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Recipes
Rack of Lamb with Herb & Olive Crust
By Chef_Frytz
Mature Bordeaux
- 1/3 cup very coarsely chopped pitted Kalamata, Picholine, or Manzanilla olives, or a mix
- Pinch crushed red pepper flakes
- 1/4 cup very coarsely chopped fresh flat-leaf parsley
- 2 cloves garlic, coarsely chopped
- 3/4 cup fresh breadcrumbs
- 2 racks of lamb (7 to 8 ribs each), trimmed, or frenched
- 1-1/2 Tbs. fresh thyme
- Kosher salt and freshly ground black pepper
- 1-1/2 Tbs. mayonnaise
Grilled Salmon with Melted Tomatoes
By Chef_Frytz
1) In a large, deep skillet, heat the 6 tablespoons of olive oil
- 6 tablespoons extra-virgin olive oil, plus more for rubbing
- 10 jalapeños, thinly sliced crosswise and seeded
- 4 pounds ripe beefsteak tomatoes, cored and coarsely chopped
- Salt
- One 4 1/2-pound salmon fillet in one piece, with skin
- Freshly ground pepper
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
Scallops with Herbed Brown Butter
By Chef_Frytz
1) Heat oil in a large skillet over medium-high heat
- 1 lb. sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
- 2 tsp. fresh lemon juice
- 1 tablespoon olive oil
Osso Buco with Red Wine
By Chef_Frytz
1. Preheat the oven to 325°
- 1 . 2 tablespoons extra-virgin olive oil
- 2 . Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)
- 3 . Salt and freshly ground pepper
- 4 . 2 large carrots, cut into 1/2 -inch dice
- 5 . 1 medium onion, cut into 1/2 -inch dice
- 6 . 1 celery rib, cut into 1/2 -inch dice
- 7 . 2 garlic cloves, minced
- 8 . 1 cup dry red wine, such as Barbera or Chianti
- 9 . 1 cup drained canned Italian tomatoes, coarsely chopped
- 10 . 1 cup chicken stock or canned low-sodium broth
Chantilly Potatoes with a Parmesan Crust
By Chef_Frytz
1) Preheat the oven to 400°
- Bomb Vegetarian Demi-Glace
- INGREDIENTS
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Salt
- 1/2 cup cold milk
- 7 tablespoons unsalted butter, softened
- Freshly ground pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Braised Fresh Bacon
By Chef_Frytz
1) Heat the oven to 350°F
- 1 tablespoon peanut oil
- Kosher salt and freshly ground black pepper
- 2 pounds pork belly, skin on
- 1 onion, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, peeled and coarsely chopped
- 1 leek, white part only, trimmed and chopped
- 2 garlic cloves, peeled
- 3 About 3 cups brown chicken stock
Cream Biscuits
By Chef_Frytz
1)Preheat the oven to 375°
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 1/4 cups heavy cream
Wild Boar Ragout
By Chef_Frytz
Can be refrigerated for 5 days
- 5 pounds wild boar stew meat (shoulder)
- 4 tablespoons olive oil
- 4 cups medium yellow onion, diced
- 4 large cloves garlic, minced
- 8 links wild boar sausage, each cut into 4 pieces
- 8 ounces wild boar bacon, diced
- 1 cup red wine
- 15 ounces veal demi-glace
- 1/2 cup tomato paste
- 3 bay leaves
- 1 teaspoon thyme leaves, or 1/4 teaspoon dry
- 1 pound mixed fresh mushrooms
- Salt
- Pepper
- Most ingredients can be found at http://www.dartagnan.com/
Crisp Roast Duck
By Chef_Frytz
Put oven rack in middle position and preheat oven to 425°F
- 1 (5- to 6-lb) Long Island duck (also known as Pekin)
- 2 cups boiling-hot water
- 1 tablespoon kosher salt
- 1 teaspoon black pepper