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Recipes
Wild Mushroom Sauce for Beef Venison and Veal
By akselden
Saute the mushrooms in butter until lightly browned
- 1 tbs. Butter
- 1 Shallot, minced
- 1 cup Red wine
- 1.5 ox. Demi Glace Gold
- 6 oz. Water
- 1/2 cup Any mixture or exotic mushrooms eg; Shitaki, chantereli, oyster etc. julienne
- 1 tbs. Brandy optional
Mustard Dipping Sauce
By akselden
Combine all ingredients, stirring until smooth
- 1/2 cup Grey Poupon Dijon Mustard
- 1/2 Cup oil
- 1 envelope GOOD SEASONS® Italian Salad Dressing Mix
- 3 tablespoons light brown sugar
- 1 tablespoon cider or wine vinegar
VEGETARIAN - PANEER AND PEAS IN TOMATO BROTH
By akselden
1. For the paneer, preheat the oven to 450°F
- 1 lb. whole-milk ricotta cheese
- 1/2 to 1 T. canola oil
- 3 small garlic cloves
- 1 1/2 tsp. whole cumin seeds
- 1/4 C. canola oil
- 1/2 inch piece of cinnamon stick
- 5 whole cloves
- 12 to 15 black peppercorns
- 4 whole dried red chiles
- 1/2 tsp. whole coriander seeds
- 2 bay leaves
- 6 shallots, chopped
- 1 1/2 tsp. salt
- 2 -inch piece of fresh ginger, minced
- 1 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 lb. tomatoes (about 3 medium), very
- finely chopped
- 3 T. plain yogurt
- 1 lb. frozen petite peas, unthawed
- 1/8 tsp. garam masala (optional)
- 3 T. chopped fresh cilantro
CORNMEAL BLINI WITH SMOKED SALMON
By akselden
In large bowl mix flour, masa harina, sugar, baking powder and salt; set aside
- 1/2 CUP ALL PURPOSE FLOUR
- 1/2 CUP MASA HARINA (MEXICAN CORN FLOUR)
- 1 TSP SUGAR
- 1 TSP BAKING POWDER
- 1/2 TSP SALT
- 1/2 CUP FRESH WHITE CORN KERNELS (ABOUT 1/2 EAR) OR FROZEN KERNELS, THAWED
- 1 CUP BUTTERMILK
- 1 LARGE EGG
- 2 TBSP MELTED BUTTER,PLUS ADDITIONAL FOR COOKING BLINI
- 1/2 CUP CREME FRAICHE
- 1/2 LB SMOKED SALMON, THINLY SLICED
- 1 BUNCH FRESH CHIVES, FINELY SNIPPED
SPICE CAKE
By akselden
1. Preheat oven to 350°F
- Icing:
- 1/2 C. butter
- 3/4 C. sugar
- 3 eggs
- 1/4 tsp. nutmeg
- 3/4 C. grated semi-sweet chocolate
- 3/4 C. chopped nuts
- 1/2 C. raisins
- 3/4 C. flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- Pinch of salt
- 12 T. powdered sugar
- 2-3 T. rum
Broiled or Grilled Swordfish
By akselden
Cut fish into serving portions
- 2 lbs. swordfish steaks (1"thick)
- 1 cup olive oil
- 1 tbsp. oregano, crumbled
- 2 tbsp. basil crumbled
- 2 tbsp. lemon juice
- 4 cloves garlic, pressed
- 1 tsp. celery salt
- 1 tsp. coarse black pepper
- chopped parsley
Corn and Black Bean Salad
By akselden
To make the dressing: In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat
- 4 c. frozen or fresh corn kernels
- 2 16 oz. cans black beans, drained and rinsed
- 1 lb. tomato, (3 medium), seeded and chopped
- 1/4 c. chopped fresh cilantro
- 1/2 c. minced red onion
- Cumin Dressing
- 1/4 c. fresh lime juice
- 1/3 c. sherry vinegar (or red wine vinegar)
- 1 tbsp. Dijon mustard
- 2 tsp. ground cumin
- 3 tbsp. canola oil
Oriental Hot Pot
By akselden
Heat 6-8 cups of chicken broth and pour into hot pot, place on burner at table
- 6-8 c. chicken broth
- 1 lb prime quality beef or lamb trimmed of fat and thinly sliced
- 1 lb skinned, boned and thinly sliced chicken breast
- sliced vegetables
- Blanched Chinese cabbage
- shitake or plain mushrooms
- snow peas
- green onions
- carrots
- cilantro
- bamboo shoots (optional)
- bean thread vermicelli
Garlic Pepper Sauce
By akselden
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped (4 cups)
- 2 green bell peppers, ribs and seeds removed
- 2 red bell peppers, ribs and seeds removed
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 large tomato, cored and coarsely chopped (2 cups)
- 3 cups mixed cilantro leaves and tender stems
- Coarse salt and ground pepper
PORK STEAKS - SPANISH REDDENED WITH PEPPERS AND POTATOES
By akselden
To make the marinade, mix together in a dish the paprika, garlic, thyme leaves, oregano, olive oil, lemon juice, sa...
- 1 T. smoked Spanish paprika
- 5 cloves garlic, crushed
- Leaves from 3 sprigs fresh thyme, plus another 4 whole sprigs
- 1 T. fresh oregano
- 6 T. olive oil, plus extra for drizzling
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 6 top-quality pork steaks (about 8 oz. each)
- 1 1/2 lb. small, waxy potatoes, halved
- 3 red peppers, halved, seeded and
- cut into broad strips
- 1 T. sherry vinegar
- 1 C. dry white wine
- To garnish
- Flat-leaf parsley, chopped