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Recipes
Tacos-Duck Confit
By timbrehse
Roast the poblano directly over a gas flame or under the broiler, turning, until charred
- 1 large poblano
- 1/2 pound plum tomatoes
- 1/4 pound tomatillos, husked
- 1 large garlic clove, peeled
- 1 fresh red chile, seeded and chopped
- 1 large scallion, chopped
- 2 teaspoons fresh lime juice
- Salt
- 4 confit duck legs
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon Chinese five-spice powder
- 8 corn tortillas, warmed
- Cilantro sprigs, for serving
Cauliflower Steaks with Cauliflower Purée-Dan Barbers
By timbrehse
Heat oven to 350°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick ...
- One 1 1/2-pound head of cauliflower
- 1 1/2 cups water
- 1 cup whole milk
- 2 tablespoons vegetable oil plus more for brushing
- Salt and freshly ground pepper
Lobster Beignets - Blue Cheese with Spicy Avocado Cream + Garden Vegetable Sauté
By timbrehse
Instructions Avocado Cream Put the avocado, greek yogurt, horseradish and hot sauce in a food processor Puree unti...
- 1 - 8 ounce lobster tail, shell removed and meat diced
- 1/3 cup mascarpone cheese (may sub cream cheese)
- 1/3 cup blue cheese, crumbled
- 1 tablespoon chives
- 1/2 teaspoon cayenne
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Batter
- 1 1/3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup beer
- Grape seed oil, for frying
- Avocado Cream
- 1 avocado
- 1/2 cup greek yogurt
- 2 tablespoons prepared horseradish
- 1 tablespoon hot sauce
Mussels w/ Tarragon, Bacon, Potato, and Beer
By timbrehse
A Danish centric Delight
- mussels 2 1/4lbs
- olive oil 2 tbsp
- bacon 2oz, finely chopped
- onion 1, finely chopped
- potatoes 2 1/4lbs, skins on, scrubbed and finely chopped
- garlic 3 cloves, finely chopped
- tarragon 3-4 sprigs, plus a small handful of leaves to serve
- wheat beer 10 -12 oz
- sea salt
- black pepper
- crusty bread to serve
Cauliflower Purée with Thyme
By timbrehse
In a large pot, bring the chicken broth and salt to a boil
- 1 head cauliflower, cut into 1/2-inch pieces
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper
Steak Marinade-Fish Sauce
By timbrehse
In a large bowl, mix the fish sauce, brown sugar, 2 tablespoons of the lime juice, and garlic
- 4 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons lime juice, divided
- 1 tablespoon minced garlic
- 1 pound skirt or flap steak
- 1 tablespoon butter (optional)
Chimichurri v2
By timbrehse
Mix all ingredients and let them sit for at least two hours before serving
- 1/2 cup flat leaf parsley, chopped finely
- 1/4 cup fresh herbs of your choice (oregano, basil, thyme, rosemary), chopped finely
- 5 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon red chili flakes (chopped fresh chilies work well too)
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 3 tablespoons white wine vinegar
- Pinch of sugar
- 3/4 cup of good olive oil
Potatoes Mashed w/ Leek Confit and Bacon
By timbrehse
Use Goat cheese - or sour cream
- For the leek confit:
- 4 leeks, white and pale green parts only, quartered lengthwise and then cut crosswise in quarter inch pieces
- 2 tablespoons bacon fat
- 1/4 cup water
- 1/2 teaspoon salt
- For the casserole:
- 3 strips bacon, cooked crisp and crumbled
- 5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
- Chicken broth to cover the potatoes in a medium sauce pan
- 1/4 cup light cream ( or a little more if necessary)
- 1/4 cup of the chicken broth you reserve after boiling the potatoes
- 2 tablespoons bacon fat
- 1 tablespoon butter
- 1/4 teaspoon white pepper
- The leek confit
Crispy Phyllo Spinach Tartlets
By timbrehse
Directions 1. Heat 2 tablespoons oil in a large skillet over medium heat
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, coarsely chopped
- 3/4 1 1/4 teaspoons salt, divided
- 16 cups spinach (about 1 pound), tough stems removed, coarsely chopped
- 1 cup low-fat ricotta cheese
- 1/3 cup crumbled feta or goat cheese
- 2 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh dill or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
- 2 tablespoons butter
- 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
Beef Brisket
By timbrehse
Heat the oven to 350°F. Lightly dust the brisket with flour, then sprinkle with pepper to taste
- 1 6-pound first-cut (a.k.a. flat-cut) beef brisket, trimmed so that a thin layer of fat remains
- 1 to 2 teaspoons all-purpose flour
- Freshly ground black pepper
- 3 tablespoons corn oil (or other neutral oil)
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons tomato paste
- Kosher salt
- 2 to 4 cloves garlic
- 1 carrot, peeled