Scallops and Chick Pea Puree
Luck. You know, I’ve never thought of myself as a lucky person. I mean, I’ve never won any kind of prize. Never won even a small lottery prize, never won anything from Publisher’s clearing house. I don’t care. The day began (for us) with lunch. It was a wonderful day. There was lots of wonderful conversation and wonderful food and we hated it when we had to leave. These scallops came from Brittany, fresh frozen and brought carefully in the van or the trailer (I’m not sure which), still frozen. Since they had been frozen, I had to use them quickly. Who needs Lotto luck, eh? This recipe would make a nice appetizer. This recipe might look familiar to you. Scallops and Chickpea Puree 1 can chick peas 4-5 sage leaves 2 Tablespoons olive oil 4 bay leaves 1 small shallot, chopped fine 1 dried hot pepper 1 Tablespoon tomato paste 1/4 cup white wine or tart apple juice 4 large scallops chopped parsley to serve Heat the chick peas with the sage leaves in a pan. Enough for 4. Notes:
Buffalo Wild Wings Recipes
I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
Taco Stuffed Shells Recipe
Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Ingredients:1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Cooking Instructions: Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions.
Gastronomer's Guide - Adventures in Gastronomy
Garlicky Lemon-Pepper Chicken
A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients This recipe calls for three different types of garlic—garlic salt, fresh elephant garlic, and jarred minced garlic. The Angry Chef’s Garlicky Lemon-Pepper Chicken
The Traveler's Lunchbox - Journal
Robin’s Healthy Take: Fast, Fiery and Under $5
Make this whole quick, spicy meal for less than $15. Robin cooked up these healthy, budget-friendly recipes this morning on the Today Show! When I was deciding what recipes to cook for my Today Show appearance, the producer suggested something “fast and fiery.” Even better, the ingredient lists are super-short and each dish comes together in a flash. Spicy Fettuccine AlfredoServes 4 Ingredients: 1 pound fettuccine 2 cups low-fat or fat-free milk 1 egg yolk 2 teaspoons extra-spicy seasoning blend 1/2 cup shredded Parmesan cheese Salt and pepper, to taste Directions: Cook the fettuccine according to package directions. Garlic Parmesan Broiled TomatoesServes 4 Ingredients: 4 beefsteak or other vine-ripened tomatoes 1 tablespoon olive oil Salt and black pepper to taste 8 tablespoons shredded Parmesan cheese 1 teaspoon garlic powder 2 tablespoons chopped parsley Directions: Preheat broiler. Coconut MacaroonsMakes 24 cookies Directions: Preheat oven to 325 degrees F.
Steak au Poivre - The Showstopper
I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre.
chez pim
