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Recipes
Beef Chow Mein
By á-30
1. Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well
- 3/4 * 3/4 lb. round or rump steak, thinly sliced across the grain
- 1 * 1 tbsp. soy sauce, reduced soy can be used
- 1 * 1 tbsp. sugar
- 8 * 8 fresh mushrooms, thinly sliced
- 1/2 * 1/2 lb. bean sprouts
- 3 * 3 scallions, sliced into 1" pieces
- 1 * 1 bok choy, sliced into 1" pieces
- 2 * 2 c. beef stock
- 2 * 2 tbsp. cornstarch
- 1 * 1 tsp. sesame oil
- 2 * 2 c. noodles
- 2 * 2 tbsp. peanut oil
Iceberg and Blue Cheese Wedge
By á-30
no prep
- Iceberg Wedge
- Blue Cheese
- Kalamata Olives
- Red Onions
Crabmeat and Brie Soup
By á-30
Using a meat mallet or hammer, crack open the blue crab shells until the meat is exposed
- Ingredients:
- Yield: 3 quarts
- 2 pounds fresh Louisiana blue crabs
- 2 ounces olive oil
- 1 medium yellow onion
- 1 medium carrot
- 3 ribs celery
- 1 clove garlic
- 2 bay leaves
- 1 cup white wine
- 2 quarts water
- 1/2 cup unsalted butter
- 3/4 cup flour
- 1 1/2 quarts heavy whipping cream
- 8 ounces Brie cheese
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1/2 pound picked jumbo lump crabmeat
Greek Salad
By á-30
Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 cup red wine vinegar
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon dried oregano
- 1 * 1 large head iceberg lettuce, torn into 1-inch pieces
- 2 * 2 medium cucumbers, peeled, halved, seeded, thinly sliced
- 4 * 4 large tomatoes (1 1/4 pounds), cut into thin wedges
- 1 * 1 large red onion, sliced paper-thin
- 12 * 12 ounces feta cheese, crumbled
- 3/4 * 3/4 cup large round black Greek olives or other brine-cured black olives
- 1/4 * 1/4 cup fresh lemon juice
Dungeness Crab Cakes
By á-30
Make the crab cakes 1. Pick through the crabmeat to remove any bits of shell or cartilage and gently squeeze with ...
- For the crab cakes
- 10 ounces cooked lump Dungeness crabmeat
- 2 tablespoons finely diced celery
- 1 tablespoon very finely diced jalapeño pepper
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- Finely grated zest of 1 lemon
- 1/2 cup mayonnaise
- 2 cup panko (Japanese bread crumbs)
- 2 tablespoons olive oil
- For the asparagus vinaigrette
- 12 to 16 medium-thick asparagus spears, tough ends snapped off and discarded
- 1/4 cup loosely packed fresh chervil leaves
- 1/4 teaspoon fine sea salt or kosher salt
- 3/4 cup olive oil
- 1/4 cup extra-virgin olive oil
- For the lemon vinaigrette
- 1 Meyer lemon, cut into 8 pieces
- 2 tablespoons light corn syrup
- 2 tablespoons champagne vinegar
- 1/2 teaspoon kosher salt
- 1 cup grapeseed oil
- For the tartar sauce
- 1 1/2 cups homemade or good-quality commercial mayonnaise
- 1/4 cup finely chopped cornichons
- 1/4 cup finely diced celery
- 1/4 cup capers, drained, rinsed, and finely chopped
- 2 tablespoons finely diced shallots
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 8 whole claws and/or “thighs,” for plating
Pork Lo Mein
By á-30
# Heat 2 tbsp. oil in wok
- Ingredients:
- 1/2 * 1/2 lb. fresh pork butter (can use butterfly chops)
- Meat Marinade:
- 2 * 2 tsp. cornstarch
- 1 * 1 tsp. sugar
- 1 * 1 tsp. soy sauce
- 1 * 1 tsp. cooking wine
- Vegetables:
- 1 * 1 tbsp. fresh ginger (cut very fine)
- 5 * 5 or 6 lg. mushrooms
- 1/2 * 1/2 c. bamboo shoots
- 1 * 1 red bell pepper or carrot
- 1 * 1 sm. onion, cut in wedges
- 2 * 2 green onion, shredded
- 1 * 1 med. zucchini or celery, cut in 1 inch strips
- Sauce Mixture:
- 4 * 4 tsp. cornstarch
- 1 * 1 c. chicken broth
- 2 * 2 tbsp. oyster sauce or soy sauce
- 2 * 2 cloves garlic, crushed
- 1/4 * 1/4 tsp. ginger
- 4 * 4 tbsp. peanut oil
- Seasoning in Noodles:
- 1 * 1 lb. fresh egg noodles
- 2 * 2 tbsp. oil (peanut)
- 1 * 1 tbsp. sesame oil
- 2 * 2 tbsp. oyster sauce or soy sauce
- 1 1/2 * 1 1/2 tbsp. soy sauce
- 1 1/2 * 1 1/2 tsp. vinegar
- Preparation:
- * Cut pork into thin strips. Mix with meat marinade for 30 minutes.
- * Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips.
- * Mix sauce.
- * Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot.
Shrimp Bisque
By á-30
Garnish: reserved shrimp slices, sautéed in Cognac or white wine, tarragon (or other fresh herb), and croûtons (m...
- 1 Tablespoon butter
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup carrot, finely diced
- 1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
- 2 Tablespoons olive oil
- 1 pound shrimp in the shell
- 5 cups shrimp stock--or seafood/fish stock
- 1 cup dry white wine (dry vermouth is excellent)
- 4 Tablespoons raw rice
- 2 Tablespoons butter, softened
- 1/2 cup heavy cream
- salt and pepper
Cobb Salad
By á-30
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem
- 1/2 * 1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
- 1/2 * 1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
- 1 * 1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
- 1/2 * 1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
- 6 * 6 slices of lean bacon, chopped fine
- 3 * 3 ripe avocados (preferably California)
- 2 * 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
- 1 * 1 tomato, seeded and chopped fine
- 1/2 * 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
- 2 * 2 tablespoons chopped fresh chives
- 1/3 * 1/3 cup red-wine vinegar
- 1 * 1 tablespoon Dijon-style mustard
- 2/3 * 2/3 cup olive oil
- 1/2 * 1/2 cup finely grated Roquefort
Smoked Salmon and Cream Cheese Appetizers
By á-30
Using a vegetable peeler, carve stripes along the outside lengths of the cucumbers leaving every other section inta...
- 2 cucumbers
- 8 oz. plain cream cheese
- 4 oz. sour cream
- 8 oz. smoked salmon, minced
- 1 shallot, minced
- 1/2 lemon, juiced
- 2 tbsp fresh dill, minced
- salt and white pepper to taste
Benedict Bada Bing
By á-30
Regular Eggs Benedict Intructions
- prosciutto di parma
- poached eggs
- Tuscan bread
- hollandaise sauce
- home fries