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Recipe Description

Ingredients

Method & Notes

This recipe has been viewed 300 times.

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Yield: 8.00 Each

Recipe Description

There always seems to be something missing when I eat a quesedilla north of the border. After a good amount of experimentation I found that it was the fresh tortillas were the difference. Making them fresh does take a little bit of time but it is less than the amount of time it takes to go to the store, wait in line, etc.

Ingredients

Method & Notes

1. Season the chuck with the ancho chile powder and kosher salt.
2. Sear the meat in a large cast iron pan.
3. Slice the meat and reserve.
4. Make a full batch of the tortilla dough.
5. Cut the dough into 8 pieces, then roll out as thin as you can.
6. Cook the tortilla in the cast iron pan on one side until it is bubbly and starts to brown.
7. Flip it over and put some of the cheese and meat on one side of it. Fold the quesedilla in half.
8. Continue to cook, flipping as necessary.

About Mexican cheese

Most Mexican recipes north of the border call for Monterey Jack cheese. This is a suitable substitute, but if at all possible use Queso Oaxaca or Queso Ranchero. If not possible you can add a little sharp cheddar or fontina to the Jack to give it a bit more bite.

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Yield: 1.00 Cup

Recipe Description

Demiglace is a heavily reduced veal stock.

Ingredients

Method & Notes

1. Brown the shallots, garlic, and beef scraps in the butter.
2. Deglaze with the red wine and reduce until almost dry.
3. Add all the rest of the ingredients.
4. Bring to a simmer and reduce by 4 times.
5. Strain and reduce to 1 cup.

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This recipe has been viewed 419 times.

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Yield: 4.00 Portion

Recipe Description

This is probably my favorite salad of all time. It works as a lunch or light dinner.

Ingredients

Method & Notes

1. Season the sirloin tips with cracked black pepper and kosher salt. Set aside.
2. Slice the sun dried tomatoes, then soak in the balsamic vinegar.
3. Put the olive oil and the garlic slices in a small sauce pan, then heat until the garlic is golden brown.
4. Remove the pan from the heat and put the garlic on a paper towel to drain. Allow the oil to cool.
5. Grill the steak (preferably rare, but thats up to you).
6. While the steak is cooking add the mustard to your tomatoes - vinegar in a small bowl.
7. Stir in the olive oil. It doesn't matter if the oil is still pretty hot. It will actually wilt your spinach better.
8. Slice the meat and toss with the spinach and dressing.
9. Season salad with salt, pepper, and more vinegar.
10. Sprinkle with blue cheese.

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Yield: 2.00 Cup

Recipe Description

I make hollandaise sauce in the food processor. It makes it much easier to make a stable emulsion, so you can use whole butter. This gives the sauce a much richer flavor.

Ingredients

Method & Notes

1. Pour the butterfat off of the melted butter. I am not too careful here...the solids are a big part of the butter flavor.
2. Heat the butter to 145 degrees.
3. Put the yolks and the water in your food processor, then pulse to just mix.
4. Turn the processor on, then slowly stream in the hot butter. If your sauce gets too thick then add a little more warm water.
5. Season the sauce with salt, pepper, and the lemon juice.

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Yield: 1.00 Quart

Recipe Description

Maine shrimp have a very sweet flavor, but sometimes pasty meat. This makes them an ideal candidate for bisque.

Ingredients

Method & Notes

1. Sweat the onions, celery, garlic, bay leaf, red pepper and fennel seed in the butter.
2. Add the shrimp and saute for about 1 minute.
3. Deglaze with the wine and reduce.
4. Just cover with the water. Bring to a simmer, and cook for 15 minutes.
5. Add the tomato paste, dijon, and Old Bay.
6. Whisk in the roux.
7. Add the cream, bring to a simmer, and cook until the flavor is rich and you can not taste the roux.
8. Transfer to a blender and puree.
9. Strain through a fine seive and season with lemon juice, kosher salt, and white pepper.

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Yield: 2.00 Cup

Recipe Description

This dressing sweet and sour emulsion is truly unique. A splash of champagne at the end makes a salad pop in your mouth.

Ingredients

Method & Notes

1. Mix all ingredients except the oil and the champagne in a food processor.
2. Slowly stream in the oils, mixing.
3. Season to taste with salt, pepper, and lemon juice.
4. Whisk in a splash of the champagne at the end.

This recipe has been viewed 935 times.

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Yield: 1.00 Cup

Recipe Description

I like very light glazes. Heavily thickened sauces that are thickened with cornstarch can get pasty and sticky.

Ingredients

Method & Notes

1. Mix lime juice and corn starch.
2. Bring the ponzu to a boil
3. Whisk in the slurry and boil until the sauce gets shiny.
4. Cool.

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Yield: 2.00 Cup

Recipe Description

My version of this citrus soy sauce has a lighter and fresher flavor that the bottled version.

Ingredients

Method & Notes

1. Split the fruit in half
2. Add all ingredients except the soy to a medium stainless mixing bowl.
3. Bring soy sauce to a boil, then pour over the fruit.
4. Allow to rest for 12 hours.
5. Strain and discard the fruit.

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Yield: 2.00 Cup

Recipe Description

Red pepper coulis has a brilliant red color and a sweet bell pepper flavor.

Ingredients

Method & Notes

1. Sweat the onions, garlic, fennel seed and oregano in the olive oil.
2. Add the peppers and cook for one more minute.
3. Add stock and wine, then bring to a simmer.
4. Puree and season to taste.

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Yield: 1.00 Cup

Recipe Description

Roasting brings out the sweet flavor of bell peppers.

Ingredients

Method & Notes

1. Rub the peppers with the oil
2. Bake at 500 degrees until the skin is charred
3. Remove from the oven and place in a paper bag
4. When cool remove the skin and seeds

This recipe has been viewed 721 times.

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Yield: 2.00 Pound

Recipe Description

This salt cod recipe takes about 48 hours to make, but is easy and virtually foolproof.

Ingredients

Method & Notes

1. Pour a half inch layer of salt in a shallow baking pan.
2. Lay the fillets on top of this.
3. Pack the rest of the salt on top.
4. Turn every 12 hours for 2 days.

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Yield: 4.00 Each

Recipe Description

Shrimp tostadas are a perfect light snack for a hot summer afternoon.

Ingredients

Method & Notes

1. Spread the tostadas with mayonnaise. This helps the tostada hold together when you are eating it.

2. Evenly divide the ceviche between the tostadas.

3. This the sour cream with a little water, then drizzle over tostadas.

4. Garnish with lime wedges, sliced avocado, and a bunch of cilantro sprigs.

This recipe has been viewed 1319 times.

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Yield: 2.00 Cup

Recipe Description

Sriracha is a favorite condiment and ingredient in Thai cuisine.

Ingredients

Method & Notes

1. Toss the chiles and garlic in the salt.
2. Mix the water and vinegar
3. Pack the chiles and garlic in a mason jar.
4. Cover with the water.
5. Allow to steep for about a week.
6. Strain the sauce, reserving the liquid.
7. Puree the chiles and garlic in your food processor, adding the liquid as needed to make a medium paste.

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Yield: 1.00 Cup

Recipe Description

Peeled, seeded and chopped tomatoes are a fundamental ingredient / culinary skill.

Ingredients

Method & Notes

1. Trim the stem from the tomatoes and cut a small X on the other end.
2. Drop a few tomatoes at a time into boiling water.
3. Count to 7 and remove.
4. Allow to cool (do not shock in icewater, this makes them soggy!)
5. Peel the tomatoes.
6. Cut in half and squeeze out the seeds.
7. Chop rough.

Storing concassere

If you need to keep your concassere you can extend the life of it by tossing it in olive oil.

This recipe has been viewed 588 times.

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Yield: 2.00 Cup

Recipe Description

White wine sauce is a classical variation of white sauce.

Ingredients

Method & Notes

1. Sweat the shallots and garlic in the butter in a stainless sauce pan until translucent.
2. Deglaze with the white wine, then reduce until almost dry.
3. Add the bechemel and bring to a simmer.
4. Strain and reserve.

This recipe has been viewed 592 times.