INGREDIENTS: 1-1/2 cups plain yogurt 1/3 cup Dijon mustard 1/2 teaspoon salt 1 teaspoon pepper 4 pounds of chicken parts (thighs and legs or any favorite parts) INSTRUCTIONS: Position rack in middle of oven; preheat oven to 400°. Mix together the yogurt and mustard, salt and pepper. Spoon into a 7 x 11-inch glass baking […]
Lightly brown 1 tablespoon grated onion and 1pinch sugar in 1 tablespoon olive oil. Deglaze pan with 1 tablespoon cider vinegar, 1/4 cup ketchup and 1 teaspoon each, brown mustard and Worcestershire. Bring to a boil; season to taste with hot pepper sauce. Return cooked food to pan and coat with sauce before serving.
1 Tbsp minced shallot 2 tsp of dried tarragon, basil, chervil or dill 1/2 cup dry white wine 2 Tbsp tarragon vinegar 4 Tbsp butter 1 tsp of minced fresh parsley Over high heat, reduce minced shallot, tarragon, white wine and tarragon vinegar. Reduce the heat to low and swirl in the butter and parsley.
This simple Chinese treatment can be used with either sea or “bay” scallops. In either case, don’t overcook them; they only need to be heated through. INGREDIENTS: 1-1/2 tablespoons Chinese fermented black beans 2 tablespoons Chinese rice wine or dry sherry 1/2 pound broccoli 12 tablespoons peanut or other vegetable oil 1/2 pound scallops, any […]
’l’his is not only good on white fish but on darker fish such as mackerel, tuna and bluefish. Use red bell peppers or one of the longer sweet roasting peppers such as Corno di Toro. INGREDIENTS: 1 medium sweet, red pepper, roasted and peeled 3 tablespoons mild olive oil 1 teaspoon sherry vinegar or red […]
Cook 1/4 teaspoon minced garlic, 1 teaspoon green peppercorns and 2 crushed juniper berries in 1 tablespoon olive oil for 2 minutes. Deglaze the pan with 1/4 cup gin and flame. Stir in 1/4 cup creme fraiche or heavy cream.
Saute 1 tablespoon minced onion or shallot in 2 tablespoons butter until browned. Add 2 tablespoons capers and 2 more tablespoons butter. Cook another minute and add the juice of 1/2 lemon.
2 tablespoons of unsalted butter 1 tablespoon of mashed green peppercorns 1 tablespoon of crushed black peppercorns 1 tablespoon of crushed white peppercorns 1 tablespoon of crushed pink peppercorns 2 shallots, minced 1 cup demi-giaze 1-1/2 cups of heavy cream Salt to taste Sautee the peppercorns and shallots in the butter for three or four […]
4 veal medallions (6-7 oz) 1-1/2 teaspoons kosher salt Freshly ground black pepper to taste 1-1/2 tablespoons unsalted butter 1 shallot, peeled and finely chopped 1 tablespoon crushed green peppercoms 1/4 cup Calvados 1/4 cup heavy cream Season the veal medallions with salt and black pepper. Heat 1 tablespoon of butter in a large heavy […]
2 teaspoons finely grated lemon zest 2 teaspoons coarsely ground black pepper 2 teaspoons thyme 3/4 teaspoon salt 2 tablespoons olive oil 8 loin lamb chops, cut 1 inch thick and trimmed of excess fat I. In a small bowl, combine the lemon zest, pepper, thyme and salt. Stir in the olie oil. Rub the […]
2-1/2 oz stale bread, crusts trimmed 8 cloves garlic 2 oz butter Salt and freshly ground pepper 8 TBS chopped flat leaf parsley 1 leg of lamb, about 3-1/2 pounds, trimmed 2 TBS peanut oil 1. Preheat oven to 450. Grind bread to course crumbs in processor. Finely chop 6 garlic cloves and cut remaining, […]
18-ounce jar Dijon-style mustard 2 teaspoons crushed rosemary 2 teaspoons fresh ginger root, chopped 1 clove garlic, crushed 3 tablespoons soy sauce 3 tablespoons peanut oil 5- to 7-pound leg of lamb, boned and flattened In a glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic. soy sauce, and oil. Add lamb. […]
1 crown roast of lamb 2 teaspoons minced fresh sage 2 tablespoons freshly grated Parmesan cheese 2 tablespoons bread crumbs 2 cloves garlic, peeled and minced 1/4 teaspoon kosher salt Freshly ground pepper to taste. 1. Preheat the oven to 425 degrees. Place the roast, crown side down, in a roasting pan. Bake for 55 […]
INGREDIENTS: 1 head garlic 2 tablespoons herbes de Provence (see note) Salt and freshly ground pepper to taste 3 tablespoons virgin olive oil 6-to-7 pound boneless leg of lamb, rolled and tied INSTRUCTIONS: Peel the garlic and mince fine. Mix the garlic with the herbes de Provence, salt, pepper and olive oil. Rub mixture into […]
INGREDIENTS:1/4 cup finely chopped shallots +2 tablespoons if desired 1/4 cup kalamata olive tapenade + 2 tablespoons if desired 1 teaspoon minced fresh garlic, about 1 large clove Boneless leg of lamb,about 3-1/2 pounds 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme Freshly ground black pepper About 3 feet of string for tying […]
4 lbs pork roast 2 cloves garlic, peeled 2 tsp fresh rosemary, leaves removed from hard stem 1/2 cup sauvignon blanc 1/4 cup olive oil 2 tsp salt In blender, finely puree the garlic, rosemary, wine, and salt. Put mixture through fine strainer. Blend all ingredients and strain again. Blend in the olive oil, puree […]
1/4 cup mustard 1/2 cup vinegar 1/2 cup olive oil 1 TBS catsup 2 cloves garlic 1 TBS fresh herbs
Rosemary Garlic Cabernet Vinegar Olive Oil Combine ingredients, grill
INGREDIENTS: 1 small onion, cut into small dice 1 tablespoon ginger, minced 3 pounds Fuyu persimmons, peeled and cut into large dice 5 cups chicken stock 1-1/2 teaspoons curry powder 2 teaspoons salt 1 teaspoon pepper 1 tablespoon lemon juice 1/2 cup creme fraiche, for garnish 1/4pound prosciutto, thinly sliced, cut into strips, for garnish […]
INGREDIENTS: 1-1/2 cups polenta 5-1/2 cups warm water 1-1/4 teaspoons salt 1-1/2 TBS butter, cut into bits 2 to 3 TBS olive oil 1/2 pound spicy Italian sausage, removed from casings and roughly chopped 1/2 cup dry red wine 1 onion, diced 1-1/2 pounds summer squash (use a variety such as zucchini and gooseneck), cut […]