Free Recipes Archive
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 …
by Chef Bobo Bergstrom 1 big or two small lobster tails 1 avocado 1 mango 1/4 pineapple 1/4 papaya 2 tomatoes 2 chives 1 red onion 2 tbsp lime juice 1 tbsp brown sugar 1 tsp hot sauce Salt and Read More …
Bon Appetit Management Co. for the J. Paul Getty Museum, Los Angeles Yield: 24 servings Olive oil, divided use 3 cups Lime juice, divided use 2 1/4 cups Honey 1/3 cup Soy sauce, divided use 1/3 + 3/4 cups Large Read More …
Source: Casarita’s Restaurant, San Antonio, Texas 12 large (16/20 count) shrimp 12 thin slices jalapeno (or serrano) chile 12 thin-sliced bacon strips Marinade 1/3 cup vegetable oil 1/2 teaspoon seasoning salt 1/2 teaspoon paprika 1 clove fresh garlic, finely chopped Read More …
Alexandra Guarnaschelli of Butter – New York, NY Yield: 4 Servings 2 2-3-pound whole snappers, scaled and gutted 5-6 pounds sea salt 2 bunches thyme 2 limes, cut into wedges 2 Tablespoons olive oil 2 heads romaine, chopped 4 oranges, Read More …
Makes 12 servings Almond Breadcrumb Stuffing: Makes 2 1/4 cups 3 ounces butter, softened 3 cloves minced garlic 1/2 ounce chopped fresh parsley leaves 3 ounces dried breadcrumbs 3 1/2 ounces dry white wine 1/2 pound natural sliced almonds, toasted, Read More …
by Chef Graham Elliot Bowles Yield: 4 Servings 1 quart heavy cream 2 1/2 quarts water 1/4 pound butter 1 cup grated parmesan cheese Salt and pepper 4 cups polenta 4 Tablespoons olive oil 1/2 pound capers, rinsed thoroughly 1 Read More …
Makes 13 to 16 servings (1 shrimp per serving) 1 pound large shrimp (13 to 16 per pound), peeled and deveined 1/2 teaspoon Saigon cinnamon 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1 cup sliced almonds, chopped 4 tablespoons unsalted Read More …
These salmon fillets taste great with this perfect glaze made of mustard, vinegar, and brown sugar. Simple enough to serve your family and yet an elegant entree to serve to guests. 1 tbsp. olive oil 4 salmon fillets, 3/4 inch 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 …
by Angie Armenise Pinelli Marra Restaurant Group Serves: 4 Crisp Fruit Avocado Hash: 2 avocados, medium ripe, pit removed, peeled and flesh diced into 1/4-inch cubes 2 limes juiced, seeds removed 1 Granny Smith apple, quartered and diced into 1/4-inch 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 …
Makes 4 servings 4 fillets of haddock 1 tablespoon sesame oil 2 tablespoons soy sauce zest and juice of 2 oranges 2 tablespoons honey 1 clove of garlic mashed to a paste 4 teaspoons gingerroot, grated 2 to 3 spring Read More …
Makes 4 servings 4 salmon fillets 3/4 pound asparagus, trimmed 1 1/3 pounds small red potatoes (washed and cut in quarters) 1 cup low fat honey Dijon vinaigrette 1/2 cup finely chopped walnuts In a three tier bamboo steamer, place Read More …
Chef Nobuyuki Matsuhisa Yield: 4 Fresh scampi, 10-1/2 ounces each 4 Sea salt as needed Freshly ground black pepper as needed Lemon juice 1/4 cup Soy sauce 2 tablespoons Garlic, finely grated 1/2 teaspoon Chile-garlic sauce, passed through sieve 1/4 Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
This is a quick and easy salmon meal, glazed and sweetened with maple syrup & brown sugar it is sure to be a crowd pleaser. 1/4 cup maple syrup 3 tablespoons coarse grain mustard 2 tablespoons light brown sugar 4 Read More …
Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish. 4 Jumbo shrimp 2 tablespoons of Pernod 2 whole fennel 8 tomatoes 1 garlic bulb 8 leaves of basil 2 tablespoons of Read More …
This is a quick and easy recipe for the bass lover. With Parmesan cheese, onions, and more this bass entree is a must try. 2 lbs. striped bass fillets 1 cup non-fat sour cream 1/4 cup Parmesan cheese, grated 1 Read More …
Makes 4 servings 12 sea scallops, muscle removed 12 paper-thin slices prosciutto salt to taste Creamy Vinaigrette: 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup white wine 1 teaspoon white truffle oil 1 teaspoon capers salt and lemon juice 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 …
Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be Read More …
Makes 2 servings 2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned salt and black pepper 2 tablespoons fresh chopped dill 2 tablespoons medium fat goat cheese or soft cream cheese 4 cherry tomatoes, thinly sliced zest and Read More …
Makes 4 servings 1/2 cup mayonnaise or low-fat plain yogurt 1 can (4 ounce) mild diced green chilies 1 tablespoon fresh lime juice 4 Alaska halibut steaks or fillets (4 to 6 ounces each) 1 sheet (12″x18″) aluminum foil 1 Read More …
Makes 4 servings 2 tablespoons butter 1 small red onion, diced 2 shallots, chopped 2 cloves garlic, minced 1/2 cup grilled pineapple, diced small 1/4 cup honey 3 ounces dark rum 1/2 cup pineapple juice 4 green onions, chopped 4 Read More …
Serves 4 24 large sea scallops, about 1 1/2 pounds 4 large or 8 small branches fresh rosemary 4 tablespoons extra virgin olive oil coarse salt and freshly ground pepper 1 recipe Sauteed Spinach with Garlic (Recipe Below) 1/2 lemon 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 …
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 …
Robert Del Grande, Executive Chef Cafe Annie, 1728 Post Oak Boulevard, Houston, TX, Phone 713-840-1111 Serves 2 1- 1 and one-half pound live Maine lobster 1 ripe avocado (preferably Haas) 1 bunch of the most perfect watercress you can find Read More …
4 salmon fillets 1 red pepper, chopped 1 green pepper, chopped 1 red onion, chopped 500 ml fresh spinach, chopped 75 ml bottled sundried tomato & oregano dressing Season salmon fillets with salt and pepper. Place skin side down in Read More …
Makes 4 servings Truffle Chips: 1/4 cup unsalted butter, melted salt and freshly ground white pepper 1 large Idaho potato, peeled 1/4 ounce black truffle, thinly sliced and trimmed into 1/4 inch squares (substitute Italian parsley) salt and freshly ground Read More …
by Chef Drew Belline of Floataway Cafe – Atlanta, GA Yield: 2 servings 10 ounces cranberries 2 sprigs mint 1 ounce simple syrup Fleur de Sel 2 ounces of the freshest black grouper (any mild flavored white fleshed fish will 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 …
4 tablespoons butter (divided use) 1 cup diced onion 1/2 pound smoked sausage cut in half-inch slices 1 pound Wild American shrimp, peeled and deveined 1/8 teaspoon each cayenne, black and white pepper pinch each of dried thyme, oregano, garlic Read More …
This is recipe is incredibly rich. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten it a bit. Makes 4 servings 2 pounds medium to large shrimp 2 tablespoons olive oil Read More …
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA Yield: 4 portions 1 pound Brussels sprouts Salted water, for boiling 1/2 pound plus 4 Tablespoons unsalted butter, cubed 1 teaspoon garlic, minced Salt and pepper 3 10-ounce rainbow trout Read More …
1 kg. tuna (a single piece), 2 or 3 garlic cloves, some mint, 200 gr. tomato extract, 1 onion, olive oil, pepper, 2 bay leaves (or a piece of cinnamon). Hole the tuna and place put garlic and mint in Read More …
1 tablespoon plus a few drops of olive oil, divided 4 lean lamb shanks trimmed of fat 2 large onions, peeled, ends removed, cut into 1/8-inch dice 1 head garlic, cloves removed, peeled, ends removed, smashed 2 tablespoons ground cumin Read More …
3 lb Boneless shoulder of lamb, trimmed of fat and cut into large chunks 2 large Onions, chopped fine 3 tablespoons Honey 1 cup Raisins 4 Carrots, peeled and cut into 1 inch lengths 3/4 cup Whole almonds 1/8 teaspoon Read More …
Makes 8 Servings 6 pounds leg of lamb salt and freshly ground black pepper to taste 1 large garlic clove, crushed 2 cups dry red wine 1/2 cup seedless red raspberry jam 1/2 cup orange juice Pour 1 cup of Read More …
Yield: 6 servings 8 tablespoon Vegetable oil 1/4 teaspoon Black peppercorns 6 Whole cloves 2 Bay leaves 6 Cardamom pods 2 Medium onions finely chopped 6 Garlic cloves chopped 1 Inch cube of ginger chopped 2 lb Cubed lamb 2 Read More …
Yield: 6 servings 8 tablespoon Vegetable oil 6 each Whole cloves 6 each Cardamom pods 6 each Garlic cloves chopped 2 lb Cubed lamb 1 teaspoon Coriander seeds 2 teaspoons Salt 2 lb Fresh spinach chopped 1/4 teaspoon Black peppercorns Read More …
2 medium clove garlic 1/2 teaspoon dried thyme 7-1/2 pounds leg of lamb (7-8 lbs.) 1 pound large shallots Salt Fresh ground black pepper 2 tablespoons oil 1 cup fresh lamb or beef stock OR 1 cup canned beef broth Read More …
1 Bone-in leg of spring lamb 5 Garlic cloves, peeled, cut into 1/4-in slivers 2 tablespoons Olive oil 10 medium Onions, finely sliced 1/2 tablespoon Chopped fresh thyme leaves OR 1 teaspoon Dried thyme 1/2 tablespoon Salt, or as desired Read More …
A recipe from Riviere’s new head chef, Daniel Egreteau. six portions 1,200g leg of suckling lamb, boneless 150g carrot 50g celery stalk 70g leek 150g onion 50g fresh shallots 70g fresh garlic 200g tomatoes 50g olive oil 5g thyme 5g Read More …
Makes 6 servings 1/4 cup pistachios (about 1 ounce) 10 large fresh basil leaves 1 garlic clove 1/2 cup (1 stick) butter, room temperature 1 teaspoon lime juice six 6 ounces salmon fillets 1/2 cup dry white wine additional fresh Read More …
Yield: 4 servings 1 can Stewed tomatoes (14.5 oz) 2 lb Ground lamb 1/2 c Italian bread crumbs 1/4 c Onion, chopped (opt) 1 Egg 1-1/2 teaspoons Salt, divided 3/4 teaspoon Pepper, divided 1/2 teaspoon Thyme 2 pk Spinach (10 Read More …
Yield: 8 Servings 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 c Chopped leeks, white part Only 4 c Fresh spinach, cleaned And stemmed 1 tablespoon Minced garlic 1-1/2 c Chevre cheese 5 lb Leg of lamb, boned and Read More …
2-1/2 Pound lamb leg joint 4 tablespoons passata or creamed tomatoes 3 clove garlic, crushed salt and black pepper 3 Ounce sun-dried tomatoes, chopped into small pieces Preheat the oven to 350F/180C/Gas mark 4-5 Weigh the joint and calculate the Read More …
Season the lamb with salt and pepper and a little thyme and lavender for fragrance. Sprinkle the lamb with the herbs after it has been seared and then put it into the oven to roast. 1/2 lb. Rack of Lamb, Read More …