Howie's profile page
Recipes
Sesame Broccoli
By Howie
1) Pour boiling water over broccoli and let stand 5 mniutes
- 2 lbs fresh broccoli
- 2 tb salad oil
- 2 tb vinegar
- 2 tb soya sauce
- 8 tsp sugar
- 2 tb toasted sesame seeds
Pesto
By Howie
1) Puree all ingredients in a blender or food processor, add water to adjust consistency, if necessary
- 1 cup + 2 tb basil leaves, fresh
- 3 garlic cloves
- 1 tb pine nuts, toasted
- 1 tb olive oil
Banoffi Pie
By Howie
Immerse can of condensed milk unopened in boiling water, cover & simmer for 3 hours
- 6 oz shortcrust pastry, uncooked
- 1 large tin condensed milk
- 1 tsp powdered instant coffee
- 1 oz berry sugar
- 1/2 pint whipping cream
- 1 large banana
Sherry Mary
By Howie
1) Combine ingredients in a cocktail shaker with salt and pepper, if you like, and 3-4 ice cubes
- 3 oz dry sherry
- 6-8 oz tomato juice
- Juice of 1/2 lemon
- 1/4 tsp worcestershire sauce
- Tabasco sauce to taste
- 1/8 tsp celery salt
- 1/4 tsp sugar
Halibut (capers)
By Howie
1. Heat the olive oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 2 (8 ounce) steaks halibut
- 1/2 cup white wine
- 1 teaspoon chopped garlic
- 1/4 cup butter
- salt and pepper to taste
- 3 tablespoons capers, with
- liquid
Hot Mocha Java
By Howie
1) Mix the coffee and cocoa in a preheated coffee pot or pitcher
- 1-1 1/2 cups freshly brewed coffee
- 1- 1 1/2 cups hot cocoa, made with milk
- Whipped cream
- 2 cinnamon sticks
Mushroom Soup Forestiere
By Howie
1) Rinse mushrooms thoroughly in running water
- 3 bunches of scallions, 2 inches of greens removed and finely minced
- 4 tb butter
- 3 tb flour
- 2 large cloves garlic, peeled and mashed (not pressed)
- salt and fresh ground pepper
- 6 cups beef broth
- 2 oz dry chilean mushrooms
- 1 cup heavy cream
- parsley, finely minced
- Beef broth out of ox tails
- Velloute - 4 tb butter, 3 tb flour, 5 cups stock
Chai Chow Fan
By Howie
1) Cook rice in water the day before required, or cook some hours before and allow to cool
- 2 cups short grain rice
- 2 1/2 cups water
- 12 dried Chinese mushrooms
- 2 leeks
- 4 stalks celery
- 250 g (8 oz) green beans
- 125 g (4 oz) bean sprouts, (optional)
- 1 cup carrot, coarsely grated
- 1 cup bamboo shoot, sliced (optional)
- 3 tb peanut oil
- 1 tb sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves fresh garlic, finely grated
- 1 cup spring onions, chopped
- 1/2 cup mushroom liquid
- 2 tb light soy sauce
- salt to taste
Fried Rice
By Howie
1) Cook rice day before and refrigerate overnight
- 4 cups rice, cooked
- 4 tb oil
- 1 1/2 cups beef, chicken or pork, diced
- 3/4 cup scallions,
- 2 tb soya sauce
- 1 tsp salt
- 1/4 tsp pepper
- 2 eggs, beaten
- 1/2 cup parsley
Shrimp, with Arugula and Lemony Mayo
By Howie
1) Preheat oven to 475 F. Pour bread crumbs, flour, and whites into 3 shallow bowls
- Lemony mayo:
- 1 1/2 cups plain dry bread crumbs or Panko (Japanese bread crumbs)
- 3/4 cup flour
- 4 large egg whites, lightly beaten
- 4 tsp kosher salt, divided
- 1/2 tsp cayenne pepper (optional)
- 51/2 tb extra virgin olive oil, divided
- 24 large raw shrimp (16-20 per lb), peeled, deveined, tails on
- 4 cups arugula
- 1 1/2 tb lemon juice
- fresh ground pepper
- lemony mayo
- 2 large egg yolks
- 2 tb fresh lemon juice
- 1 tsp dijon mustard
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- few grinds black pepper
- 1/4 cup extra virgin olive oil
- 3/4 cup canola oil
- 1 tsp lemon zest, finely shredded
- salt & lemon juice to taste