Free Recipes Archive
by Chef Graham Elliot Bowles Yield: 4 Servings 1 quart heavy cream 2 1/2 quarts water 1/4 pound butter 1 cup grated parmesan cheese Salt and pepper 4 cups polenta 4 Tablespoons olive oil 1/2 pound capers, rinsed thoroughly 1 Read More …
Makes 12 servings Almond Breadcrumb Stuffing: Makes 2 1/4 cups 3 ounces butter, softened 3 cloves minced garlic 1/2 ounce chopped fresh parsley leaves 3 ounces dried breadcrumbs 3 1/2 ounces dry white wine 1/2 pound natural sliced almonds, toasted, Read More …
Recipes similar to this are popular along the Southeast coast of America. Serves 2-3 3 Cups Cooked grits 6 strips Bacon 1/3 cup Onion, diced 1/3 cup Green bell pepper, diced 1/4 cup Celery 1 pound Shrimp, large, peeled and Read More …
Alexandra Guarnaschelli of Butter – New York, NY Yield: 4 Servings 2 2-3-pound whole snappers, scaled and gutted 5-6 pounds sea salt 2 bunches thyme 2 limes, cut into wedges 2 Tablespoons olive oil 2 heads romaine, chopped 4 oranges, Read More …
Makes 4 servings 4 salmon fillets 3/4 pound asparagus, trimmed 1 1/3 pounds small red potatoes (washed and cut in quarters) 1 cup low fat honey Dijon vinaigrette 1/2 cup finely chopped walnuts In a three tier bamboo steamer, place Read More …
Makes 4 servings 4 (six ounces each) haddock fillets 12 ounces new potatoes, thick sliced 6 ounces fine green beans, halved 6 ounces cherry tomatoes 1 red onion, cut into wedges 2 tablespoons butter, melted sea salt flakes 1 teaspoon Read More …
Makes 4 servings 4 fillets of haddock 1 tablespoon sesame oil 2 tablespoons soy sauce zest and juice of 2 oranges 2 tablespoons honey 1 clove of garlic mashed to a paste 4 teaspoons gingerroot, grated 2 to 3 spring Read More …
Ponzu Sauce: juice of one lemon juice of one lime 1 tablespoon rice vinegar 3 tablespoons soy sauce 1 dash of Mirin (rice wine vinegar) Mustard Sauce: 1 minced shallot 6 tablespoons butter, divided 1/4 cup white wine juice of Read More …
Cucumber’s sensual flavor and cool texture will excite all of the senses. The essences of Asia give this ahi tuna exotic appeal. Makes 2 servings 1 medium cucumber, peeled and sliced into thin round slices 1/4 red onion, chopped 1/2 Read More …
Thunnus albacares Yellowfin tuna, also known as “Ahi” lives in pretty much the same waters as yesterday’s Mahi-mahi. Another favorite of sport fisherman, this beautiful fish can grow to lengths of eight feet and weigh over 400 pounds. The dorsal Read More …
Serves 4 24 large sea scallops, about 1 1/2 pounds 4 large or 8 small branches fresh rosemary 4 tablespoons extra virgin olive oil coarse salt and freshly ground pepper 1 recipe Sauteed Spinach with Garlic (Recipe Below) 1/2 lemon Read More …
Makes 4 servings 2 tablespoons butter 1 small red onion, diced 2 shallots, chopped 2 cloves garlic, minced 1/2 cup grilled pineapple, diced small 1/4 cup honey 3 ounces dark rum 1/2 cup pineapple juice 4 green onions, chopped 4 Read More …
Makes 2 servings juice from1 lime Rose’s Lime Juice 2 tablespoons olive oil 1/2 teaspoon celery salt 1/8 teaspoon black pepper 6 or more drops Cholula, hot-pepper sauce 1 tablespoon chopped scallion 1 tablespoon water 1 teaspoon honey 2 Mahi-mahi Read More …
Makes 4 servings 1/2 cup mayonnaise or low-fat plain yogurt 1 can (4 ounce) mild diced green chilies 1 tablespoon fresh lime juice 4 Alaska halibut steaks or fillets (4 to 6 ounces each) 1 sheet (12″x18″) aluminum foil 1 Read More …
Makes 2 servings 2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned salt and black pepper 2 tablespoons fresh chopped dill 2 tablespoons medium fat goat cheese or soft cream cheese 4 cherry tomatoes, thinly sliced zest and Read More …
Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be Read More …
Makes 4 servings Purple Potato Puree: 2 pounds purple potatoes, peeled 1/2 cup butter 1 cup half-and-half cream salt and pepper to taste Sea Bass: 4 sea bass fillets (8 ounces each), skin removed salt and pepper to taste 4 Read More …
Makes 4 servings 12 sea scallops, muscle removed 12 paper-thin slices prosciutto salt to taste Creamy Vinaigrette: 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup white wine 1 teaspoon white truffle oil 1 teaspoon capers salt and lemon juice Read More …
This is a quick and easy recipe for the bass lover. With Parmesan cheese, onions, and more this bass entree is a must try. 2 lbs. striped bass fillets 1 cup non-fat sour cream 1/4 cup Parmesan cheese, grated 1 Read More …
Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish. 4 Jumbo shrimp 2 tablespoons of Pernod 2 whole fennel 8 tomatoes 1 garlic bulb 8 leaves of basil 2 tablespoons of Read More …
This is a quick and easy salmon meal, glazed and sweetened with maple syrup & brown sugar it is sure to be a crowd pleaser. 1/4 cup maple syrup 3 tablespoons coarse grain mustard 2 tablespoons light brown sugar 4 Read More …
Restaurant 1 Red Square’s head chef, Sergei Khomyakov, shares a recipe for a fish treat. Start with a sturgeon weighing approximately 4kg. Wash and scale it. Remove the bones, gills, spine and other cartilage. Make 3 liters of broth, using Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
Chef Nobuyuki Matsuhisa Yield: 4 Fresh scampi, 10-1/2 ounces each 4 Sea salt as needed Freshly ground black pepper as needed Lemon juice 1/4 cup Soy sauce 2 tablespoons Garlic, finely grated 1/2 teaspoon Chile-garlic sauce, passed through sieve 1/4 Read More …
P.F. Chang’s China Bistro, Scottsdale, Ariz. Yield: 1 serving Water as needed Kosher salt to taste Soybeans (edamame), shelled 3 ounces Black cod, cut in 1/2-in. dice 8 ounces Shaoxing wine (sake or sherry can be substituted) 1/2 teaspoon Cornstarch Read More …
4 salmon fillets 1 red pepper, chopped 1 green pepper, chopped 1 red onion, chopped 500 ml fresh spinach, chopped 75 ml bottled sundried tomato & oregano dressing Season salmon fillets with salt and pepper. Place skin side down in Read More …
10 ml olive oil 150 ml onion, chopped 5 ml garlic, minced 500 ml cherry tomatoes, halved 5 ml dried basil 5 ml dried oregano 5 ml dried parsley flakes 30 ml lemon juice, freshly squeezed 4 fillets of pickerel Read More …
Robert Del Grande, Executive Chef Cafe Annie, 1728 Post Oak Boulevard, Houston, TX, Phone 713-840-1111 Serves 2 1- 1 and one-half pound live Maine lobster 1 ripe avocado (preferably Haas) 1 bunch of the most perfect watercress you can find Read More …
Chef Michelle Bernstein, Azul-Miami, FL Yield: 4 servings 4 pounds of lobster 2 Tablespoons olive oil 1/2 cup onion, finely chopped 1/2 cup carrot; peeled, finely chopped 2 Tablespoons tomato paste 1/2 cup celery, finely chopped 1/2 cup fennel, finely Read More …
Chef Ron Eyester Restaurant/Operation Food 101, Atlanta Yield: 1 serving Sushi-grade ahi tuna, 7 oz. 1 piece Salt and pepper to taste Red bell pepper, julienne 1/2 cup Red cabbage, julienne 1/2 cup Shiitake mushrooms 1/4 cup Snow peas, blanched Read More …
Sauce Zest of 1/2 lime, 1/2 lemon and 1/4 orange Juice of 1/4 lime, 1/4 lemon and 1/2 orange 1 small shallot, diced fine 1 inch of fresh peeled ginger, minced 1 teaspoon coriander seeds small pinch of true cinnamon Read More …
Makes 6 servings 1 pound sea scallops, cleaned 3/4 cup fresh lemon juice 1/4 cup cilantro, chopped 1/4 cup red onion, chopped 1/4 cup tomato ketchup 1/4 cup fresh orange juice 1/4 cup clam juice 1/2 tablespoon jalapeno pepper, finely Read More …
“muletti” (a local fish from Ribera, Sicily) gr. 800, vinegar gr. 250, 3 garlic cloves, flour gr. 200, minced orange peel, olive oil, salt and pepper. Wash and clean fish, take the tripe out, put in a bowl and leave Read More …
1 kg. tuna (a single piece), 2 or 3 garlic cloves, some mint, 200 gr. tomato extract, 1 onion, olive oil, pepper, 2 bay leaves (or a piece of cinnamon). Hole the tuna and place put garlic and mint in Read More …
Eels about gr. 800, lemons 2, a bundle of wild fennel, olive oil, salt, pepper, flat bread dough kg. 1. Cut eels and put tin a pan with lemon juice, chopped wild fennel, half cup water, olive oil, salt and Read More …
800 g sardines, 100 g breadcrumbs, 6 artichokes, oregano, 200 g primosale cheese, olive oil, salt, pepper. Clean sardines taking heads and tails off. Take the hardest part of artichokes off and cut in thin pieces. In a tin, previously Read More …
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA Yield: 4 portions 1 pound Brussels sprouts Salted water, for boiling 1/2 pound plus 4 Tablespoons unsalted butter, cubed 1 teaspoon garlic, minced Salt and pepper 3 10-ounce rainbow trout Read More …
This is recipe is incredibly rich. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten it a bit. Makes 4 servings 2 pounds medium to large shrimp 2 tablespoons olive oil Read More …
4 tablespoons butter (divided use) 1 cup diced onion 1/2 pound smoked sausage cut in half-inch slices 1 pound Wild American shrimp, peeled and deveined 1/8 teaspoon each cayenne, black and white pepper pinch each of dried thyme, oregano, garlic Read More …
Makes 6 servings 1 quart water 1/2 tablespoon bottled hot pepper sauce 1-1/2 teaspoons Worcestershire sauce 1/4 cup coarsely chopped celery 1/4 cup coarsely chopped carrot 1/4 cup coarsely chopped onion 1/2 teaspoon finely chopped garlic 5 teaspoons liquid crab Read More …
Makes 4 servings 1 pound shrimp, peeled and deveined 1 cup Florida lime juice 1 cup Florida honey 1 teaspoon white pepper Thread shrimp evenly on wooden skewers. Combine remaining ingredients and brush on both sides of shrimp. Place shrimp Read More …
For one serving 3 (16-20) count Texas shrimp, butterflied 3 to 4 large shiitake mushrooms, sliced with stems removed 1 portabella mushroom, diced 2 to 3 oyster mushrooms, diced 1 clove garlic, minced 1 small shallot, diced splash dry white Read More …
by Chef Drew Belline of Floataway Cafe – Atlanta, GA Yield: 2 servings 10 ounces cranberries 2 sprigs mint 1 ounce simple syrup Fleur de Sel 2 ounces of the freshest black grouper (any mild flavored white fleshed fish will Read More …
Makes 4 servings Truffle Chips: 1/4 cup unsalted butter, melted salt and freshly ground white pepper 1 large Idaho potato, peeled 1/4 ounce black truffle, thinly sliced and trimmed into 1/4 inch squares (substitute Italian parsley) salt and freshly ground Read More …
Makes 6 servings 1/4 cup pistachios (about 1 ounce) 10 large fresh basil leaves 1 garlic clove 1/2 cup (1 stick) butter, room temperature 1 teaspoon lime juice six 6 ounces salmon fillets 1/2 cup dry white wine additional fresh Read More …
2 large potatoes, cooked & mashed 3 green onions, chopped 2 ml ground coriander 15 ml dijon mustard 2 ml salt 1 ml grated lemon rind 1 ml pepper 1 ml hot sauce 1 ml dill weed 1 egg, slightly Read More …
A recipe from Riviere’s new head chef, Daniel Egreteau. six portions 1,200g leg of suckling lamb, boneless 150g carrot 50g celery stalk 70g leek 150g onion 50g fresh shallots 70g fresh garlic 200g tomatoes 50g olive oil 5g thyme 5g Read More …
Chef David Walzog Michael Jordan’s The Steak House N.Y.C. Yield: 16 lamb chops Garlic powder 1 tsp. Cayenne pepper 1/2 tsp. Ground cumin 3/4 tsp. Ground black pepper 1 tsp. Ground fennel seeds 1 tsp. Ground dry sage 1/4 tsp. Read More …
6 to 8 lamb rib chops 3 cloves minced garlic 2 tablespoons Dijon mustard 2 tablespoons soy sauce 1/2 teaspoon thyme 1/2 teaspoon oregano 2 sprigs fresh rosemary 1 tablespoon lemon zest 1/4 cup olive oil 1 cup Marsala Sauce Read More …
1 Bone-in leg of spring lamb 5 Garlic cloves, peeled, cut into 1/4-in slivers 2 tablespoons Olive oil 10 medium Onions, finely sliced 1/2 tablespoon Chopped fresh thyme leaves OR 1 teaspoon Dried thyme 1/2 tablespoon Salt, or as desired Read More …