Free Recipes Archive
1/4 cup (1/2 stick) butter 1 cup onions, chopped 1/2 cup green pepper, diced 1/2 cup celery, diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 ounces tasso, chopped 1 pound crawfish tails 1 tablespoon flour 1 cup water 20 Read More …
Chef Guy Sockrider Muriel’s, New Orleans Yield: 4 servings White wine 1/4 cup Worcestershire sauce 1/4 cup Shallots, minced 1 Tbsp. Salt 1/4 tsp. Freshly ground white pepper 1/8 tsp. Unsalted butter, chilled, cut in 12 pieces 12 oz. Lemon Read More …
6 plump jumbo shrimp 1 tablespoon butter Pinch garlic Pinch pepper Pinch salt 6 slices red pepper 6 slices green pepper 6 slices onion Few slices mushroom Few slices zucchini Few slices carrots 1 ounce cooking wine Place butter in Read More …
Serves 2 2 medium size onions, chopped 2 garlic cloves – chopped 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes) chopped parsley 2 cleaned and boned mackerels 1/2 cup White Wine 2-3 tbsp oil Saute the onion Read More …
Chef Michael Anthony of Gramercy Tavern – New York, NY Yields: 6 Servings Cured Meyer Lemons: 25 Meyer lemons, washed 1 ounce black pepper 1 ounce fennel seeds 1 ounce cumin 1 ounce coriander 1 quart salt 1/2 quart sugar Read More …
Chef Graham Elliot Bowles of Avenues Yield: 4 Servings 1 pound golden beets 4 Tablespoons olive oil Salt and pepper 1/2 bottle Merlot 6 red beets, peeled and juiced* 12 sea scallops, outer membrane removed Preheat oven to 400°F. Rub Read More …
Chef Jacques Gaultier of Palo Santo – Brooklyn, NY Yield: 6 Servings Hot Slaw: 1 pound red cabbage, shredded 1 habanero, seeded and chopped 1 garlic clove, peeled and chopped 1 Tablespoon white wine vinegar Salsa Verde: 6 small tomatillos, Read More …
16 medium mushrooms 2 teaspoons chopped garlic 1/2 cup butter, melted 16 large shrimp, cleaned 1/2 teaspoon pepper 3 cloves fresh garlic, crushed, peeled, minced 1/4 cup fresh lemon juice 1 jar marinated artichoke hearts 4 slices lemon 2 tablespoons Read More …
16 large shrimp 80 grams ground nuts 100 grams flour 1 packet breadcrumbs 2 eggs 1 fresh, hard coconut salt and pepper to taste Beet Sauce: 150 ml. fresh beet juice 150 ml. red wine 150 ml. fresh Lyncott cream Read More …
1 pound peeled and deveined medium shrimp, washed and dried 2 tablespoons minced fine carrot 2 tablespoons minced fine green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil 1 package wonton wrappers Sauce 1 Read More …
4 ounces butter 1 fluid ounce olive oil 20 shrimp 1 tablespoon garlic, chopped 2 tablespoons garlic, sliced 1 tablespoon shallots, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon chopped parsley 2 tablespoons sage, chopped 4 fluid Read More …
1 pound shrimp, peeled 1 cup soy sauce 2 teaspoons crushed red pepper 2 tablespoons Worcestershire sauce 2 1/2 tablespoons garlic powder White or black pepper, to taste Place all ingredients in preheated cast iron skillet. Simmer on high heat Read More …
Jack Daniel’s Barbecue Sauce 1 pound butter 1 pound chopped white onion 1 cup chopped garlic 1/2 cup chili powder 2 1/2 cups Jack Daniel’s 4 jalapenos, chopped 5 cups coffee 3 cups Worcestershire sauce 3 cups tomato paste 2 Read More …
2 pounds large fresh shrimp in the shell (heads removed) 1 cup butter 1/2 cup olive oil 4 tablespoons minced garlic 1 tablespoon sweet basil (dried will do, but fresh is best) 4 teaspoons salt 1 teaspoon lemon juice 2 Read More …
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato puree or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
By Chef Mario Caramella 1 beef fillet (about 2kg) 1 veal shank 1 whole hen, trussed 3 cotecchino sausages (purchased pre-cooked) sous vide and cut each into 4 pieces Salt and freshly ground pepper, to taste Condiments: salsa verde, salso Read More …
8 4-ounce salmon filets salt and pepper to taste 1 tablespoon shallots, minced 3 tablespoons coarsely chopped fresh dill 3 tablespoons coarsely chopped fresh parsley 20 sheets Fillo Dough, thawed 1/4 cup butter, melted Season salmon with salt, pepper, shallots, Read More …
Source: Casarita’s Restaurant, San Antonio, Texas 12 large (16/20 count) shrimp 12 thin slices jalapeno (or serrano) chile 12 thin-sliced bacon strips Marinade 1/3 cup vegetable oil 1/2 teaspoon seasoning salt 1/2 teaspoon paprika 1 clove fresh garlic, finely chopped Read More …
Bon Appetit Management Co. for the J. Paul Getty Museum, Los Angeles Yield: 24 servings Olive oil, divided use 3 cups Lime juice, divided use 2 1/4 cups Honey 1/3 cup Soy sauce, divided use 1/3 + 3/4 cups Large Read More …
4 green corn tamales, prepared and heated in corn husks 24 (1620-size) jumbo raw shrimp, peeled and deveined with tails left on 4 ounces unsalted butter, softened 4 fresh garlic cloves, minced 2 tablespoons parsley, minced 1/2 cup corn, roasted Read More …
1 tablespoon vegetable oil 1 1/2 pounds round steak, diced 2 cups water 1 tablespoon chili powder 1 tablespoon curry powder 3 tomatoes, seeded and diced 2 (15.5-ounce) cans kidney beans 1 cup chopped onion 3 green onions, chopped 1 Read More …
25 ml vegetable oil 2 tbsp 4 garlic cloves, minced 1 onion, diced 1 ml red pepper flakes, crushed 1/4 tsp 5 ml each turmeric & coriander 1 tsp 5 ml cumin 1 tsp 5 ml mustard seeds 1 tsp Read More …
125 ml celery leaves, chopped 1/2 cup 50 ml whole mixed pickling spice 1/4 cup 750 g raw shrimp, peeled & deveined 1 1/2 lb 500 ml onions, sliced 2 cup 5 bay leaves 5 375 ml salad oil 1 Read More …
Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa. 3 cloves garlic, minced 1 medium yellow onion, finely chopped 1/4 cup minced fresh flat-leaf parsley Read More …
3 ounces olive oil 1 pound fresh shrimp 2 1/2 ounces garlic, peeled 4 ounces whole shallots, peeled 5 ounces white wine 2 1/2 ounces lemon juice 8 ounces tomatoes, cut 3 ounces Calamata olives 1 teaspoon salt 1 1/2 Read More …
by Chef Bobo Bergstrom 1 big or two small lobster tails 1 avocado 1 mango 1/4 pineapple 1/4 papaya 2 tomatoes 2 chives 1 red onion 2 tbsp lime juice 1 tbsp brown sugar 1 tsp hot sauce Salt and Read More …
Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the “C-O Method”. When boiled or steamed, shrimp are cooked when they curl to form the letter “C”. Shrimp are overcooked when they curl to Read More …
Brine Cure – Hot Smoking: These instructions may be applied to all kinds of fish. Cleaning: Remove exterior slime and scales. With catfish, bullheads and other fish that have no scales, remove the slime, but leave the skin on.. With Read More …
Yield: 4 Servings 4 6oz Tuna Fillets 4 t Stone Ground Mustard 2 bulbs fennel, 1/4″ slices 1 large red onion, 1/4″ slices 1 clove garlic, minced kosher salt, to taste virgin olive oil, to taste Preheat oven to 400 Read More …
40 ml extra virgin olive oil 3 tbsp 30 ml aged balsamic vinegar 2 tbsp sea salt to taste black pepper, coarsely ground 12 asparagus spears 2 shallots, minced 8 small tomatoes, seeded & diced 500 ml crabmeat, chopped 2 Read More …
Makes 6 servings 1 cup quality mayonnaise 1 pound cooked lobster meat, diced 1/2 inch thick (see note) 1/2 cup celery, small dice 1 pinch chopped fresh tarragon 1 pinch celery salt 1 teaspoon fresh squeezed lemon juice 6 top-split Read More …
While the term “pickled fish” sometimes is used to include fish cured in brine, it should be applied only to those products in which vinegar is used. Only a few types of fish are preserved commercially by pickling, but almost Read More …
When segmenting the citrus fruits, be sure to remove the flesh from between the membrane. Serves 4 as a starter Citrus Salad: 2 oranges, peeled and segmented 2 pink grapefruit, peeled and segmented 1 lime, peeled and segmented 3 cups Read More …
Garlic and mussels are a perfect match. Try this simple to make delight. The best part…you know it…dipping some warm grilled crusty bread in the delicious nectar. 2 pounds fresh, cleaned mussels 3 to 4 cloves garlic, minced 1/2 cup Read More …
For those cooks who would like this dish to have a little heat, add 1 teaspoon (5 mL) freshly cracked black pepper to the marinating puree. Pepper is indigenous to the south of India and is still more popular there Read More …
Special care should be taken with fish because it tends to dry out more quickly than other meats. Glazing with ice or freezing in water are good methods of freezing fish. For ice glazing, place cleaned, eviscerated fresh fish in Read More …
Cod Fennel Seed, Lemon, Parsley, Thyme Court Bouillon (for poaching) Allspice (whole), Bay Leaves, Chervil, Dill Seed, Parsley, Peppercorns (whole), Rosemary Clams Garlic, Marjoram, Thyme Crab Basil, Tarragon, Thyme Fish casseroles Celery Seed, Chives, Mustard Seed, Parsley (white sauce base) Read More …
Here are some tips for buying a fresh fish: The eyes are slightly protruded, bright and clear. The gills should be red or pink. A stale fish has eyes that are pink, sunken and cloudy, and the gills are gray. Read More …
Serves: 4 4 (6-8 ounces each) salmon fillets 1/4 cup peanut oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons chopped green onions 1 1/2 teaspoons brown sugar 1 clove garlic, minced 3/4 teaspoon grated ginger 1/2 teaspoon Read More …
1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon ground cumin 1 teaspoon oregano 1 cup rice 1/2 cup piñon nuts 2 cups chicken stock Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, Read More …
by Paul Anders of Sweet Basil – Vail, CO 8 ounces sushi grade Ahi, cut to 8 portions Salt and pepper, to taste 2 Tablespoons butter Fresh thyme branches, to taste 6 cloves garlic 4 slices brioche, cut to 1/2 Read More …
by Angie Armenise Pinelli Marra Restaurant Group Serves: 4 Crisp Fruit Avocado Hash: 2 avocados, medium ripe, pit removed, peeled and flesh diced into 1/4-inch cubes 2 limes juiced, seeds removed 1 Granny Smith apple, quartered and diced into 1/4-inch Read More …
2 pounds swordfish, preferably an entire, skin on, round cut 1 onion 1 celery stalk 2 cloves garlic 2 tablespoons capers packed in salt 10 green Sicilian olives, pitted 2 tablespoons currants or raisins 4 large ripe tomatoes 1/4 cup Read More …
4 tuna steaks (8 ounces each) 4 onions 1 tablespoon capers 8 mint leaves 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil Flour for dusting Sea salt and freshly ground pepper Slice the onions into thin rings. Read More …
1 tbsp. olive oil 1 large fennel bulb, chopped 1 small onion, chopped 1 red bell pepper, chopped 2 cloves garlic, chopped 2 cups vegetable broth 2 ( 14 1/2 oz.) cans Italian style tomatoes 1/2 tsp. Italian seasoning 1/2 Read More …
1/4 cup softened butter or margarine, divided 1 large clove garlic, minced 1 tbsp. chopped fresh dill (or 1 tsp. dried dill weed) 1 tsp. grated lemon peel 1/2 tsp. salt 1/4 tsp. pepper 4 (4oz) salmon fillets Spray broiler Read More …
Number of Servings: 4 Spaetzle: 4 egg yolks 2-1/2 whole eggs 3 ounces sour cream 6 ounces all-purpose flour 3 tablespoons chopped fresh chives pinch chopped fresh thyme tiny pinch nutmeg salt and pepper to taste Mascarpone Topping: 1 ounce Read More …
This crab-stuffed lobster makes a delicious entree. Perfect for that romantic dinner at home. It also makes a great entree for a dinner party. 2 qt. water 2 tbsp. salt 2 (1 1/2-1 3/4 lb.) live lobsters 1/2 lb. fresh Read More …
These salmon fillets taste great with this perfect glaze made of mustard, vinegar, and brown sugar. Simple enough to serve your family and yet an elegant entree to serve to guests. 1 tbsp. olive oil 4 salmon fillets, 3/4 inch Read More …
Makes 13 to 16 servings (1 shrimp per serving) 1 pound large shrimp (13 to 16 per pound), peeled and deveined 1/2 teaspoon Saigon cinnamon 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1 cup sliced almonds, chopped 4 tablespoons unsalted Read More …