Wednesday, February 8 2012 5:20 PM EST2012-02-08 22:20:47 GMT
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining one tablespoon oil, and mushrooms.
Thursday, January 19 2012 5:20 PM EST2012-01-19 22:20:58 GMT
12 ozBucatini or perciatelli 1/2 cup plus 2 tbs Extra virgin olive oil 1/2 lbCauliflower florets 1/2 lbBrussels sprout (halved) Salt and freshly ground black pepper 1Small onion (finely chopped) 2
Wednesday, January 4 2012 5:20 PM EST2012-01-04 22:20:23 GMT
1/2 lbPiece of slad bacon (sliced 1/3 inch thick and cut into 1/3 inch dice) 1 Celery rib (finely chopped) 1 Small onion (finely chopped) 1 Large jalapeno (seeded and chopped) 2 Large garlic cloves
Friday, December 23 2011 10:33 AM EST2011-12-23 15:33:12 GMT
Put onions and oil into a saucepan and cook until onion softens. Put in sliced cabbage and grated apple. Immediately put in vinegar, then only stir. Add brown sugar, red wine, salt and pepper to taste. Still until well combined. Bring to a boil. Put lid on and simmer for about 30 minutes. Stir in butter and turn off the heat.
Wednesday, December 21 2011 5:20 PM EST2011-12-21 22:20:55 GMT
Whisk eggs, half and half, sugar, cinnamon, orange zest and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
Wednesday, December 21 2011 4:39 PM EST2011-12-21 21:39:24 GMT
Prepare an ice water bath. Bring a large pot of water to boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes (do not let water boil). Transfer to ice water bath using tongs. Let stand for 10 minutes to cool.
Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Reduce heat to medium and add the chicken.
Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3-4 minutes total. Transfer to a clean plate.
Tuesday, December 13 2011 1:02 PM EST2011-12-13 18:02:37 GMT
2 lbsPeeled potatoes 3 ozUnsalted butter 1 1/2 cupsHeavy cream Salt and white pepper to taste 1 clovePureed garlic Boil potatoes with salt until soft. Drain all water. Add butter. Mash with potato
Thursday, October 20 2011 2:45 PM EDT2011-10-20 18:45:24 GMT
Place a large pot on medium heat and add butter. Add onions, celery, cooking till translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown flour, as this will change the color and thickness of the final product. Add crab stock and heavy cream and bring to a simmer. Once simmering, add the corn and the potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. Taste for seasoning; add the salt and pepper if needed.
Thursday, October 6 2011 4:17 PM EDT2011-10-06 20:17:37 GMT
Whisk first 7 ingredients in a medium bowl. Add crab, fold to blend. Stir in 3/4 cup Panko bread crumbs, chives, salt and pepper. Divide into 6 equal portions. Form each into 1 inch thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
Thursday, October 6 2011 4:16 PM EDT2011-10-06 20:16:05 GMT
In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
Thursday, October 6 2011 4:14 PM EDT2011-10-06 20:14:37 GMT
In a large skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderately low heat, stirring until tender, 4 minutes. Stir in the cucumbers, the remaining 1/2 tablespoon of butter and the water.
Thursday, October 6 2011 4:13 PM EDT2011-10-06 20:13:06 GMT
Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion. Mix together zucchini, onion, cheese, flour and herbs. Season with on teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
Thursday, October 6 2011 4:01 PM EDT2011-10-06 20:01:12 GMT
Line a 5 x 9 inch loaf pan with plastic wrap, leaving a 3 inch overhand on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread 1/2 the whipped cream over peaches and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream and slice of pound cake.
Thursday, October 6 2011 3:59 PM EDT2011-10-06 19:59:39 GMT
Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grill pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and bubbling, about 8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto and basil. Drizzle with oil.
Thursday, October 6 2011 3:57 PM EDT2011-10-06 19:57:55 GMT
Bring water and 1/4 teaspoon of salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15-20 minutes.
Thursday, October 6 2011 3:56 PM EDT2011-10-06 19:56:11 GMT
Whisk sour cream, 1 tablespoon chopped green onion tops, chipotle hot sauce and lime juice in a small bowl. Cover and chill (can be made a day ahead, keep refrigerated).
Thursday, October 6 2011 3:49 PM EDT2011-10-06 19:49:40 GMT
Heat 2 tablespoons oil in a large high-sided skillet over high heat. Cook mushrooms, stirring occasionally, until browned, about 7 minutes. Add leeks and 1/2 teaspoon salt. Cook for 2 minutes.
Thursday, October 6 2011 3:47 PM EDT2011-10-06 19:47:10 GMT
Prepare the dressing in a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika, chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.
Thursday, October 6 2011 3:45 PM EDT2011-10-06 19:45:14 GMT
Whisk heavy cream with a mixed on medium-high speed until stiff peaks form. Whisk together mascarpone and sugar in a bowl until smooth. Fold whipped cream into mascarpone mixture. Use immediately.
Thursday, October 6 2011 3:43 PM EDT2011-10-06 19:43:27 GMT
Flour veal scaloppini on each side. Melt butter and oil over medium heat, then put scaloppini in pan and saute on each side for one minute. Add shallots, mushrooms, garlic, thyme, salt and pepper. Saute for another minute, then add wine, sour and heavy creams and brown sauce. Remove veal putting on warmed plate. Cook sauce for a short time, then pour over veal. Garnish with parsley.
Thursday, October 6 2011 3:39 PM EDT2011-10-06 19:39:27 GMT
Melt the butter in a large saucepan. Add the onion, celery and carrot and cook for about 2 minutes until the onion begins to become soft and add a small amount of flour.
Thursday, October 6 2011 3:37 PM EDT2011-10-06 19:37:50 GMT
Saute morels with shallots and garlic until soft, about 3 minutes over medium heat. Add the al dente cooked fettuccine, saute one minute and then add heavy cream. Let it cook down over medium heat for about 3 minutes. Add half the grated cheese, blend and take it off the flame. Add seasonings and let stand for a couple of minutes. Serve with the extra grated cheese.
Thursday, October 6 2011 3:27 PM EDT2011-10-06 19:27:15 GMT
Start on medium heat with oil and butter. Season steaks with salt and the two varieties of peppercorns. Cook for 2 minutes each side for medium-rare in hot pan. Flambe with brandy. Add cream and brown sauce, garlic, shallots and heat meat in sauce. Remove steaks and let sauce boil down for about 3 minutes. Serve steaks on hot plate, cover with the sauce.
Thursday, October 6 2011 3:20 PM EDT2011-10-06 19:20:10 GMT
Heat one tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken; brown until cooked through 3-4 minutes per side. Transfer to plate; tent with foil.
Thursday, October 6 2011 3:17 PM EDT2011-10-06 19:17:53 GMT
Preheat oven to 400 degrees F. Toss crumbs with two teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6-8 minutes.
Thursday, October 6 2011 3:13 PM EDT2011-10-06 19:13:32 GMT
Preheat over to 300 F. Use deep pan with rack. Cover ham with mustard mix; then brown sugar all over the ham. Set ham on rack flat side down. Add water and cook for 1 1/2 hours. Do not open over a lot because you need the steam. Turn oven off and let it sit for 20 minutes before carving.
Thursday, October 6 2011 3:12 PM EDT2011-10-06 19:12:11 GMT
Sprinkle fillets with salt and ground peppercorns. Melt one tablespoon butter in large nonstick skillet over medium-high heat. Add fillets, flesh side down. Cook until browned, 2-3 minutes. Turn fillets over; cook until opaque in center, 2-3 minutes. Transfer to plates; cover to keep warm.
Thursday, October 6 2011 3:10 PM EDT2011-10-06 19:10:05 GMT
Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; saute until crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; saute until cooked through; 4-5 minutes per side. Divide chicken among plates.
Thursday, October 6 2011 3:08 PM EDT2011-10-06 19:08:00 GMT
Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon of salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.
Thursday, October 6 2011 3:07 PM EDT2011-10-06 19:07:40 GMT
Preheat oven to 400 degrees. Cut out four 12 x 17 inch pieces of parchment; fold each in half crosswise for form a crease, then open.
Divide asparagus and radishes evenly among 4 parchment pieces; arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon of salt and some pepper.
Thursday, October 6 2011 3:07 PM EDT2011-10-06 19:07:17 GMT
Dredge the scallopini in the flour until coated evenly. Dip the scallopini in the egg-milk mixture, then again dredge the veal into the bread crumbs. Do not press the crumbs into the veal. The crust should not adhere completely, but form a loose shell around the schnitzel.
Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:55 GMT
Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup of broth; boil until liquid is reduced and very slightly thickened, about 2-3 minutes.
Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:32 GMT
Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat one teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with aluminum foil. Wipe out skillet.
Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:07 GMT
Soak dried apricot in apple cider to plump. Transfer apricots and cider to blender. Add canned apricots with their liquid and whirl to puree with some chunks. Set aside.
Thursday, October 6 2011 3:05 PM EDT2011-10-06 19:05:41 GMT
Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, cayenne pepper in a medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:57 GMT
In a stainless steel bowl, combine the popcorn shrimp with the Firecracker sauce and mix well. Place the peppers and onions on the bottom half of the sub bun. Add the shrimp, tomatoes and shredded lettuce.
Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:30 GMT
Cook pasta in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ¼ cup cooking liquid. Return pasta to pot.
Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:00 GMT
Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
Thursday, October 6 2011 2:11 PM EDT2011-10-06 18:11:31 GMT
Heat one tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally about 4 minutes.
Friday, September 30 2011 1:52 PM EDT2011-09-30 17:52:17 GMT
Into a hot grill pan, add stuffed burger cooked in canola oil over medium heat to about medium-well doneness (this is because we want the cheese inside to melt).
Wednesday, September 28 2011 3:00 PM EDT2011-09-28 19:00:48 GMT
Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.
Wednesday, September 28 2011 10:22 AM EDT2011-09-28 14:22:00 GMT
Mix all ingredients for Pico De Gallo together and let rest for 2 hours. Garnish: 8 tbs. Feta cheese, crumbled. Heat a small amount of oil in a pan until very hot. Season salmon fillets with salt and black pepper and press firmly into almonds. Place fillets in the hot pan and cook for about 2 minutes on each side. Remove from the pan and let rest. Toss mixed greens with vinegar and olive oil and distribute among plates.
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