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Recipes
Brodetto di Mare
By Flyer920
This Italian shellfish stew is one of the most popular dishes I made in my home kitchen
- 1/2 pound sea scallops
- 1/2 pound shrimp, peeled and deveined
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Pernod
- 1 cup dry white wine
- 3/4 pound clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 2 cups peeled, seeded, and finely diced tomato
- 1 1/2 tablespoons chopped fresh tarragon
- 2 tablespoons unsalted butter
Meatballs
By Flyer920
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs wi...
- 1 1/2 * 1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
- 1 * 1 large egg, slightly beaten
- 1/2 * 1/2 cup grated parmesan cheese
- 1/3 * 1/3 cup breadcrumbs (or use enough to hold the meat together)
- 1-2 * 1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
- 1-2 * 1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
- 1 * 1 teaspoon fresh ground black pepper
- 1/3 * 1/3 cup milk (can use up to 1/2 cup milk)
- 1/2 * 1/2 teaspoon dried oregano (optional, or to taste)
- 1/4 * 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Boulud's Chicken Stock Recipes
By Flyer920
Find great designers from coast to coast and around the world
- 6 chicken legs
- 20 chicken wings
- 1 onion, peeled and quartered
- 2 carrots, peeled and cut into 2" pieces
- 2 stalks celery, trimmed and cut into 2" pieces
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cloves
- 2 tsp. black peppercorns
- 2 tsp. salt
- Matzoh Balls
- 2 eggs, separated
- 1 cup matzoh meal
- 1/4 cup water
- 1/2 cup melted chicken fat from stock recipe (above)
- 1 T coarsely grated onion
- 1/2 tsp. finely grated garlic
- 2 tsp. finely chopped parsley
- Soup
- 8 cups chicken stock (recipe above)
- 3 carrots, peeled, cut into 1/2" pieces
- 1 small celery root, peeled, cut into 1/2" pieces
- Chicken-leg meat from stock recipe (above)
- 1/2 bunch fresh dill, picked and chopped
- Salt and pepper to taste
- 3 T olive oil
- 1 1/2 tsp. chopped garlic
- 1 T finely grated ginger
- 1 stick lemongrass, smashed and roughly chopped
- 1 1/2 tsp. green curry paste or curry powder
- 8 cups chicken stock (recipe above)
- 1 (14 oz.) can coconut milk
- 2 tsp. fish sauce
- 1 Kaffir lime leaf (or substitute two 1" pieces of fresh lime peel)
- 1/2 onion, cut into 1/4" dice
- 1 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced leeks
- 2 1/2 cups thinly sliced shiitake mushrooms
- Chicken-leg meat from stock recipe (above)
- 1 Thai bird chili or half a jalapeño, thinly sliced
- 2 T chopped fresh cilantro
- 3 scallions, thinly sliced
- Juice and grated zest of 2 limes
- Salt and pepper to taste
Manhattan Clam Chowder
By Flyer920
In a large stockpot bring 2 cups of water to a boil
- * 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- * 4 slices bacon, cut into 1/2-inch lengths
- * 2 cups finely chopped onion
- * 1 cup finely chopped celery
- * 1/2 cup chopped bell pepper
- * 3/4 cup diced carrot
- * 1 1/2 tablespoons minced garlic
- * 3 bay leaves
- * 1 1/2 teaspoons dried oregano leaves
- * 4 sprigs fresh thyme
- * 1/2 teaspoon crushed red pepper
- * 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- * 1 cup chicken stock
- * 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
- * 1/4 cup chopped parsley leaves
- * Freshly ground black pepper
- * Salt
Slow-Cooker Green Chili
By Flyer920
Slow-Cooker Method In a large skillet, heat 1 tablespoon oil over high
- 2 tablespoons vegetable oil
- 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
- 1 3/4 cups low-sodium chicken broth
- 1 medium yellow onion, diced medium
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 5 carrots, cut into 1/2-inch pieces
- 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
- 1 1/2 pounds small red potatoes
- Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
Italian Bocconcini & Basil Antipasto Skewers
By Flyer920
Picking and choosing the ingredients you like, assemble your antipasto skewers as desired
- Ingredients:
- 12 wooden skewers
- 12 cherry tomatoes
- 12 oz. salami, cut into 1-inch cubes
- 12 bocconcini (Italian mini mozzarella balls)
- 12 slices of deli pepperoni, folded into a triangle
- 12 oil-cured black olives
- 12 marinated mushrooms (optional)
- 12 Italian pickled peppers (optional)
- Marinade:
- 1/2 cup extra virgin olive oil
- 2-3 tbsp. red wine vinegar
- 2 tbsp. minced fresh basil
- 1 tbsp. minced fresh oregano
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
Cape Breton Corn Chowder
By Flyer920
This soup is thickened by adding puree of the soup rather than adding flour
- 8 ears fresh corn, shucked
- 8 strips bacon, chopped
- 4 tbsp. unsalted butter
- 1 tbsp. finely chopped fresh thyme
- 4 cloves garlic, finely chopped
- 6 oz fresh chanterelle mushrooms, sliced thick
- 2 ribs celery, finely chopped
- 1 medium yellow onion, finely chopped
- 1 fresh bay leaf
- 6 cups milk
- 3 medium new potatoes (about 1 1⁄2 lbs.),
- peeled and cut into 1⁄2" cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄4 cup thinly sliced fresh basil, for garnish
Vanilla Ice Cream
By Flyer920
1. Heat the milk, salt, and sugar in a saucepan
- For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
- 1 cup (250ml) whole milk
- A pinch of salt
- 3/4 cup (150g) sugar
- 1 vanilla bean, split lengthwise
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Basil Pesto Recipe
By Flyer920
1 Combine the basil in with the pine nuts, pulse a few times in a food processor
- * 3 cups fresh basil leaves, packed
- * 3/4 cup freshly grated Parmesan-Reggiano or Romano cheese
- * 2/3 cup extra virgin olive oil
- * 1/2 cup pine nuts or walnuts
- * 5 medium sized garlic cloves, minced
- * Salt and freshly ground black pepper to taste
Pescado a la Criolla (Fish with Creole Sauce)
By Flyer920
and it really hit the spot! The creole sauce flavors were perfect and the salmon was tender and flavorful
- 2 pounds of salmon, cut into 4 pieces
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- Salt and pepper
- 2 tablespoon canola oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 4 tomatoes, diced
- 3 scallions, diced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon ground achiote
- 1/2 teaspoon ground cumin
- Salt and pepper