Free Recipes Archive
from Chef Rob Klink of Oceanaire – Washington DC Yield: 1 Serving 6 oysters, on the half shell 1 stick butter, melted 1 Tablespoon garlic, chopped 1 Tablespoon shallots, chopped 3 Tablespoons lemon juice Salt, to taste Pepper, to taste Read More …
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. For 10 portions: 80 pieces of crayfish 400g root vegetables: carrots, celery, celeriac, leek and tomato, cut into diamonds chervil For the stock: 100g butter 2 teaspoons of Read More …
1 large tomato, halved, seeds removed 2 jalapeno peppers, halved, seeds removed 1 red bell pepper, halved, seeds removed 1/2 yellow onion, peeled 1 pound medium shrimp, peeled, deveined, halved lengthwise 3/4 cup freshly squeezed lime juice 1/2 cup freshly Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …
By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
4 potatoes, peeled & halved 1 l cabbage, coarsely shredded 4 cup 2 onions, sliced 50 ml butter 1/4 cup 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp – pinch mace – – pastry for double crust (9 Read More …
Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL Yield: 8 Servings 1 large bulb of fennel 2 stalks leek, white part only 2 Tablespoons butter 1/2 cup anisette 1 large potato, peeled and diced 1/2 quart heavy cream 1 teaspoon Read More …
Meringue 125ml egg whites 180g castor sugar 1 teaspoon vanilla essence 1 teaspoon white vinegar 1 teaspoon corn flour cooking oil for greasing icing sugar for dusting Apricots 100g white sugar 100ml water 1 tablespoon allspice 1 tablespoon brown sugar Read More …
“Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two Read More …
Makes 4 plus servings Fall Fruits: 2 pears, peeled and thinly sliced 3 apples, peeled and thinly sliced 4 tablespoons brown sugar 1/2 cup dried cranberries 3 tablespoons unbleached, all purpose flour 1 teaspoon ground cinnamon Sauce: 1 cup sugar Read More …
1-1/2 cups sugar 4 eggs 1/2 cup sugar 8 ounces cream cheese 1 14-ounce can sweetened condensed milk 1 large can evaporated milk 1 tablespoon pure Mexican vanilla extract Melt 1-1/2 cups sugar over low heat. Pour into a shallow Read More …
4 eggs, 4 full tablespoon roasted almonds, 4 tablespoon sugar, a knob of lard, cinnamon, gr. 300 candied fruit jam, a cup of custard, icing sugar. Beat eggs, sugar and finely chopped almonds. In a pan, slightly greased with lard, Read More …
1 sponge cake, 400 gr. chopped pistachios, 500 gr. apricot jam, 200 gr. candied fruit. For the ricotta cheese filling: 500 gr. sheep ricotta cheese, 300 gr. sugar, 50 gr. plain chocolate, 50 gr. candied fruit, cinnamon. For the custard: Read More …
500 gr. of wheat, 120 gr. of starch, water, 1 litre and means of milk, 200 gr. of sugar, lemon rind, 50 gr. of zuccata, 200 gr. of bitter chocolate. Make to soften the wheat in a pan with water 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 …
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 …
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 …
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 …
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 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 …
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 …
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 …
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 …
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 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 …
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 …
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 …
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 …
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 …
2 can crabmeat, drained (6 oz / 170 g) 50 ml mayonnaise 1/4 cup 50 ml sour cream 1/4 cup 30 ml fresh dill, chopped 2 tbsp 75 ml green onion, finely chopped 6 tbsp 375 ml fine dry bread Read More …
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 4- 7oz Salmon Fillets Pomegranate Marinate Ingredients: 1 cup Pomegranate Juice 1/2 cup extra Virgin Olive Oil 2 tbls. Chopped Parsley 1/2 cup Red Wine 1 tbls. Kosher Salt 1 Read More …
Marinade 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons garlic, minced 1 tablespoon tarragon, fresh, minced or 1 teaspoon tarragon, dried Salt and pepper to taste 24 shrimp, extra-large, shelled and deveined, tail on 4-6 wooden skewers, Read More …
5 pounds large shrimp (7 pounds with head on) 1 pound butter 1/2 cup freshly-ground black pepper Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter 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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …