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Recipes
BAGNA CAUDA
By timbrehse
PIEDMONTESE WARM GARLIC-ANCHOVY DIP
- 3 whole heads garlic, broken into cloves and peeled Ask a question about this ingredient
- 1 cup olive oil
- 5 anchovy fillets, rinsed if salted and finely chopped
- Blanched or raw vegetables for serving
- Freshly ground black pepper
- Salt
Steak in Hawaiian Marinade (Skirt,Hanger,Flank)
By timbrehse
Cover steak with plastic wrap and marinate in the fridge for at least 24 hours
- 1 1/2- 2 lbs. good quality flank steak*
- 1 bottle Veri Veri Teriyaki marinade (Soy Vay brand)
- 1 c. pineapple juice
- 1 inch piece of ginger, sliced
- 2 large sprigs of rosemary
- olive oil
- salt & pepper
Salad-Arugula with Balsamic and Toasted Hazelnuts
By timbrehse
Directions Preheat the oven to 350°F
- 1/4 c hazelnuts
- 1 shallot coarsely chopped
- 1 T Dijon mustard
- 1 clove garlic coarsely chopped
- 4 T balsamic vinegar
- 1/2 c grapeseed oil
- 6 c baby arugula
- salt
- black pepper freshly ground
Potato-Baked Truffle And Garlic Fries
By timbrehse
Preheat your oven to 450° F
- 5 Idaho/Russet potatoes
- 3 tablespoons white truffle olive oil
- 2 tablespoons salt
- 1 tablespoon garlic salt
- 3 tablespoons chopped parsley
Tacos-Beef 'Baja'
By timbrehse
Instructions In a large food processor, combine chipotle peppers and sauce, cilantro, onion, garlic, cloves, sal...
- 1 can chiptole peppers with adobo sauce
- 1 bunch fresh cilantro, chopped
- 1 red onion, cut into chunks
- 8 garlic cloves, smashed
- 3-4 dry bay leaves
- 2 teaspoons ground cloves
- 3/4 teaspoon salt
- 1/2 cup fresh lime juice (about 4 limes)
- 1/2 cup cider vinegar
- 2.5 pounds flat cut brisket, trimmed
- 1 cup low-sodium beef broth
- 2 cups chopped plum tomato
- 1/3 c chopped yellow onion
- 1/4 cup cubed avocado
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 8 (6-in) corn tortillas
Puff Pastry Leek and Goat Cheese Puff Pastry
By timbrehse
Sngl sheet - knife scored 'picture frame' Sub
- 2 medium-sized leeks, thoroughly washed
- 1/2 cup white wine
- Pat of butter
- Salt and pepper
- 1 package (2 sheets) puff pastry
- 1/2 cup crumbled goat cheese
- 1 egg white, lightly beaten
Red Onions Pickled
By timbrehse
1 Blanch red onions in a saucepan of boiling water for 2 minutes
- 1 lb red onions (about 2 med or 1 large), thinly sliced
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- Spices
- 1/2 cinnamon stick
- 5 cloves
- 1 bay leaf
- 1 star anise
- Dash red pepper flakes
- More spices (optional): Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds
Tuna Ceviche Chile Rellenos with Avocado Crema
By timbrehse
Limes & Lemon - Squeeze the juice from the limes & the lemon in a bowl
- Tuna Ceviche & Roasted Peppers:
- Avocado Creme
- 1 ripe avocado
- 1/2 cup mascarpone
- 1/2 cup sour cream
- 1-1/2 tablespoon fresh lime juice
- 1/2 small spanish red onion
- 12 ounces ripe cherry tomatoes
- 1/2 bunch fresh cilantro
- 1/2 red bell pepper
- 1/4 yellow bell pepper
- 2 ripe (brown not green) avocados
- 4 limes
- 1 lemon
- 1 tablespoon jalapeno pickling liquid
- 3 tablespoons olive oil
- 1-1/2 pound fresh sashimi grade tuna
- 4 Poblano or Pasillo peppers
- 10 sprigs fresh cilantro for garnish
Potatoes Mashed w/ Leeks &Thyme
By timbrehse
Preparation In an 8-quart kettle combine potatoes with cold water to cover by 2 inches
- 3 pounds russet (baking) potatoes (about 6)
- 6 leeks (white and pale green parts only), chopped, washed well, and drained
- 6 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves, minced
- 1 cup milk
- 1/2 cup heavy cream
Herbed Beef Skewers with Horseradish Cream
By timbrehse
Marinade: whisk together the mustard, garlic, soy, thyme, pimenton and EVOO
- 1 Sirloin steak about 1 1/2 inches thick and cut into 1/8” thin planks against the grain
- 3 rosemary skewers (or metal skewers) per steak
- 2 tablespoons dijon mustard
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 teaspoon finely minced fresh thyme
- 1/8 teaspoon pimenton
- 1/3 cup EVOO
- 1/2 cup creme fraiche
- 2 tablespoons heavy cream
- Microplaned zest of 1 lemon
- 2-3 tablespoons prepared horseradish (or more to taste)
- Kosher salt and freshly ground black pepper to taste
- 12 large basil leaves