Recipes On Rails: New Recipes tagged main

Swedish Meatballs

Wed Jan 07 17:58:44 UTC 2009

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:

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

Place the bread, cream and eggs into the TM.

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 Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/634-swedish-meatballs

Swedish Meatball Sauce

Wed Jan 07 09:24:17 UTC 2009

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 Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/633-swedish-meatball-sauce

Tandoori Chicken

Wed Jan 07 23:36:54 UTC 2009

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:

Preheat BGE to 500 degrees

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.

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 Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/632-tandoori-chicken

Lobster Salad

Sun Jan 04 19:46:36 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/617-lobster-salad

Smoked Chicken

Wed Jan 07 08:53:44 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/615-smoked-chicken

Crab Imperial Two

Wed Jan 07 14:53:03 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/614-crab-imperial-two

Fregola with pan seared scallops

Wed Jan 07 01:04:05 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/611-fregola-with-pan-seared-scallops

Beef Genovese

Thu Jan 08 13:01:36 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/575-beef-genovese

Lobster Ravioli

Thu Jan 08 13:00:42 UTC 2009

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 Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/560-lobster-ravioli

General Tso's Chicken

Thu Jan 08 01:08:29 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/546-general-tso-s-chicken