- 1/3 cup butter
- 1 shallot, minced
- 1 jalapeno, minced
- sea salt and cracked pepper
- 2 steaks
- Combine the butter, shallot, and jalapeno and mix well. Season lightly with salt.
- Chill.
- Season the steaks with salt and pepper.
- Pan fry the steaks in about 2 tbsp of the jalapeno butter for 4 minutes each side. The butter will likely burn so just leave all the burnt stuff in the pan.
- Serve the steaks with the remaining butter.
- 1 lb turnips, peeled, diced small, uniformly
- 3 tbsp olive oil
- 1 tbsp butter
- 1 shallot, minced
- 2 cups boiling water
- 2 tsp chicken bouillon
- cracked pepper
- grated parmesan
- Heat the olive oil in a dutch oven and then saute the shallot until tender.
- Add the turnip and stir 2 minutes.
- Mix the boiling water with the chicken bouillon and pour it into the pot, a little at a time, stirring.
- Continue stirring for about 10 minutes, until the turnip is very soft.
- Stir in the butter, parmesan, and cracked pepper. Serve.
- strong hot coffee
- kosher salt
- brown sugar
- 1 1/2 cups cold water
- 2 1/4" thick lemon slices
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- 1/2 ground coriander
- 2 chicken breasts
- 1 slice bacon, diced
- 1 shallot, minced
- 3 tbsp cider vinegar
- 2 tbsp dijon
- 1 tbsp heavy cream
- 2 tsp worcestershire sauce
- Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
- Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
- Pour into a large ziploc bag and add 2 chicken breasts. Chill 3 hours.
- Drain, dry the breasts, and discard the brine. Grill the chicken until cooked.
- Meanwhile, saute the the bacon in a saucepan 2 minutes. Add the shallot and saute 3 minutes.
- Stir in 3 tbsp coffee, and the vinegar. Bring to a boil and then stir in the dijon, cream, and worcestershire sauce. Simmer 5 minutes.
- Check the seasoning of the sauce.
- Serve the chicken with the sauce.
- 1 tbsp butter
- 1 shallot, minced
- 1 clove garlic, crushed
- 4 canned plum tomatoes, crushed
- 2 tbsp ketchup
- 2 tbsp water
- 1 tbsp dijon
- 1 tbsp brown sugar
- 1 1/2 tbsp molasses
- 1 tbsp tamarind paste or concentrate
- 1/2 tsp cayenne
- 2 tsp ancho chile powder
- 2 tsp paprika
- kosher salt and pepper
- olive oil
- 2 steaks
- Melt the butter in a saucepan with the shallot and the garlic. Saute 4 minutes. Add the tomatoes, ketchup, water, dijon, sugar, and tamarind.
- Stir in the cayenne, chile powder, paprika. Season to taste with salt and pepper. Simmer 15 minutes.
- Puree the sauce in a blender until smooth. Return to the saucepan and simmer 20 minutes more.
- Heat the grill. Brush the steaks with olive oil and then rub with salt and pepper.
- Remove about 1 cup of the sauce to baste with. Grill the steaks, basting with the reserved sauce.
- Serve with the remaining sauce.
- 1 large yam, unpeeled
- salt
- 2 oz. bacon, diced
- 1 shallot, minced
- 1 tbsp red wine vinegar
- olive oil
- 1/2 tsp dry rosemary
- cracked pepper
- Boil the yam in salted water for 20 to 30 minutes, until cooked but firm. Drain.
- Heat a skillet and saute the bacon until crisp. Remove to drain on paper towel.
- Add the shallot to the rendered bacon fat and saute 3 minutes. Stir in the vinegar and deglze 1 minute.
- Heat the grill.
- Whisk in 1 tbsp olive oil, the rosemary and some pepper.
- Slice the yam and brush with olive oil. Season with salt. Grill 5 minutes.
- Sprinkle with the bacon and drizzle with the vinaigrette.
- 2 filet mignon
- salt
- cracked pepper
- 1 tbsp butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup sliced mushrooms
- 1/4 cup cognac
- 2 tsp dijon
- 1/4 cup heavy cream
- 2 tsp worcestershire sauce
- 2 drops tabasco
- Season the filets with salt and pepper on both sides.
- Melt the butter in a large skillet on medium high heat. Add the meat and cook1 minute on each side.
- Stir in the shallots and the garlic and cook stirring 30 seconds. Add the mushrooms and saute 2 minutes.
- Place the meat to the side, under tin foil to keep warm.
- Add the cognac to the pan and then tip it away and ignite the cognac with a match.
- When the flame has burned out add the mustard and cream and stir for 1 minute.
- Add the worcestershire sauce, and the tabasco and stir to combine.
- Return the meat to the pan and heat, turning to coat.
- 1 lb fingerling potatoes, rinsed, halved
- 1 shallot, minced
- 6 garlic cloves, peeled
- 2 tsp dry sage
- 2 tsp dry thyme
- olive oil
- coarse salt and cracked pepper
- Preheat the oven to 400 F.
- Lay the potatoes and the garlic on a large baking sheet. Sprinkle with shallots, sage, and thyme.
- Drizzle with olive oil. Toss to mix.
- Sprinkle generously with salt and pepper.
- Bake for about 45 minutes. Serve.
- 2 tbsp olive oil
- 1 shallot, minced
- zest of 1 lemon
- 2 heads radicchio, cored
- salt and pepper
- 2 tbsp red wine vinegar
- Heat the oil in a large non stick skillet on high until almost smoking.
- Add the shallot and the lemon zest and saute 5 minutes. Add the radicchio and toss 1 minute, just to wilt.
- Season with salt and pepper.
- Sprinkle each head with 1 tbsp of vinegar.
- 1/2 lb spaghetti, uncooked
- 4 eggs, beated
- 1 tbsp butter
- 2 tbsp parsley, minced
- 2 cloves garlic, crushed
- 1 shallot, minced
- 1 tsp sea salt
- 1/2 tsp cracked pepper
- 1 cup cheddar cheese, grated
- Boil the noodles in salted water.
- On low heat, melt the butter in a dutch oven.
- Saute the garlic, parsley, and shallot until tender. Season with salt and pepper.
- Pour in the eggs. Stir in the cheddar.
- Toss in the noodles. Serve.
- butter
- 2 shallots, minced
- 1/2 lb button mushrooms
- pinch of nutmeg
- salt and pepper
- 2 steaks
- 1 tsp dijon
- 1/2 cup creme fraiche
- Melt 1 oz of butter in a skillet and then add the shallots. Saute 2 minutes and then add another ounce of butter.
- Toss in the mushrooms and cook 5 minutes.
- Sprinkle in the nutmeg, and then season to taste with salt and pepper.
- Remove the mushrooms to a plate.
- Season the steak with salt and cracked pepper. Fry the steaks in the hot butter on both sides.
- Return the mushrooms to the pan and then stir in the dijon and the creme fraiche. Serve.
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