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Recipes
Pan seared scallops with roasted pepper sauce
By tooth
great as an appetizer
- 4 red bell peppers
- 8 oz. sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped parsley
- 1 tablespoon capers drained
- pinch of lemon zest
- lemon juice to taste
- 1 medium leek, white and light green parts only
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly ground pepper
- 12 dry sea scallops, tough side muscle removed
Crab Benedict
By tooth
To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green o...
- For the crab cakes:
- 1 lb. cooked fresh crabmeat, flaked
- 1 egg, lightly beaten
- 2 Tbs. mayonnaise
- 1 cup white bread crumbs or panko
- 4 green onions, white portion only, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Cayenne pepper, to taste
- 2 Tbs. unsalted butter
- For the hollandaise sauce:
- 4 egg yolks
- 2 Tbs. fresh lemon or lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 6 poached eggs
- 2 Tbs. chopped fresh flat-leaf parsley
Cappuccino Cheesecake
By tooth
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the butter, granulated sug...
- For the crust:
- 16 Tbs. (2 sticks) cold unsalted butter, cut into
- small pieces
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup rice flour
- 1/2 cup cocoa powder
- Large pinch of salt
- For the cheesecake:
- 1 1/2 lb. cream cheese, at room temperature
- 1 cup granulated sugar
- 4 eggs
- 1 lb. sour cream
- 2 Tbs. instant espresso powder, preferably
- Medaglia D’Oro
- For the glaze:
- 1/2 cup firmly packed dark brown sugar
- 8 Tbs. (1 stick) unsalted butter
- 1/4 cup heavy cream
- Cocoa powder for dusting
Sweet and Sour Brisket
By tooth
Preheat the oven to 300 degrees F
- 1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
- 3 cloves garlic, chopped (about 1 tablespoon)
- One 15- oz. can tomato sauce, preferably no salt added
- 1/4 cup low-sodium chicken broth or water
- 3 tablespoons firmly packed dark brown sugar
- 1/3 cup plus 1 tablespoon cider vinegar
- 1/3 cup raisins
- 5 black peppercorns
- 1 allspice berry
Bourbon and Black Pepper Braised Short Ribs
By tooth
Season the short ribs with salt and pepper
- 4 lb. bone-in beef short ribs
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. vegetable oil
- 1 large yellow onion, halved and sliced 1/2 inch thick
- 1 1/2 cups bourbon and black pepper barbecue sauce
- 3/4 cup water
- Corn fritters for serving (see related recipe at left)
Garlic-Herb Standing Rib Roast
By tooth
Using a rigid boning knife, trim off all but 1/4 to 1/2 inch of the fat from the exterior of the roast
- 1 standing beef rib roast, 6 to 8 lb., chine bone
- removed by butcher
- 8 garlic cloves, minced
- 2 Tbs. minced fresh thyme
- 2 Tbs. minced fresh rosemary
- 1 Tbs. salt, plus more, to taste
- 1 1/2 tsp. freshly ground pepper, plus more,
- to taste
- 1 1/2 Tbs. olive oil, plus more as needed
- 1 3/4 cups beef stock
- 2 tsp. veal demi-glace
Butternut Squash, Sage and Hazelnut Risotto
By tooth
In a small saucepan over high heat, bring the stock to a simmer
- 5 1/2 cups chicken or vegetable stock or canned broth
- 2 Tbs. unsalted butter
- 1 large onion, chopped
- 1 butternut squash or other orange-fleshed squash, peeled and cubed
- 5 tsp. chopped fresh sage or 1 tsp. dried sage
- 1 1/2 cups arborio or medium-grain rice
- 1/2 cup dry white wine
- 1/3 cup freshly grated Parmesan cheese
- 4 Tbs. hazelnuts, peeled, toasted and coarsely chopped
- 1 1/2 tsp. freshly ground pepper
- Salt, to taste
Macaroni and Cheese
By tooth
Position a rack in the upper third of an oven and preheat to 375°F
- 4 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 whole clove
- 1 bay leaf
- 1 white onion, peeled
- 2 cups shredded sharp white cheddar cheese
- Salt and freshly ground white pepper, to taste
- Freshly grated nutmeg, to taste
- 2 tsp. dry sherry
- 1 lb. dried macaroni
- 1 cup bread crumbs
Pappardelle with Lobster, Leeks and White Truffle Oil
By tooth
Bring a large pot three-fourths full of salted water to a boil over high heat
- 4 live lobsters, each about 1 1/4 lb.
- 4 Tbs. olive oil
- 3 leeks, white and green portions separated
- 2 large carrots, chopped
- 6 celery stalks, chopped
- 1 bay leaf
- 10 fresh flat-leaf parsley sprigs, plus 1 Tbs.
- chopped fresh parsley
- 2 cups heavy cream
- 1 lb. dried pappardelle pasta
- Salt and freshly ground pepper, to taste
- 2 Tbs. white truffle oil
Macadamia Nut Crusted Mahi Mahi
By tooth
toast macadamia nuts blend nuts with 2 cups of the panko crumbs beat the eggs to for a wash portion fish into ...
- 4 # mahi Mahi
- 1 cup flour
- 2 t salt
- 1 t black pepper
- 8 ounces toasted Macadamia nuts(chopped)
- 2 cups panko crumbs
- 4 eggs
- 2 T water
- 1 cups veg oil
- Passion Rum glaze
- 1.5 cup dark rum
- 1 can passion juice
- 1/2 cup sugar
- 2 shallots minced
- allspice to taste
- ground cloves
- grated fresh ginger