For the topping (this makes enough for 12 - 18 freshly shucked oysters, depending on size). 1/2 stick butter 1/2 c. Panko bread crumbs 2 T. Tabasco sauce Melt the butter and stir in the Tabasco sauce. Mix well. Stir in the bread crumbs, mixing well so all crumbs have soaked up some butter and the whole mass is a moist crumbly orange mixture. Place freshly shucked … [Read more...]
RECIPE: MONT BLANC
8 3.5 oz. bags of roasted, peeled chestnuts (@4-5 cups). You can also roast and peel the chestnuts yourself if that's the way you want to go, but the pre-cooked chestnuts are just dandy 1 c. milk 1/2 c. sugar 2 T. Apple Jack (or other apple liqueur) 2 T. butter 2 pints heavy whipping cream 1/4 c. confectioner's sugar 1/2 t. vanilla extract extra sugar and butter for … [Read more...]
RECIPE: MARINATED MEDITERRANEAN MUSHROOMS
RECIPE FOR MARINATED MUSHROOMS (with gratitude to Eugenia Bone) 2 lbs. mixed mushrooms such as shiitakes, cremini and oyster mushrooms, wiped clean with a moist paper towel 3 T. + 1 c. good olive oil 2 garlic cloves, finely minced 1 large shallot, finely minced 4 T. white wine vinegar 4 T. balsamic vinegar 2 T. finely chopped fresh marjoram leaves 2 T. finely chopped … [Read more...]
VANILLA PEAR JAM
Here's another great jam recipe developed for the new Ball FreshTECH jam and jelly maker, which I reviewed earlier in the post on Strawberry Lemon Marmalade. VANILLA PEAR JAM MADE WITH THE BALL FRESHTECH JAM AND JELLY MAKER Makes 4 half-pint jars 2 lbs. fresh ripe pears (enough to yield 2 2/3 c. of crushed fruit) 1 vanilla bean 1/8 teaspoon real vanilla extract 3 … [Read more...]
STRAWBERRY LEMON MARMALADE WITH THE NEW BALL FRESHTECH!
UPDATE: The Ball FreshTECH is now available on the Ball site. Here is the recipe for Strawberry Lemon Marmalade made with the Ball FreshTECH. You can also do it in the regular, stove -top fashion. Follow a basic strawberry jam recipe (using the correct ratios of sugar and fruit; use 1 lemon for every four 1/2 pints of marmalade). Add the boiled lemon rind strips after … [Read more...]
RECIPE: CLASSIC LOBSTER BISQUE
3 lobsters, @ 1 1/2 lbs. each 2 c. clam juice 1 c. chicken stock 1 bottle dry white wine 1 stick butter (in two pieces) 1/2 c. brandy (keeping the Poseidon theme, try Greek Metaxa) 1 c. chopped shallots 2 cloves minced garlic 1/2 c. diced carrot 1 stalk celery, chopped 4 T. tomato paste 1 t. dried tarragon 1 t. dried thyme 1/4 t. cayenne … [Read more...]
RECIPE: HERB HOLLANDAISE
3 egg yolks 2 T. fresh lemon juice a pinch of salt and a pinch of white pepper 3 shots of Tabasco sauce 1/2 stick of butter 1 generous T. each of fresh tarragon leaves, water cress leaves and parsley leaves (no stalks or stems please) Get a small pot of water boiling and blanch the herbs for 30 seconds, drain under cold running water. Use your hands to squeeze and … [Read more...]
RECIPE: CLASSIC SHAD ROE WITH BACON
1 pair fresh shad roe per serving (each pair should weigh about 6 oz.) 2 thick slices smoked bacon per serving s&p flour and butter for cooking Lemon wedges for garnish Balsamic vinegar for garnish Cook bacon low and slow until crisp. The low heat will keep it from curling. Drain on paper towels. What is check content 50mg generic viagra cocaine and its effects … [Read more...]
SOFT SHELL CRAB SANDWICHES
Soft Shell Crabs -- ah, spring is here. What could be better than a Simply Spectacularly Delicious recipe for fried soft shelled crab sandwiches? Not many things I daresay. The first softies of the season are smaller than the behemoths that show up later in the season. These babies in the East Hampton fish market were so fresh they practically winked at me before their … [Read more...]
RECIPE: COCK-A-LEEKIE
1 large chicken, whole, 6 - 7 lbs. gallon of water 6 large leeks, well washed 1 c. pearl barley 4 large red potatoes, washed 1 c. chopped celery 1 bunch baby carrots (the real ones, with stems on, not the little machine turned cores in plastic bags) 1/2 lb. pitted prunes 2 bay leaves 1/2 t. thyme 1 T. strong chicken bullion base (I like the "Liquid … [Read more...]