly ground pepper
Risotto with Leeks, Shiitake Mushrooms, and Truffles
By Chef_Frytz
PAIR WITH BAROLO!
- Leeks:
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
- 3/4 cup whipping cream
- Mushrooms:
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- i medium shallot, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
- Risotto:
- 4 tablespoons (1/2 stick) butter, divided
- 1 small onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
Porcini Risotto with Serrano Ham
By Chef_Frytz
Wine Pairing: Earthy, Spanish Rioja
- 1 cup dried porcini mushrooms
- 1 1/2 cups boiling water
- 1/2 cup mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 garlic clove, minced
- 7 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 4 large scallions, minced
- 3 slices of lean bacon, finely diced
- 1/2 teaspoon chopped fresh rosemary
- 2 cups arborio rice
- 1/2 cup dry white wine
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1/2 pound thinly sliced Serrano ham, cut into strips
- 2 tablespoons chopped flat-leaf parsley
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
Farro with Vinegar-Glazed Sweet Potato and Apples
By Chef_Frytz
1) Heat 1/4 cup of the olive oil in a large saucepan
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 small fennel bulb, finely chopped
- 1 small onion, finely chopped
- 5 garlic cloves, minced
- Kosher salt
- Pepper
- 4 cups chicken stock or low-sodium broth
- 2 cups farro
- 3/4 pound sweet potato (1 large), scrubbed and cut into 1 1/2-inch pieces
- 1/4 cup sherry vinegar
- 2 Granny Smith apples—peeled, cored and cut into 1 1/2-inch pieces
- 3/4 cup dried cherries, soaked in warm water for 10 minutes and drained
- 1 cup roasted cashews, coarsely chopped
- 3/4 cup coarsely chopped parsley
- Shaved pecorino cheese, for serving
Warm Mushroom and Bacon Salad
By Chef_Frytz
Malbec/Pinot Noir
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 1/4 cup sherry vinegar
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground pepper
- 1/2 pound bacon, sliced 1/4 inch thick and cut into 1-inch matchsticks
- 1/4 cup extra-virgin olive oil
- 1 pound oyster mushrooms, thickly sliced
- 1 garlic clove, thinly sliced
- 1 pound cremini mushrooms, thickly sliced
- 1 pound frisée, torn into bite-size pieces
Crispy Cheese Sticks
By Chef_Frytz
1) In a medium bowl, mix both cheeses with the egg, parsley, crushed red pepper and 1/2 teaspoon each of salt and p...
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 2 tablespoons minced parsley
- 1/2 teaspoon crushed red pepper
- Kosher salt
- Pepper
- 14 slices of white sandwich bread, crusts removed
- Canola oil, for frying
- Warm marinara sauce, for serving