á-30's profile page
Recipes
Truffle Butter
By á-30
In a small mixing bowl, combine the butter and truffle oil together
- 1 pound unsalted butter, softened
- White truffle oil to taste
- Salt to taste
Carne Asada Tacos
By á-30
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper
- 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- crushed red pepper to taste
- 1 lime
- 1 (28 ounce) can tomatillos
- 2 fresh jalapeno peppers, seeded
- 4 tablespoons canola oil, divided
- 1 (10.5 ounce) can beef broth
- 12 (6 inch) corn tortillas
- 1/2 large onion, chopped
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon
Beef Burrito with Cheese
By á-30
Cook ground beef, onions, and garlic in a small saucepan till beef is no longer pink and onion is tender
- 4 oz ground beef, lean
- 4 green onions, sliced
- 1 cl garlic, minced
- 1/2 cup salsa
- 1/2 cup low-fat cottage cheese
- 1 tsp cornstarch
- 1/4 tsp dried oregano. crushed
- 2 flour tortillas, 6 inch
- 1/4 cup mozzarella cheese, shredded
Sea Bass with Pesto Crust in Tomato Sauce
By á-30
1. Combine pesto and bread crumbs and mix until you have a smooth paste
- 4 * 4 sea bass fillets, 4 oz / 120g each
- * ca. 5 tbsp breadcrumbs
- * ca. 5 tbsp Pesto (commercially prepared is fine)
- * ¼ cup finely chopped onion
- 1 * 1 tbsp olive oil
- 1 * 1 clove garlic, finely chopped
- 1 * 1 ½ cup / 350ml tomato juice
- * ½ cup / 125ml red wine
- 4 * 4 tbsp grated Parmesan cheese
- * ¼ cup / 60ml heavy whipping cream
- * salt and pepper to taste
Chorizo meatballs
By á-30
Method Heat half the oil in a frying pan over medium-high heat
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons mild paprika
- 2 (240g) mild chorizo, finely chopped
- 700 g lean beef mince
- 1/2 cup fresh breadcrumbs
- 5 (800g) tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Crusty bread, to serve
Boudin Stuffed Pork Chops
By á-30
Preheat an oven to 350 F degrees
- Creole Mustard and Steen’s Cane Syrup Glaze Recipe
- 4 Tbsp Creole Mustard
- 2 Tbsp Steen’s 100% Pure Cane Syrup
- 1 spritz of lemon juice
- A little Salt & Black Pepper to taste
- Mix all ingredients together.
- Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze Recipe
- 4 at least 1 inch Thick Pork Chops
- 2 Cups Boudin, out of the casings
- 1 Beaten Egg
- Kosher Salt, Black Pepper and Cayenne, to taste.
- 1 recipe Creole Mustard and Steen’s Cane Syrup Glaze
Mushroom Topping for Steak
By á-30
Slice Mushrooms and Onions Place in deep fry pan 10 in add beer,Butter & Soy Sauce bring to a boil,then simmer unti
- 1 Box White Mushrooms, 1lb
- 1 Onion, White or yellow
- 1/4 stick butter
- 1/2 bottle beer, Amber or
- dark beer
- 1/8 cup soy sauce
Blackened Catfish
By á-30
Mix the spices and seasonings well
- 1 tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. black pepper
- 3/4 tsp. white pepper
- 1 tsp. cayenne pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 4 catfish fillets
- 1/2 c. melted butter or oil
Pasta Primavera
By á-30
Prepare vegetables: Soak morels in warm water in a small bowl 30 minutes
- 1 * 1 oz dried morel mushrooms
- 1 1/2 * 1 1/2 cups warm water
- 1/2 * 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 1/4 * 1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
- 3/4 * 3/4 cup frozen baby peas, thawed
- 2 * 2 teaspoons minced garlic
- * Rounded 1/2 teaspoon dried hot red pepper flakes
- 4 * 4 tablespoons extra-virgin olive oil
- 1 1/2 * 1 1/2 pints grape tomatoes
- 1 * 1 tablespoon balsamic vinegar
- 3 * 3 tablespoons water
- 1 * 1 lb spaghettini (thin spaghetti)
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 2/3 * 2/3 cup heavy cream
- 1 * 1 teaspoon finely grated fresh lemon zest
- 2 * 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 1/4 * 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 * 1/4 cup finely chopped fresh basil
- 1/3 * 1/3 cup pine nuts (1 1/2 oz), lightly toasted
- * Garnish: Parmigiano-Reggiano shavings
Crab and Gorgonzola for Steak
By á-30
Melt butter and crab meat, lightly brown add remaining ingrediants
- 8 oz Lump Crab Meat
- 2 oz Gorgonzola Cheese Crumbled
- 1 Roma Tomato finely Diced
- 1/2 teaspoon Garlic Chopped
- 2 tbs Basil Chopped
- 2 tbs Butter