Free Recipes Archive
Chez Henri pastry chef Danielle Felix serves fruit salsa with a Key lime mousse tart. For the home cook, she suggests spooning it over ice cream or fruit sorbet. If the fruit is perfectly ripe, you shouldn’t have to add Read More …
1/3 cup chopped onion 1/3 cup chopped green chilies 1/3 cup chopped dried cherries 1/3 cup red cherry jam 1-1/2 tablespoons vinegar 1-1/2 tablespoons chopped cilantro Combine all ingredients and mix well. Chill several hours to develop flavors. Serve with Read More …
Chimichuri is a South American salsa served with Asado (barbecued meat) and grilled meats. 1 lb. Chopped Parsley 1 head Chopped Garlic 1/2 teaspoon Dry Thyme 1 teaspoon Dry Oregano 3 teaspoon Sweet Paprika 1/2 teaspoon Ground Cayenne pepper 2 Read More …
8 ancho (dried poblano) or dried green chili peppers 1-1/2 teaspoon salt, divided 1 cup boiling water 1 tablespoon vinegar, lime or lemon juice 1 or 2 teaspoon green hot sauce 2 cups cooked pinto or black beans, or one Read More …
4-6 chicken breasts, boneless mexican seasoning or Ortega Taco mix 1 c. flour salt and pepper 2-24 ounce jars Pace Chunky salsa (mild to hot) depending on your taste 1-1-1/2 c. water 2 chicken bouillon cubes 1 can black beans Read More …
Source: Idle Spurs Steak House in Barstow, California 15 ounces canned black beans, rinsed and drained 1-1/2 cups cooked fresh corn kernels 2 medium tomatoes, diced 1 green bell pepper, diced 1/2 cup red onion, finely diced 1-2 fresh green Read More …
2 tablespoon extra virgin olive oil 6 sea scallops 4 jumbo shrimp, peeled and deveined 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped 2 teaspoon fresh garlic, minced 3 tablespoon heavy cream 2 tablespoon brandy 1/2 teaspoon cornstarch Read More …
Source: Biga Restaurant, Chef Kevin O’Brien 12 fresh littleneck clams, shucked, shells set aside 1-1/2 cups grated Parmesan Reggiano 1-1/2 cups bread crumbs 1-1/2 tablespoons minced garlic 1/2 cup diced onion 2 teaspoons dried oregano 2 teaspoons paprika 1 tablespoon Read More …
4 Servings 1 teaspoon Paprika 1/2 teaspoon Ground sage 1/2 teaspoon Ground cumin 1/2 teaspoon Garlic powder 1/2 teaspoon Onion powder 1/2 teaspoon Sugar 1/2 teaspoon Salt 1/4 teaspoon Ground cayenne 4 Catfish fillets (4 – 5 ounces each) Nonstick Read More …
4 halibut fillets, evenly cut (about 2-1/2 inch x 2-1/2 inch x 1 inch) 2 tablespoon oil 1 cup dry white wine Crust: 1 cup panko (Japanese bread crumbs) 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic 1 teaspoon Read More …
1 6-8 ounce fresh Swordfish steak 3 ounces diced fresh mango 1/2 ounce of diced red peppers (optional) 2 teaspoons chopped cilantro 1 teaspoon jicama (optional) 1/2 lime (squeezed for juice) 1 tablespoon orange juice Pinch each of salt and Read More …
Source: Walt Disney’s Blue Bayou Yield: 6 servings, 2 each Preheat oven to 350 degrees F. 1 pound imitation crab, finely chopped 1/2 pound snow crab, finely chopped 3 large mushrooms, minced 2 tablespoond chopped green onion 2 tablespoond minced Read More …
1-1/2 – 2 pounds bluefish 1-1/2 cups flour 3 tblespoon baking powder 1 teaspoon salt 2 teaspoon lemon-pepper 10 oz beer 3 eggs beaten Fillet and skin bluefish. Cut dark streak out of fish. Cut into serving size pieces. Mix Read More …
The 1999 Grand Prize Winner at the 52nd Annual Hard Crab Derby in Crisfield, Maryland 2 cups jumbo lump crab meat 1 cup chicken broth 1/2 cup vegetable oil 3 teaspoons Worcestershire sauce 3 teaspoons parsley 1 teaspoon season salt Read More …
3 vine ripened cherry tomatoes, per person Olive oil salt and pepper 8 g blue swimmer crabmeat, per person lemon juice to taste 3 pasta sheets (7.5 x 10 cm) per person WARM VINAIGRETTE: 6 eschalottes, peeled and finely sliced Read More …
The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the Read More …
Source: Bomboa Restaurant, Boston, Chef E. Michael Reidt Yield: 4 servings 4 ounces baby shrimp, peeled, deveined, diced 4 ounces Ahi tuna, diced 4 ounces Hamachi, diced 3 springs mint leaves, coarsely chopped 6 sprigs cilantro leaves, finely chopped, divided Read More …
Recipe adapted from one from Boulevard Gourmet Catering, Palm Beach Gardens 2 tablespoons butter 2 tablespoons chopped fresh parsley 1 clove garlic, chopped 1 pound fresh sea scallops, muscle on side of each removed 1 tablespoon fresh lemon juice, or Read More …
Source: Frank Brigtsen, Brigtsen’s Restaurant, New Orleans, Louisiana 3/4 cup plus 1 teaspoon extra virgin olive oil 3 cups sliced mushrooms 3/4 teaspoon salt, in all 1/8 teaspoon ground black pepper 1/2 teaspoon anise seeds 1/4 cup breadcrumbs 1 tablespoon Read More …
You can use fresh or frozen lobster tails for this recipe. split: Lobster tails melted butter or olive oil freshly ground black pepper 1 teaspoon lime or lemon juice Do not remove meat from the shells. Several hours before cooking, Read More …
4 fillets of monkfish 1/2 cup light soy sauce 1 minced garlic clove 1 Tablespoon grated fresh ginger White pepper to taste Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning Read More …
GLAZE: 1 tablespoon fresh lime juice 2 tablespoons spicy tomato salsa (can be store bought) 1/2 cup mayonnaise (low-fat if desired) 2 tablespoons plain nonfat yogurt 6 orange roughy fillets, 1/3 to 1/2 pound each GARNISH: 2 tablespoons chopped parsley Read More …
6 medium tomatoes Olive oil 10 fresh red or green jalapeno peppers 1/2 cup diced Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons salt 1-1/2 teaspoons mesquite-flavored liquid smoke Preheat a Read More …
1 can (15-1/2 ounces) black beans, rinsed and drained 1 can (15-1/2 ounces) Great Northern beans, rinsed and drained 1-1/2 cups frozen corn kernels 1 cup chopped red bell pepper 3/4 cup chopped red onion 3/4 cup fat-free, reduced-sodium chicken Read More …
1/2 honeydew melon, peeled, seeded and dices 1/2 Cantaloupe, peeled, seeded and dices 12 pineapple, peeled, cored and dices 1 papaya, peeled and diced 1 mango, peeled and diced 1 red pepper, seeded and diced 1 green pepper, seeded and Read More …
1-2 pounds fresh seafood: 1/2 lb. scallops 1/2 lb. shrimp (optional 1/4 pound lobster meat) 1 lb. whitefish or other similar fish ginger cider sour cream sauce seasoned bread crumbs GINGER CIDER SOUR CREAM SAUCE 1 tablespoon unsalted butter 1/4 Read More …
4 lobster tails (6-8 ounce each), thawed if frozen 4 tablespoon melted unsalted butter 1 cup soft fresh bread crumbs 1 teaspoon dried tarragon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Lemon wedges Preheat the oven to 450 Read More …
1 large ripe pomegranate 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1-1/4 cups coarsely chopped pecans 4 tablespoon chopped fresh parsley salt and freshly ground black pepper 1/4 teaspoon ground cardamom 2 tablespoon wine Read More …
1-1/2 pounds walleye fillets, skin removed 2 cups grated carrots 3 tablespoons margarine or butter, melted 2 tablespoons lemon juice 1/4 teaspoon ground thyme Salt to taste 3 tablespoons margarine or butter 3-1/2 tablespoons flour Salt and pepper to taste Read More …
2 tablespoons butter 3 shallots 2 lb. Florida lobster meat, cut in medallions 1 tablespoon cornstarch 1/3 cup fish stock or clam juice 1/2 cup Florida carambola wine (any fruity wine may be substituted) 1< cups whipping cream 2 cups Read More …
Yield: 4 Servings 2 lb Squid, cut into rings 1 cup Coconut milk 2 Cloves garlic, chopped 6 tablespoons Fish sauce 3 tablespoons Peanuts, finely chopped Juice of 1 lime Cayenne to taste 1 teaspoon Sugar Coconut milk is easily Read More …
STUFFING 2 – 3 cups cooked basmati rice 1 red pepper (capsicum), chopped 0.25 preserved lemon 1 onion (red if possible), chopped salt and freshly ground black pepper olive oil and white wine 1 Tblspn pine nuts parsley, mint, garlic, Read More …
2 lbs of monkfish, leak or similar some clams 1/4 cup of olive oil wheat 1 garlic clove parsley 1 cup of white wine 1/2 l. “fish fumet” salt Cut the fish and put a little bit salt on each Read More …
Source: Marco Balletto, Baxter’s Interurban Grill, Tulsa, Oklahoma 1 ounce salmon 1 ounce tuna 1 ounce scallops 2 ounces shrimp 2 tablespoons onions 1 teaspoon garlic 1/2 teaspoon salt 1 teaspoon pepper 1 tablespoon parsley 1 tablespoon basil 1/2 tablespoon Read More …
Yield: 4 servings 12 large Jerusalem Artichokes 2 tablespoons Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans (or 4 baby bok choy) 600 ml Fish Stock 3 Limes, Juice Only 2 tablespoons Fish Sauce Read More …
96 Crawfish tails 1 cup Light rum 4 Cinnamon sticks 1 tablespoon Nutmeg 6 Cloves Olive oil Yield: 4 servings Sauté crawfish in olive oil. Add spices and steep for 30 minutes. Remove spices and pour heated rum over crawfish. Read More …
Serves 2 2 cups white cornmeal 2 tablespoons salt 1 tablespoon pepper 2 (6 ounce) catfish fillets, washed well Coleslaw, French fries and hushpuppies as accompaniments In a deep fryer heat peanut oil to 350 degrees F. In a shallow Read More …
1/2 cups granulated sugar 3/4 cup sour cream 1/2 cup margarine or butter 12 ounces white chocolate, coarsely chopped 1 (7-ounce) jar marshmallow cream 3/4 cup toasted chopped pistachios (or other toasted nuts) 3/4 cup candied cherries (Candied cherries are Read More …
Source: Bellini’s Ristorante & Grill, Tulsa, Oklahoma 1-1/2 pounds orange roughy 1/4 cup butter 1/4 pound peeled and deveined large shrimp 1/4 cup white wine 1/4 cup fresh tarragon 1/2 tablespoon fresh garlic 1-1/2 cups diced Roma tomatoes 1 cup Read More …
Source: Benno’s, West Allis, Wisconsin 1/2 cup butter, melted Cajun seasoning to taste 7 (9 ounce) catfish fillets Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 rainbow trout, cleaned and filleted 1/2 cup (1 stick) butter 1 cup ground or chopped hazelnuts 2 tablespoons flour Salt/pepper 1 tablespoon lemon juice 2 ounces wine (1/4 cup) 3 ounces Read More …
Source: Benard Tamburello of Bernie’s Grill in Chelsea. 1 (6 to 8 ounce) snapper filet 1/2 cup cracker meal for breading 1/2 cup yellow meal for breading 1/2 cup flour 1/2 vegetable oil Salt/Pepper to taste Sauce 2 tablespoons blacking Read More …
Serving Size : 4 4 slices thick-sliced bacon 4 5 ounce walleye pike fillets 1/2 fresh lemon salt and pepper, to taste 1 cup yellow cornmeal 1/3 cup peanut oil FOR THE SANDWICHES 4 whole wheat buns butter, at room Read More …
Try this, if you can find the ingredients. In the blender: 4 large or 8 small spring onions/green onions/scallions 6 cloves of garlic 3/4 cup packed fresh cilantro (including roots, please) 8 jalapeños, or the equivalent in other hot pepper, Read More …
3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantro leaves Place a 10 to 12 inch uncoated frying Read More …
1 pound tomatillos (about 9 small), husked *, cut in half 1/3 cup chopped red onion 1/3 cup chopped fresh cilantro 2 jalapeño chiles, seeded and chopped 2 tablespoons fresh lime juice 1 teaspoon salt Place tomatillos, onion, cilantro, jalapeño, Read More …
8 ounces dried black beans 1-1/4 cups fresh or frozen corn kernels 1 pound tomatillos, peeled and diced 1 bunch green onions, white and green parts, finely chopped 1 green bell pepper, diced fine 1 red bell pepper, diced fine Read More …
This is the recipe for the salsa they served at El Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious. 2-3/4 pounds Tomatoes; peeled, chopped (5 or 6 big ones) 14 ounce Tomato sauce 3 each Jalapeños; pureed Read More …