Ingredients This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half. 6 tablespoons (3/4 stick) butter 2 10- to 12-ounce frozen lobster tails, thawed 8 ounces shiitake mushrooms, stemmed, thinly sliced 1/2 cup (packed) thinly sliced fresh basil 6 green onions, thinly … [Read more...]
Bacon-Wrapped Shrimp
Ingredients 20 uncooked large shrimp, peeled, deveined 1 tablespoon (about) chopped fresh rosemary Balsamic vinegar 10 bacon slices, cut in half crosswise Crumbled Stilton cheese, or other blue cheese Preparation Arrange shrimp on baking sheet. Sprinkle with rosemary, ground black pepper, and several splashes of vinegar. Wrap each in bacon, covering completely; secure with toothpick. (Can be prepared 8 hours ahead. Cover and chill on … [Read more...]
Creme Brulee French Toast
Ingredients Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice. 1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 8- to 9-inch round loaf country-style bread 5 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla 1 … [Read more...]
Bananas Foster
Ingredients 4 tablespoons unsalted butter 1/2 cup packed (3 1/2 ounces) dark brown sugar 1 cinnamon stick 1 strip lemon zest, 1 to 2 inches long by about 1 1/2 inch wide 2 large, firm, ripe bananas, peeled and halved lengthwise and then crosswise 4 tablespoons dark rum 1 pint vanilla ice cream, divided among four bowls Preparation Melt the butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, … [Read more...]
Asparagus Risotto
Ingredients 1 1/2 pounds asparagus 5 cups (about) canned low-salt chicken broth 1 cup water 1 tablespoon butter 1 large onion, chopped 2 cups arborio rice or medium-grain white rice 1/2 cup dry white wine 2 teaspoons chopped fresh rosemary 1 cup freshly grated Parmesan cheese 1/4 cup whipping cream Fresh rosemary sprigs (optional) Preparation Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks … [Read more...]
Blue Cheese Toasts
Ingredients 1/4 cup crumbled blue cheese 2 tablespoons (1/4 stick) butter, room temperature 12 1/2-inch-thick rounds sourdough baguette Sugar Preparation Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter. Makes 12 … [Read more...]
Beef Tenderloin with Roasted Shallots, Bacon and Port
Ingredients Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon. 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled 3 tablespoons olive oil 6 cups canned beef broth 1 1/2 cups tawny Port 1 tablespoon tomato paste 2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed 2 teaspoons dried thyme 7 bacon slices, chopped 6 tablespoons (3/4 stick) butter 1 1/2 tablespoons all purpose flour 1 large … [Read more...]
The Best Fresh Margaritas
Ingredients 4 teaspoons grated zest plus 1/2 cup juice from 2 to 3 medium limes 4 teaspoons grated zest plus 1/2 cup juice from 2 to 3 medium lemons 1/4 cup superfine sugar Pinch salt 2 cups crushed ice 1 cup 100 percent agave tequila, preferably Reposado 1 cup Triple Sec Preparation Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors … [Read more...]
