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Recipes
Shrimp Tempura Roll with Avocado on Top
By á-30
his is easily one of the best recipes for sushi available today
- Needed Equipment:
- Sushi Mat
- Sharp Knife
- 1 Gallon Freezer Bag
- Squeeze Bottle (for Eel sauce)
- Toaster Oven (or a regular oven will do as well)
- Cellophane Wrap
- Ingredients:
- Sushi Rice (prepared, one large handful)
- Nori Sheet (2/3rd sheet)
- Cream Cheese: 1/3 Less Fat (1/2” x 1/2” to the length of the Nori sheet)
- Shrimp Tempura (prepared and store bought; enough to cover the Nori sheet length wise)
- 1 Julienned cucumber
- 1 Hass avocado (cut into thin slices)
- Eel Sauce
Creole Crab Burger
By á-30
Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablesp...
- cabbage
- parsley
- red onion
- mayonnaise
- Creole mustard
- lemon juice
- honey
- cayenne
- salt.
- crab cakes
- Creole slaw.
Pancakes
By á-30
1. In a large bowl, sift together the flour, baking powder, salt and sugar
- 1 1/2 * 1 1/2 cups all-purpose flour
- 3 1/2 * 3 1/2 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1 * 1 tablespoon white sugar
- 1 1/4 * 1 1/4 cups milk
- 1 * 1 egg
- 3 * 3 tablespoons butter, melted
Louisiana Alligator
By á-30
Pound alligator into 12-1 oz medallions
- 12 oz Aligator tail, pounded thin
- 8 oz Boudin sausage or Cajun link
- 2 oz Flour, seasoned salt/pepper
- 2 oz Cooking oil or clarif.butter
- 1 oz Bourbon whiskey
- 4 oz Heavy cream
- 16 oz Corn cake batter
- 12 oz Louisiana Compound Butter
- 4 oz Green onion, thin sliced
Green Dragon Shrimp Tempura Sushi Roll
By á-30
Green Dragon Shrimp Tempura Sushi Roll We will start off with 1/3 sheet of Nori, and palmful of rice
- Needed Equipment:
- Sushi Mat
- Sharp Serrated Knife
- 1 Gallon Freezer Bag
- Clean wet rag
- Cellophane Wrap to Cover Roll
- Ingredients:
- Nori (1/3 Sheet)
- Sushi Rice (Prepared; One Palmful)
- Savory Barbecue Eel (1/2” strip that covers length of roll)
- Cream Cheese (1/4” x 1/4” cut directly from the block and pinched to reach both ends)
- Prepared Tempura Shrimp (enough to cover length of roll)
- Cucumber Slices (1/4” thick and the length of the roll)
- Topping: Thin sliced, slightly overripe avocados (1/2 large) and eel sauce to taste.
Asparagus with a Poached Egg in Hollandaise Sauce
By á-30
Directions: 1. Bring a large pot of water to a boil and reduce the heat to medium
- Ingredients:
- 1 pound asparagus (trimmed and cleaned)
- 2 eggs
- 1 batch warm hollandaise sauce
Roasted Duck Breasts with Farro Risotto and Duck Confit
By á-30
This impressive dish is served at Le Cirque 2000 in New York
- Duck Confit sauce
- 1 * 1 onion, chopped
- 1 * 1 carrot, chopped
- 4 * 4 garlic cloves, chopped
- 2 * 2 fresh thyme sprigs
- 1 * 1 teaspoon sea salt
- 2 * 2 ducks, legs, thighs, and breasts cut from carcasses; carcasses quartered
- 4 * 4 cups rendered duck fat
- 3 * 3 tablespoons chopped leek (white and pale green parts)
- 2 * 2 tablespoons chopped celery
- 2 * 2 tablespoons chopped onion
- 2 * 2 tablespoons chopped carrot
- 1/2 * 1/2 cup ruby Port
- 6 * 6 cups water
- 10 * 10 whole black peppercorns
- 1 * 1 tablespoon butter
- Farro Risotto
- 1 * 1 cup farro*
- 8 * 8 cups water
- 1/2 * 1/2 cup plus 1 tablespoon olive oil
- 2 * 2 tablespoons (1/4 stick) butter
- 1/4 * 1/4 cup chopped shallots
- 2/3 * 2/3 cup dry red wine
- 2 * 2 cups low-salt chicken broth
- 2 * 2 tablespoons freshly grated Parmesan cheese
- Duck Breasts
- 1 * 1 teaspoon vegetable oil
- 1/2 * 1/2 cup honey
- 3/4 * 3/4 cup assorted chopped nuts (such as pistachios, hazelnuts, and pecans)
- 1 * 1 whole star anise**
Belgian Waffles
By á-30
Preheat the waffle iron according to the manufacturer's instructions
- 2 * 2 cups cake flour
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 4 * 4 large eggs, separated
- 2 * 2 tablespoons sugar
- 1/2 * 1/2 teaspoon vanilla extract
- 4 * 4 tablespoons unsalted butter, melted
- 2 * 2 cups milk
- * non-stick cooking spray
Duck Confit
By á-30
Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, m...
- 3 * 3 tablespoons salt
- 4 * 4 cloves garlic, smashed
- 1 * 1 shallot, peeled and sliced
- 6 * 6 sprigs thyme
- * Coarsely ground black pepper
- 4 * 4 duck legs with thighs
- 4 * 4 duck wings, trimmed
- 4 * About 4 cups duck fat
Blueberry Pancakes
By á-30
1. Preheat griddle over medium heat
- 1 * 1 cup all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/8 * 1/8 teaspoon ground cinnamon
- 1 * 1 tablespoon white sugar
- 1 * 1 egg
- 1/2 * 1/2 cup plain yogurt
- 1/2 * 1/2 cup milk
- 2 * 2 tablespoons vegetable oil
- 3/4 * 3/4 cup fresh blueberries
- * powdered sugar