Recipes

Mark, I hope Princess enjoyed the New York steak, and the dried fish and rice for you was equally delicious. lol
Seriously, you're killing us. Where did you buy the great looking NY's? Cheers

 

Great pics! The recipes for them must be able to be assimilated by osmosis? :D

 

Good one! Let's just say she eats well!

I get those out of Pampanga

 

Green Bean Salad:Green Bean Salad Recipe - Cook's Country

Let me know if you cannot open the link.
[DOUBLEPOST=1428756331,1428756129][/DOUBLEPOST] Stuff that I made:
[DOUBLEPOST=1428756434][/DOUBLEPOST]More stuff.
[DOUBLEPOST=1428756569][/DOUBLEPOST]I'm on the left. The beard is gone and I have lost a lot of weight.

 

Skillet-Roasted Fish Fillets:

Thick white fish fillets with a meaty texture, like halibut, cod, sea bass, or red snapper, work best in this recipe. If your fillets happen to come with skin, follow the instructions below to remove it. Because most fish fillets differ in thickness, some pieces may finish cooking before others—be sure to immediately remove any fillet that reaches 135 degrees. Serve the fish with lemon wedges or a relish.

Ingredients

• 4 skinless white fish fillets, 1 to 1 1/2 inches thick (about 6 to 8 ounces each) (see note)
• Kosher salt and ground black pepper
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• Lemon wedges

Instructions

1. Adjust oven rack to middle position and heat oven to 425 degrees. Dry fish thoroughly with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over 1 side of each fillet. Heat oil in large ovensafe nonstick skillet over high heat until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1½ minutes. Using 2 spatulas, flip fillets and transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer, 7 to 10 minutes. Immediately transfer to serving plates and serve with lemon wedges.
   

[DOUBLEPOST=1428758265,1428758017][/DOUBLEPOST]Prime Rib for Two:

Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone-in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup.

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Serves 2
Be sure to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.

Ingredients

• 1 (1 1/2-pound) bone-in rib-eye steak, 1½ inches thick
• Salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons minced shallot
• 1 teaspoon ketchup
• 1/4 teaspoon dried thyme
• 1/2 cup beef broth
• 1/4 cup red wine

Instructions

1. 1. Adjust oven rack to lowest position and heat oven to 200 degrees. Pat steak dry with paper towels and season with salt and pepper.
   
   2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown steak all over, 10 to 12 minutes. Transfer steak to wire rack set in rimmed baking sheet. Roast until meat registers 120 to 125 degrees (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
   
   3. Meanwhile, pour off all but 2 teaspoons fat from now-empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Add broth and wine and simmer, scraping up any browned bits, until reduced to 1/3 cup, about 10 minutes. Carve bone from steak and cut steak on bias into four ½-inch-thick slices. Serve with jus.
   

 

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.

Ingredients

• Steaks
• 1 tablespoon vegetable oil
• 4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
• Table salt and ground black pepper
• Port Sauce
• 1 small shallot, minced (about 2 tablespoons)
• 1/2 cup ruby port
• 1/4 cup Sauce Base (1/2 recipe, see related content)
• 1/4 teaspoon balsamic vinegar
• 1/4 teaspoon chopped fresh thyme
• 1 tablespoon unsalted butter
• Table salt and ground black pepper

Instructions

1. 1. For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.
   
   2. For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
   

 

Indian cuisine rocks.
[DOUBLEPOST=1428786999,1428786910][/DOUBLEPOST]Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.

Short Rib Pot Pie Recipe | Epicurious.com

 

Chamomile Gin Cocktail

Ingredients
Servings: Makes 8

• 1/4 cup dried chamomile flowers or 12 chamomile tea bags
• 6 tablespoons honey
• 2 cups London dry gin
• 3/4 cup fresh lemon juice

Preparation

• Mix chamomile and 6 Tbsp. very hot water in a medium bowl. Let stand for 1 minute. Stir in honey; mash chamomile with a wooden spoon. Let cool slightly. Strain mixture through a fine-mesh sieve into a pitcher, pressing on solids to release liquid. Discard solids in sieve. Add gin, lemon juice, and 4 cups ice to pitcher.
• Stir until ice is melted. Divide among chilled coupe glasses.

 

The Official Sazerac Cocktail

1 cube sugar

1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon

¼ ounce Herbsaint

3 dashes Peychaud's Bitters

Lemon peel

• Pack an Old-Fashioned glass with ice
• In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
• Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar
• Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
• Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel