Recipes On Rails: New Recipes tagged with main

Ancho-Fired Flank Steak

2012-02-06 09:19:32 UTC

Ingredients:

Default
5.0 clove Garlic
2.0 teaspoon salt
2.0 tablespoon Lime Juice
1.0 teaspoon Oregano
1.0 teaspoon Cumin
0.5 teaspoon Pepper, Black
0.08 teaspoon Pepper, Ancho
1.0 each Flank Steak

Instructions:

Mash the garlic in the mortar, with the salt. Make into a paste. Add the lime juice (fresh only) and then the oregano, cumin and pepper. Mix together into a paste and coat the flank steak. You can let the steak sit a bit (but remember that the salt may draw out the moisture.... I actually brined the steak first).

Head the egg to 800 or so, and grill, 2 minutes a side, by two flips. IOW, grill 2 minutes, flip, grill 2 minutes, flip, for a total of about 8 minutes. Wrap steak in foil and allow to rest about a half hour.

NOTE: For the ancho pepper, I used two knife tips, but this is old ancho pepper. I could notice just a hint of a bite to it. Jan, of course, didn't notice anything. I could have tolerated more, but I'd be careful in case the pepper is fresh.

I sliced the steak and served over a Caesar salad.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/48

Barbeque Sous Vide Chicken

2012-02-08 20:50:55 UTC

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/490

Beef Genovese

2012-02-08 11:20:42 UTC

Ingredients:

2.0 pound Short Ribs boneless
2.0 tablespoon Oil, Olive
3.0 each Onion large cut into chunks
1.0 clove Garlic minced
0.5 pound Mushrooms sliced
2.0 cup Tomatoes, grape halved
0.25 cup Wine, White Vermouth
2.0 cup Stock, Beef homemade
2.0 tablespoon Basil, Fresh chiffonade
1.0 pound Pasta cooked

Instructions:

Season the beef with salt, pepper, a little garlic powder and put in a vacuum bag. Process in the water bath at 56C (133 F) for 48 hours (36 is probably fine).

Saute the onions and garlic in the olive oil till the onions are tender. Add the mushrooms and continue till the mushrooms give up thier liquid and are tender.

Deglaze the pan with the wine. Add the tomatoes and cook for a few minutes. Add the stock and bring to a boil.

Reduce until desired thickness. Adjust seasonings with salt and pepper. Add the liquids that collected in the short rib bags.

Add pasta to pan and toss. Allow to sit briefly for the pasta to soak in some of the sauce. Add some parmasean and the basil. Toss and serve with the sliced short ribs over top.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/575

Beef Goulash

2012-02-07 16:26:13 UTC

Ingredients:

4.0 pound Roast, Beef, Chuck Roast
2.0 each Onion sliced and quartered
4.0 clove Garlic sliced
2.0 tablespoon paprika SweetHungarian
1.5 teaspoon Caraway Seeds
5.0 sprig Oregano fresh
2.0 tablespoon Tomato Paste
2.0 cup Wine, White
2.0 cup Stock, Chicken
5.0 tablespoon Honey
1.0 each Pepper, Red, Bell coarse chop - optional
1.0 pound Potatoes new, small, quartered

Instructions:

Sear chuck roast on all sides in hot oil (preferably grape seed oil)

Remove beef and place in slow cooker

Place sliced onions and garlic in the same pan that contained chuck roast and saute over medium-high heat until softened. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, chicken broth and honey, and bring to a boil

Pour broth over chuck roast in slow cooker

Cover and cook on low for approximately 4 hours. Turn on high and cook for 2 hours

Add potatoes and cook for approximately 1 hour longer - until potatoes are tender

Remove beef and potatoes and cover with foil to keep hot

Bring sauce to a boil on the stove and reduce some of the liquid. If you prefer the sauce thicker, combine cornstarch and water and add to the sauce to thicken

Place chuck roast and potatoes in serving dish and add sauce

Serve on plates with dollops of sour cream

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/653

Braised Lamb/Veal shanks with white beans

2012-02-03 19:27:30 UTC

Ingredients:

Default
1.0 pound Beans, Cannellini
2.0 tablespoon Oil, Olive
4.0 pound Veal Shanks
2.0 each Onion
2.0 stalk Celery
2.0 each Carrot
6.0 clove Garlic
1.5 cup Wine, Red
1.5 cup Stock, Chicken
1.5 cup Tomatoes
3.0 tablespoon Tomato Paste
1.0 teaspoon Thyme
1.0 each Bay Leaves

Instructions:

Soak beans overnight

Heat pan over medium high, add oil, brown shanks on all sides (do in
batches, don't crowd)
Remove shanks, add onion, celery, and carrots. Cook for 5 - 10 minutes
till cooked
Add garlic - cook 2 more minutes
Deglaze with the wine
Add drained beans and remaining ingredients. Return shanks to pot.
Bring to simmer, reduce heat to low (put in oven at 200)
simmer till meat tender and beans done (3 - 4 hours)

Season with salt and pepper.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/38

Braised Rosemary Chicken with Potatoes and Celery

2012-02-03 19:32:16 UTC

Ingredients:

3.0 each Chicken, Whole cut up
1.0 tablespoon Oil, Grapeseed
2.0 clove Garlic
1.0 each Onion sliced
0.5 cup Vinegar, White Wine
3.0 cup Stock, Chicken
4.0 sprig Rosemary - Fresh
5.0 each Potatoes 1 inch cubes
4.0 stalk Celery sliced
1.0 each Leek cleaned and sliced

Instructions:

For this recipe, everything is to taste, and the quantities can be easily adjusted. The only real variable is that you want the stock to be about 1/2 inch deep when you add it.... That being said, I have a nice 14 inch sauteuse, which holds a lot of chicken, thus the 3 birds. I cut them up, using only the leg, thigh, and breast. The backs and wings went into stock, but you can use them as well, your choice. Season the chicken with salt and pepper.

Preheat the oven to about 300. Put your braising vessel on the heat and adjust heat to medium high. When hot, add the tablespoon of oil and spread around bottom of pan. Add a layer of chicken and brown well on first side. Do not crowd the chicken at this point as we want to let the steam escape. Do the chicken in batches if needed. I'm doing two batches.

When well browned, turn chicken and brown other side.

When well browned on both sides, remove chicken to a tray, and finish second batch if appropriate.

You pan will collect some chicken fat in addition to the oil we added. Pour off most of the fat, leaving a tablespoon or two. Reduce the heat to medium and add the sliced onions and garlic and saute till soft. Deglaze the pan with the white wine (I often use white vermouth instead as vermouth holds well in an open bottle...)

When the wine has reduced, add the chicken back in arranging for maximum capacity. I like to put the point of the breasts in the center of the pan, as they are the smallest part, in a star pattern. Then I can put a thigh between each breast, near the rim of the pan, and a leg at the base of the breast.

Break the rosemary into smaller stems, and arrange on the chicken. Use as much as you like, bearing in mind that fresh rosemary is more mild than dried. Add enough stock to be 1/2 inch deep. The tighter the chicken is packed into the pan, the less stock you'll need. The 3 cups is just a rough estimate. The depth is what is important. Cover, and place in the 300F oven. Back for about an hour and a half or till tender.

When tender, you'll notice that the liquid in the pan is actually deeper. This is liquid given off by the chicken. Remove the chicken to a tray, and strain the pan juices.

While the chicken braises, cut up the potatoes.

Return the strained sauce to the pan (rinsed out to remove rosemary stems, etc.), adjust the seasoning, and add the potatoes. They should be sufficient to fill the pan in one layer.

Top the potatoes with the celery, and sliced leek.

Return pan with the sauce, potatoes, and celery to the oven. When the potatoes are just near tender, arrange chicken on top of the potatoes, and return to the oven to re-heat the chicken. After about 15 minutes (or when chicken warmed through) remove and serve.

Servings: 6
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/541

Carbonnade a la Flamande

2012-02-06 09:20:48 UTC

Ingredients:

4.0 pound Roast, Beef, Chuck top blade preferred
3.0 tablespoon Oil, Grapeseed
2.0 pound Onion yellow, sliced
1.0 tablespoon Tomato Paste
2.0 clove Garlic minced
3.0 tablespoon Flour, all-purpose
1.0 cup Stock, Veal
1.0 cup Stock, Beef
4.0 sprig Thyme
1.0 bottle Beer, Goudenband
2.0 each Bay Leaves
1.0 tablespoon Vinegar, Apple Cider
4.0 gallon Ginger Bread
2.0 tablespoon Mustard, Dijon

Instructions:

Prepare the beef. Trim the meat by separating the muscles. Remove all connective tissue and clumps of fat.

Cut the meat into 2 inch cubes. Season with salt and pepper.

Preheat a Dutch oven to medium high. Add some oil, and saute the meat on both sides till well browned.

When you're done with the meat, there will be a brown fond in the pan.

Slice the onions about 1/4 inch.

Add some more oil to the pan, and then the onions. Add the salt and tomato paste to the onions. Stir till the onions become limp. Reduce the heat and caramelize the onions.

Deglaze the pan with the liquids, and add the meat together with any juices, to the pot. Add the thyme (sprigs tied together with twine) and the bay leaves.

Spread the slices of ginger bread with the whole grain mustard. Lay slices of ginger bread on the sauce/meat. Cover and bake at 300 for about 2.5 hours or until meat is tender.

Stir the softened ginger bread into the sauce and serve over spaetzle

Do so in batches if the pan isn't big enough.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/524

Chicken in tarragon tomato cream

2012-02-03 19:32:18 UTC

Ingredients:

Default
4.0 each Chicken Breast deboned
1.0 each Onion diced
1.0 each pattipan squash large, cubed
0.25 cup Cognac
1.0 cup Stock, Chicken
0.5 cup Cream, Heavy
2.0 tablespoon Butter
1.0 each Zucchini Slices cubed
1.5 tablespoon Tarragon finely chopped
0.5 can Tomatoes, Diced
4.0 ear Corn cut off cob

Instructions:

Preheat oven to 450

Cut up pattipan squash, removing seeds that are in the middle. Add the cubed zuch.

Toss with oil, salt and pepper. Spread out on cookie sheet.

Roast in the oven till squash starts to brown on top.

If using Sous-vide chicken breasts, remove from the bag, dry, and pan fry to give chicken color.

Otherwise, Use brined deboned chicken breasts. Preheat pan to med high. Dry breasts and toss with oil, salt and pepper. Lightly oil the pan and saute chicken breast.
Place browned breasts into the oven to finish cooking. When done, remove from oven, and set breasts aside.

Return uncleaned pan to the heat. There should be just a little fat in the pan. If not, add some. Add the diced onion and saute. Since there's the brown chicken fond in the pan, make sure you don't burn it. It may loosen with the moisture from the onions. When the fond can take no more heat (onions may not be done yet), add the cognac and flame. When flames die down, add corn kernels, and finely minced tarragon.

Reduce.

Add chicken broth, and reduce further.

While broth reduces, drain pasta. Add about 1/2 can of diced tomatoes (Progresso roasted tomatoes works well) and cook for a few minutes, stirring. Add the pasta and the roasted squash/zucchini to the pan and toss.

Cook briefly to finish the pasta if needed and add the cream. Adjust seasoning with salt and white pepper. When it reaches the proper consistency, remove from heat and stir in the butter, a little at a time.

Plate the pasta. Slice the chicken breasts, and arrange on top of the sauce. Sprinkle plate with chives.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/440

Chicken Stew with Cannellini Beans

2012-02-06 09:19:54 UTC

Ingredients:

chicken
12.0 each Chicken Thighs boneless, skinless
10.0 each Sage leaves, fresh
2.0 clove Garlic
1.0 each Onion diced
0.5 cup Wine, Red
1.5 cup Stock, Chicken
2.0 tablespoon Tomato Paste
8.0 stem Parsley minced

beans
0.5 pound Beans, Cannellini
0.5 teaspoon salt

Instructions:

Process the chicken by sous-vide. Season the chicken with salt and pepper. Slice one of the garlic cloves very thinly, and put one thin slice on each thigh. Distribute the sage amongst the thighs. Place them in a bag, seal, and sous-vide at 176 F (80 C) for about three hours.

While the chicken is cooking, bring a pot of water to a boil. Put beans in a casserole, with the garlic clove, and sprinkle with the salt. Pour sufficient water over the beans to cover by an inch or so. Put into a preheated 250 F oven. Bake till the beans are tender, stirring every half hour or so. Add additional water as needed.

Drain the chicken, reserving the liquid.

In a pan large enough to hold all the chicken, saute the onion and remaining garlic (minced) in some olive oil (or chicken fat) till tender. Add the chicken, and deglaze pan with the wine. Reduce till almost dry.

Drain the beans. Add the drained beans, remaining sage, diced, and the chicken stock to the chicken. Stir in the tomato paste (you can add the paste to the stock before adding to the pot if you want). Stir and season with salt and pepper.

Cook till proper consistency (your choice). Add minced parsley and serve.

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/500

Crab Imperial Stuffing

2012-02-06 09:19:42 UTC

Ingredients:

Sauce
4.0 each Shallots finely minced
2.0 tablespoon Flour, all-purpose
1.0 tablespoon Lemon Juice
0.5 teaspoon salt
1.0 teaspoon mustard powder
0.5 teaspoon Worcestershire Sauce
1.0 cup Milk
0.25 cup Mayonnaise
1.0 each Egg Yolks
1.0 pound crab meat

Instructions:

Saute shallots in the butter over medium heat till translucent. Add flour, salt, and mustard powder, and cook briefly to cook the flour. Add the lemon juice and the Worcestershire, stirring till smooth. Gradually add the milk, stirring constantly.

Remove from the heat when sauce reaches a boil. Stir in the mayo.

Beat the egg yolk in a separate bowl. Temper the yolk by adding some of the hot sauce and stirring. Be sure to add sauce gradually so as to not cook the egg. Then stir egg into the remaining sauce. Fold in the crabmeat.

Mixture can now be used for stuffing shrimp or fish. To serve alone, pour mixture into a prepared casserole and top with buttered bread crumbs (briefly saute crumbs in a tablespoon on butter.) and bake at 400 for about 20 minutes.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/495

Crab Imperial Two

2012-02-04 22:18:39 UTC

Ingredients:

0.25 pound Butter
0.5 cup Shallots minced
1.0 cup Pepper, Bell mixed colors, minced
0.25 cup Flour, all-purpose
2.0 cup Cream, Half-and-half
0.5 cup Wine, Sherry dry
dash Tabasco
2.0 each Egg large
0.5 cup Cream, Heavy
2.0 pound crab meat
0.25 cup Parsley chopped
1.0 teaspoon Lemon Rind grated
2.0 cup Bread crumbs, dried
1.0 teaspoon paprika
4.0 tablespoon Butter
0.75 cup Cheese, Parmesan grated

Instructions:

Assemble your ingredients.

Pick over the crab meat.

Melt the butter in a large pan. Add the peppers and the shallots.

Saute briefly till tender.

Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.

Whisk while bringing to a boil.

Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.

In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.

Stir well.

Add the parsley, paprika, lemon rind, and cheese.

Mix well.

Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/614

Crabmeat Imperial

2012-02-08 04:32:14 UTC

Ingredients:

1.0 tablespoon Butter
1.0 each Shallot peeled & quartered
1.0 tablespoon Flour, all-purpose
120.0 gram Milk
2.0 slice Bread decrusted & cubed
120.0 gram Mayonnaise
1.0 tablespoon Lemon Juice
2.0 dash Pepper, White
0.25 teaspoon salt
1.0 pound crab meat picked over
2.0 tablespoon Butter
4.0 dash paprika

Instructions:

With TM running at speed 7, drop the shallot through the hole in the top. Stop the TM, add the butter, and cook at 100C for 4 minutes at speed 1. Add the flour and cook for 2 more minutes at 100C, speed 4. Always scraping down as necessary.

Add the milk.

Process at 100C for 5 minutes at speed 4.

Place the bread cubes in a medium sized bowl, and pour the sauce over them. Toss to coat and stir in some of the bread. Allow to cool.

While the sauce and bread cools, melt the remaining butter in a saute pan and cook till the butter just starts to turn brown. Then add the crab meat and toss.

Add the mayo, lemon juice, salt, and pepper to the bread and sauce. Stir to combine.

Add the crab meat and butter. Fold gently to incorporate the sauce, but not break up lumps of crab.

Distribute the mixture between 4 heatproof ramekins. Sprinkle with paprika.

Bake in a 450F (230C) oven for about 10 - 15 minutes or till bubbly and nicely browned on top.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/640

Fregola with pan seared scallops

2012-01-22 13:15:29 UTC

Ingredients:

2.0 pound scallops, sea Dry only
4.0 ear Corn
0.5 pound fregola
0.25 cup Wine, White
4.0 cup Stock, Chicken
0.25 cup Cream, Heavy
2.0 tablespoon Tarragon fresh, minced

Instructions:

Preheat pan. Season scallops. Saute scallops in some butter and oil. Set scallops aside in a warm place.

Cut the corn off the cob. Mince any scallop trimmings and broken pieces. Deglaze the pan with the white wine. When almost evaporated, add the minced scallops and the corn.

Add some chicken stock about a half cup at a time.

Stir until most of the stock is absorbed (this is like a risotto). Then add some more stock and continue till pasta reaches desired degree of tenderness. If you use all the stock, you can add water. Adjust seasonings.

When the pasta is done, stir in the cream, tarragon, and juices that accumulated around the scallops.

Place some of the pasta corn mixture on the plate, and then arrange scallops on top.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/611

General Tso's Chicken

2012-02-06 09:21:05 UTC

Ingredients:

Chicken
2.0 each Egg Whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2 of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/546

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

Latin-Spiced Steak

2012-02-03 19:28:05 UTC

Ingredients:

4.0 each New York Strip Steaks
1.0 tablespoon Chili powder
1.0 teaspoon Garlic Powder
1.0 teaspoon paprika
1.0 teaspoon Cumin
1.0 teaspoon chocolate, cocoa powder unsweetened
0.25 teaspoon Cinnamon
0.5 cup Cilantro chopped

Instructions:

Mix all the dry ingredients (not the steaks)

If using previously sous vide cooked steaks, remove from the pouch, and dry very well. Season each steak liberally with the dry rub. You should use it all. Saute the steaks over medium high heat till well seared, about 2 minutes per side. Allow steaks to rest 5 minutes.

Pre-heat a pan to saute the steaks over medium high heat. If using raw steaks (not sous-vide cooked) pre-heat the oven to 400F.

If using raw steaks, saute the steaks for about 3 minutes on each side. Place pan in the oven and bake to desired degree. I'd suggest about 8 minutes, maybe less. Depends on thickness of the steak. Remove from the oven and allow to rest for 5 minutes.

Prepare Mofongo, Mole, and Escabeche; recipes follow.

Thinly slice the steak across the grain. Place in a bowl and toss with the juice of a lime, some cilantro, and salt to taste. Sauce plate with the Mole, place some Mofongo on the Mole, top the Mofongo with the beef, and top the beef with some Escabeche.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/539

Lobster Ravioli

2012-02-07 01:58:32 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Lobster Salad

2012-02-03 21:45:35 UTC

Ingredients:

2.0 can Lobster drained
0.5 cup Celery diced fine

Instructions:

Make the vinaigrette. Combine with the drained lobster meat and set aside to marinate for at least two hours. I did over night. Placing it in a vacuum pouch was convenient.

Drain the lobster disposing of the viniagrette. Mix with the celery and mayo. Adjust seasoning.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/617

Miso Grilled Shrimp

2012-02-05 17:42:37 UTC

Ingredients:

Default
0.25 cup Miso
2.0 tablespoon Sugar
2.0 tablespoon Orange Juice
1.0 pound Shrimp
2.0 each Scallions

Instructions:

cook the miso, sugar, and oj till dissolved.
Dry shrimp (or substitute scallops). Cut scallions into pieces.

Thread shrimp and scallions on skewers and brush with dressing. Grill.... brush with some more dressing. Sprinkle with chopped scallion greens and serve.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/80

Mussles ala Bocci

2012-02-06 01:48:09 UTC

Ingredients:
Instructions:

hop up a sweet onion and saute in some olvie oil. When soft, add a finely
chopped clove of garlic. Add mussels, and toss in oil. Add some white
wine and cover

When mussles open, remove from the pan and pull meat from the shell. Pitch
the shells and save the meat. Add heavy cream to remaining broth and
season. I added some salt, black pepper and some red pepper. Reduce and
you can add a splash of cognac. When sauce is done, and reduced, add the
cooked pasta and toss. Throw in some green. I used chives... Add some of
the mussels back in and plate. Put remaining mussels on top of the pasta,
and shred some parm. cheese on top and serve.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/27

Orzo With Shrimp, Mussels, and Olives

2012-02-08 15:39:16 UTC

Ingredients:

60.0 milliliter Oil, Olive
4.0 each Shallots 0r 2 large sliced
2.0 clove Garlic
2.0 pound Mussels cleaned
125.0 gram Wine, White Vermouth
500.0 gram Orzo
1000.0 gram Stock, Chicken
250.0 gram Shrimp cleaned and deveined
1.0 each Lemon Juice and zest
50.0 gram Olives, Green chopped
100.0 milliliter Parsley chopped

Instructions:

While a large pan preheats, mince the garlic, slice half the shallots and clean the mussels.

Add half the oil to the preheated pan, followed by the minced garlic and sliced shallots. Saute for about 2 minutes.

Toss in the mussels, and stir for a minute or so over medium high heat. Add the vermouth and cover. Cook, shaking the pan from time to time for a few minutes or till mussels open. Remove the mussels from the heat as they open, reserving all liquid. As mussels cool, remove them from their shells, again reserving the liquid. Strain all the liquid through a fine sieve. You want about two cups. If you're short, supplement with stock.

Add the remaining oil to the TM and process at speed 5. Quarter the remaining shallot and drop the shallot and garlic onto the turning blades and turn TM off. Set heat to 100C and process at speed 1 for 3 minutes.

Install the butterfly. Add the orzo and the reserved mussel broth. Process at 100C speed 2 for about 8 minutes or till most of the liquid is absorbed (see picture).

While orzo cooks, zest the lemon and coarsely chop the zest. Juice half the lemon (we need about 1 tablespoon. If your olives have pits, cut the meat off. Coarsely chop the olives. Mince the parsley.

Add the stock to the orzo. Adjust salt and pepper. Process at 100C for 10 minutes at speed 1. Shorten or lengthen the time to allow for orzo to be just undercooked. Add the lemon juice, lemon zest, mussels and shrimp. Process at 100C for 2 minutes, speed 1.

Stir in the parsley and olives. Plate and enjoy.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/642

Rolled Cabbage

2012-02-03 19:27:59 UTC

Ingredients:

Default
15.0 pound Ground Chuck
12.0 pound Sauerkraut
4.0 jar Tomato Sauce Large -
5.0 cup Rice cooked
12.0 each Egg
5.0 pound Onion chopped/sauted
4.0 head Cabbage large/steamed

Instructions:

The kraut is in 2# bags. Drain the juice and reserve. Mix the juice with a jar of sauce and some brown sugar to taste. Spread the kraut on the bottom of the pan and coat that with the sauce... make layer.

This recipe for 15# made dinner for 5 plus 20 packages for the freezer...

This recipe filled our big roaster, plus the 14 sauteuse AND the La Crueset rectangular pan.

Servings: 30
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/78

Salmon in BGE

2012-02-08 04:25:15 UTC

Ingredients:

Default
2.0 pound Salmon Fillet
1.0 clove Garlic
1.0 tablespoon Vinegar, Balsamic
1.0 tablespoon Honey
1.0 tablespoon Mustard, Brown

Instructions:

Finely mince the garlic and add to the vinegar, honey, and mustard. Mix
well.

Put salmon on a plate and coat flesh side with the mixture. Place in the
fridge for at least an hour but up to three hours.

Bring egg to 300ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F . When ready with marination and egg temp, place
salmon, skin side down, on grate and close egg. Q at 300 for about 20
minutes. Orriginal recipe calls for 30 minutes, but I think that's too
much.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/24

Scallops in Tomato Cream

2012-01-13 06:54:19 UTC

Ingredients:

2.0 pound scallops, sea dry
2.0 tablespoon Butter
0.3 cup Shallots minced
0.3 cup Wine, White
2.0 cup Tomatoes, Diced Fresh or whole canned
0.1 cup Cream, Heavy
2.0 each Egg Yolks
0.0 each Lemon juice only

Instructions:

Melt the butter in a heavy pan at med high heat. Saute the scallops, turning only once browned on the bottom. Do NOT overcook! Remove to a plate when done.

Add minced shallots to the pan and saute till tender, scraping up the brown bits left behind by the scallops. Deglaze the pan with the white wine.

Scrape up the brown bits and reduce the wine till very little is left.

Add the tomatoes and cook till soft, about 5 minutes.

Add the cream and any liquid that has accumulated around the scallops

Whisk the egg yolks and temper with some of the sauce.

Add the lemon juice and stir. Mix in parsley.

Place scallops on a plate (or on some pasta) and spoon hot sauce over top.

Assemble ingredients

Dry and season scallops.

Reduce by about 1/3 stirring so as to not scorch the tomatoes.

Add the yolk mixture into the sauce and stir till thickened.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/656

Shakshuka

2012-01-25 16:54:05 UTC

Ingredients:

0.25 cup Oil, Olive
1.0 each Onion minced
0.125 teaspoon Pepper, Cayenne
1.0 teaspoon Garlic Powder or 8 minced cloves
1.0 teaspoon Ground Cumin
1.0 tablespoon paprika
1.0 can Tomatoes 28 oz. incl. juice, Progresso are good
8.0 each Egg
0.5 cup Cheese, Feta crumbled

Instructions:

Mince the onion and saute in the olive oil over medium high heat.

While onions cook, assemble the spices.

Cook onions till they start to brown.

Open the tomatoes and dump into a work bowl. Squeeze the tomatoes to partially crush them.

Add the spices to the onions. Cook for about 2 minutes.

Add the tomatoes and a half cup of water. Reduce the heat to medium.

Cook the tomatoes, stirring from time to time, for about 30 minutes, or until the sauce thickens and the tomatoes are tender.

Crack the eggs into the sauce, cover, and allow to cook for about 5 minutes or until yolks are desired doneness.

Baste the eggs gently with the sauce.

When eggs reach desired degree of cooking, remove gently to a bowl. Top with some feta cheese and fresh chopped parsley and serve.

Servings: 4
Prep Time: 45 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/666

Short Ribs Sous Vide

2012-02-03 19:28:01 UTC

Ingredients:

3.0 pound Short Ribs
1.0 cup Stock, Beef
0.5 bottle Beer, Goudenband
2.0 tablespoon Butter

Instructions:

Season the beef with salt, pepper, a little garlic powder and put in a vacuum bag. Process in the water bath at 56C (133 F) for 48 hours (36 is probably fine).

Pan fry the meat, briefly, on relatively high heat to brown the meat. Remove to a plate, and deglaze the pan with the half bottle of Goudenband. Reduce to a couple tablespoons, and add the beef stock. Reduce till slightly thickened. Stir in butter, a tablespoon at a time. Keep moving the butter around the pan to emulsify. Serve sauce over beef.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/528

Shrimp on BGE

2012-02-06 09:18:42 UTC

Ingredients:

Default
1.5 pound Shrimp
2.0 teaspoon salt
1.0 pound Pepper, Black
1.0 some Oil, Olive

Instructions:

Pat the shrimp dry and bring egg to 300 degrees.
Once egg is up, put shrimp into a bowl and lightly coat with olive oil.
Add salt and pepper and toss to coat evenly (I added some garlic powder
too).

Immediately after adding salt, place one by one on the grill. Cover and
smoke 2 minutes. Lift lid and turn shrimp in order they were laid down.
Cover and smoke another 2 minutes.

Remove and enjoy.

9/17/03 - Did them at about 500 when the egg got away from me.... were
12/10 shrimp and did them for about 1.5 minutes per side... Really great!

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/28

Shrimp Pie

2012-02-03 19:31:50 UTC

Ingredients:

Default
1.0 each Pie Crust
2.5 pound Shrimp
4.0 each Tomatoes
1.0 each Egg
2.0 each Egg Yolks
0.5 cup Mayonnaise
2.0 each Pepper, Bell chopped
0.5 each Onion chopped
1.0 pound Cheese, Jarlsburg grated
2.0 tablespoon Basil minced
0.5 cup Parsley minced
3.0 tablespoon Chives minced
0.25 pound Butter
2.0 each Garlic minced fine

Instructions:

I skin and core the peppers, and skin and seed the tomatoes.
Saute onions and peppers in the butter till tender. Add the shelled shrimp and cook. Add the basil, chives, garlic, parsley, salt and pepper..... heat through and take off the heat.

Mix the eggs and mayo in a large bowl. add the cheese and the tomatoes cut into chunks. When the vegtable mixture is not too hot (won't melt the cheese or set the eggs) add the two together and mix well.

Fill the pie crust with the mixture and bake at 350 for 45 minutes.

Last time (9/9/04) I put it into a springform instead of a pie plate... This seemed to work really well as it was a little easier to serve. Don't take the sides off the spring form until the pie has cooled, and the cheese set, or the sides may break.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/68

Smoked Chicken

2012-02-03 19:29:01 UTC

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/615

Smoked Turkey

2012-02-03 19:29:04 UTC

Ingredients:

1.0 each Turkey breast, boneless about 7 pounds
0.25 pound Butter melted
0.25 cup Wine, White

Instructions:

You can brine the breast for 24 hours if you like.

Dry the breast very well

Baste with the melted butter

Season with salt, pepper, and garlic powder (or to your taste).

Preheat BGE to 310 grid with plate setter, legs up. Let internal temp adjust for an hour.

Put drip pan on the plate setter to collect drippings.

Place roast right on the rack or on a roasting rack. Add 3 chunks of cherry.

Heat up the wine. Mix with the remaining butter. Use this to baste the turkey every half hour.

When turkey reaches 156 internal, remove from heat, wrap in foil, and allow to rest for at least an hour.

Slice as desired. Here, I sliced it on a machine for sandwiches.

Sandwich on potato bread (my fav for smoked turkey)

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/660

Sous-vide Lamb Chops

2012-02-07 02:21:53 UTC

Ingredients:

12.0 each Lamb Chops
2.0 teaspoon Rosemary - Fresh minced fine
2.0 clove Garlic sliced thin
0.25 cup Wine, Red Vermouth
2.0 cup Stock, Veal

Instructions:

Clean the chops and remove excess fat and silver skin.

Sprinkle liberally with salt and white pepper on both sides. Sparingly sprinkle with the minced rosemary. Place one thin slice of garlic on each chop.

Pack the chops into a vacuum bag, making sure that the garlic remains on the chop.

Seal the bag, again, making sure the garlic stays in place.

I always trim the excess bag off so it doesn't collect water while in the bath. Helps prevent slop and burns.

Process in the water bath at 55C (131 F) for about three hours. They're probably done sooner, but the extra time seems to make them a little more tender. Also, want to make sure due to the thickness.

Remove from the vacuum bag, reserving the bag liquid. Place chops on paper towels to dry them off. They must be very dry for pan frying.

Heat a pan over medium high till hot. Oil the pan lightly, and saute the chops. To saute, place the chops in the pan and don't move them for several minutes. When a crust forms on the bottom, they should release easily from the pan. Turn them over, and saute on the other side.

When done, remove to a plate. Deglaze the pan with the vermouth, scraping up the fond (brown bits sticking to the pan). Reduce the vermouth to just a teaspoon or so, and add the veal stock. Add any juices that have collected around the chops on the plate, and the juices from the vacuum bag. Bring to a boil, and reduce by half. Adjust the seasonings, and add the gnocchi. Bring to a boil. Remove when appropriately thick.

Plate the chops over the gnocchi and enjoy :)

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/531

Steak Diane

2012-02-06 17:36:55 UTC

Ingredients:

Default
4.0 each New York Strip Steaks
2.0 tablespoon Oil, vegetable
1.0 ounce Shallots
0.25 cup Cognac
1.25 cup Stock, Veal
0.25 cup Wine, Red
2.0 teaspoon Mustard, Dijon
2.0 tablespoon Butter
1.0 teaspoon Worcestershire Sauce
2.0 tablespoon Chives

Instructions:

Heat the pan and add oil..... Heat till oil shimmers. As pan heats, salt and pepper the steaks. Put on the steaks, and brown for about 90 seconds. Turn the steaks and cook for another 90 seconds. Remove steaks and set asside. Remove pan from heat and add shallots and some of the oil. Cook till shallot is tender, add cognac. Swirl cognac off the heat, to warm the cognac. You want the alcohol to start evaporating, so it doesn't flame up too high. Put pan back on high heat and flame. BE CAREFUL!!!! Reduce to about 1 tablespoon and add the veal stock, red wine. and mustard. Reduce till it starts to thicken.... about 3/4 cup. Remove from heat and stir in butter. Add Worcestershire and adjust salt and pepper. Add juices that have collected around the steaks.....

I like serving this with white rice.

Was a big winner with Josh :)

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/62

Swedish Meatball Sauce

2012-02-06 09:23:52 UTC

Ingredients:

2.0 tablespoon Butter
3.0 tablespoon Flour, all-purpose
750.0 gram Stock, Chicken
2.0 tablespoon Sugar, brown
125.0 gram Cream, Heavy
1.0 tablespoon Lemon Juice

Instructions:

Add butter, flour, stock sugar and salt and pepper to taste to the TM bowl. Process at speed 5, temp 90C, for 12 minutes.

Stir in the cream and lemon juice.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/633

Swedish Meatballs

2012-02-06 13:14:27 UTC

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon Sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup Oil, vegetable for frying

Instructions:

Place the bread, cream and eggs into the TM.

Use a good quality sliced bread. Remove the crusts and cube the bread.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/634

Tandoori Chicken

2012-02-06 09:23:46 UTC

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Preheat BGE to 500 degrees

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/632

Teriyaki Shortribs - Sous Vide

2012-02-03 19:28:01 UTC

Ingredients:

3.0 pound Short Ribs trimmed
0.5 cup Teriyaki Marinade see recipe
0.5 pound Mushrooms cleaned
1.0 tablespoon Corn Starch

Instructions:

Put the short ribs and the teriyaki sauce in the bag and let sit for 2 hours. Put in the sous vide tank and process at 80C (175 F) for 12 - 14 hours. We're using higher temperatures here, so the normally tough short ribs will be done and tender in this time. Note the liquids that have collected in the bag.

Pour off the liquid and reserve. I poured it into a tall narrow glass so I could de-fat the liquid.
Preheat the egg to 700 F +/-.

Clean the mushrooms and saute in some butter. Here I have some wild puff mushrooms.

Strain the reserved liquid into a pan. Bring to a slow simmer. Mix the corn starch with a little water, and add sufficent of the corn starch slurry to the liquid to reach the desired thickness. Adjust seasonings. I like to add some demura sugar to the sauce. Add the sauted mushrooms.

Remove the bones from the short ribs, so they lay flat on the grill.

Grill on the egg for about 1 minute per side, or enough to achieve the nice grill marks.

Plate the meat, add some sauce, and enjoy :)

Servings: 3
Prep Time: 14 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/519

Whiskey Cola BBQ Flank Steak

2012-02-08 04:24:02 UTC

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon Sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/65

Yum-Yum seasoning

2012-02-06 09:18:48 UTC

Ingredients:

Default
4.0 tablespoon salt
4.0 tablespoon paprika
1.0 tablespoon Pepper, Black
1.5 teaspoon Onion Powder
1.5 teaspoon Garlic
0.5 teaspoon Coriander
0.5 teaspoon Tumeric

Instructions:

mix well

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/42