Free Recipes Archive
4 Salmon Fillets, 6 ounce each 1 Avocado, 1/4″ dice 2 Blood Oranges 2 tablespoons Red Onion, 1/8″ dice 2 tablespoons Scallion, chopped fine 1/2 Lime, juiced 1 tablespoon Extra Virgin Olive Oil SALSA Cut avocado into 1/4 inch dice. Read More …
4 Salmon Fillets, about 6 ounce each 4 ounce Dried Asian Mushrooms, Any Variety 1-1/2 cups Fish Stock 2-1/2 tablespoon Peanut Oil 1-1/2 ounce Fresh Ginger, chopped 1 ounce Fresh Garlic, chopped 2 ounce Fresh Shallots, chopped Salt and Freshly Read More …
4 ounces broccoli florets 4 ounces snow peas 8 ounces button mushrooms, sliced 2 ounces red bell pepper, cut into thin strips Kosher salt Fresh ground black pepper 4 (10- to 12-ounce) fillets fresh grouper, skinless 3 tablespoons vegetable oil Read More …
Source: Dick Clark’s American Bandstand Grill Pan Seared Salmon 8 ounces salmon Oil to coat pan Salt and pepper to taste 4 ounces baby spinach 2 ounces diced Roma tomatoes 2 ounces sliced mushrooms 2 ounces white wine Honey Mustard Read More …
Makes 4 servings Seared Salmon 4 salmon steaks, 4 ounces each Kosher salt (or table salt) and pepper to taste 1 tablespoon canola oil Season salmon with salt and pepper. Sear one side of salmon in canola oil in large, Read More …
Makes 4 servings Source: Mr. Ziad S. Wehbe, Executive Chef, OASIS Mediterranean Bistro and Wine Bar, Rochester, New York Recommended Wine: Jekel Chardonnay or Jekel Johannisberg Riesling Fresh Mango Chutney 2 Large mangos, diced medium 1 Small Vidalia onions, diced Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
8 oz udon noodles 2 TBSP vegetable oil 6 shiitake mushrooms, slivered 1 TBSP grated ginger 1 TBSP mirin or sherry 1 teaspoon sesame oil 2 TBSP soy sauce 1 TBSP rice vinegar 3 green onions, slivered 4 inch thick Read More …
Source: Steamers Genuine Seafood – Phoenix, Arizona 4 (8 ounce) pieces Chilean sea bass 7 ounces Mirin cooking sake 4 ounces red miso paste 3 ounces rice wine vinegar 1 ounce soy sauce 1 tablespoon sesame oil 1 ounce pickled Read More …
1 cup fresh cranberries 1 cup water 1/4 to 1/3 cup honey (depending on the sweetness you prefer) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon coarse salt Read More …
Makes 4 appetizer servings For the tuna 1 teaspoon kosher salt 1 teaspoon crushed cumin seed 1 teaspoon crushed fennel seed 1/4 teaspoon red-chili flakes 1 teaspoon coarsely ground or cracked black pepper 1/2-pound chunk of sashimi-quality tuna, cut into Read More …
6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced green onions 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh 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 …
Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona 6 tablespoons olive oil 10 jumbo sea scallops Sea salt and freshly ground black pepper to taste 2 tablespoons red bell pepper, finely diced 2 tablespoons yellow bell pepper, finely diced Read More …
Chef Michael Bloise of Wish, Miami, FL Yield: 4 Servings Marshmallow: * 2 1/2 Tablespoons unflavored gelatin * 1/2 cup cold water * 1 1/2 cup sugar * 1 cup light corn syrup * 1/4 teaspoon salt * 1/2 cup Read More …
4 100g Kangaroo Sirloin Steaks 1/2 cup beef stock 1/3 cup red wine 1 teaspoon crushed garlic 1 tblspn olive oil 2 med-lge beetroots 2 cups water 1/4 cup red wine vinegar 2 tblspns brown sugar 1 lge parsnip 2 Read More …