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Recipes
Lamb Tagine
By Flyer920
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside
- 3 tablespoons olive oil, divided
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground coriander
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Prime Rib with Mushroom Sauce
By Flyer920
1. PREPARE THE PRIME RIB ROAST Preheat the oven to 325°
- Prime rib
- 1. 1 1/2 tablespoons Szechuan peppercorns
- 2. 1 1/2 tablespoons black peppercorns
- 3. 1 1/2 tablespoons white peppercorns
- 4. One 6-pound prime rib roast (2 bones)
- 5. Salt
- 6. 1 tablespoon vegetable oil
- 7. 1 stick unsalted butter, cut into tablespoons
- 8. 6 thyme sprigs
- 9. 4 bay leaves
- 10. 4 marjoram or oregano sprigs
- 11. 5 garlic cloves, smashed
- 12. 4 large shallots, sliced 1/4 inch thick
- Sauce
- 1. 2 ounces dried porcini mushrooms (2 cups)
- 2. 1 1/2 cups boiling water
- 3. 2 tablespoons extra-virgin olive oil
- 4. 3/4 pound white mushrooms, thinly sliced
- 5. 2 medium shallots, thinly sliced
- 6. 2 garlic cloves, smashed
- 7. 3 thyme sprigs
- 8. 1 cup Armagnac
- 9. 1/2 cup dry white wine
- 10. 2 cups low-sodium beef broth
- 11. 2 tablespoons cold unsalted butter
- 12. Salt and freshly ground pepper
Shrimp and Asiago Cheese Grits
By Flyer920
Saute onions, peppers in a medium sauté pan on medium high for about 5 minutes
- 1 1/2 pounds peeled, deveined medium shrimp
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 medium onion diced
- 1/2 red pepper diced
- 1 Tablespoon garlic minced
- 1/4 cup flour
- 1/2 cup white wine
- 2 Tablespoons Creole seasoning
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- 1 green onion sliced thinly for garnish
- Asiago Cheese Grits
- 3 cups chicken broth
- 1 1/2 cups quick cooking grits
- 1 cup Asiago Cheese, grated
- 2 Tablespoons butter
- 1/4-1/2 cup heavy cream
Beef Stew in Red Wine Sauce
By Flyer920
For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine
- Ingredients
- 1 . 2 pounds beef from the flatiron part of the shoulder
- 2 . 1 tablespoon butter
- 3 . 2 tablespoons olive oil
- 4 . Salt
- 5 . Pepper
- 6 . 1 cup finely chopped onion
- 7 . 1 tablespoon finely chopped garlic
- 8 . 1 tablespoon flour
- 9 . 1 bottle of red wine
- 10 . 2 bay leaves
- 11 . 1 sprig fresh thyme
- 12 . 15 cipollini or pearl onions
- 13 . 15 cremini mushrooms
- 14 . 15 baby carrots
- 15 . 5-ounce piece of pancetta
- 16 . 1/4 cup water
- 17 . Dash of sugar
- 18 . Chopped fresh parsley
Shellfish Stuffed Spinach Cannelloni with a Truffled Balsamella
By Flyer920
A remake of Emeril's recipe
- * Spinach pasta dough, rolled into sheets, and cut into 4-inch squares, recipe follows
- 8 * 8 tablespoons unsalted butter
- 1 * 1 tablespoon olive oil
- 1 * 1 large onion, finely chopped
- 3 * 3 cloves garlic, minced
- 1/2 * 1/2 pound cooked lobster meat, coarsely chopped
- 1/2 * 1/2 pound cooked shrimp, coarsely chopped
- 1/2 * 1/2 pound jumbo lump crabmeat
- 1/4 * 1/4 cup chopped fresh herbs of choice, such as tarragon, parsley, and basil
- * Salt and freshly ground black pepper
- 4 * 4 tablespoons flour
- 2 1/2 * 2 1/2 cups milk
- 1 1/2 * 1 1/2 teaspoons white truffle oil, or to taste, optional
- 1/4 * 1/4 cup finely grated Parmesan
Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples
By Flyer920
For the waffles: Preheat your waffle iron and brush the grate with butter
- Waffles
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for waffle iron
- 1 1/2 cups buttermilk
- Sauteed Apples
- 2 cups apple cider
- 1 tablespoon light brown sugar
- 2 cinnamon sticks
- 2 tablespoons unsalted butter
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- Homemade Cinnamon Sugar Butter
- 1 cup heavy cream
- Pinch fine sea salt
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Special equipment: waffle iron
Spinach pasta dough
By Flyer920
In the bowl of a food processor, combine the flour, salt, and blanched spinach
- 2 1/2 * 2 1/2 ounces fresh spinach, blanched and squeezed dry
- 1/2 * 1/2 pound all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1 * 1 small egg
- 3 * 3 large egg yolks
- 1/2 * 1/2 tablespoon extra-virgin olive oil