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Recipes
Orange-Ginger Beef Stir-Fry
By Stuart
1.Place steak strips in medium bowl
- 3/4 pound beef flank steak, cut into strips
- 2 teaspoons cornstarch
- 3 tablespoons orange marmalade
- 3/4 teaspoon ground ginger
- 1 tablespoon canola oil
- 1 (10 ounce) package frozen broccoli florets, thawed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 cup soy sauce
- 2 cups hot cooked MINUTE Brown Rice
- 1/4 cup PLANTERS Dry Roasted Peanuts
.Chicken with Ginger
By Stuart
1.Soak ginger in cold water 10 minutes; drain
- 1 (3 inch) piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
Portobello Mushroom "Steak" with Garlic Butter
By Stuart
In a small frying pan over medium-high heat, warm the olive oil
- 1 1/2 tablespoons olive oil
- 1 fresh portobello mushroom, about 1/2 lb, brushed, clean and stem removed
- salt and ground pepper to taste
- 2 teaspoons unsalted butter
- 1 large clove garlic, minced
- 1 teaspoon minced fresh parsley
Whole Striped Bass with Lemon and Mint
By Stuart
Serve with Crusty Bread
- 1 Lemon, cut in half
- 1 2-pound whole striped bass, cleaned, and scored to bone in 4 places on each side
- 5 tablespoons extra virgin olive oil
- 1/2 cup chopped green onions (about 2)
- 3 tablespoons (packed) chopped fresh mint pluse 4 whole sprigs
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 1 large garlic clove, coarsely chopped
Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce
By Stuart
Directions 1. To make duck: In a small bowl, combine garlic, sesame oil, and soy sauce; set aside
- Duck:
- • 2 clove(s) garlic, chopped
- • 1/4 cup(s) sesame oil
- • 2 tablespoon(s) soy sauce
- • 4 (7 ounces each) boneless duck breast halves
- • 1/4 cup(s) fresh rosemary, plus some sprigs for garnish
- • 2 tablespoon(s) hoisin sauce, plus more for dipping
- Salad :
- • 2 tablespoon(s) fresh lemon juice
- • 1 tablespoon(s) balsamic vinegar, or to taste
- • 1/4 cup(s) extra-virgin olive oil
- • Salt and freshly ground black pepper
- • 4 cup(s) bitter greens (arugula , mizuna, frisée, or a combination)
- • 2 ripe mangoes, peeled and chopped
Creamy Avocado-Jalapeno Soup
By Stuart
In a saucepan, saute the shallots, jalapeno, and garlic in butter until soft
- 1 fresh jalapeno, seeded & chopped
- 1 clove garlic, chopped
- 2 tablespoons butter
- 12 ounce can fine diced tomatoes (drained)
- 2 ripe avocados, diced into large cubes
- 1 ounce fresh cilantro
- 2 shallots, finely diced
- 1 cup chicken stock
- 1 1/2 cup heavy cream
- 1 pinch white pepper
- 1/4 teaspoon kosher salt
- 1/2 lime, juice only
Quick Paella
By Stuart
The ideal summer dinner—without the labor required for the traditional Spanish version
- 3/4 pound cooked chorizo or linguiça sausage, cut into chunks
- 4 tablespoons olive oil
- 1 1-pound bag saffron rice (such as Vigo)
- 1 9-ounce package frozen artichoke hearts, thawed and drained
- 1 8-ounce jar roasted red peppers, drained and sliced
- 2 cups chicken or fish broth, or wine
- 1 pound large shrimp, peeled
- 1 cup frozen peas, defrosted
Beer-Battered Fish with Smoked-Paprika Mayonnaise
By Stuart
Heat 2 inches of oil in a wide 5 to 6 quart heavy pot over high heat unitl it registers 380 degrees F on thermomete...
- 6 to 8 cups vegetable oil for frying
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup beer (not dark)
- 8 (2 1/2 oz) pieces of pollack, Pacific
- cod, or catfish fillet (3/4 to 1
- inch thick)
- 1/4 cup drained bottled capers, coarsely chopped.
- 1/4 teaspoon hot Spanish smoked paprika
- GARNISH: lemon wedges
Filet Mignon with Mustard-Caper Sauce
By Stuart
In skillet over med-hi heat butter
- 3 tablespoons butter
- 6 beef tenderloin steaks (1- 1 1/2 thick)
- 1/2 cup dry vermouth
- 2 tablespoon chopped green onion
- 1/2 cup water
- 1/2 cup whipping cream
- 2 tablespoons capers, drained
- 2 1/2 teaspoons prepared mustard
- 1 teaspoon salt
- 1 beef-flavored bouillon cube
Pecan Chicken Cutlets
By Stuart
Season chicken with salt and pepper
- 4 chicken breast halves, skinned and boned.
- Salt and freshly ground pepper.
- 1 cup pecans
- 2 tablespoons flour
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup vegetable oil
- 2 tablespoons dry white wine.