What is your allllllll time favourite recipe?!
Answers:
I make a pretty mean veggie soup!.
Soup:- Mushroom & Vegetable!.
1lb Fresh mushrooms -- sliced
2T Butter, divided
1C Carrot -- finely chopped
1C Celery -- finely chopped
1C Onion -- finely chopped
1 clove Garlic -- minced
1 can Condensed beef broth
2C Water
1/4C Tomato paste
2 t Parsley flakes
1 Bay leaf
1/2 t pepper
2T Dry sherry (optional)
Combine vegetables and butter in a large pot!. Sautee for 5-7 minutes!. Add remaining ingredients, and bring to a boil!.
Cover; cook on low for 30-45 minutes or until vegetables are cooked!. Stir in sherry during last 15 minutes of cooking!. Remove bay leaf before serving!.
It is rarely the same twice as it will depend on what I have at hand!.Www@FoodAQ@Com
Soup:- Mushroom & Vegetable!.
1lb Fresh mushrooms -- sliced
2T Butter, divided
1C Carrot -- finely chopped
1C Celery -- finely chopped
1C Onion -- finely chopped
1 clove Garlic -- minced
1 can Condensed beef broth
2C Water
1/4C Tomato paste
2 t Parsley flakes
1 Bay leaf
1/2 t pepper
2T Dry sherry (optional)
Combine vegetables and butter in a large pot!. Sautee for 5-7 minutes!. Add remaining ingredients, and bring to a boil!.
Cover; cook on low for 30-45 minutes or until vegetables are cooked!. Stir in sherry during last 15 minutes of cooking!. Remove bay leaf before serving!.
It is rarely the same twice as it will depend on what I have at hand!.Www@FoodAQ@Com
Rack of Lamb w/Madagascar Green Peppercorn Sauce
4 French racks of lamb, trimmed & cleaned
1T Kosher Salt
1/2C Black Peppercorns, coarsely ground
Vegetable Oil
Madagascar Green Peppercorn Sauce,
Madagascar Green Peppercorn Sauce:
2 Plum Tomatoes; halved
3 Shallots
1 Carrot; split
1 Brunch Fresh Parsley
4C Beef Stock
1C Red Wine
3/4C Heavy Cream
2T Green Peppercorns in Brine
Madagascar Green Peppercorn Sauce:
1) Place the first 5 ingredients in the same skillet & bring to a boil to deglaze the pan!. Reduce the heat to low & let simmer until reduced by half!.
2) Strain the sauce, discard the solids, and return to the pan!. Add wine & peppercorns!. Reduce by half again!.
Directions:
1) Preheat oven to 425 degrees F
2) Sprinkle the lamb liberally on all sides w/the salt & pepper
3) Pour a thin layer of vegetable oil into a large skillet (ANODIZED CHEF'S SKILLET) & place over high heat until the oil begins to smoke, 1-2 minutes!. Working in batches, place the racks into the skillet!. Sear for 1 mintue per side, remove, & put on a baking sheet!.
4) Put the lamb into the oven and cook 12 minutes for rare, 15 minutes for medium rare!. Remove from the oven, & let rest 5 minutes before slicing!. Using a sharp knife, cut each rack in half!. PLace the meat on the plates, spoon the peppercorn sauce over it, & serve!.
Madagascar Green Peppercorn Sauce:
1) Place the first 5 ingredients in the same skillet & bring to a boil to deglaze the pan!. Reduce the heat to low & let simmer until reduced by half!.
2) Strain the sauce, discard the solids, and return to the pan!. Add wine & peppercorns!. Reduce by half again!.Www@FoodAQ@Com
4 French racks of lamb, trimmed & cleaned
1T Kosher Salt
1/2C Black Peppercorns, coarsely ground
Vegetable Oil
Madagascar Green Peppercorn Sauce,
Madagascar Green Peppercorn Sauce:
2 Plum Tomatoes; halved
3 Shallots
1 Carrot; split
1 Brunch Fresh Parsley
4C Beef Stock
1C Red Wine
3/4C Heavy Cream
2T Green Peppercorns in Brine
Madagascar Green Peppercorn Sauce:
1) Place the first 5 ingredients in the same skillet & bring to a boil to deglaze the pan!. Reduce the heat to low & let simmer until reduced by half!.
2) Strain the sauce, discard the solids, and return to the pan!. Add wine & peppercorns!. Reduce by half again!.
Directions:
1) Preheat oven to 425 degrees F
2) Sprinkle the lamb liberally on all sides w/the salt & pepper
3) Pour a thin layer of vegetable oil into a large skillet (ANODIZED CHEF'S SKILLET) & place over high heat until the oil begins to smoke, 1-2 minutes!. Working in batches, place the racks into the skillet!. Sear for 1 mintue per side, remove, & put on a baking sheet!.
4) Put the lamb into the oven and cook 12 minutes for rare, 15 minutes for medium rare!. Remove from the oven, & let rest 5 minutes before slicing!. Using a sharp knife, cut each rack in half!. PLace the meat on the plates, spoon the peppercorn sauce over it, & serve!.
Madagascar Green Peppercorn Sauce:
1) Place the first 5 ingredients in the same skillet & bring to a boil to deglaze the pan!. Reduce the heat to low & let simmer until reduced by half!.
2) Strain the sauce, discard the solids, and return to the pan!. Add wine & peppercorns!. Reduce by half again!.Www@FoodAQ@Com
Braised Lamb Shanks with Coriander, Fennel, and Star Anise
Makes 4 servings!.
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
4 tablespoons olive oil, divided
1 large white onion, cut into 1 1/2-inch pieces
10 garlic cloves, peeled
3 celery stalks, cut crosswise into 1 1/2-inch pieces
2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise
2 bay leaves
1/2 teaspoon dried crushed red pepper
Mix coriander, fennel, and peppercorns in heavy small skillet!. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes!. Transfer to spice grinder; process until finely ground!. Rub each shank with 1 rounded teaspoon spice blend!. Sprinkle with salt and pepper!.
Heat 2 tablespoons oil in heavy large wide pot over medium-high heat!. Add shanks to pot!. Cook until brown on all sides, about 20 minutes!. Transfer to large bowl!. Add remaining 2 tablespoons oil to same pot!. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes!. Add remaining spice blend and stir 1 minute!. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes!. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes!.
Preheat oven to 350°F!. Return shanks to pot!. Add cloves, star anise, bay leaves, and crushed red pepper!. Cover pot with foil, then lid!. Place pot in oven and braise lamb until tender, about 2 hours!. (Can be made 2 days ahead!. Uncover and cool slightly!. Place in refrigerator until cool, then cover and keep refrigerated!. Rewarm in 350°F oven for 20 minutes before serving!.)
Goes great with a big Syrah!
Www@FoodAQ@Com
Makes 4 servings!.
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
4 tablespoons olive oil, divided
1 large white onion, cut into 1 1/2-inch pieces
10 garlic cloves, peeled
3 celery stalks, cut crosswise into 1 1/2-inch pieces
2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise
2 bay leaves
1/2 teaspoon dried crushed red pepper
Mix coriander, fennel, and peppercorns in heavy small skillet!. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes!. Transfer to spice grinder; process until finely ground!. Rub each shank with 1 rounded teaspoon spice blend!. Sprinkle with salt and pepper!.
Heat 2 tablespoons oil in heavy large wide pot over medium-high heat!. Add shanks to pot!. Cook until brown on all sides, about 20 minutes!. Transfer to large bowl!. Add remaining 2 tablespoons oil to same pot!. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes!. Add remaining spice blend and stir 1 minute!. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes!. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes!.
Preheat oven to 350°F!. Return shanks to pot!. Add cloves, star anise, bay leaves, and crushed red pepper!. Cover pot with foil, then lid!. Place pot in oven and braise lamb until tender, about 2 hours!. (Can be made 2 days ahead!. Uncover and cool slightly!. Place in refrigerator until cool, then cover and keep refrigerated!. Rewarm in 350°F oven for 20 minutes before serving!.)
Goes great with a big Syrah!
Www@FoodAQ@Com
cheesy vegetable stuffed pork chops
2 tablespoons butter or margarine
1 medium celery stalk, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1!. Heat oven to 350°F!.
2!. Melt butter in 12-inch skillet over medium heat!. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat!. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper!.
3!. Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone!. Fill pockets with vegetable mixture!. Secure openings with toothpicks!.
4!. Heat oil in same skillet over medium heat!. Cook pork in oil about 5 minutes, turning once, until light brown!. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper!. Place in ungreased rectangular baking dish, 13x9x2 inches!.
5!. Cover tightly and bake 30 minutes!. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops
Www@FoodAQ@Com
2 tablespoons butter or margarine
1 medium celery stalk, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1!. Heat oven to 350°F!.
2!. Melt butter in 12-inch skillet over medium heat!. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat!. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper!.
3!. Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone!. Fill pockets with vegetable mixture!. Secure openings with toothpicks!.
4!. Heat oil in same skillet over medium heat!. Cook pork in oil about 5 minutes, turning once, until light brown!. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper!. Place in ungreased rectangular baking dish, 13x9x2 inches!.
5!. Cover tightly and bake 30 minutes!. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops
Www@FoodAQ@Com
This can be done in an oven it tastes better over a charcoal fire!.
I have a special way of doing ribs that people just rave about!. I used to sell around 200 of these at Christmas time, but now that I'm semi retarded, I'm only doing six or so for a few close friends!.
#2
Now I'm removing the ribs!. These will be tied back on later!. Makes it whole lot easier to carve when done!.
#3
then rub in a mixture of Kosher Salt, granulated garlic and ground black pepper!. one part, 1/2 part and 1/2 part!. Don't be afraid to put it right to 'er!
#4
I then tie the ribs back onto the roast!. It is now ready for the grill or oven!. Some people will add some fresh rosemary before cooking!.
#5
Here we have a 5 2/3 lb IBP Chairman's Reserve standing rib!. It is rib #'s 5 and 6!. The Primo has been pre-heated to 375° with a couple hickory chunks thrown in on top of the lump!. Don't let the color scare you, it has been dry aging since Xmas!.
#6
After 30 minutes, I dropped the temp down to 300° (I always refer to dome temps)and after 1 hr 45 min, the internal temp was up to 130°!. I pulled the roast and added a few Stone Crab Claws for few minutes of heating!.
#7
The strings have been cut and the bones removed from the bottom of the roast!. We'll let it rest for about 15 minutes and then carve!.
#8
Cuts like butter! Done perfect (for me)!. Served with baked taters, green beans, fresh tomato slices from the garden and a nice Zinfandel!. It doesn't get any better than this!.Www@FoodAQ@Com
I have a special way of doing ribs that people just rave about!. I used to sell around 200 of these at Christmas time, but now that I'm semi retarded, I'm only doing six or so for a few close friends!.
#2
Now I'm removing the ribs!. These will be tied back on later!. Makes it whole lot easier to carve when done!.
#3
then rub in a mixture of Kosher Salt, granulated garlic and ground black pepper!. one part, 1/2 part and 1/2 part!. Don't be afraid to put it right to 'er!
#4
I then tie the ribs back onto the roast!. It is now ready for the grill or oven!. Some people will add some fresh rosemary before cooking!.
#5
Here we have a 5 2/3 lb IBP Chairman's Reserve standing rib!. It is rib #'s 5 and 6!. The Primo has been pre-heated to 375° with a couple hickory chunks thrown in on top of the lump!. Don't let the color scare you, it has been dry aging since Xmas!.
#6
After 30 minutes, I dropped the temp down to 300° (I always refer to dome temps)and after 1 hr 45 min, the internal temp was up to 130°!. I pulled the roast and added a few Stone Crab Claws for few minutes of heating!.
#7
The strings have been cut and the bones removed from the bottom of the roast!. We'll let it rest for about 15 minutes and then carve!.
#8
Cuts like butter! Done perfect (for me)!. Served with baked taters, green beans, fresh tomato slices from the garden and a nice Zinfandel!. It doesn't get any better than this!.Www@FoodAQ@Com
Blonde brownies with chocolate chips - no nuts!. I made them and mailed them to my brother when he was in Vietnam!. He said he was lucky if he got the box without it being opened!. Then, he had to open it in private or everyone would have to have a piece, too!. Www@FoodAQ@Com
Has to be shepherds pie!.!.!.Www@FoodAQ@Com