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Recipes
Lobster Stew
By danyell923
Bring 3 cups water to a boil in a large pot
- 2 1 1/4-pound lobsters (female if you have a choice; you want the roe)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 large shallot, chopped
- 1 tablespoon brandy or Cognac
- 2 sprigs thyme
- 2 cups half-and-half
- Kosher salt
- Freshly ground white pepper
- Tabasco
Rib Eye with Brussels Sprouts and Stout Cream Sauce
By danyell923
Make the Sauce In a medium saucepan, heat the oil until shimmering
- 2 tablespoons vegetable oil
- 1 cup thinly sliced Spanish onion
- 1/2 cup dark stout
- 1/2 cup heavy cream
- One 1/2-inch-thick slice of sourdough bread, crusts removed and bread diced
- Kosher salt
- Pepper
Chinese Noodle-Vegetable Bowl
By danyell923
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 1 8 -ounce package thin Chinese noodles
- 1 12 -ounce package broccoli slaw
- 2 teaspoons toasted sesame oil
- 1 14 -ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
- 1/4 cup vegetable oil
- 6 scallions, cut into 1-inch pieces
- 1 tablespoon minced peeled ginger
- 2 5 -ounce packages sliced shiitake mushrooms
- 2 cups low-sodium mushroom or vegetable broth
- 2 tablespoons soy sauce
- Freshly ground pepper
- 2 teaspoons cornstarch
Grilled Corn with Herb Butter and Corn Nuts
By danyell923
Recipes & Menus | recipes Grilled Corn with Herb Butter and Corn Nuts As the chef at Yardbird in Miami, Jeff McI...
- 1/2 cup crumbled store-bought or homemade cornbread (optional)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper
- 4 ears of corn, husked, both ends trimmed
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)
Dulce de Leche, Coconut and Chocolate Chip Magic Bars
By danyell923
Preheat the oven to 350°
- 1 1/2 sticks unsalted butter
- 1/4 cup sugar
- 1 vanilla bean, seeds scraped
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces bacon, finely diced
- 3 cups sweetened shredded coconut (6 1/2 ounces)
- 12 ounces semisweet or bittersweet chocolate chips
- 1/2 cup salted roasted almonds, chopped
- One 16-ounce jar dulce de leche
- One 14-ounce can sweetened condensed milk
Extra-Creamy Chocolate Mousse
By danyell923
In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat
- 1 cup sugar
- 1/4 cup water
- 3 large egg whites, at room temperature
- 14 ounces bittersweet chocolate, preferably 70 percent, finely chopped
- 1 cup whole milk
- 2 cups cold heavy cream
Sour-Cherry-Stuffed Duck Breasts with Thyme
By danyell923
Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet
- Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
- Kosher salt
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1 cup dried sour cherries (6 ounces)
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup finely chopped parsley
- 1 1/2 tablespoons chopped fresh thyme
- Freshly ground pepper
Cucumber-Lemonade Mocktail
By danyell923
Press the cucumber slice against the inside of a chilled highball glass and add ice
- 1 paper-thin, lengthwise slice of European cucumber, for garnish
- Ice
- 1/4 teaspoon finely chopped dill, plus 1 dill sprig, for garnish
- 1 tablespoon agave syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cucumber juice (see Note)
- 1/4 cup chilled club soda
Mulled Wine
By danyell923
Recipes & Menus | recipes Mulled Wine Sticking the cloves into the tangerines means no straining is necessary bef...
- 20 whole cloves
- 2 tangerines, clementines, or small oranges
- 2 750-ml bottles Merlot
- 3 cups fresh apple cider
- 8 Lady apples (optional)
- 2 cinnamon sticks plus 8 for garnish (garnish optional)
- 2 green cardamom pods, cracked
- 2 cups tawny Port
Chicken Crisps
By danyell923
Preheat the oven to 375° and line 2 baking sheets with parchment paper
- 1/2 cup vegetable oil
- 5 garlic cloves, very thinly sliced
- 3/4 pound chicken skin in large pieces (from 3 to 4 chickens), excess fat removed
- Kosher salt, for seasoning
- Togarashi (Japanese seasoning mix), for seasoning
- Whole-grain mustard, for brushing
- Honey, for drizzling
- Finely grated lime zest, for garnish