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Archive for the 'Gourmet Food' Category

Tilapia in Butter Sauce Recipe

Posted on 03.07.08 by Chef 9:51 am

Tilapia in Butter Sauce Recipe

Ingredients:

  • 4 tbs. flour
  • 2 1/2 inch thick tilapia fillets
  • 1 tbs. olive oil
  • 6 tbs. butter, divided
  • Juice of 1 lemon
  • Minced fresh parsley
  • 6oz cut Shallots

Preparation:
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Rib Roast and Potato Dinner Recipe

Posted on 17.06.08 by Chef 1:35 pm

Rib Roast and Potato Dinner Recipe

Potatoes
Ingredients:

  • 6 Lg. Sweet Potatoes
  • 1 Tbls. Butter
  • ½ Cup Red Bell Pepper, Chopped
  • ½ Cup Green Bell Pepper, Chopped
  • 2/3 Cup Onion, Chopped
  • 8 Slices Crisp Bacon, Diced
  • 1½ Cups Monterey Jack Cheese, Shredded and Divided
  • 2 Tbls. Milk
  • 2 Tbls. Sour Cream

Roast Ingredients:
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Butterflied Baked Shrimp Recipe

Posted on 16.06.08 by Chef 9:09 am

Butterflied Baked Shrimp Recipe

Ingredients:

  • 2 cup Bread crumbs fresh
  • 16 extra large Shrimp peeled and deveined, tails left on
  • Freshly ground pepper to taste
  • Salt to taste
  • 2 tablespoon Fresh oregano chopped
  • 1 tablespoon Fresh thyme chopped
  • 2 tablespoon Fresh parsley chopped
  • 2 tablespoon Fresh basil chopped
  • 1 tablespoon Garlic chopped
  • 4 ounce Butter melted
  • 4 cup Argula cleaned
  • 2 tablespoon Extra virgin olive oil
  • 1/2 each Lemon
  • 1 each Lemon cut in wedges

4 Servings

Preparation:
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Panko-Crusted Egg with Cherry Smoked Asparagus Recipe

Posted on 16.06.08 by Chef 8:01 am

Panko-Crusted Egg with Cherry Smoked Asparagus, Smoked Paprika, and Sherry Gastrique Recipe

Ingredients:

  • 4 eggs (3 for boiling, 1 for battering)
  • cornstarch
  • panko
  • oil for shallow frying
  • smoked Spanish paprika
  • 1 c. sherry vinegar (“O” brand is good)
  • 1/2 c. sugar
  • 24 fat spears asparagus
  • Maldon salt or other finishing salt
  • extra-virgin olive oil

Serves 4
Vegetarian, not vegan or gluten-free

Preparation:
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Swiss Cheese Fondue Recipe

Posted on 14.06.08 by Chef 3:14 pm

Swiss Cheese Fondue Recipe

Ingredients:

  • 1 garlic clove, cut in half
  • 24 oz. beer (I usually get Miller High Life because it’s cheap and does not overpower the cheese)
  • 1 pound Emmentaller cheese, grated
  • 1 pound Gruyere cheese, grated
  • ½ pound of either aged white cheddar, appenzeller or vacherin cheese, grated (optional)
  • 1 tablespoon cornstarch, set aside
  • 2 tablespoons cornstarch, dissolved in ½ cup cold water
  • Generous squeeze of lemon juice to taste
  • Ground black pepper and nutmeg to taste

Dipping items:
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Brined Roast Turkey Recipe

Posted on 14.06.08 by Chef 8:28 am

Brined Roast Turkey and Pan Gravy Recipe

Brine Ingredients:

  • 1 gallon water
  • 1/2 ounce ground cloves
  • 1/2 ounce ground ginger
  • 4 ounces cracked black peppercorns
  • 12 bay leaves
  • 1 pound coarse kosher salt
  • 24 ounces honey
  • 24 ounces maple syrup

Turkey Ingredients:
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Smokey Salmon with Herb Paste Recipe

Posted on 12.06.08 by Chef 1:25 pm

Smokey Salmon with Herb Paste Recipe

Ingredients:

  • Thick-cut salmon fillet with skin on one side. Approximately ½ lb per person
  • 1 Tbs finely minced fresh oregano
  • 1 Tbs finely minced thyme
  • 1 finely minced shallot
  • 1.5 Tsp fresh lemon juice
  • 1 Tbs Yogurt
  • Kosher salt (to taste)
  • Black Pepper (to taste)
  • Garlic Powder (to taste)
  • 1 handful alderwood chips, soaked in water for at least 20 minutes

Preparation:
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Sole Meuniere Recipe

Posted on 09.06.08 by Chef 3:14 pm

Sole Meuniere Recipe Recipe

Ingredients:

  • 1 package frozen sole fillets, thawed
  • 2/3 cup flour
  • 1 sprig rosemary
  • 1.5 tablespoons olive oil
  • 3 tablespoons butter
  • Juice of 2 lemons

Sole Meuniere (Serves 3; approx. .81/serving)

Preparation:
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