Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed And Roasted Wild Stripped Bass
Preheat oven to 425 degrees.
Heat one tablespoon olive oil in a large skillet over medium heat for one minute.
Add onion, leek and carrot, season with salt and pepper and cook until wilted, about seven to nine minutes.
Add chopped tomatoes and stir to combine.
Cook for several minutes to dry the tomatoes of any excess juice, remove the vegetables from the pan with a slotted spoon and return the pan to the fire.
Add another tablespoon of oil to the pan and heat for a moment before adding the spinach.
Cook for 2 to 3 minutes, return the vegetables to the pan and cook for a minute.
Add the garlic and thyme and cook for 2 minutes before stirring in the bread.
Adjust the seasoning and remove from the heat.
Allow to cool thoroughly.
Blanch the dark greens of the leeks in boiling, salted water for 2 to 3 minutes or until thoroughly limp.
Refresh in cold water and reserve.
These strips will be used to tie the fish closed after stuffing.
Lay the strips of dark leek side by side in the roasting pan.
Place the fish into a large roasting pan and on top of the leek greens.
Open the cavity and season the inside of the fish with salt and pepper.
Fill the body of the fish evenly with the vegetable stuffing.
Rub the remaining oil evenly over the outside body of the bass and season the skin with salt and pepper.
Fold the fish cavity closed and pull the leek greens taut to seal or tie the fish closed.
Place the roasting pan into the oven and roast for 1 hour or until the fish is firm and the center is thoroughly hot in the middle of the vegetables.
Remove from the oven and allow to rest for 20 minutes before serving.
Stuffed And Roasted Rack Of Veal
Preheat an oven to 425 degrees.
In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic, 1 teaspoon salt and pepper.
Mix well and as smooth as possible.
Set aside.
Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack.
Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
Remove the knife and insert the handle of a wooden spoon.
Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other.
Place the stuffing into a pastry bag fitted with a plain tip.
Insert the pastry bag in the pocket of veal and gently squeeze the bag.
Using the wooden handle again, push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack.
Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
When the rack is ready to cook rub it with the olive oil and season with salt and pepper.
Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes.
A meat probe should read 150 degrees before you remove it from the oven.
Let rest for 20 minutes before carving.
Stuffed And Roasted Bone-In Veal Breast
Cut a pocket in veal breast, or ask your butcher to do it for you.
Season pocket with salt and pepper.
Preheat oven to 325 degrees.
Set aside veal to reach room temperature.
In a skillet melt butter over medium-high heat.
Add onion and celery and sautj until onion is tender and golden.
In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock.
Season with salt and pepper; mix well.
Stuffing should be fairly wet; add a little more chicken stock if needed.
Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly.
Use a trussing needle and string to sew up pocket.
Season roast on all sides with salt and pepper and liberally sprinkle top with paprika.
Place in roasting pan, top side up, and roast 3 1/2 hours in all.
Baste top with 1/2 cup chicken stock every 45 minutes.
Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce.
Set roasting pan over medium-high heat and add remaining 3 cups chicken stock.
Deglaze pan, scraping up browned bits and incorporating them into stock.
Boil until stock reduces to 1 1/2 cups.
If desired, thicken sauce with arrowroot or butter, or leave as is.
Cut center portion of veal breast along chine bone separations into 6 servings.
Spoon gravy over each portion.
Striped Bass With Salsify Flan, Asparagus And Oven Roasted
In a non-stick pan heat the oil until hot and pan sear the striped bass skin side-down for approximately 1 to 2 minutes or until crisp.
Turn and finish cooking on the other side.
Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining ingredients.
Spoon the mixture over the fish once the butter has melted.
Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper to taste until well combined.
Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins.
Place the ramekins in a water bath and cover with buttered waxed paper.
Bake in a 325 degree oven until ramekins are done.
Approximately 20 minutes.
Toss the potatoes with the olive oil, garlic, salt and pepper.
Roast in a 450 degree oven for approximately 1/2 hour or until done.
Toss with the chopped parsley and whole butter.
Stuffed Beef Rolls W Oven-Roasted Potatoes
#105.
Heat oven to 375 degrees fahrenheit in large bowl, combine ground beef, eggs, salt and pepper; mix well.
In small bowl, combine all stuffing ingredients; set aside.
Divide ground beef mixture into 6 portions.
Between pieces of waxed paper, press on ground beef portion into a 4-inch square.
Remove top piece of waxed paper.
Top with about 2 tablespoons stuffing and spread to within 1/2 inch of edges.
Using waxed paper as a guide, roll up jelly-roll fashion.
Seal seam and ends.
Repeat with remaining portions.
Place rolls seam side down in 12×8-inch 2-quart baking dish.
Bake at 375 degrees fahrenheit for 20 minutes.
Meanwhile, in small saucepan, combine gravy mix and water; bring to a boil, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
Pour gravy over beef rolls.
Bake for an additional 20 to 25 minutes or until thoroughly cooked.
Oven-roasted potatoes: heat oven to 375 degrees fahrenheit place potatoes in 12×8 or 13×9-inch baking dish.
In small bowl, combine all remaining ingredients.
Pour margarine mixture over potatoes; toss to coat evenly.
Bake at 375 degrees fahrenheit for 55 to 60 minutes or until crisp, lightly browned and tender, stirring twice during baking.
Steamed Asparagus With Roasted Pepper Sauce (Mf)
Trim 1 inch off the bottoms of the asparagus.
Peel the stalks and cut them into 1 1/2-inch lengths.
Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper.
Set this mixture in the bottom of a mixing bowl.
Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.
Spit-Roasted Rolled Rib
Trim off most of the outside fat from roast.
Combine seasonings and rub into all surfaces of the roast.
Place on spit, 5 to 6 inches from coals, and cook 1 1/2 hours or until desired degree of doneness.
Spit-Roasted Chili Barbequed Ribs
Melt butter in saucepan or skillet over medium high heat and cook onion until soft.
Add garlic and cook a minute longer.
Put tomatoes through a food mill or puree in a blender or food processor.
Add to onion mixture along with all other ingredients except meat.
Bring to a boil and simmer for several minutes.
Remove from heat and set aside.
Thread ribs on to spit and secure with prongs.
Close cover two thirds of way.
Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear.
Place several tablespoons of sauce on each plate and serve with ribs.
Spit-Roasted Chicken
Inside of the chicken with the salt and pepper.
Truss the chicken.
Push the spit through it starting at the breast end.
Dry it thoroughly, rub with butter and sprinkle with salt.
Secure the strips of blanched bacon over the breast and thighs with string.
Because of the bacon, no basting is necessary until the very end.
Use moderate heat and rotisserie for about 1 1/2 to 1 3/4 hours.
Remove the bacon 15 minutes before the end, and baste with the pan drippings until the chicken is browned and done.
Spit Roasted Whole Pork Loin With Fresh Rosemary And Garlic
Make a pocket through center of loin.
Work 1 tablespoon of the dry rub through loin and rub the outside with the rest.
Rub well.
Let sit tightly covered for 30 hours in the refrigerator.
Put loin on spit with a drip pan and heat grill to 350 degrees.
Cook for 45 minutes, reserve juices.
De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.
Serve with sliced pork loin.
Spit Roasted Spring Lamb
Wash & dry lamb.
Cut slits in meat & insert slivers of garlic.
Insert meat on the spit & balance; insert meat thermometer in fleshy part of meat.
Coat meat with mustard & cook on rotisserie 4 inches from coals, & sear for 3-4 minutes.
Melt butter & add wine.
After meat is seared, baste lamb with butter-wine sauce immediately, then every 15 minutes to keep lamb moist.
Cooking time for pinkish lamb is 2 hours, 40 minutes.
Medium to well done is 3 hours.
Remove from heat & allow to stand at least 10 minutes before carving.
Ltc joseph r.
Cote.
From the
Spit Roasted Chili Barbeque Ribs
Melt butter in saucepan or skillet over medium high heat and cook onion until soft.
Add garlic and cook a minute longer.
Put tomatoes through a food mill or puree in a blender or food processor.
Add to onion mixture along with all other ingredients except meat.
Bring to a boil and simmer for several minutes.
Remove from heat and set aside.
Thread ribs on to spit and secure with prongs.
Close cover two thirds of way.
Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear.
Place several tablespoons of sauce on each plate and serve with ribs.
Spinach With Roasted Garlic
Heat the olive oil in a large heavy-bottomed pan over medium heat.
Add the garlic and saute for 1 minute, stirring.
Add one half of the spinach and let it cook until it wilts enough to have room in the pan to add the rest of the spinach.
Cook for 2 minutes, or until all of the spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve at once.
The roasted garlic provides a mild garlic flavor.
If you want a stronger garlic flavor, use raw garlic and saute it for a minute longer.
Chef barickman owns both magnolias restaurant and the blossom cafe in charleston, south carolina.
In this cookbook, he tried to include the patrons most favorite dishes.
Spinach Raviolone With Roasted Cherry Tomatoes
Preheat oven to 400 fahrenheit combine whole cherry tomatoes, shallots, and oregano in a baking dish.
Bake for 25 to 30 minute until tomatoes are lightly scorched.
Mash slightly and stir in vinegar, salt, and pepper.
Set aside.
Heat oil in a nonstick skillet over medium-low heat.
Add onion and garlic and saute, stirring often, until onion in translucent.
Increase heat to medium-high heat and add spinach.
Cook, stirring constantly, for one minute.
Set aside to cool.
To cooled spinach mixture, add ricotta, parmesan, two egg whites, nutmeg, salt and pepper.
Stir to mix well.
Set a large pot of salted water to a rolling oil.
Cut each lasagne sheet in half to make 12 rectangles, about 4 1/2 x 6-inches.
Whisk remaining egg white with a fork and brush onto pasta sheets, taking care to coat edges evenly.
Mound a scant 1/2 cup of filling onto six of the rectangles.
With a spoon, make a well in the middle of each mound and place one egg yolk into each well.
Place remaining pasta rectangles on top, pressing edges firmly together.
Finally, press edges of each ravioloni firmly with tines of a fork to seal.
Cooking 2 to 3 at a time, s as not to crowd, carefully drop ravioloni into boiling water.
Cook for 5 to 8 minutes depending on thickness of the pasta and desired doneness of the egg yolk.
Gently turn once or twice during cooking.
With a large slotted spatula, lift out ravioloni.
Drain briefly and transfer to individual plates.
Nap with tomatoes and serve immediately.
Spinach Roasted Garlic Vinaigrette (Hl)
Blend all ingredients, except for the oil, in a blender.
Blend on medium speed for 2 minutes, then stream in the oil.
Taste and season if desired.
Spinach Pasta With Roasted Red Pepper Sauce
Bring water to a boil for pasta.
Add pasta and cook until al dente.
Steam cauliflower florets separately.
When done chop into small bits and hold until later.
Heat olive oil in a skillet.
Add sliced onions and saute a minute just to start them cooking.
Cover the skillet, reduce the heat, and cook until tender about 5 minutes.
Add the wine and reduce by half.
Add the peppers and saute a moment just to heat through.
Season to taste with salt and freshly-ground black pepper.
Add cauliflower bits just to rewarm.
When pasta is done, drain it and transfer to a bowl.
Top with sauce and blend the two together.
Garnish with toasted hazelnuts.
To toast and skin hazelnuts: set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma.
Rub the skins off between two cloth towels and discard skins.
The nuts are ready to be used.
Spicy Roasted Tomato Soup
Preheat the oven to 400 degrees fahrenheit.
On a baking sheet, toss the tomatoes garlic, carrots and olive oil together.
Season with salt and pepper.
Roast for 15 minutes, or until the tomatoes are tender.
Remove from the oven and cool completely.
In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley.
Puree until the mixture is smooth.
Add the v-8 juice, worcestershire sauce, and juice from 2 lemons.
Puree until the mixture is smooth.
Season with salt and pepper.
Remove the mixture from the food processor and chill completely.
In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley.
Season with a drizzle of the extra-virgin olive oil, salt and pepper.
To serve, ladle the soup into each bowl.
Garnish each soup with the tomato and herb salad.
Notes: from chef and author emeril lagasse.
Spicy Roasted Sweet Potatoes
Preheat the oven to 200 c, 400 f, gas mark 6.
Wash the potatoes but do not peel and cut at an angle into 1cm 1/2 inch slices.
Place on a baking tray lined with parchment or greaseproof paper and season with salt and pepper.
Sprinkle the chilli over the potatoes then drizzle with olive oil.
Finaly add 4-5 tablespoons of cold water to the baking tray before placing in the oven.
Cooking for 20-25 minutes until golden brown and soft, turning halfway through cooking.
Notes: very tasty sweet potatoes with a hint of chilli.
Good with tapenade and creme fraiche.
Spicy Roasted Red Pepper Corn Muffins
Preheat oven to 425f.
And butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cheddar.
In a small bowl whisk together buttermilk, egg, butter, and chilies.
Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers do not overmix.
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Spicy Roasted Red Pepper And Cheese Corn Breads
Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar.
In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined.
Stir in the roasted peppers, monterey jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack.
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.