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Recipes
Indoor Steak
By markomni
This method takes 15 minutes, tops
- 1-pound ribeye steak, 1 to 1 1/2 inches thick
- Canola or vegetable oil
- Kosher salt
- Freshly ground black pepper
Pan Seared Rib Eye
By markomni
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees
- 1 boneless rib eye steak, 1 1/2-inch thick
- Canola oil to coat
- Kosher salt and ground black pepper
Beurre Blanc
By markomni
Dice the shallot. Cut the shallot in half lengthwise and pull off the peel
- 1 shallot
- 2 fresh tarragon sprigs (optional) (or dill sprigs)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons white wine vinegar
- 16 tablespoons unsalted butter - (2 sticks) cold
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper preferably white
Braised Beef Shanks
By markomni
"We grew up eating a big dinner EVERY Sunday
- Beef Shanks – one per person
- olive oil & butter
- 2 carrots – 1/4″ slices
- 1 medium onion – medium dice
- 1 stalk celery – 1/4″ slices
- rosemary & thyme (fresh is nice – dry is fine)
- bay leaf
- 3 cloves garlic
- 2 tbsp. tomato paste
- 2 cups beef stock – use a good quality one
- 1 1/2 cups dry white wine
- parsley
Ricotta Gnocchi with Bolognese Sauce
By markomni
This recipe, stolen from Chef Eric Young of Scoozi! Restaurant, Chicago is a warming bowl full of delicious Italian...
- Potato and Ricotta Gnocchi Ingredients:
- 1 lb Yukon gold potatoes
- 1 lb Ricotta cheese
- 5 Egg yolks
- 1 Tablespoon kosher salt
- 6 oz All purpose flour – by weight – plus more for dusting
- 1.5 Tablespoons grated Parmesan cheese
- Bolognese Sauce Ingredients:
- 1 Tablespoon olive oil
- 1/2 Onion small dice
- 2 Stalks celery small dice
- 1 Carrot small dice
- 1 Bay leaf
- 2 lb Ground beef
- 2 lb Ground pork
- 1/4 Cup red wine
- 1/2 Cup chicken broth
- 1 Tablespoon kosher salt
- 1/2 Teaspoon black pepper
- 1 Cup tomato puree
- 1 Tablespoon tomato paste
Basic Polenta
By markomni
Bring 6 cups of water to a boil in a heavy large saucepan
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
Eclair No Bake Dessert
By markomni
Line 9"x13" pan with whole graham crackers
- 2 small pkgs instant vanilla pudding
- 2 cups milk
- 3 tb milk
- 8 oz Cool Whip, thawed
- Graham Crackers
- 2 oz unsweetened chocolate
- 3 tb Butter or Margarine
- 2 tb Karo Syrup
- 1 ts Vanilla
- 1 1/2 cups Powdered Sugar
Paul's Balls
By markomni
Paul’s Balls taste like all the best parts of Thanksgiving — the perfect little nosh while you’re sharking ar...
- 1 small onion, grated and drained
- 2 cups cheddar cheese (shredded)
- 1 1/2 cups Bisquick (baking mix)
- 1/2 lb sausage (bulk pork)
- 1/4 cup milk
- 8 sage leaves, chopped really fine
Pear, Walnut, and Ricotta Crostini
By markomni
Spoon these flavorful toppings over Simple Crostini or toast from a country-style loaf
- 1 1/4 cups ricotta cheese
- Pear slices
- Walnut pieces
- Coarse salt and ground pepper
- Honey
Thai Chicken Stirfry and Fried Rice, Hold the Lettuce
By markomni
Start your rice. Bring the water and the rice to boil in a pot with a lid
- Rice:
- 2 cups of water
- 1 cup of brown long grain rice
- 4 tbsp coconut oil (you can use extra virgin olive oil here, but coconut oil is better for you, can be bought at most grocery stores now, and doesn’t taste like a pina colada, I swear)
- half a yellow pepper, diced
- 2 eggs, beaten with about a tbsp of water
- 1/3 cup frozen green peas
- half an onion, diced
- 1 tbsp sesame oil
- 2 to 3 tbsp soy sauce
- 2 scallions, thinly sliced and ends discarded
- salt and pepper
- Chicken:
- 3 boneless skinless chicken breast halves (although I love me some carbs, I am a psycho about good-quality meat. Try to buy at least grain-fed, if not free-range or organic. It’s going to cost a couple of bucks more, but it’s worth it)
- 2 tbsp coconut oil (again, sub extra virgin olive oil here if you want)
- the other half of that yellow pepper, seeded and sliced thin
- the other half of that onion, sliced thin
- 5 or 6 shiitake mushrooms, stems discarded and thinly sliced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce (don’t be scared, it’s amazing in stirfrys, and I promise you’ve eaten it before if you’ve ever ordered take-out)
- the juice of a lime
- 1 tbsp sugar
- 1 tbsp sweet chili sauce (I throw this in almost every stirfry I make)
- 1 tbsp unsalted peanut butter whisked with a little hot water to thin it out (I’m loco, esse! If you’re allergic to peanuts, you can sub cashew or almond butter here)
- a handful of chopped basil