Free Recipes Archive
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
“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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 ounce [25g] butter 1 tablespoon olive oil 1 large onion, chopped 2 lb [900 grams] boned leg or shoulder of lamb cut into cubes. 1 oz flour 1/2 pint light stock [or water] 1 tablespoon capers, rinsed 2 small 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 …
1-1/2 lb Lean, boneless lamb from leg or shoulder 2 ounces Cellophane noodles 1/4 lb Fresh spinach 1/4 lb Celery cabbage 1/4 c Soy sauce 1 tablespoon sesame-seed oil 1 tablespoon dry sherry 1/2 tablespoon brown sugar dissolved in 1 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 …
(see also garam masala) 2 pounds (900 g) boneless leg of lamb, trimmed of excess fat and cut into 1-1/2 inch (4 cm) cubes 1 teaspoon (5 ml) ground cumin 1/2 teaspoon (2 ml) turmeric 2 teaspoons (10 ml) salt Read More …
475g minced lamb 2 tablespoons butter, melted 1 egg 4 slices of oranges 1 teaspoon orange rind 1 teaspoon sugar 1 teaspoon salt 1/4 cup orange juice freshly ground pepper 2 tablespoons brandy (opt) Mix lamb, egg, orange rind and Read More …
Yield: 4 servings 1 can Stewed tomatoes (14.5 oz) 2 lb Ground lamb 1/2 c Italian bread crumbs 1/4 c Onion, chopped (opt) 1 Egg 1-1/2 teaspoons Salt, divided 3/4 teaspoon Pepper, divided 1/2 teaspoon Thyme 2 pk Spinach (10 Read More …
Yield: 8 Servings 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 c Chopped leeks, white part Only 4 c Fresh spinach, cleaned And stemmed 1 tablespoon Minced garlic 1-1/2 c Chevre cheese 5 lb Leg of lamb, boned and Read More …
1 tablespoon plus a few drops of olive oil, divided 4 lean lamb shanks trimmed of fat 2 large onions, peeled, ends removed, cut into 1/8-inch dice 1 head garlic, cloves removed, peeled, ends removed, smashed 2 tablespoons ground cumin Read More …
12 ounces Shortcrust or flaky pastry 3 lb Boned shoulder of lamb 6 tablespoons Butter 1 tablespoon Mixed chopped herbs Salt and black pepper Milk or egg to glaze Servings: 6 Make the pastry and chill for at least 1 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 …
3 lb Boneless shoulder of lamb, trimmed of fat and cut into large chunks 2 large Onions, chopped fine 3 tablespoons Honey 1 cup Raisins 4 Carrots, peeled and cut into 1 inch lengths 3/4 cup Whole almonds 1/8 teaspoon 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 …
Makes 8 Servings 6 pounds leg of lamb salt and freshly ground black pepper to taste 1 large garlic clove, crushed 2 cups dry red wine 1/2 cup seedless red raspberry jam 1/2 cup orange juice Pour 1 cup of Read More …
Yield: 6 servings 8 tablespoon Vegetable oil 1/4 teaspoon Black peppercorns 6 Whole cloves 2 Bay leaves 6 Cardamom pods 2 Medium onions finely chopped 6 Garlic cloves chopped 1 Inch cube of ginger chopped 2 lb Cubed lamb 2 Read More …
Yield: 6 servings 8 tablespoon Vegetable oil 6 each Whole cloves 6 each Cardamom pods 6 each Garlic cloves chopped 2 lb Cubed lamb 1 teaspoon Coriander seeds 2 teaspoons Salt 2 lb Fresh spinach chopped 1/4 teaspoon Black peppercorns Read More …
Serving Size : 6 1 small leg of milk-fed lamb on the bone (3lb) 7 tablespoons water salt, pepper 2 large handfuls hay 1 sprig thyme half a bay leaf 1 sprig wild thyme 12 tablespoons gravy from a previously Read More …
2 medium clove garlic 1/2 teaspoon dried thyme 7-1/2 pounds leg of lamb (7-8 lbs.) 1 pound large shallots Salt Fresh ground black pepper 2 tablespoons oil 1 cup fresh lamb or beef stock OR 1 cup canned beef broth Read More …