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Recipes
Honey Nut Granola
By ChefGrizzly
1. Preheat oven to 300 degrees F (150 degrees C)
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup raw sunflower seeds
- 1/3 cup canola oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Maple Syrup (optional)
- 1 tablespoon ground cinnamon
French Onion Soup Gratinee
By ChefGrizzly
From allrecipes
- 4 tablespoons butter
- 1 teaspoon salt
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 (48 fluid ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyere or Swiss cheese slices, room temperature
- 1/2 cup shredded Asiago or mozzarella cheese, room temp
- 4 pinches paprika
Beer & Coconut Shrimp
By ChefGrizzly
Spread shrimp on paper towels and pat dry
- 1 pound large raw shrimp, peeled and deveined, leaving tails intact
- 1/2 teaspoon salt Ground red pepper
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup sweetened shredded coconut
- 2/3 cup panko (Japanese-style) bread crumbs
- 2 eggs (beaten)
- 1/4 cup wheat beer
- 1 cup peanut oil
- Apricot or pineapple preserves (serve as dipping side)
Wolfgang's Pumpkin Ravioli
By ChefGrizzly
1) Heat a heavy skillet over low heat and add 4 tbsp of butter
- 8 tablespoons unsalted butter
- 1 pound fresh pumpkin, peeled and cut in 1-inch cubes (or pumpkin puree)
- 2 cups 2 heavy cream
- 1/2 bay leaf
- 2 tablespoons minced fresh sage, plus 6 small leaves for garnish
- 2 teaspoons fresh thyme leaves
- 2 eggs, beaten
- Salt and freshly ground white pepper
- 6 sheets, approx 6 x 12-inches, of fresh pasta (see fresh pasta recipe)
- 1 egg, beaten lightly, for egg wash
- 1/4 cup semolina or all purpose flour, for dusting
- 2 cups chicken stock
- 2 shallots, chopped
Spicy-and-Garlicky Brussels Sprouts
By ChefGrizzly
From Food & Wine Magazine
- 3 pounds brussels sprouts, halved
- 6 tablespoons vegetable oil
- 4 large garlic cloves, smashed
- 1 teaspoon crushed red pepper
- Salt
Wolfgang's Fresh Pasta
By ChefGrizzly
This recipe does not include a full description of how to make pasta
- 3 cups flour
- 8 large egg yolks
- 1 tsp. salt
- 1 tsp. extra-virgin olive oil
- 2-3 Tbsp. water (more as needed)
- Semolina or all-purpose flour for dusting
Potato and Parmesan Gratin
By ChefGrizzly
From Gourmet Today Cookbook
- 4 pounds medium boiling potatioes
- 1 1/2 tsp fine sea salt or table salt
- 1 C. heavy cream
- 1 C. whole milk
- 3 Tbsp. unsalted butter, softened
- 7 ounces Parmigiano-Reggiano, finely grated (abt 2 1/3 C.)
Seafood Cioppino
By ChefGrizzly
In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper unt...
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 fresh red chile pepper, seeded and chopped
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 cup water
- 1 pinch paprika
- 1 pinch cayenne pepper
- 1 cup white wine
- Clam Juice (optional)
- 15-25 clams, cleaned
- 25 mussels, cleaned and debearded
- 25 shrimp
- 10 ounces scallops
- 1 pound cod fillets, cubed
- Crusty bread (sourdough preferable)
Indian Chicken Curry
By ChefGrizzly
1) Heat olive oil in a skillet over medium heat
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon grated fresh ginger root
- 1/2 teaspoon white sugar
- salt to taste
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- 3/4 cup coconut milk
- 1/2 lemon, juiced
- 1/2 teaspoon cayenne pepper
Thai Red-Curry Squash Soup
By ChefGrizzly
From Food & Wine magazine
- 4 tbsp. unsalted butter
- 1 large onion
- 1/4 C. thinly sliced fresh ginger, plus 1 C. slivered fresh ginger
- 2 tbsp. Thai red curry paste
- 3 pounds dobocha, duri, or buttercup squash - peeled, seeded, and cut into 2-inch pieces
- 5 cups water
- Two 13 1/2-ounce cans unsweetened coconut milk
- 2 lime leaves or 1 tsp. lime zest
- 1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
- 2 tbsp. sugar
- 2 tbsp. fresh lime juice
- Salt
- 1/4 C. vegetable oil
- 2 large scallions, thinly sliced