Recipes On Rails: New Recipes

Glazed Salmon

2012-02-08 20:07:08 UTC

Ingredients:

1.0 teaspoon Sugar, brown
0.5 teaspoon Salt, Morton Kosher
0.25 teaspoon Cornstarch
1.0 each Salmon Fillet

Instructions:

Preheat oven to 300 (or BGE or WF).
Mix the brown sugar, salt, and cornstarch in a bowl.

Cut salmon into desired portions

Divide sugar mixture and sprinkle over the flesh side of the fish. Press into the fish.

Heat cast iron pan till oil smokes. Place fish in the pan, seasoned flesh side down. Cook until seasoning caramelizes, about a minute.

Turn fish and spoon some glaze over the filets. Finish in a 300 oven till desired degree of doneness achieved (about 7 minutes).

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/703

Asian Barbecue Glaze

2012-02-08 19:34:35 UTC

Ingredients:

2.0 tablespoon Ketchup
2.0 tablespoon Hoisin Sauce
2.0 tablespoon Vinegar, Rice
2.0 tablespoon Sugar, brown
1.0 tablespoon Soy Sauce
1.0 tablespoon Oil, Sesame
2.0 teaspoon Chili Sauce Asian cilii-garlic sauce
1.0 teaspoon ginger, fresh grated

Instructions:

Whisk ingredients together

Bring to a boil and simmer till thickened (about 3 minutes.)

Servings:
Prep Time: 10 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/702

Korean Asian Pear in Syrup

2012-02-07 10:14:53 UTC

Ingredients:

1.0 each Pear, Asian sliced
2.0 tablespoon Honey

Instructions:

Thinly slice the pear into little pieces. Toss with the honey and let sit till syrup develops.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/694

Korean Bean Sprout Soup

2012-02-08 17:07:00 UTC

Ingredients:

1.0 bag Bean Sprout rinsed
3.0 clove Garlic minced
1.0 each ginger, fresh 1" piece, cleaned and sliced
2.0 each Pepper, Jalapeno Seeded and thinly sliced
3.0 each Scallions sliced
0.25 teaspoon salt to taste

Instructions:

Add the first 4 ingredients to a pot and cover with water. Bring to a boil. Allow to boil for 3 minutes. Adjust salt. Top with scallions and serve. Can add more Jalapenos to taste.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/695

Lobster Stock

2012-02-08 18:05:26 UTC

Ingredients:

4.0 pound Lobster Shells only
2.0 each Onions, Vidalia sliced
6.0 each Carrot medium
6.0 stalk Celery
1.0 each Fennel bulb, sliced
8.0 clove Garlic
3.0 each Leek cleaned and sliced
1.0 bunch Parsley
12.0 sprig Thyme
2.0 each Bay Leaves
2.0 can Tomatoes, Plumb
1.0 bottle Wine, White
20.0 each Peppercorns, black

Instructions:

Gather your ingredients

Chop the carrots, slice the fennel, onions, and leeks

Remove the gills from the lobster bodies

Break up the shells with whatever method works best for you. Try wrapping them in a towel and smashing with a rolling pin. In the picture I was jabbing them with a wooden spoon. That was a lot of work

Heat some oil in a large stock pot. Over medium heat, saute the shells till fragrant, but not browned.

Stir in veggies

and saute till the vegetables start to brown.

Deglaze with the white wine.

Stir in the tomatoes and herbs.

Fill the pot about 2/3 full with water. Bring to a boil and then reduce to a simmer for about 2 hours.

Strain through a fine sieve, pressing out all the liquids. I like to use different layers. Here you see a coarse strainer over a china hat, over a very fine nylon filter (used to clean frying oil).

I then portion into 1 cup servings, and vacuum pack before freezing.

Servings: 0
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/696

Hungarian Fruit Cake

2012-02-08 19:02:06 UTC

Ingredients:

1400.0 gram Fruit fresh
45.0 gram Flour, all-purpose
350.0 gram Butter
450.0 gram Sugar
70.0 gram Cognac or kirsch or brandy
6.5 gram Vanilla
2.0 each Egg small/1X-large
22.5 gram Baking Powder
450.0 gram Flour, all-purpose
4.5 gram salt Kosher
350.0 gram Milk

Instructions:

Preheat oven to 400 and grease a 12 X 18 X 2 cake pan with butter and dust with flour. The pan should be the size of a half sheet pan, but higher. There are commercial inserts for sheet pans to make them into cake pans that are perfect for this use.

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

sous-vide

2012-02-08 20:50:39 UTC

Ingredients:
Instructions:

I cook most fish (including prawns) to 45C / 113F. That is below the sterilization limit. That is perfectly OK within food safety guidelines so long as the cooking time is not too excessive (i.e. so long as it is less that a couple hours). I would NOT cook thick pieces of fish this way because the cooking time would be so long that some spoilage could result.

Beef and other red meat I cook to 130F / 54.4C. This is what I would term ��medium rare�� but there is a lot of disagreement on mapping subjective terms like that to temperatures. Depending on the situation I might cook it to sterilization, or I might not.

Tough red meat �� such as flat iron steak, short ribs etc I will cook at either 130F/54.4C or 136F/58.8C, from 24 to 72 hours depending on the cut and how tough it is. This gives time for the collagen to break down and make a tender result.

Tender cuts of pork, such as tenderloin I generally cook to 140F/60C. Trichinosis is killed at 137F, and anyway has been eliminated from the food supply in the US and many other places. I would cook wild meat a bit more, and/or pre-freeze it.

Chicken and turkey also gets cooked to 140F/58C, and I make sure that I follow the sterilization times.

Duck breast goes to 130F/54.4C. Duck confit is 180F/82.2C for 8-12 hours �� pork or lamb confit is the same.

Rack of lamb at 59C (138) here... Rack of Lamb

The thighs are cooked very similar to the manner in which you'd cook a duck confit. You might want to try making it even closer to duck confit - see the duck confit thread. Basically, you salt the thighs/legs and let them sit (brining also works). Then cook with several tablespoons of buttor or oil in the bag. I'd try 170F to 180F for 8 to 10 hours.

For shrimp, I know many of the sous vide fans go low and short.... but my family said the shrimp I did at 140 for 25 minutes were the best they ever had..... We tried 117, etc.... just not the same. Put them in a bowl, tossed with a good bit of salt, pepper and oil, shell on, then put them in the bag in a flat layer with some garlic and a few chives....

Had 7 dinner guests and decided to do a sous vide sampler. From left to right, 1/4 of a chicken breast with cream dill sauce, a rib off a rack of lamb, a leg quarter from a cornish game hen, slice of New York strip with beef gravy, and a slice or two of a turkey tender with a tarragon cream sauce.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/469

Passover Faux Oatmeal Cookies

2012-02-01 05:12:21 UTC

Ingredients:

Cookies
2.0 cup Matzoh Meal
2.0 cup Matzoh Farfel
1.5 cup Sugar
1.0 cup Nuts
1.0 teaspoon Cinnamon
0.67 cup Oil
4.0 each Egg
1.0 dash salt

Instructions:

Mix all dry ingredients together. Then add the wet ingredients which you have combined. Drop onto Silpat, parchment paper, or lightly greased cookie sheet. Bake about 20-25 minutes at 350F.

These are lovely with hot tea or coffee!

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/480

Passover Blintzes

2012-02-03 19:36:41 UTC

Ingredients:

Blintz
3.0 each Egg large
0.27 pound Potato Starch
1.0 pinch salt
1.25 cup water

Filling
2.0 pound Potatoes peeled
1.0 each Onion diced

Instructions:

First the filling:
Peeled potatoes set to boil and yellow onions sauteing in olive oil with salt and black pepper.

The onions need to cook on medium low for a while, until they're really dark and sweet.

Potatoes drained, mashed and mixed with onions and a little garlic powder - to taste.

Set aside and onto the batter.
The batter was 3 large eggs, pinch of salt, 3/4 C. potato starch and approximately 1 1/4 cups of water.

It should be very loose and well combined:

You can't tell if the batter is too thick until you make your first crepe. If it's too thick add some more water. If it's too thin, you can add a little potato starch.

Lightly grease a non-stick pan, heat over medium/medium low and pour in enough batter (a 2oz. ladle works well) to form a thin crepe (a small pan would work much better, but slim pickings at home). Pour out any excess batter:

Cook until the top of the crepe is dry, but the bottom hasn't browned. Turn over onto a lined tray:

Continue until all the batter is used - layering between sheets of wax or parchment paper. Makes about 12.

Place the crepe onto a work surface so that the side that was up in the frying pan is down on the work surface. Form the filling into a long, narrow shape and place on one end of a crepe :

Roll over once, then fold in each side:

Continue to roll the blitz up and finish all of them:

Before serving, finish the blintzes by browning them in a non-stick pan. I used oil here, but for a dairy meal they're great in butter.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/483

Parsnip and Parmesan Soup

2012-02-06 16:59:13 UTC

Ingredients:

Default
0.25 cup Butter
1.5 pound Parsnips diced
6.0 ounce Shallots minced
1.0 tablespoon Oregano chopped
4.0 clove Garlic minced
1.5 teaspoon salt
0.5 teaspoon Pepper, Black fresh ground
4.0 cup Stock, Chicken
1.5 ounce Cheese, Parmesan grated
2.0 teaspoon Soy Sauce
2.0 teaspoon Lemon Juice

Instructions:

Melt butter in 5 quart pan. Add parsnips and cook till lightly browned. Do not turn much so they can brown. Stir in the shallotts, oregano (fresh), garlic salt and pepper. Cook till shallotts are limp and everything is starting to brown. Deglaze with the broth, bring to boil, and reduce to simmer. Cook for about 8 minutes and then remove from heat to cool somewhat.

Puree the soup. Return soup to pot and stir in the Parmigiano, soy sauce, and lemon juice. Garnish with oregano sprig

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/462