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Recipes
Spicy Steak Fries
By á-30
Preheat oven to 425 degrees
- Spicy Steak Fries
- Serves 2-4
- 2 large russet potatoes, scrubbed clean
- 1 tbsp olive oil
- 3 tbsp butter
- 1/2 tsp Old Bay
- 1 clove garlic, minced
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- pinch of cayenne pepper
Sauce Maltaise
By á-30
Sauce Maltaise is a classic French sauce - it is basically a hollandaise flavored with the zest and juice of blood ...
- (18 oz.) butter
- 5 - 5 egg yolks
- 2 - 2 blood Oranges
- 4 - 4 tbsp. water
- 2 - 2 tbsp. vinegar
- - A pinch of grated orange zest
- - A pinch of cracked pepper
- - A pinch of fine salt
Southwest-Style Salisbury Steaks
By á-30
Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind...
- 1 1/2 pounds ground chuck beef
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 4-ounce can chopped mild green chilies
- 2 tablespoons minced green onions
- 1 tablespoon tequila
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 avocado, pitted, peeled, sliced
- Lime-pickled Red Onions
- Purchased salsas
Hash Brown Potato Pancakes
By á-30
In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using yo...
- 2 medium to large size Idaho russet potatoes, peeled and shredded
- 10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)
- 1 cup shredded Monterrey Jack cheese
- 2 large cloves garlic, minced
- 1/2 red bell pepper, diced
- 3 green onions, chopped (green and white parts)
- 3 eggs, beaten
- 1 teaspoon kosher salt
- lots of fresh cracked pepper
- 2 Tablespoons canola oil, plus more if needed
- creme fraiche or sour cream, for garnish
- fresh chives, for garnish
Prime Rib Dinner
By á-30
1. Take the beef out of the fridge 1-2 hours before cooking it to bring it to room temperature
- 1 prime rib roast with bone and cap of fat
- salt and pepper to taste
Crab Imperial Breakfast Casserole
By á-30
Preheat oven to 375 degrees
- 1 pound Backfin or Lump crabmeat
- 8 ounces Softened Light Cream Cheese (or Neufchatel Cheese)
- 16 ounces (4 cups) shredded Monterey Jack Cheese
- 1/2 cup Diced Green Pepper
- 1/2 cup Diced Red Pepper
- 1 cup Chopped Onion
- 1 tablespoon Real Butter (not margarine or spread)
- 2 cups Egg Beaters
- 2/3 cup Milk
- 1 teaspoon Old Bay Seasoning (or equivalent)
- 1 teaspoon Salt
- 2 teaspoons Worcestershire Sauce
- Pam or other Non-stick spray
Bacon Wrapped Asparagus Bundles
By á-30
Preheat oven, if using, to 400 degrees F
- 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
- Extra-virgin olive oil, for drizzling
- A few grinds black pepper
- 4 slices center cut bacon or pancetta
- Chopped chives or scallions, optional garnish
Redfish Courtbouillon
By á-30
Season the fish all over including in the cavity with kosher salt, black pepper and a little cayenne
- 2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
- 1 Cup Flour, liberally seasoned with salt, pepper and cayenne
- 2 Tbsp Unsalted butter
- 1/4 Cup dry white wine
- 1 Recipe Creole Sauce, made with fish stock, and made extra thick
- 1 Lemon, thinly sliced
- 2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
- 1 Bay Leaf
- 1 Recipe Creole Boiled Rice as an accompaniment
Chorizo and Egg Breakfast Burritos
By á-30
1 In small pan boil potatoes until soft
- 1/4 lb mexican chorizo sausage
- 1 large potato, diced
- 3 eggs, slightly beaten
- 2 large flour tortillas
- 1/2 cup monterey jack cheese
- salt and pepper
- salsa
Apple French Onion Soup
By á-30
Melt the butter in a large sauce pan over medium heat
- Ingredients
- 3 tablespoons butter
- 3 pounds onions, sliced
- 1/2 cup water
- 1 apple, peeled and julienned
- 1 teaspoon thyme, chopped
- 3 tablespoons flour
- 1 cup white wine
- 2 cups beef or vegetable broth
- 1 cup apple cider
- 2 bay leaves
- 1 splash brandy (optional)
- salt & pepper to taste
- 4 1/2 inch thick slices of day old bread, toasted
- 1 1/2 cup gruyere or fontina, grated