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Recipes
Chorizo & Eggs
By á-30
1 Heat a large skillet on medium high heat
- Olive oil or bacon fat
- 1/3 cup chopped onions (green, red, or yellow onions) optional
- 1/4 lb of Mexican chorizo sausage, removed from sausage casing
- 3 Tbsp raisins - soaked in hot water for 15 minutes and drained
- 5 to 6 eggs
- Salt
- Tortillas
- Cilantro
Duck a l'Orange
By á-30
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to ...
- For duck
- 1 * 1 tablespoon kosher salt
- 1 * 1 teaspoon ground coriander
- 1/2 * 1/2 teaspoon ground cumin
- 1 * 1 teaspoon black pepper
- 1 * 1 (5- to 6-lb) Long Island duck (also called Pekin)
- 1 * 1 juice orange, halved
- 4 * 4 fresh thyme sprigs
- 4 * 4 fresh marjoram sprigs
- 2 * 2 fresh flat-leaf parsley sprigs
- 1 * 1 small onion, cut into 8 wedges
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
- 1/2 * 1/2 carrot
- 1/2 * 1/2 celery rib
- For sauce
- 1/3 * 1/3 cup sugar
- 1/3 * 1/3 cup fresh orange juice (from 1 to 2 oranges)
- 2 * 2 tablespoons white-wine vinegar
- 1/8 * 1/8 teaspoon salt
- 2 to 4 * 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
- 1 * 1 tablespoon unsalted butter, softened
- 1 * 1 tablespoon all-purpose flour
- 1 * 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
- * Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan
Eggs Florentine
By á-30
Preheat oven to 200 degrees F
- Sauteed Spinach:
- Sauteed Spinach, recipe follows
- Mornay Sauce, recipe follows
- Crispy Potato Cakes, recipe follows
- 4 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1 pound spinach, washed, tough stems removed
- Salt and freshly grated white pepper
- Pinch grated nutmeg
- Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and fresh
- Mornay Sauce:
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/8 teaspoon salt
- Pinch white pepper
- Pinch freshly grated nutmeg
- 1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
- In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly
- Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.
Benedict
By á-30
Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown
- 2 English muffins, halved horizontally
- 4 slices baked ham or Canadian bacon
- 4 whole eggs for poaching
- 2 tablespoons distilled white vinegar
- 2 teaspoons coarse salt
- Hollandaise Sauce (see recipe below)
- Parsley or chives, for garnish
Braised Duck Legs and Sautéed Duck Breast
By á-30
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs u
- 1 * 1 (6- to 7-pound) Long Island (Pekin) duck, excess fat from body cavity discarded
- 1 * 1 leek, cut into 1-inch pieces
- 2 * 2 large sweet onions (2 pounds total) such as Vidalia
- 1 * 1 medium carrot
- 1 * 1 quart water
- 2 * 2 pounds parsnips
- 1 * 1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided
- 1 * 1 (1-inch) piece peeled ginger
- 1 * 1 teaspoon grated lemon zest
- 3 * 3 tablespoons fresh lemon juice
- 1/4 * 1/4 cup chopped parsley
- 3 * 3 garlic cloves, finely chopped
French Toast
By á-30
# Slice bread crosswise so that each slice is about 1-inch thick
- 4 * 4 (1 inch thick) slices King's Hawaiian® Sweet Bread
- 4 * 4 large eggs
- 1/2 * 1/2 cup milk
- 1/2 * 1/2 teaspoon vanilla
- 1/4 * 1/4 teaspoon ground cinnamon
- * Butter or oil for frying
- * Maple syrup
Chipotle Sauce
By á-30
Directions 1. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth
- Ingredients
- 1/2 * 1/2 cup plain yogurt
- 1/2 * 1/2 cup mayonnaise
- 2 * 2 teaspoons pureed chipotle peppers in adobo sauce
Peking Duck
By á-30
Directions: 1. Remove the oil sac from behind the duck’s tail, then pour boiling water all over its exterior
- Ingredients:
- Ideally the ducks used are young and fat, usually they weight 5 to 6 pounds and are less than three months old. They are forced fed for the last two weeks of their lives and live in restricted conditi
- 3 1/2 to 4 pounds duck, fresh
- 1 tsp. maltose
- 5 tsp. boiling water
Rabbit Stew
By á-30
In a skillet, melt the butter
- 2 rabbits or 2 squirrels or 1 each
- ~ oil or butter
- ~ 4 - 5 potatoes, peeled & chunked
- ~ 1 onion, chopped
- ~ 4 carrots, chunked
- ~ 1 can whole kernel corn, drained
- ~ 1 can green beans, drained
- ~ canned stewed tomatoes to cover
- ~ corn starch & water for thicking, if desired
Huevos Rancheros
By á-30
1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat
- Olive oil
- 1/2 medium onion, chopped (about a half cup)
- 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
- 1/2 6-ounce can diced green Anaheim chiles
- Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
- 4 corn tortillas
- Butter
- 4 fresh eggs
- 2 Tbsp fresh cilantro, chopped (optional)