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Recipes
Sweet Potats and Sausage Soup
By zboni
Heat 2 tablespoons oil in heavy large pot over medium-high heat
- 3 tablespoons extra-virgin olive oil. divided
- 1 1O- to 11-ounce fully cooked smoked Portuguese
- linguisa sausage or chorizo sausage, cut crosswise
- into 1/4 inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled quartered lengthwise, cut crosswise into 1/4" thick slices
- 1 pound white-skinned Potatoes, peeled, halved lengthwise,
- cut crosswise into 1/4" thick slices
- 6 cups low-salt chicken broth
- I 9 ounce bag fresh spinach
Crab Cakes w/Wasabi Aioli
By zboni
Crab Cakes w/Edamame and Wasabi Aioli
- Wasabi Aioli:
- 2 lbs. Fresh Dungeness crabmeat, or any other lump crab meat
- 3/4 cup frozen shelled edamame, thawed
- 2 celery stalks, diced small
- 6 eggs
- 1-1/2 to 2-1/2 cup bread crumbs
- 2 cups panko bread crumbs
- 3 Tbsp. Italian parsely, chopped
- 1 lemon zest
- Kosher salt to taste
- Black pepper to taste
- 2 cup all purpose flour
- 1 Tbsp. wasabi mustard
- 1/2 cup mayonnaise
- 1/2 tsp. finely minced garlic
- juice of 1 lemon
Lemon Herb Turkey W/Lemon Gravy
By zboni
For lemon-herb butter: Make 4 long 1/2-inch-deep cuts in lemon
- Lemon-Herb Butter:
- 1 large lemon
- 1 small head of garlic
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup chopped fresh Italian parsley
- 3 tablespoons chopped fresh fennel fronds
- 1 small shallot, chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 large pinch of powdered saffron or saffron threads
- Turkey:
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 3 lemons, cut into 1/8-inch-thick slices
- 10 fresh Italian parsley sprigs
- 6 fresh sage sprigs
- 6 fresh fennel fronds
- 2 tablespoons olive oil
- 2 cups Shortcut Turkey Stock or water
- Gravy:
- 2 cups (or more) Shortcut Turkey Stock
- 3 garlic cloves, chopped
- 1 small shallot, chopped
- 1/4 cup all purpose flour
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fennel fronds
- 2 teaspoons chopped fresh sage
- 1/2 cup crème fraîche* (optional
- Shortcut Turkey Stock:
- 8 cups low-salt chicken broth
- 2 scrubbed unpeeled carrots, cut into chunks
- 2 celery stalks,cut into chunks
- 1 rinsed unpeeled large onion, quartered
- stems from 1 bunch fresh italian parsley
- Reserved turkey neck, heart, and gizzard
Dates w/Ancho Chili Oil
By zboni
Dates: Put rack at top of oven and preheat to 350
- Dates:
- 1 cup minced walnuts
- 1 Tbsp. fresh sage
- 2 cloves minced garlic
- 1 tsp orange zest, grated
- 1 Tbsp. olive oil
- 10 Medjool dates, cut in halves or thirds and pitted
- 8 thin strips Serrano ham, or prosciutto, cut into 3/4" wide strips.
- Oil:
- 1/2 cup Extra Virgin Olive Oil
- 1 Tbsp. Ancho Chili Powder
Soused Shrimp
By zboni
Arrange layers of shrimp, onion and lemon in good-sized bowl, sprinkling each layer with fresh rosemary
- 5 lbs. large cooked shrimp, peeled & deveined
- 3 medium red onions, thinly sliced (mandolin, if you have 1)
- 3 lemons thinly sliced (mandolin)
- 3 tsp. fresh rosemary, chopped
- 2 garlic cloves, finely chopped
- Extra Virgin Olive Oil
Tiramisu
By zboni
Syrup: Combine water and sugar in small saucepan
- Espresso Syrup:
- 1/3 cup water
- 1/2 cup sugar
- 2/3 cup strong brewed expresso coffee
- 1/4 cup Italian or domestic brandy, optional
- Mascarpone Filling:
- 1-1/2 cups heavy whipping cream
- 1/3 cup sugar
- 2 tsp. vanilla extract
- 1 lb. mascarpone cheese, softened to room temp.
- 1 cup chocolate bits
- 1/2 lb. savoiardi (imported Italian Ladyfingers)
- Topping:
- Cocoa powder for dusting the surface
Beef Tenderloin & Horseradish Sauce
By zboni
Preheat the oven to 500 degrees F
- For the beef:
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- Mustard Horseradish Sauce:
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
- Yield: 1 cup
Tuna Tartare
By zboni
Cut the tuna into 1/4-inch dice and place it in a very large bowl
- 3 3/4 pounds very fresh tuna steak
- 1 1/4 cups olive oil
- 5 limes, zest grated
- 1 cup freshly squeezed lime juice
- 2 1/2 teaspoons wasabi powder
- 2 1/2 tablespoons soy sauce
- 2 tablespoons hot red pepper sauce
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 1 1/4 cups minced scallions, white and green parts (12 scallions)
- 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
- 5 ripe Hass avocados
- 1 1/2 tablespoons toasted sesame seeds, optional
Lobster Tails with Clarified Butter
By zboni
Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen * 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
Glazed Fresh Strawberry Tart with Champagne Sabayon
By zboni
For the Filling Fill the crust with berries, all perched upright, nestled closely together and filling the entire ...
- 1 Sugar Tart Crust (see below), baked and cooled
- Strawberry Filling
- • 2 quarts small to medium fresh strawberries, stemmed
- • 2/3 cup sugar
- • 2 teaspoons freshly squeezed lemon juice
- • 1 tablespoon cornstarch
- • 1 tablespoon water
- • 2 tablespoons unsalted green pistachios, lightly toasted and chopped, optional
- Sabayon
- • 4 large egg yolks
- • 1/3 cup Champagne or dry sparkling white wine
- • 1/4 cup sugar
- • 1/2 cup chilled heavy cream
- Sugar Tart Crust
- Makes one 10-inch tart crust
- Ingredients
- 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into small pieces
- 5 tablespoons sugar
- 1 large egg yolk
- 1 1/4 cups sifted cake flour