Monthly Archives: October 2012
Fish stuffed with Crab with Watercress Cream Sauce
from Diners, Drive-ins, and Dives Crab Stuffing: olive oil onion celery garlic dried thyme white wine lump crab meat panko dijon mustard heavy cream saute oil, onion, celery, garlic, and thyme mix in the rest, let sit for 15 minutes Watercress cream sauce: olive oil white onion garlic dried thyme whole lemon (no skin) white […]
Seafood Andouille Gumbo
modified from Fine Cooking issue #90: Poppy Tooker’s Seafood Gumbo 1.5 lbs. medium shrimp with shells on (or 2 lbs. medium shrimp with heads on) 2 cups onion, medium dice (about 1 large onion, reserve the skin) 1 cup celery, medium dice (2-3 stalks, reserve the trimmings) 1/4 cup + 6 tbsps vegetable oil 1 […]
Clam Sauce
Canned sea clams 5 cloves garlic – soak in peanut oil 1 cup chopped parsley Add clam juice, simmer. Pepper and Tabasco to taste. Add clams, remove from fire. If wanted, butter and flour mix for roux on the side, then mix with sauce to thicken.
Marinara Sauce
3 onions 3 strips celery Garlic Carrots Dice onion & celery – sauté in olive oil. Add salt and pepper. Add 1 2.5lb can diced tomatoes, simmer. Add tomato paste & 1 tbs. sweet basil, 1tps oregano after carrot is done. No oregano in meat sauce. For meat sauce: 1 1/4 lbs. ground beef (lean). […]
Veal Parmesan
Seasoned breadcrumbs with Parmesan cheese Cut veal steaks 3/16″ thick across grain. Flour, salt, pepper – shake off excess, dip in butter & eggs/milk, then seasoned bread crumbs. Saute in olive oil (not extra virgin) 3 minutes per side. Put in oven with marinara sauce with mozzarella or provolone cheese on top
Rib eye Roast
160° w/ plastic on cut end – won’t cook Rib eye roast – sweet basil, granulated garlic. 300° 1 1/2 hrs. Covered with black pepper. NO SALT.
Yandell 17 Steak Sauce (Paul’s version of Heinz 57)
Fruit puree: 1/2 cup raisins 1 apple 6 garlic cloves 5 dried chilies (or mix of fresh chillies) 1/2 cup water Combine in food processor until smooth. In saucepan, add: 1 1/3 cup white vinegar 2 small cans tomato paste 2/3 cup malt vinegar (or apple cider vinegar) 8 oz. stout beer 2/3 cup sugar […]
Adobo Sauce
(from the 10th Avenue Burrito Co. via Diners, Drive-ins, and Dives. for chicken wings, basis for chili, or whatever Chipotle jalapeno’s in the bottom of a pan In a strainer, above the jalapenos: garlic heads 4-5 onions 4-5 bay leaves oregano 1 Tbs thyme 1 Tbs oranges (4-5 cut up) white vinegar 1 1/2 cups […]
An Unfinished Cookbook 