Tag Archives: recipe

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Wilted Spinach Salad Flambé

Ingredients
Salad

  • 1½ pounds fresh spinach
  • ½ pound sliced mushrooms
  • ½ medium red onion, finely sliced
  • 1 tbsp. grated Parmesan cheese

Additional:

  • 1 tbsp. butter
  • 4 slices bacon, cut into pieces
  • 2 oz. brandy
  • 1 oz. Cointreau liqueur
  • 1 tbsp. Dijon mustard

Dressing:

  • 4 oz. Canola oil
  • 1 tbsp. chopped shallots
  • 1 tsp. fresh thyme
  • 1 tsp. chopped garlic
  • 1 tbsp. red wine vinegar
  • Juice of 1 lemon
  • Salt and pepper, to your taste
  • Freshly ground pepper for garnish, if desired

Preparation
Combine salad and set aside. Combine dressing and set aside. Preheat skillet over medium flame. Cook bacon to near crisp. Remove, drain grease and wipe pan. Add butter and bacon to skillet and cook until crisp. Add brandy and Cointreau. Flame to remove most of the alcohol. Add Dijon and mix. Add dressing and mix until creamy. Pour dressing over salad. Invert hot pan over bowl for one minute to wilt salad. Toss and serve.

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Pan Seared Rib Eye

Ingredients

  • 1 boneless rib eye steak, 1 1/2-inch thick
  • Canola oil to coat
  • Kosher salt and ground black pepper

Preparation
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Yield: 1 to 2 servings

Recipe courtesy Alton Brown

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Simple Shrimp Scampi

Ingredients
This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.

  • 2 tablespoons olive oil
  • 2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
  • 3 tablespoons unsalted butter
  • 4 medium garlic cloves, minced or pressed through garlic press
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon dry vermouth
  • 2 tablespoons minced fresh parsley leaves
  • Pinch cayenne
  • Salt and ground black pepper

Preparation
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Serves 4 to 6.

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Lobster and Green Chile Bisque with Toasted Corn Relish

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium Spanish onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 2 (1 1/2 pound) live lobsters
  • 1/2 cup water, plus 3 cups
  • 1/4 cup dry sherry
  • 2 cups white wine
  • 8 sprigs parsley
  • 8 sprigs cilantro
  • 1 bay leaf
  • 8 white peppercorns
  • 2 roasted poblano peppers, peeled, seeded and pureed
  • Salt
  • 2 cups heavy cream
  • 1 cup milk
  • 2 tablespoons honey
  • Freshly ground white pepper

Toasted Corn Relish, recipe follows

Preparation
Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.

Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.

Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.

Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.

Toasted Corn Relish

Ingredients

  • 2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
  • 1/4 cup finely diced red onion
  • 1 roasted poblano, peeled, seeded and finely diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh tarragon
  • Salt and freshly ground pepper

Preparation
Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.

Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

Yield: 6 servings

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Karen’s Spiced Shrimp

Ingredients

  • 1 C veg oil
  • 1 C butter
  • 1 ½ T black pepper
  • 3 Bay leaves
  • 2 tsp. rosemary
  • ½ tsp. Prudomme’s Blackened Redfish Seasoning
  • ½ tsp. cayenne
  • ½ tsp. oregano
  • 1 T paprika
  • 2 cloves garlic (minced)
  • 1 lemon (sliced)

Preparation
Melt butter and oil, add spices, and simmer 10 minutes. Pour over shrimp in shallow baking dish and add lemon. Bake at 450 degrees for 15 minutes. (1/2 pound shrimp per person.)