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Recipes
Asparagus Souffle
By á-30
1. Butter and coat the ramekins with the bread crumbs
- 4 ramekins
- 1/4 cup bread crumbs
- 1 cup asparagus (cut into one inch pieces)
- 1 teaspoon butter
- 1 shallot (chopped)
- 1 clove garlic (chopped)
- 1/2 teaspoon thyme (chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup whole milk
- 1/8 teaspoon nutmeg
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg yolks (lightly beaten)
- 1/2 cup parmigiano reggiano or gruyere cheese (grated)
- 2 egg whites
Blue Cheese Butter for Steak
By á-30
mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl
- 4 tablespoons butter, at room temperature
- 3 tablespoons blue cheese
- 1 small shallot, minced
- 1 teaspoon chopped fresh parsley
- 1 small garlic glove, minced
Baked Chicken Cordon Bleu
By á-30
Directions: 1. Process a few slices of bread( simple white sliced bread
- You will need: amounts can be adjusted according to your needs...I used 5 chicken breasts for this recipe.
- 5 chicken breasts, split in 2 (total yield 10 pieces)
- 4 tsps onion powder, divided
- 3-4 cups fresh bread crumbs
- 3/4 cup shredded Parmesan
- salt/pepper to taste
- 4 TBS butter, melted
- 3 TBS olive oil, or canola
- 10 slices deli ham,sliced thinly
- 10 slices Gruyere/Swiss cheese
- optional sprinkle with basil/parsley
Chorizo Mac and Cheese
By á-30
1 Mix the corn starch with the 2 cheeses in a bowl and set aside
- 2 cups elbow macaroni
- 1 cup milk
- 1 teaspoon corn starch
- 4 ounces shredded cheddar cheese (about 1 cup)
- 4 ounces shredded pepper jack cheese (about 1 cup)
- 6 ounces Mexican chorizo
- 1/2 cup minced red onion
- 2 Tbsp flour
- 2 teaspoons lime juice
- 2 Tbsp breadcrumbs
- 1 Tbsp butter
Deviled Eggs Chipotle Bacon
By á-30
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl
- 12 eggs, hard-cooked
- 1/2 cup mayonnaise (store-bought or homemade)
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon chipotle chile powder
- 1/4 teaspoon garlic powder
- salt, to taste (optional)
- 6 slices thick-cut bacon, cooked and chopped
- smoked paprika for garnish
Artichoke Ravioli with Tomatoes
By á-30
If you're going to take the time to make fresh pasta, you want to know the dish is worth your while—and these rav...
- For pasta:
- 1 1/2 * 1 1/2 cups all-purpose flour
- 2 * 2 large eggs
- 1/2 * 1/2 teaspoon salt
- 2 * 2 tablespoons water
- For filling:
- 2 * 2 tablespoons unsalted butter, cut into pieces
- 1 * 1 small onion, chopped (1/2 cup)
- 1 * 1 (10-ounce) box frozen artichoke hearts, thawed and patted dry
- 1 * 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 * 1/3 cup chopped fresh flat-leaf parsley
- 1 * 1 large egg yolk
- 1/2 * 1/2 teaspoon fresh lemon juice
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 3/4 * 3/4 teaspoon freshly grated nutmeg
- 1 * 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
- For assembly:
- 1 * 1 tablespoon unsalted butter, cut into pieces
- 3 * 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 * 1/4 cup water
- 1/3 * 1/3 cup heavy cream
- 1 * 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- * Special equipment: a pasta machine; a 3-inch round metal cookie cutter; a shallow oval 2-quart ceramic or glass baking dish (12 by 8 1/2 inches)
Beef Wellington
By á-30
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- For the Duxelles:
- Ingredients
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
By á-30
Directions: 1. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes
- Ingredients:
- 1 pound asparagus (trimmed and cleaned)
- 1 egg (lightly beaten)
- 1/2 lemon (juice)
- 1 tablespoon dill chopped
- 1 tablespoon capers
- 2 eggs
Lobster Rolls
By á-30
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid
- 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
- 1/2 medium cucumber, peeled, seeded and finely diced
- 1/4 cup bottled mayonnaise
- 1/2 tablespoon fresh tarragon
- 2 small scallions, thinly sliced
- Kosher or sea salt
- Freshly ground pepper
- 2 to 3 New England-style hot dog buns
- 2 to 3 tablespoons unsalted butter, softened
- Pickles and potato chips as accompaniment
Jamaican Jerk Chicken
By á-30
1. Boil rum and 2 tablespoons water in a small saucepan for 3 minutes
- 8 servings
- 3 tablespoons dark rum
- 2 tablespoons water
- 1/2 cup malt vinegar
- 10 green onions, chopped
- 4 garlic cloves, peeled, chopped
- 2 tablespoons dried thyme
- 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
- 2 tablespoons vegetable oil
- 4 teaspoons ground allspice
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dark brown sugar
- 1 cup ketchup
- 3 tablespoons soy sauce
- 6 about 6 pounds bone-in, skin-on chicken parts
- 1/2 cup fresh lime juice