á-30's profile page
Recipes
Eggs Sardou
By á-30
This is one of New Orleans' grand egg dishes, created, as were so many classic dishes, at Antoine's Restaurant
- 4 Poached Eggs (See below)
- 1 Recipe Creamed Spinach (see below)
- 1 Recipe Hollandaise Sauce (see below)
- 4 Artichoke bottoms
- Paprika for sprinkling
- Creamed Spinach Recipe
- 1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
- 1 Pint Heavy Cream, reduced by 3/4 of its volume
- A pinch Freshly Grated Nutmeg
- A pinch of Cayenne
- 1 tsp Crystal hot sauce
- A few drops of Worcestershire sauce
- Kosher salt to taste
- Hollandaise Sauce Recipe
- 2 tsp Red Wine Vinegar
- 2 tsp Fresh Lemon Juice
- 3 Egg Yolks
- 1/2 Cup Clarified Butter, warm
- Kosher Salt & Cayenne Pepper
- 1 Dash Crystal Hot Sauce
- A few drops Worcestershire Sauce
Sloppy Joes
By á-30
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt to taste
- ground black pepper to taste
Salsa Verde Turkey Burger
By á-30
1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl
- 1 pound ground turkey
- 1 egg (lightly beaten)
- 1/4 cup bread crumbs
- 1/2 cup salsa verde
- 4 slices pepperjack cheese
- 1 avocado (pitted and scooped)
- 1/2 cup mayonnaise
- 1 clove garlic (grated)
- 4 buns/rolls
- green tomatoes (sliced, optional)
- cilantro (optional)
Clams Casino
By á-30
Preheat oven to 400 degrees
- 1/2 cup dry white wine
- 4 dozen littleneck or cherrystone clams, scrubbed clean
- 6 ounces pancetta, thickly sliced and cut into 1-inch squares
- 1 large red pepper, diced
- 4 cloves garlic, minced
- 3 scallions, thinly sliced
- 2 tablespoons finely chopped flat-leaf parsley salt and pepper to taste
- coarse rock salt, for baking and serving
- 1 lemon, halved
- Read more: http://www.esquire.com/features/food-drink/clamscasino0907#ixzz0T7XZByl7
Deviled Eggs Crab-Stuffed
By á-30
Cut eggs lengthwise in half
- 8 large hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon hot pepper sauce
- 8 ounces crabmeat
- Fresh tarragon sprigs (optional)
Pigs in a Blanket
By á-30
“Pigs in a Blanket” is a term used to describe a sausage with an outside covering (blanket)
- 1 12-ounce package all beef hot dogs (8)
- 4 slices American cheese
- 1 8-ounce can crescent rolls
- Mustard and ketchup
Pastrami Reuben
By á-30
Toasted dark rye bun, Angus pastrami, sauerkraut, Thousand Island dressing and melted Swiss cheese
- Toasted dark rye bun, Angus pastrami, sauerkraut, Thousand Island dressing and melted Swiss cheese
Bechamel Sauce
By á-30
Directions 1. MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about ...
- Ingredients
- 4 * 4 tablespoons butter
- 2 * 2 tablespoons grated onion
- 2 * 2 tablespoons all-purpose flour
- 1 * 1 cup chicken broth
- 1 * 1 cup half-and-half
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground white pepper
- 1 * 1 pinch dried thyme
- 1 * 1 pinch ground cayenne pepper
Brioche Hamburger Buns
By á-30
Sponge: In the bowl of the stand mixer, mix together one beaten large egg, 2 1/4 teaspoons of active dry yeast, 1 ...
- See below
COLE SLAW - BLUE CHEESE
By á-30
1. Mix the cabbage and carrot in a large bowl
- (makes 4 side servings or 8 sandwich filling servings)
- 2 cups cabbage (shredded)
- 1 carrot (shredded)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons grainy mustard
- 1 lemon (juice)
- salt and pepper to taste
- 1/4 cup blue cheese (crumbled)
- 1 handful parsley (chopped)