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Recipes
Cipriani Papardelle w/Shrimp & Zucchini
By zboni
Bring a large pot of salted water to a boil
- 3 Tbsp. EVOO
- 1 garlic clove, crushed
- 8 oz. fresh zucchini, cut into matchsticks
- 30 medium shrimp, shelled, deveined and cut in ½
- 1/8 tsp. hot red pepper flakes
- salt
- 8.8 oz. Cipriani pappardelle
- 2 Tbsp. unsalted butter, softened
- ¼ cup fresh Parmesan cheese (plus extra to pass at the table)
Boeuf à la Bourguignonne
By zboni
Remove rind and cut bacon into lardons (sticks, ¼-inch thick and 1½ inches long)
- 6-ounce chunk of bacon
- 9 - to 10-inch fireproof casserole, 3 inches deep
- 1 tablespoon olive oil or cooking oil
- A slotted spoon
- 3 pounds lean stewing beef cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- Crumbled bay leaf
- Blanched bacon rind
- 18 to 24 small white onions, brown-braised in stock
- 1 pound quartered fresh mushrooms sautéed in butter
- Parsley sprigs
Lime Posset
By zboni
For his posset, he brings cream to a boil, then adds real vanilla bean and a wallop of fresh lime juice
- 1-3 ⁄4 cups plus 2 tablespoons heavy cream
- 2/3 cup granulated sugar
- 1 ⁄2 fresh vanlla bean, split and seeds scraped out
- 1 ⁄2 cup fresh lime juice
Sesame Miso Cones
By zboni
Directions: Preheat oven to 350 degrees F
- 4 ounces (1/2 stick) butter
- 1 cup corn syrup
- 1/8 cup miso paste
- 1/4 teaspoon salt 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/2 cup all-purpose flour
- 1 tablespoon powdered ginger
- 1/2 cup sesame seeds (1/4 cup black; 1/4 cup white)
- Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use
- Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon sriracha hot chile sauce, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.
Cobb Salad Dip
By zboni
Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until w...
- 1 cup sour cream
- 1/3 cup crumbled blue cheese (about 2 ounces)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
- 1/4 cup thinly sliced scallions
- 2 tablespoons finely chopped fresh Italian parsley
- 4 pieces bacon, well-browned and crumbled
Butternut Squash Bisque
By zboni
Very flavorful, creamy and delicious soup
- 1 or 2 butternut squash (about 4 pounds total)
- 1 Tbsp. extra virgin olive oil
- 1 cup diced onion
- 1 cup diced leeks
- 1/2 tsp. cumin
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 2 Tbsp. maple syrup
- 2 Tbsp. soy sauce or (Tamari)
- 1/4 tsp. ground nutmeg
- 5 cups chicken stock
- 1/4 cup bourbon
- 1/2 cup Harvey Bristol Cream Sherry
- 1/4 cup whipping cream
- Salt & black pepper to taste
- Sour cream for topping
Caviar Cake
By zboni
An easy yet sensational hor's d'oeuvres for cocktail parties
- 3 Tbsp. mayonnaise
- 6 hard-boiled eggs chopped
- 1-1/2 cups chopped red onion
- 8 oz. cream cheese at room temp
- 2/3 cup sour cream
- 2 (4 oz.) jars black lumpfish caviar
- Crackers, thinly sliced baguette, or endive cups as accompaniments.
Shellfish and Andouille Gumbo with Shrimp, Clams with Crispy Okra
By zboni
For the gumbo base: Heat a medium skillet over high heat
- Seafood:
- 1/2 pound andouille sausage, cut into thin rounds
- 2 small ribs celery, finely chopped
- 2 carrots, finely diced
- 1 large Spanish onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, finely chopped
- 1 stick unsalted butter
- 1/2 cup flour
- 6 to 8 cups Shrimp Stock, recipe follows
- Salt and freshly ground black pepper
- 2 tablespoon honey
- Freshly chopped cilantro leaves, for garnish
- Freshly chopped flat-leaf parsley, for garnish
- 1/4 cup canola oils
- 12 large shrimp, peeled, deveined, and tails on
- 6 ounces lump crabmeat
- 12 small clams
- Crispy Okra:
- Canola oil
- 1/2 pound okra, cut into 1/4-inch thick slices
- 1 1/2 cups yellow cornmeal
- Salt and freshly ground black pepper
- Shrimp Stock:
- 3 cups raw shrimp shells and tails
- 1 large onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1/2 medium celery stalk
- 6 cups water
- 1 cup white wine
- 1 medium fresh tomato, or 1/2 cup canned plum tomatoes
- 1 bay leaf
Shrimp Bisque
By zboni
Put shrimp shells in a saucepan with cold water, celery, 1 onion coarsely chopped, 1 bay leaf and peppercorns; brin...
- 9 ounces raw Shrimp, shelled, de-veined
- 2-1/4 cups cold water
- 1 celery rib, coarsely chopped
- 2 medium onions, divided
- 3 Bay leaves, divided
- 3 black peppercorns
- 2-1/4 teaspoons butter
- 1 carrot, finely chopped
- 2 1/4 teaspoon tomato paste
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon paprika
- 1/4 cup + 2 tablespoons Sherry wine
- 3 tablespoons Brandy
- small bunch of fresh Parsley
- 3 cups heavy cream
- Salt and pepper, to taste
- parsley for garnish
Strawberry Fool
By zboni
The fool, or a dessert of sweetened fruit folded into stiffly peaked and slightly sugared whipped cream, dates back...
- 12 ounces strawberries, washed, hulled, and cut into large dice (about 2 1/2 cups)
- 1/2 cup plus 2 tablespoons granulated sugar
- Pinch fine salt
- 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 cup heavy cream, chilled
- 1/2 teaspoon vanilla extract