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Recipes
Classic Osso Buco
By á-30
From being a regional dish from Piedmont in Italy, osso buco has caught the imagination worldwide
- 4 * 4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
- 1/4 * 1/4 cup (30 g/1 oz) flour
- * salt and pepper
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons butter
- 2 * 2 onions, chopped
- 1 * 1 carrot, chopped
- 1/2 * 1/2 bottle (375 ml) dry white wine
- * a 14.5-ounce (435 g) can plum tomatoes, chopped
- 2 * 2 garlic cloves, chopped
- * grated zest of 2 oranges
- 1 * 1 cup (250 ml/8 fl oz) veal stock, more if needed
- For the Gremolata
- 3 * 3 or 4 garlic cloves
- * bunch of flat-leaf parsley
- * grated zest of 2 lemons
Beef Brisket Hash
By á-30
Directions In a large skillet, slightly brown onion and butter approximately 5-10 minutes Add remaining ingre
- Ingredients
- 2 tbsp. unsalted butter
- 1/2 medium yellow onion, diced
- 2 cups of smoked beef brisket
- 8 oz. diced potatoes, frozen
- 1 1/2 tbsp Worcestershire sauce
- 1 tsp of kosher salt
- 8 oz jar of beef gravy
Blue Crab Omelet
By á-30
Mix the flaked crabmeat with the cheese and season with salt and pepper
- 6 ounces flaked Blue crab meat (back fin recommended)
- 2 tablespoons shredded Parmesan cheese
- salt
- freshly ground black pepper
- 6 eggs
- 2 tablespoons water
- 1 ounce butter
- 2 tablespoons heavy whipping cream
- Sauce
Spinach Stuffed Portobello Mushrooms
By á-30
Remove the stem from the mushroom Heat 1 tablespoon of olive oil in a frying pan
- 2 portobello mushrooms
- 100 grams fresh spinach, washed
- 2 spring onions, cut in small circles
- 1 clove garlic, minced
- 1 Tbs. olive oil
- black olives, sliced in small circles
- soy cheese
- oil and balsamic vinegar dressing
Mexican Street Corn
By á-30
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 t...
- 4 ears sweet corn, husks removed
- 2 tablespoons corn oil
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Freshly ground black pepper
- 1 lime, quartered
- Special equipment: grill pan
Benedict Dungeness Crab
By á-30
1. Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in
- 6 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 1/2 cups melted unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 6 English muffins
- 3 cups Dungeness crab, picked over and at room temperature
- 12 large eggs
Thai Peanut Chicken
By á-30
Combine the rice and water in a saucepan over medium-high heat
- 2 cups uncooked white rice
- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons white wine vinegar
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves - cut into thin strips
- 3 tablespoons chopped garlic
- 1 1/2 tablespoons chopped fresh ginger root
- 3/4 cup chopped green onions
- 2 1/2 cups broccoli florets
- 1/3 cup unsalted dry-roasted peanuts
Spanakopita (greek spinach pie)
By á-30
1. Steam the spinach until it wilts
- 1 pound spinach
- 5 ounces feta cheese (crumbled)
- 1/2 cup dill (chopped)
- 3 green onions (chopped)
- 2 eggs (lightly beaten)
- salt and pepper to taste
- 1/4 cup olive oil
- phyllo dough (thawed over night in the fridge)
Prosciutto Wrapped Scallops Cucumber Slices with Thai Sesame Lime Drizzle
By á-30
Cut the cucumber into slices like shown above and lay out on a serving platter
- Medium to large scallops. I used medium ones because I found some on sale
- Your favorite prosciutto cut thinly
- Cucumber
- Garlic salt & black pepper
- evoo
- Drew's All Natural Thai Sesame Lime Dressing
Chicken Galliano
By á-30
1. Season chicken with salt and pepper
- 6 boneless, skinless chicken breast halves,
- pounded 1⁄8" thick
- Kosher salt and freshly ground black pepper,
- to taste
- 12 tbsp. herbed goat cheese, softened
- 6 thin slices prosciutto
- 6 tbsp. unsalted butter, chilled
- 10 oz. cremini mushrooms, sliced
- Flour, for dredging
- 2 tbsp. canola oil
- 1 1⁄2 cups chicken broth
- 1 ⁄4 cup Galliano liqueur
- 1 tbsp. finely chopped parsley
- 4 cups cooked rice, for serving