Free Recipes Archive
Source: Chef Maurice Wilson – Omar’s Carriage House, Norfolk, Virginia 2 pounds medium flounder filets 3 cups potato chips, crumbled 1 cup all-purpose flour 2 large eggs 1 cup milk 1/2 cup vegetable oil Dredge flounder in flour. Then dip Read More …
1 beef fillet (3 pounds), trimmed 1/2 teaspoon dried thyme 1-1/2 tablespoons dried rosemary 2 tablespoons whole black peppercorns 1 teaspoon salt Herbed Mustard Sauce (recipe follows) Preheat oven to 450*F (230*C). Pat fillet dry with paper toweling. Place thyme, Read More …
For Vinaigrette: 2 tablespoons fresh orange juice 2 tablespoons white balsamic vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1/4 cup extra virgin olive oil Sea salt and fresh ground pepper to taste For Salad: 2 tablespoons (1 1/2 ounces) Read More …
For best results, use uncooked lobster tails. I usually buy frozen tails, blanch them in boiling water for 3 to 5 minutes and remove the meat. You can also do the same with fresh lobster. 3 uncooked Maine lobster tails, Read More …