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Recipes
Shrimp Paesano
By Stuart
Preheat oven to 400. Reserve some cream for the sauce
- 1 pound shrimp raw, deveined and shelled
- 1 pint light cream 10% or half & half
- 2 tablespoons olive oil or butter
- 2 cups flour, all-purpose
- 1 large egg yolk
- 1 stick butter
- 1 clove garlic minced
- 1/4 cup parsley leaves fresh, chopped
- 1 teaspoon chives fresh
- 1/4 cup lemon juice
Beef Stroganoff
By Stuart
CUTTING BEEF TENDERLOIN To get perfectly even-sized pieces of meat, it is best to cut it yourself
- 1 tablespoon olive oil
- 3 1/2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 3 1/2 cups thinly sliced small button mushrooms.
- 2 1/4 lb (1 kg) beef tenderloin (see below)
- 2 tablespoons chopped parsley
- 1/2 cup heavy cream
Wasabi Rib Eye Steak
By Stuart
Prepare the steaks: Mix all ingredients except steak
- For the wasabi-onion smother:
- 1 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 4 teaspoons real wasabi paste
- 1/2 cup canola oil
- 4 (10 ounce) rib eye steaks
- 2 sweet onions, cut into 1/2 in slices
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- juice of 1 lime
- 4 tablespoons real wasabi paste
Linguine with Tuna, Capers, and Raisins
By Stuart
Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table
- 1 lb dried linguine
- 1/2 cup extra-virgin olive oil
- 1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand.
- 3 garlic cloves, finely chopped (1 tbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (6-oz) cans tuna in olive oil, drained.
- 1/3 cup drained bottled capers (packed in brine; fro a 3-oz jar)
- 1/2 cup golden raisins
- 1/4 cup chopped fresh flat-leaf parsley
Spaghetti with Smothered Onions
By Stuart
Heat drippings in a heavy skillet; add onions
- 1 1/2 tablespoon bacon drippings
- 1 1/2 lbs onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 8 oz spaghetti, cooked
- 2 tablespoons chopped fresh parsley
- 1/3 cup freshly grated Parmesan cheese.
Herbed Balsamic Chicken with Blue Cheese
By Stuart
This dish requires just four ingredients (aside from oil, salt, and pepper)
- 6 skinless boneless chicken breast halves (5 to 6 ounces each)
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons coarse kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 teaspoons herbes de Provence*
- 1 3-to 4-ounce wedge blue cheese, cut into 6 slices
Salmon and Corn Chowder
By Stuart
This chowder is easy to make and requires only one pot
- 3 tablespoons olive oil
- 2 stalks celery, cut into 1/2-inch slices
- 8 ounces unpeeled small red potatoes, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 1/4 teaspoons freshly ground white pepper
- 1 bunch green onions, coarsely chopped, including half of greens
- 1 1/2 cups corn kernels (about 2 ears)
- 4 cups fish or chicken stock
- 1 cup heavy cream
- 2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
- Grated zest and juice of 1 lemon
- 1/4 cup minced fresh dill
Jansson's Temptation
By Stuart
This traditional Swedish gratin is utterly moreish
- 2 lbs potatoes
- 2 large, sweet onions, sliced
- 2 oz cans anchovies in olive oil, drained
- 2 cups whipping cream or half and half double (heavy) and single (light) cream
Steak and Blue Cheese Sandwiches
By Stuart
Cut ciabatta loaf in half and split each half horizonally
- Ciabatta bread
- 2 rib eye steaks, about 7oz each
- 4 oz Gorgonzola cheese, sliced
- 1 tablespoon olive oil
- salt and ground black pepper
Prawn and New Potato Stew
By Stuart
New potatoes with plenty of flavour, such as Jersey Royals, Maris Piper or Nicola, are essential for this effortles...
- 1 1/2 lbs small new potatoes, scrubbed
- 1/2 cup fresh coriander (cilantro)
- 12 oz jar tomato and chili sauce
- 11 oz cooked peeled prawns (shrimp), thawed and drained if frozen.