Free Recipes Archive
Chef Rob Reper – Mahi Mahi’s – Virginia Beach, Virginia 8 ounces jumbo flounder filet 2 tablespoons whole butter 1 ounce white wine Salt and pepper to taste 1 ounce olive oil 1/2 ounce garlic, minced 1 ounce rock shrimp Read More …
Number of Servings: 2 1/2 cup green onions, chopped 1 tablespoon roux, dry, blond 1/4 cup white wine, dry 1/4 cup skim milk 2 teaspoon tomato paste 1/8 teaspoon black pepper, freshly ground pinch cayenne 4 oz crayfish tails, washed Read More …
Pound in a mortar the shells and trimmings of crayfish cooked a la mirepoix (the tails being used for some other dish). Add the same amount of fresh butter and blend well. Put the mixture in a small saucepan standing 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 …
6 lasagna sheets, cooked until al dente 4 small crayfish tails, steamed, shelled and sliced 2 avocados, peeled, stoned and diced 200ml watercress 100 ml butter 45 ml lemon juice salmon roe to garnish (optional) salt and milled black pepper Read More …
4 yellow bell peppers 4 banana peppers 3 tablespoons (45 ml) sherry or balsamic vinegar 4 medium yellow tomatoes 3 celery ribs 1 small purple onion 1 seedless cucumber 4 garlic cloves 1/2 cup (125 ml) fresh cilantro 1 cup Read More …