Free Recipes Archive
Yield: 1 generous serving. 3 3/4 cups Blackened Voodoo Lager beer (see note) 2 1/2 bay leaves 5 tablespoons Worcestershire sauce 1/4 teaspoon each finely ground black pepper and cayenne pepper 1/2 tablespoon each dried basil and dried oregano 1/4 Read More …
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
Yield: 4-6 Servings Turkey: 1 (10-13 pound) turkey, broken down* 4 cups applewood chips Salt and fresh ground pepper About 4 Tablespoons grape seed oil or duck fat 1/4 cup carrots, small dice 1/4 cup celery, small dice 1/4 cup Read More …
4 X 7 ounce venison chops (double chops off the rack) olive oil for searing 1 tablespoon fresh thyme 10 ounces veal stock 1/2 cup Ruby Port 2 small shallots chopped Heat heavy bottomed skillet over medium- high heat. Add Read More …
Chef Graham Elliot Bowles of Avenues Yield: 4 Servings 1 pound golden beets 4 Tablespoons olive oil Salt and pepper 1/2 bottle Merlot 6 red beets, peeled and juiced* 12 sea scallops, outer membrane removed Preheat oven to 400°F. Rub Read More …
Number of Servings: 8 Lamb: 2 tablespoons chopped fresh sage 6 cloves garlic, minced 1 tablespoon ground cinnamon, preferably canela 2 teaspoons kosher salt 1/2 cup olive oil 16 thick cut lamb chops Reduction Sauce: 4 cups Spanish Tempranillo wine Read More …
1 Spanish onion, coarsely chopped 1 carrot coarsely chopped 1 stalk celery, coarsely chopped 1 Granny Smith apple, coarsely chopped 2 cloves garlic 2 tablespoons grapeseed oil 1 750 milliliter bottle Burgundy 2 cups Port 1 cup chicken stock In Read More …
1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean 1/2 cup sugar additional pure vanilla extract to taste In a heavy, non-reactive saucepan, combine vinegar, port, and vanilla bean that is split open and seeds scraped into Read More …
Wonderful served with toasted walnut bread. 2 pounds One Year Aged Cheddar, room temperature, cut in 8 (2 ounce) pieces 2 medium size apples 2 cups apple cider 1 tablespoon butter Peel, cut and core the apples into 8 even Read More …
1 (28-ounce) can diced tomatoes with roasted garlic 1 (49-ounce) can chicken broth, low fat 1 (15-ounce) can tomato sauce 1 pound baby carrots, cut to size, optional 1 (20-ounce) package 15 bean soup mix 8 to 10 celery ribs, Read More …
1/2 cup chopped onions 1/2 cup chopped carrots 2 bay leaves 3 cups port wine Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens Read More …
YIELD: 1.25 liters. 5 cups Madera 4 fine dice Shallots 1 can Green peppercorns, with juice. 12 tablespoon Butter Melt 2 tablespoon of butter in a six-liter saucepot, over med high heat. Add shallots and sweat until translucent. Add Madera Read More …
1 cup Pinot Noir (or other dry red wine) 2 oz chopped shallots 1/4 teaspoon crushed peppercorns pinch of thyme 1/2 bay leaf Reduce by three fourths. Strain out ALL solids. Swirl in 2 oz unsalted butter, cut in pieces. Read More …