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Recipes
Blackened Scallops over Angel Hair Pasta
By gtelliott
Add Cooking Step Directions 1
- Add Ingredient Add Divider
- Ingredients
- 1 lb scallops
- 12 oz package angel-hair pasta
- 1 cup mushrooms, sliced
- 1/2 sweet or yellow onion, chopped
- 1/2 tomato, chopped
- 1 Tbsp lemon juice
- olive oil
- butter
- Blackening Spices
- 1/4 Tbsp salt
- 1/3 Tbsp white pepper
- 1 Tbsp black pepper
- 3/4 tsp dry mustard
- 3/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/8 tsp dried thyme leaves
Herb Crusted Sea Scallops
By gtelliott
Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and creole sp...
- 4 sea scallops
- 4 ounces goat cheese
- Creole spice-recipe included
- 1 tablespoon Dijon mustard
- 2 cups (total) finely chopped herbs (cilantro, mint, parsley, thyme, basil, tarragon, chervil)
- 1/2 pound cleaned frisee or endive
- 2 tablespoons oil
- Herb vinaigrette-see recipe above
Scallops Provencal
By gtelliott
If you're using bay scallops, keep them whole
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Pan-Roasted Brined Pork Chop
By gtelliott
Brooklyn Vinegar House Chef Brian Leth's Recipe from Bon Apetite
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 teaspoon juniper berries
- 1/2 teaspoon whole black peppercorns
- 1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
- 2 large sprigs thyme
- 1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
- 2 tablespoons grapeseed or vegetable oil
- 3 tablespoons unsalted butter
- Flaky or coarse sea salt
Braised Short Ribs
By gtelliott
In a large skillet, heat the oil
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Chicken, Ham and Smoked Sausage Gumbo
By gtelliott
In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1/2 pound smoked ham, cut into small cubes
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 3 bay leaves
- 3 quarts chicken stock, recipe follows
- 3 cups cooked chicken meat removed from carcass, recipe below
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- File powder, accompaniment
- Hot Sauce, optional
- 4 cups cooked long-grain white rice, accompaniment
Porkchops with Mushroom Bourbon Cream Sauce
By gtelliott
Method 1 Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until ...
- 2 Tbsp olive oil
- 1 pound sliced button or cremini mushrooms
- 1/4 cup chopped onions
- 2 large garlic cloves, chopped
- 1/2 cup dry white wine (e.g. Sauvignon Blanc)
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup bourbon whisky
- Salt and pepper
- 1 large egg
- 2 Tbsp water
- 4 6-7 oz center-cut pork chops
- All purpose flour
- 2 cups fresh bread crumbs
- 3 Tbsp olive oil or grapeseed oil
- 2 Tbsp minced fresh basil