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Recipes
Bistro Steak with Buttermilk Onion Rings
By winefoot
Whisk hazelnut oil and 1 Tbsp
- SERVINGS: 4
- Vinaigrette, Steak, And Sauce
- 2 tablespoons hazelnut, walnut, or olive oil
- 2 tablespoons Sherry vinegar, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons black peppercorns, coarsely chopped
- 2 teaspoons dry green peppercorns, coarsely chopped
- 1 tablespoon Dijon mustard
- Onion Rings And Assembly
- Vegetable oil (for frying; about 3 1/2 cups)
- 3/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large onion, sliced 1/8” thick, rings separated
- 6 cups watercress leaves with tender stems
- Special Equipment
- A deep-fry thermometer
Roast Chicken with Crisp Toasts and Ricotta
By winefoot
Season chicken inside and out with kosher salt and chill, uncovered, 12–24 hours
- 3 1/2 –4-lb. chicken
- Kosher salt
- fresh sage leaves
- flaky sea salt (such as Maldon)
- pine nuts
- fresh whole-milk ricotta
- finely grated lemon zest
- fresh lemon juice
- olive oil
- unsalted butter, melted
- 1 ”-thick slices rustic sourdough loaf
- dry Marsala
- heavy cream
- low-sodium chicken broth
- unsalted butter
- fresh lemon juice, divided
- Kosher salt and freshly ground black pepper
- spicy greens (such as arugula or watercress)
- olive oil, plus more for drizzling
Pizza Juice Recipe
By winefoot
Emily is a native Louisianan, and as much as she loves the food of her home state, she's interested in trying it al...
- 4 tomatoes
- 2 stalks celery
- 1 handful fresh basil
- 1 handful fresh oregano
- 1 lemon, peeled
- 2 carrots
- 1 small clove garlic
Ultimate Grilled Cheeseburger
By winefoot
1. Set up a meat grinder with a 3/16″ (4
- 10 oz. boneless rib eye
- 10 oz. boneless short ribs
- 6 oz. hanger or skirt steak
- 1 1/2 tsp. kosher salt, plus more to taste
- 2 egg yolks
- 1/4 cup canola oil
- 1 small leek, finely chopped
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/2 cup dry vermouth
- 1/4 cup finely chopped spicy cucumber pickles, plus 3 tsp. pickle juice from jar
- 2 tsp. Dijon mustard
- 8 slices cheese such as white or yellow American
- 4 hamburger buns, lightly toasted
- Lettuce, sliced tomatoes, and pickled jalapeños, for serving
Butter-Basted Salmon with Hazelnut Relish
By winefoot
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 mi...
- 1/2 cup blanched hazelnuts
- 1 garlic clove, chopped
- 1 cup (packed) fresh cilantro leaves with tender stems
- 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
- 1 tablespoon capers
- 1 teaspoon finely grated lemon zest
- 1/2 cup olive oil
- Kosher salt
- 1 tablespoon vegetable oil
- 4 6-oz. pieces skin-on salmon fillets
- 2 tablespoons unsalted butter, cut into pieces
- 2 heads Little Gem or other small lettuce, leaves separated
Curried Chicken Salad with Garam Masala Biscuits
By winefoot
Fill a large pot with 3 quarts of water
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 teaspoon black peppercorns
- 1 bay leaf
- 4 pounds chicken breast halves, on the bone, with skin
- 1 cup mayonnaise, plus more for spreading
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 3 cups red grapes (about 14 ounces), halved
- 2 celery ribs, preferably from the heart, finely diced
- 2 tablespoons chopped cilantro
- 1/4 cup shelled pistachios, toasted (see Note)
- Salt and freshly ground pepper
- Garam Masala Biscuits
Potato Gratin with Goat Cheese
By winefoot
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper
- 3 large russet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2”-thick wedges
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 4 ounces Bûcheron or fresh goat cheese
Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)
By winefoot
Combine lime juice, sugar, garlic, soy sauce, fresh chili (if using), 1 teaspoon dried chili, and whole dried chili...
- 2 tablespoons juice from about 2 limes, plus more to taste
- 2 tablespoons palm or brown sugar, plus more to taste
- 1 medium clove garlic, minced
- 2 teaspoons soy sauce
- 1 small red Thai bird chili, finely sliced (optional)
- Thai-style dried crushed red pepper, or red pepper flakes, to taste, plus 3 to 4 whole dried red chilies, if desired
- 1 pomelo, segments removed and cut into 1-inch pieces
- 1 jicama bulb, peeled and cut into 1/2- by 1/2- by 2-inch batons
- 2 cups shredded napa cabbage
- 1 cup picked mung bean sprouts
- 1/4 cup crushed roasted peanuts
- 1/2 cups roughly chopped fresh cilantro leaves and tender stems
- 2 tablespoons store-bought or homemade Thai-style fried shallots
Paprikás Csirke (Chicken Paprikash)
By winefoot
Melt lard or heat oil in a 6-qt
- 1/4 cup lard or canola oil
- 1 (3–4-lb.) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 large yellow onion, minced
- 3 tbsp. Hungarian sweet paprika, plus more for garnish
- 2 cups chicken stock
- 2 plum tomatoes, cored, seeded, and cut into 1" pieces
- 1 Italian frying pepper, stemmed, seeded, and cut into 1" pieces
- 1/2 cup sour cream, for serving
Blackened salmon burger with lemon caper aioli
By winefoot
Remove skin from the salmon and break apart with your hands into a stainless steel bowl
- Ingredients for blackening seasoning:
- 1 Tablespoon thyme
- 2 Teaspoons of garlic powder
- 1 Tablespoon oregano
- 1 Tablespoon paprika
- 1 Tablespoon black pepper
- 1 Teaspoon of cayenne pepper
- Sea salt to taste
- Ingredients for Aioli:
- 1/4 cup of quality mayo
- 1 tablespoon of fresh lemon juice
- 2 Tablespoon of capers
- 1 Tablespoon of freshly ground pepper
- 1 Teaspoon of pink Himalayan salt (or sea salt)
- Ingredients for salmon patties:
- 1 lb of Alaskan Sockeye Salmon
- 1 Lemon
- 1 egg
- 3 green onion
- 1 Tablespoon of Dijon mustard
- 3/4 cup of bread crumbs
- Kosher Salt
- Pepper
- Organic tomato (for garnish)
- Organic arugula (for garnish)