
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
Ingredients: 6 yukon potatoes; peeled and boiled 4793/5000 Cup(s) heavy cream 81/169 Cup(s) butter 2 Tablespoon(s) sambal 1 orange 1 ruby grapefruit 1 lime 1 carrot; cut in small dice 1 stalks celery; chopped 1 Tablespoon(s) shallot; minced 1/2 onion; cut into small dice 1/3 Cup(s) chardonnay 2 stick butter; cut into small pcs 1 red pepper; roasted, diced 1 green pepper; roasted, diced 1 Tablespoon(s) dark chili powder 1/4 Teaspoon(s) cayenne 326/625 Ounce(s) brown sugar 1 Teaspoon(s) cumin 4/23 Ounce(s) salt 1/2 Teaspoon(s) pepper 869/10000 Ounce(s) sugar 20 jumbo scallops 2 Tablespoon(s) clarified butter 16 1/8 inch slices pancetta; baked until crisp 4 sprigs oregano; torn into large pcs |
Directions: Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as
a base for scallops which are dipped in a spicy southwestern blend and
seared. Pancetta, Italian bacon, is served with the scallops. The dish is
drawn together by a citrus-beurre blanc sauce.
To prepare the potatoes: In the bowl of an electric mixer fitted with a
paddle attachment, whip the potatoes, cream, and butter together. Season
with salt and pepper. Add the sambal and whip together. Set aside; keep
warm.
To make the sauce: Remove all the rind from each of the citrus fruits and
cut the segments out of the membrane. Save the membrane portion of the
orange; discard the others. Cut each of the grapefruit segments in half.
Set aside. Melt the butter in a medium saute pan or skillet over
medium-high heat. Add the carrot, celery, shallot, and onion and reduce the
heat to medium. Cook until the vegetables are softened, 3 to 4 minutes.
Add the wine and stir up the juices from the bottom. Cook until the liquid
is reduced to 1 tablespoon. Reduce the heat to low. Lift the pan and add 4
to 6 pieces of cold butter, whisking to blend. Squeeze the juice from the
reserved orange membrane into the pan. Return the pan to the heat and
continue adding the butter, a piece or two at a time, whisking constantly.
The sauce will lighten as the butter is incorporated. Work the pan on and
off the heat to adjust the temperature so that the butter does not melt and
break the sauce; if you see yellow streaks of butter in the pan, quickly
take the pan off the heat and whisk in several pieces of cold butter until
the sauce combines again. When all the butter has been added, strain the
sauce through a fine-meshed sieve. Fold in the diced peppers and citrus
segments. Set aside and keep warm. Beurre blanc keeps well in an insulated
container.
To prepare the scallops: Combine the sauce ingredients. Press each end of
the scallops in the mixture. Put half the clarified butter in a large saute
pan or skillet and sear half the scallops for about 1 minute; turn over
and sear for another minute. Remove and set aside. Repeat with the
remaining scallops. Cooking in batches gives each scallop more room in the
pan; if the scallops are crowded and touch, they will stew more than sear.
Warm the pancetta discs in the same pan. Remove and drain on paper towels.
To serve: Pipe a crescent of sambal potatoes slightly to one side on each
plate. Spoon sauce and citrus around the rounded side of the potatoes.
Overlapping the potatoes slightly, place five scallops along the rounded
side of each mound of potatoes. Stand a pancetta disc between each scallop.
Place bits of oregano sprigs at the centers of the potato crescents.
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Super-bowl chili Trim the meat of all visible fat. If there is a large strip of fat on one
side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it
in a frying pan.
In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring
Stuffed baked potatoes Rub potatoes with oil and pierce with a fork. Bake at 400F degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl Baked tomatoes cyberealm Grease a flat baking dish. Slice tomatoes in thick slices, season
with salt and pepper and lay in dish. Slice onion very thinly and
place on each tomato slice. Cover with cheese and potato chips. Bake
for 20-30 minutes at 350 degrees.
Applesauce cake baked in a jar Preheat oven to 325-degrees.
Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400) canning
jars, lids and rings by boiling them for 15 minutes. Keep the lids and
rings in the water until you're ready to use them. Remove the jars f Foil baked chicken rice & cabbage Cut chicken in quarters. Simmer onion in the melted butter for 5
minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and
undiluted soup, stirring as it heats. Have ready four pieces of
aluminum foil, 12 x 12 inches. Lightly oil one side and Chili ( bill pfeiffer's los venganza del alamo ) In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer. In a separate skillet,
brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.
Drain and add to simmering spices. Continue 30-minute chili Brown the meat in a little butter and cook until the meat is brown - about
10 minutes. Add all other ingredients and let simmer for 30 minutes. Your
choice of hot sauce may be added to taste.
Honey baked pork chops Directions for Cooking Day: Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well. Place uncooked pork chops and honey mixture in a freezer bag and freeze.
Directions for Serving Day: Thaw completely. Place pork chops and honey
m Chili relleno casserole Preheat the oven to 350 degrees F. Separate whites from yolks. Whip
whites until stiff. Beat yolks until smooth. Fold yolks into whites.
Season, salt & pepper, as wished.
Grate cheeses and combine together. Grease a 9x13-inch casserole d Baked hash browns Preheat oven to 375 degrees.
In a large bowl, combine hash browns, 1.5 cups cheese, yogurt, thyme, salt and pepper. Place mixture in a greased 8-inch square baking dish.
Bake 45 minutes.
Remove from oven and sprinkle with remaining cheese; bake until che Easy baked beans Heat oil and saute onion and garlic. Place in a casserole dish with
remaining ingredients. Bake covered at 350 F for 20-30 minutes.
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Per serving: 182 Calories;
9g Fat (42% calories from fat); Chili shrimp in a small bowl combin the sherry, sugar, vinegar, soy sauce, chicken broth, repepper flakes and cornstarch. b
over medium high heat add the olive oil, green onion for one minute. add the shrimp and garlic and toss until the shrimp is orange in color. a Baked stuffed red snapper Prepare the fish for baking. Rub the inside with salt, pepper and butter.
Saute the onion and garlic in butter until they are soft, then add them to
the bread crumbs, cucumber, and almonds. Season with salt, pepper, thyme
and moisten with white wine or Baked apple zapata Use your favorite recipe for flour tortillas, or make dough from the
recipe on the Tortilla mix package. Divide the dough into 4, 2-inch
balls. Roll each into a 6-inch tortilla. Dust with flour, cover with
plastic wrap and set aside. In a sauce Hawaiian baked chicken Recipe by: Jo Merrill
Preparation Time: 1:30
* Use whole chickens that you cut into pieces or use breast only. If
using breast only you may need to shorten cooking time by a few
minutes.
1. In large heavy skillet, heat a small amount of oil and brown
chic Baked chile relleno ala weight watchers 1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set
aside.
2. In a medium bowl, with electric mixer on high speed, beat egg white and
salt until stiff.
3. In a small bowl, lightly beat egg yolk; fold into egg whites. S Baked stuffed pumpkin 2 x Apples, cored and quartered
1/2 c Pineapple Chunks
1/2 c Walnuts, broken
1 ts Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
Cut the top off the pumpkin and remove the seeds from the pumpkin.
Place cut side down in a Wintry brown rice chili Heat oil in large saucepan over medium-high heat. Add onion, bell pepper,
celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans,
corn, water, rice and seasonings, bring to a simmer. Cover and cook over
medium-low heat until Baked potato topper Combine all ingredients and mix well. Chill
Per serving: 2g protein, 1g fat, 2g carb., 111mg sodium, 2mg chol., 20
calories.
Baked chicken breasts with honey mustard sauce Here is a recipe from Lora Brody's "The Kitchen Survival Guide."
Heat oven to 375'F. with rack in center position. Spray a 2-quart
casserole with non-stick vegetable cooking spray or coat it lightly
with vegetable shortening. P Chicken thighs baked with lemon, sage, rosemary & thyme A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste.
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very fi Family-style chuck wagon chili Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in
remaining ingredients except green onions and optional toppings. Bring to
a boil; reduce heat and simmer uncovered 15 minutes, stirring
occasionally. Add green onions; simme Chili dip * Microwave chili until hot. Add shredded cheddar cheese and mix until
cheese is melted. Return to microwave if needed. Add sour cream and
picante sauce (I use hot). Mix well. Serve with nacho chips or plain
corn chips.
Turkey and cranberry chili PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep
oven-proof skillet or Dutch oven, bring to a boil and continue to boil
until the liquid has a syrupy consistency. Add the cranberries and cook 1
minute longer. Add the turkey, the chil Cream of green chili soup Blend together in a pot, salt and pepper to taste. Heat and serve.
Great as a base for other ingredients (corn, potatoes, chicken, vegetables)
Chili, basic Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside. Heat 3 TB oil in kettle over medium high heat, adding onions when hot. Saute for 4-5 minutes, stirring often. Add red bell pepper and garlic, continuing t Baked manicotti Heat oven to 350F degrees. Cook ground beef, onion, and garlic in
10-inch nonstick skillet, stirring frequently, until beef is brown; drain.
Stir in tomatoes, mushrooms, parsley, basil, fennel seed and salt; break
up tomatoes. Heat to boiling; red Walter mcilhenney's chili TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island.
In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches Guacamole (chili tortilla chips) Completely dissolve gelatin in boiling water; pour into blender
container. Add cottage cheese, avocado, 1/2 cup of the green onions, the
jalapeno peppers, lemon juice, garlic and chili powder; cover. Blend on low
speed, scraping down sides Baked zucchini nicoise Chop the canned tomatoes and drain any juice. In an oven proof dish, toss
the zucchini, tomatoes, onion, and garlic, and drizzle the oil over the
top.
Arrange the black olives on top of the vegetables, then sprinkle with the
herbes de Provence, Cathy's baked chicken Preheat oven to 400F. Lightly spray a medium size shallow baking dish
with vegetable spray. Rinse chicken and pat dry. In a shallow pan,
combine bread crumbs, onion powder, garlic powder, cayenne pepper and
ginger. Dip chicken in yogurt, then int Chili-olive dip Place mayonnaise, chiles, and olives in the container of an electric
blender; cover and whirl until smooth.
Spoon sour cream into a small bowl and stir in mayonnaise mixture, salt,
and chili powder until well blended.
Cover; refrigerate about 1 "indian chili" Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular
or 10-15 min. in microwave.
Heat a couple Tbs. of the water in a saucepan, add the onions, and cook
gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin Real texas chili TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon
chili and 2 tablespoons olive oil. Marinate in refrigerator several
hours or overnight. Heat remaining oil in a stew pot and add as much
meat as will fit in one layer in the pot. Sau Baked cocoa custard 1. Preheat oven to 350.
2. In a medium bowl, combine eggs and vanilla. In a small bowl, combine
sugar and cocoa.
3. Pour sugar and cocoa mixture into eggs. Combine with wire whisk. Add
milk.
4. Pour into custard cups. Place cups in a 13 x 9 baking pa Sizzling sichuan scallops PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside
for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice
wine, sugar and cornstarch; set aside. Preheat the wok over medium-high
heat. Add 2 tablespoons S&w kick-off chili Brown ground beef and ground pork sausage with onions and garlic in a
large heavy pot or Dutch oven over medium heat. Add bell pepper and
smoked sausage chunks. Continue cooking 5-10 minutes, then reduce
heat to low and drain fat. Blend in spices Crispy baked chicken Remove skin from chicken. Wash and dry well. Melt butter, add garlic,
pepper, salt, savory, and lemon juice. Mix potato chip and corn flake
crumbs. Dip in butter, then crumbs and coat well. Make a single layer
in a baking pan. Remove garlic, pour Seared tuna steaks with wasabi-green onion mayonnaise Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste
if desired. Cover and refrigerate.
Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend.
Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal Honey-baked beans Cover the soaked beans with 2 1/2 quarts fresh water. Bring to a boil,
reduce the heat to simmer, and cook until bean are tender, about 45
minutes. Drain the beans, reserving the cooking liquid.
Preheat the oven to 300F degrees.
Cut the bacon in Chili ( baked ) Melt suet in large, heavy pot. Add meat, peppers, onions, chili
powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture
until peppers and onions are tender. Add beans, cover and simmer for
1 hour. Stir occasionally. Preheat oven to 375 "to the moon" chili In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water,
tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and
simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and
cheese, if desired.
Baked stuffed apples Baked Stuffed Apples 3 to 5 hours
To Cook: Wash, core, and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins, and the orange rind. Fill the tops of the core cavities with Baked curried lentils In a 5 to 6 quart pan, combine oil, onions, and garlic; stir over high
heat until onions are tinged with brown, about 8 minutes. Stir in curry
powder. Add broth and bring to a boil.
Sort and discard debris from lentils. Rinse lentils, drain, and a Baked macaroni and cheese Optional: chopped onions and peppers; microwave until tender.
Cut bread into cubes.
Cook pasta according to package directions.
Drain and rinse.
In a saucepan over medium heat, melt butter.
Blend in flour, salt and pepper; gradually stir in milk. Cook, st 1981 world champ butterfield stageline chili Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili
powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3
hours. Stir occasionally. Do not Philly cheesy chili dipc Spread cream cheese on bottom of microwaveable pie plate; top with chili and cheddar cheese.
Microwave on high 45 seconds to 1 minute or until cheddar cheese is melted. Sprinkle with cilantro.
Serve with assorted crackers.
Brie baked with applies and cranberries Use Toasted French Bread or Crackers for Serving
? Preheat oven to 350°F. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon and mix gently. Stir in butter just until ingredients are moistened.
? Cut Brie in half horizo Wild salmon baked whole in sea salt Make the Salsa Verde: Place herbs on cutting board. Using a mezzaluna or large chefs knife, roughly chop herbs. Place in large bowl. Using mezzaluna or chef's knife, roughly chop capers and anchovies together and add to bowl with herbs. Add mustard a Sliced baked potatoes from fred goslin ...to prepare... 1) If the potatoe's skins are tough, peel them
otherwise just scrub and rince them... Then cut them into thin slices
being careful not to slice all of the way through... Put them in a
baking dish, and fan them slightly...
2 |
Loading...
|