Free Recipes Archive
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 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 …
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 …
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 …
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 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 …
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 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 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 …
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 …
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 …
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 …
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 …
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 …
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 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 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 …
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 …
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 …
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 …