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 …
Servings: 4 1 whole caribou or venison backstrap or 1 beef tenderloin, butterflied vegetable oil seasoned salt * Italian seasoning ** Chile powder *** freshly ground coarse black pepper or 4 pepper blend Preheat oven to 475 F In a Read More …
Sonoran Spice 1 teaspoon black peppercorns 1/8 teaspoon star anise 1 teaspoon salt 1/2 teaspoon cumin seed, roasted 1/2 teaspoon chamomile, whole 1/2 teaspoon chili powder, roasted 1/2 orange peel, dried 1/2 teaspoon paprika 1/2 tablespoon onion, granulated 1/2 teaspoon Read More …
Yield: 6 Servings Squash: 3 acorn squash 2 tablespoons olive oil 4 tablespoons butter Salt and pepper Thyme juslee: 10-12 pounds venison or veal bones 3 tablespoons butter 1 onion, diced 1/2 head celery, diced 2 carrots, diced 2 cloves Read More …
Serves 4 4 each 6 ounce venison short loin steaks 1 ounce clarified butter 1 tablespoon minced shallot 1 cup ruby Port 1/4 cup Creme De Cassis 2 tablespoons dried black currants 1 bay leaf 1/4 cup demi glace 6 Read More …
by Chef Bobo Bergstrom Foie Gras Foie Gras of Duck Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange Read More …
Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts Read More …
Yield: 4 Servings 4 6oz Tuna Fillets 4 t Stone Ground Mustard 2 bulbs fennel, 1/4″ slices 1 large red onion, 1/4″ slices 1 clove garlic, minced kosher salt, to taste virgin olive oil, to taste Preheat oven to 400 Read More …
Number of Servings: 4 Spaetzle: 4 egg yolks 2-1/2 whole eggs 3 ounces sour cream 6 ounces all-purpose flour 3 tablespoons chopped fresh chives pinch chopped fresh thyme tiny pinch nutmeg salt and pepper to taste Mascarpone Topping: 1 ounce Read More …
Makes 4 servings Purple Potato Puree: 2 pounds purple potatoes, peeled 1/2 cup butter 1 cup half-and-half cream salt and pepper to taste Sea Bass: 4 sea bass fillets (8 ounces each), skin removed salt and pepper to taste 4 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 …
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 …
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 …
4 portobello mushroom caps 3 tablespoons pure olive oil, divided 3/4 teaspoon salt, divided 1/4 teaspoon pepper, divided 2 garlic cloves, pressed 1 green bell pepper, cut into thin strips 2 or 3 plum tomatoes, seeded and chopped 1/4 cup Read More …
Serves: 8 Sweet Potato Soup: 2 tablespoons grapeseed oil 1 pound smoked pork bones or ham 1 pound onions, peeled and diced medium 1 each jalapeno, seeded and diced 2 each bay leaves 1 each cinnamon stick, 4-inches long 3 Read More …
(see also Guava-Chipotle Ketchup) 3 New York strip steaks, 10 ounce each 2 tablespoon ground cumin salt and freshly ground black pepper 1/4 cup olive oil Guava-Chipotle Ketchup (see recipe) Cut the steaks in half lengthwise. Season with cumin, salt Read More …
4 fully-cooked beef prime rib slices, 3/4 to 1 inch thick (8 to 10 ounces each) 1 tablespoon butter Chipotle Butter: 1/4 pound (1 stick) butter, softened 3 tablespoons minced shallots 1 tablespoon minced fresh cilantro 1 tablespoon minced chipotle Read More …
2 New York steaks (boneless strip loin), trimmed of all fat 2 tablespoons lite soy sauce 3 tablespoons sake wine or dry sherry 3 tablespoons beef broth 2 tablespoons rice vinegar 1 clove large garlic, finely minced 3 ginger slices, Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
This dish is best in the summer when fresh tomatoes are available. It’s great with sole as well. 2 Tomato; chopped 1/4 cup Basil; fresh, thinly sliced 1 tablespoon Balsamic vinegar 1 clove Garlic; minced 3/4 teaspoon Salt 1/4 teaspoon Read More …
To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Read More …
1 1/2 pounds sea scallop; 10 to 20 per pound ground black pepper Table salt 2 tablespoons vegetable oil 2 tablespoons unsalted butter 4 Lemon wedges Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean Read More …
For Tuna: 1 1″ thick Sushi Grade Tuna Steak 1/2 cup Toasted Sesame Seeds 2 tablespoon Fresh Ginger Root; chopped 1 tablespoon Fresh Garlic; chopped 1/4 cup Soy sauce 1/2 teaspoon Black Pepper 2 tablespoon olive oil For Sauce: 1 Read More …
5 pounds boneless beef rib roast; left off refrigeration to temper for up to one hour 2 teaspoons kosher salt 1 teaspoon black pepper; coarse ground 1 teaspoon dried minced garlic 1 teaspoon red pepper flakes 2 cups beef stock Read More …
2 veal chops (about 3/4 inch thick) 2 garlic cloves, finely chopped 1 tablespoon finely chopped fresh rosemary 2 tablespoons olive oil, divided Salt and freshly ground pepper 1/2 cup white wine 1/4 cup chicken stock or broth Rub the Read More …
1 tablespoon paprika 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 4 (6-ounce) snapper fillets 1 tablespoon olive oil 1 tablespoon butter 1 small lemon, juiced 2 tablespoons chopped fresh flat-leaf parsley Read More …
1 L cabbage, thinly sliced & blanched 4 cup 1 L spinach, thinly sliced 4 cup 1 red pepper, cut in thin strips 1 carrot, cut in thin strips 50 ml rice vinegar 1/4 cup 50 ml canola oil 1/4 Read More …
1 pound fresh or frozen sea scallops 2 tablespoons all-purpose flour 1 to 2 teaspoons blackened steak seasoning or Cajun seasoning 1 tablespoon cooking oil 1 (10-ounce) package prewashed spinach 1 tablespoon water 2 tablespoons balsamic vinegar 1/4 cup cooked Read More …
1 tablespoon olive oil 8 pork loin medallions (2 to 3 ounces each) Essence 16 roasted shallots Fried parsnips strips 1 tablespoon chopped chives 1 tablespoon brunoise red peppers In a large sauté pan, heat the olive oil. Season the Read More …
Serves: 24 10 1/2 lbs. Alaska Salmon fillets, cut in 24 pieces, 7 oz. ea. 3/4 cup olive oil 4 Tbsp. garlic, finely minced 6 cups artichokes, canned, 1/8″ wedges 3 cups leeks, julienned 4 1/2 cups tomatoes, 1/4″ dice 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 …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …