- 2 boneless, skinless chicken breasts, sliced into strips - 1 cup shiitake mushrooms, sliced - 1 tablespoon olive oil - 1 tablespoon butter - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon paprika - 1 cup half-and-half - Salt and pepper to taste - Cooked egg noodles or rice, for serving - Fresh parsley, chopped, for garnish
1. Heat the olive oil and butter in a large skillet over medium heat. 2. Add the onions and garlic, and sauté until translucent. 3. Increase the heat to medium-high and add the chicken strips. Cook until they are browned and cooked through. 4. Add the shiitake mushrooms and cook for an additional 3-4 minutes until they are soft. 5. Sprinkle the paprika over the mixture and stir well to coat everything. 6. Reduce the heat to low and stir in the half-and-half. Let it simmer for about 5 minutes, or until the sauce thickens slightly. 7. Season with salt and pepper to taste. 8. Serve over cooked egg noodles or rice, and garnish with fresh parsley.
- 2 boneless, skinless chicken breasts, diced - 1 cup shiitake mushrooms, sliced - 2 tablespoons olive oil - 1 cup half-and-half - Salt and pepper to taste - 1 tablespoon flour - 1 tablespoon butter - 1/2 cup chicken stock - Fresh thyme or parsley for garnish
1. Heat the olive oil in a skillet over medium-high heat. 2. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through. 3. Remove the chicken from the skillet and set aside. 4. In the same skillet, add the butter. Once melted, add the shiitake mushrooms. 5. Sauté the mushrooms until they are tender and browned. 6. Sprinkle the flour over the mushrooms and stir to combine. 7. Slowly stir in the chicken stock and bring to a simmer until the mixture thickens. 8. Add the half-and-half and return the chicken to the skillet. Stir to combine. 9. Let everything simmer together for 5 minutes. Adjust the seasoning with more salt and pepper if needed. 10. Serve hot, garnished with fresh thyme or parsley.
- 2 tilapia fillets - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper, to taste - 2 tablespoons fresh parsley, chopped - Lemon wedges, for serving
1. Preheat your oven to 400°F (200°C). 2. Place the tilapia fillets in a baking dish and season with salt and pepper on both sides. 3. In a small bowl, combine the olive oil, minced garlic, lemon juice, and lemon zest. Mix well. 4. Pour the lemon-garlic mixture over the tilapia fillets, ensuring they are evenly coated. 5. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. 6. Remove from the oven and garnish with fresh parsley. 7. Serve hot with lemon wedges on the side. ---
- 2 tilapia fillets - 3 tablespoons butter - 2 tablespoons olive oil - Salt and pepper, to taste - 2 tablespoons capers, rinsed - 1 tablespoon lemon juice - 2 tablespoons fresh dill, chopped
1. Pat the tilapia fillets dry with a paper towel and season both sides with salt and pepper. 2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. 3. Add the tilapia fillets and sear for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the fillets and set aside. 4. Add the remaining butter to the skillet, allowing it to melt. 5. Stir in the capers and lemon juice, scraping up any browned bits from the bottom of the pan. 6. Return the tilapia to the skillet and spoon the caper-butter sauce over the top. 7. Garnish with fresh dill and serve immediately. ---
- 2 tilapia fillets - 2 tablespoons paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons vegetable oil
1. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. 2. Pat the tilapia fillets dry with paper towels, then coat both sides with the spice mix. 3. Heat the vegetable oil in a large skillet over medium-high heat. 4. Add the tilapia fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is blackened on the outside and cooked through. 5. Serve hot, optionally with lemon slices or a splash of lemon juice.
- 1 (5-6 pound) whole leg of lamb, bone-in - 5 cloves garlic, minced - 3 tablespoons fresh rosemary, chopped - 2 tablespoons olive oil - 1 tablespoon salt - 1 teaspoon black pepper - 1 lemon, juiced - 1 cup chicken or vegetable broth
1. **Prepare the Marinade**: In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, black pepper, and lemon juice to form a paste. 2. **Marinate the Lamb**: Place the lamb in a shallow dish or large resealable plastic bag. Rub the garlic and rosemary paste all over the lamb to coat thoroughly. Allow the lamb to marinate for at least 2 hours, preferably overnight, in the refrigerator. 3. **Preheat the Oven**: Preheat your oven to 375°F (190°C). 4. **Roast the Lamb**: Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes. Place the lamb on a roasting rack in a large roasting pan. Pour the broth into the bottom of the pan to help keep the meat moist during cooking. 5. **Cook the Lamb**: Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired doneness. 6. **Rest the Meat**: Remove the lamb from the oven and let it rest for about 15 minutes before carving. 7. **Serve**: Slice the lamb thinly and serve with the juices from the pan drizzled over the top. ---
- 1 (5-6 pound) boneless leg of lamb, butterflied - 4 cloves garlic, minced - 1/4 cup fresh lemon juice - 2 tablespoons olive oil - 2 tablespoons dried oregano - 1 tablespoon salt - 1 teaspoon black pepper - 1 teaspoon paprika
1. **Prepare the Marinade**: In a large bowl, combine the minced garlic, lemon juice, olive oil, oregano, salt, black pepper, and paprika. Mix well to create a marinade. 2. **Marinate the Lamb**: Add the butterflied lamb leg to the bowl, ensuring it's well-coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results. 3. **Preheat the Grill**: Preheat your outdoor grill to medium-high heat. Ensure the grates are clean and lightly oil them to prevent sticking. 4. **Grill the Lamb**: Lay the marinated lamb flat on the grill. Grill for about 20-25 minutes per side, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare, adjusting time as needed. 5. **Rest the Meat**: Remove the lamb from the grill and let it rest for 10-15 minutes, allowing the juices to redistribute. 6. **Serve**: Slice the lamb across the grain and serve with classic Greek sides like tzatziki, fresh salad, or pita bread. Enjoy these time-honored lamb leg recipes as part of your culinary repertoire!
- 2 pounds pork belly, cut into 1-inch cubes - 2 tablespoons vegetable oil - 4 green onions, cut into segments - 1-inch piece of ginger, sliced - 3 cloves garlic, crushed - 1 cup water - 1/2 cup soy sauce - 1/4 cup Shaoxing wine (or dry sherry) - 1/4 cup brown sugar - 1 cinnamon stick - 2 star anise pods
1. **Searing the Pork Belly:** - Heat the vegetable oil in a large pot over medium-high heat. Add the pork belly cubes and sear them on all sides until golden brown. Remove the pork and set aside. 2. **Add Aromatics:** - In the same pot, add the green onions, ginger, and garlic. Sauté for 2-3 minutes until fragrant. 3. **Building the Braise:** - Return the pork belly to the pot. Add the water, soy sauce, Shaoxing wine, and brown sugar. Stir to combine. - Add the cinnamon stick and star anise pods. 4. **Braising:** - Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for about 2 hours, or until the pork is tender and infused with the flavors. 5. **Final Adjustments:** - Remove the lid and increase the heat to a medium simmer. Allow the sauce to reduce and thicken, about 10-15 minutes. 6. **Serving:** - Remove the cinnamon stick and star anise before serving. Serve the pork belly with steamed rice, garnished with sliced green onions or fresh cilantro if desired.
- 2 venison steaks - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 2 cloves garlic, minced - 1 small shallot, finely chopped - ½ cup red wine - ½ cup beef or venison stock - 1 tablespoon fresh thyme leaves - 1 teaspoon honey
1. **Prepare Venison Steaks**: Season the venison steaks generously on both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 20 minutes. 2. **Preheat Grill**: Preheat your grill to medium-high heat. 3. **Grill Steaks**: Brush the steaks with olive oil, then place them on the grill. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Use an instant-read thermometer: 130-135°F for medium-rare. 4. **Prepare Sauce**: In a medium saucepan, heat the butter over medium heat. Add the minced garlic and chopped shallot, and sauté until the shallot is translucent, about 2-3 minutes. 5. **Add Wine and Stock**: Pour in the red wine, scraping any browned bits from the bottom of the pan. Add the beef or venison stock, thyme, and honey. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half, about 15-20 minutes. 6. **Rest and Serve**: Remove the venison steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Slice the steaks against the grain and serve with the red wine sauce poured over or on the side. 7. **Optional Garnish**: Garnish with additional thyme leaves for a burst of fresh flavor and a pop of color. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.
- 1 (2-3 pounds) Tri-Tip Roast - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon kosher salt - 1 tablespoon freshly ground black pepper - 1 tablespoon paprika - 1 teaspoon dried rosemary (or freshly chopped from a sprig) - 1 teaspoon onion powder
1. **Prepare the Rub:** In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, paprika, rosemary, and onion powder to form a paste. 2. **Season the Tri-Tip:** Rub the seasoning paste all over the tri-tip roast, making sure it's well-coated. Let the meat marinate for at least 1 hour at room temperature, or refrigerate for up to 24 hours for deeper flavor. 3. **Preheat the Grill:** Prepare your outdoor grill for indirect cooking. For a charcoal grill, move the coals to one side. For a gas grill, leave one burner off and the others on medium-high heat. 4. **Grill the Tri-Tip:** Place the tri-tip on the grill over direct heat and sear both sides for about 4-5 minutes, developing a good crust. Then move the roast to the indirect heat area of the grill. 5. **Cook to Desired Doneness:** Cover the grill and cook the tri-tip until it reaches an internal temperature of 130-135°F for medium-rare, which may take about 20-30 minutes depending on the size and thickness of the roast. 6. **Rest and Serve:** Remove the tri-tip from the grill and let it rest for 10-15 minutes before slicing against the grain. Serve with your favorite barbecue sides. ---
- 1 (2-3 pounds) Tri-Tip Roast - 1 cup red wine (a good quality but not too sweet) - 1/4 cup olive oil - 4 cloves garlic, minced - 1 tablespoon Dijon mustard - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh rosemary, chopped - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper
1. **Prepare the Marinade:** In a bowl, whisk together the red wine, olive oil, minced garlic, Dijon mustard, thyme, rosemary, salt, and black pepper until well combined. 2. **Marinate the Tri-Tip:** Place the tri-tip in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and marinate in the refrigerator for at least 6 hours, preferably overnight. 3. **Preheat the Oven:** When ready to cook, preheat your oven to 425°F (220°C). 4. **Sear the Tri-Tip:** Remove the tri-tip from the marinade and pat it dry with paper towels. Heat a large oven-safe skillet over medium-high heat and sear the tri-tip on all sides until browned, about 2-3 minutes per side. 5. **Roast in the Oven:** Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130-135°F for medium-rare, approximately 20-30 minutes. 6. **Rest and Slice:** Allow the tri-tip to rest for 10 minutes before slicing against the grain. Serve with a reduction of the marinade or your choice of side dishes.
- 2 pounds lamb stew meat, cut into 1-inch cubes - 3 carrots, peeled and sliced into rounds - 1 pound fingerling potatoes, halved - 3 ribs of celery, sliced - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried thyme - 2 tablespoons vegetable oil - Fresh parsley, chopped (for garnish)
1. **Brown the Lamb**: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Remove lamb and set aside. 2. **Sauté Aromatics**: In the same pot, add the onions, garlic, and celery. Sauté until the onions become translucent, about 5 minutes. 3. **Combine Ingredients**: Return the browned lamb to the pot. Add carrots, fingerling potatoes, beef broth, salt, black pepper, and dried thyme. Stir to combine. 4. **Simmer**: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. 5. **Adjust Seasoning**: Taste and adjust the seasoning, if necessary. Sprinkle with chopped fresh parsley before serving. 6. **Serve**: Ladle the lamb stew into bowls and serve hot, preferably with fresh crusty bread on the side. Enjoy your traditional Irish lamb stew!
- Blue crabs (live), about a dozen - 1/2 cup Old Bay seasoning - 1 cup apple cider vinegar - 1 cup water - 4 ears of corn (optional)
1. **Prepare the Pot**: In a large steamer pot, combine the water and apple cider vinegar. The vinegar helps to enhance the flavor and aroma of the crabs. 2. **Add Seasoning**: Sprinkle a layer of Old Bay seasoning evenly on the bottom of the pot. 3. **Add Crabs**: Place crabs in layers in the steamer basket, generously layering more Old Bay seasoning between each layer of crabs. 4. **Steam the Crabs**: Cover the pot and bring the liquid to a boil, then reduce the heat to a simmer. Steam the crabs until they are bright red, about 20-30 minutes. 5. **Optional**: During the last 10 minutes of steaming, you can add the corn on top of the crabs if desired. 6. **Serve**: Remove crabs from the pot using tongs, and serve them hot on a table covered with newspaper or a large serving platter, along with some melted butter and lemon wedges. Sprinkle additional Old Bay seasoning to taste.
- 1 pound blue crab meat, picked and cleaned - 4 tablespoons butter - 1 small onion, finely chopped - 2 tablespoons all-purpose flour - 1 teaspoon Old Bay seasoning - 4 cups seafood or chicken stock - 1 cup heavy cream - 1/4 cup dry sherry - Salt and pepper to taste - Fresh parsley, chopped (for garnish)
1. **Sauté Aromatics**: In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 2. **Create a Roux**: Stir in the flour and Old Bay seasoning, cooking for 1-2 minutes until the mixture is smooth and bubbling. 3. **Add Stock**: Gradually whisk in the stock, ensuring no lumps remain. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly. 4. **Add Crab**: Stir in the blue crab meat, ensuring it is evenly distributed. Allow the mixture to simmer for an additional 5 minutes. 5. **Finish with Cream and Sherry**: Lower the heat and stir in the heavy cream and sherry. Season with salt and pepper to taste. Heat until warmed through, but do not allow to boil. 6. **Serve**: Ladle the bisque into bowls, garnishing with freshly chopped parsley. Serve hot with crusty bread or oyster crackers.
- 1 lb. fresh blue crab meat, picked over for shells - 1/2 cup mayonnaise - 1 tsp Dijon mustard - 1 tsp Worcestershire sauce - 1 tsp Old Bay seasoning - 1/4 tsp cayenne pepper - 1 egg, beaten - 1 tbsp lemon juice - 2 tbsp parsley, chopped - 2 tbsp breadcrumbs - Salt and pepper to taste
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). 2. **Prepare Imperial Sauce:** In a bowl, mix together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, egg, lemon juice, and parsley. Stir until smooth and well combined. 3. **Combine with Crab Meat:** Gently fold the crab meat into the sauce, ensuring not to break up the lumps. 4. **Bake:** Spoon the mixture into individual ramekins or a shallow baking dish. Sprinkle with breadcrumbs and a touch of extra Old Bay seasoning. Bake in the preheated oven for 20-25 minutes, or until lightly golden and heated through. 5. **Serve:** Remove from the oven and let cool slightly. Serve hot as an appetizer or main course, garnished with additional parsley if desired.
- 1 pound Blue Crab meat, picked over for shells - 1/2 cup mayonnaise - 1 teaspoon Dijon mustard - 1 teaspoon Worcestershire sauce - 1 teaspoon Old Bay seasoning - 1 egg, beaten - 1/4 cup breadcrumbs - 1 tablespoon chopped fresh parsley - Salt and pepper, to taste - 2 tablespoons butter, for frying - Lemon wedges, for serving
1. **Prepare the Crab Cake Mixture**: In a bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and breadcrumbs. Gently fold in the blue crab meat and parsley, being careful not to break up the crab chunks. Season with salt and pepper. 2. **Form the Crab Cakes**: Shape the mixture into patties, about 3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape. 3. **Cook the Crab Cakes**: Heat butter in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side or until golden brown and heated through. 4. **Serve**: Serve the crab cakes with lemon wedges and your choice of sauce, such as tartar or remoulade. Enjoy them hot as a delightful appetizer or main course.
- 3 pounds live Louisiana crayfish - 4 large potatoes, quartered - 4 ears corn, halved - 1 pound andouille sausage, sliced - 1 head garlic, halved - 1 lemon, halved - 1/2 cup Cajun seasoning - 3 bay leaves - Salt and black pepper, to taste - Water, enough to cover all ingredients
1. **Prep the Pot:** Fill a large pot with enough water to cover the crayfish and other ingredients. Add Cajun seasoning, bay leaves, garlic, lemon halves, salt, and pepper. Bring the mixture to a rolling boil. 2. **Cook the Vegetables and Sausage:** Add the potatoes and sausage to the boiling water. Cook for 10 minutes, then add the corn and cook for an additional 5 minutes. 3. **Add the Crayfish:** Add the crayfish to the pot and cook until they turn bright red and are cooked through, about 5-7 minutes. 4. **Drain and Serve:** Drain the pot, then toss everything onto a large serving table covered in newspaper. Let everyone dig in and enjoy!
- 1 pound boneless, skinless chicken thighs, cut into pieces - 1 pound Louisiana crayfish tails, peeled and deveined - 1/4 cup vegetable oil - 1/4 cup all-purpose flour - 1 medium onion, diced - 1 bell pepper, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 2 cups chicken broth - 1 tablespoon Creole seasoning - 1 teaspoon hot sauce - Salt and pepper, to taste - 2 green onions, chopped - Cooked rice, for serving
1. **Prepare Roux**: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and continuously stir to create a roux. Cook until the roux reaches a medium brown color, about 10 minutes. 2. **Cook Aromatics**: Add the onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are softened, about 5 minutes. 3. **Add Chicken**: Stir in the chicken pieces and cook until lightly browned, about 5-7 minutes. 4. **Simmer**: Gradually pour in the chicken broth while stirring. Add the Creole seasoning, hot sauce, salt, and pepper. Bring to a simmer, cover, and cook for about 20 minutes, stirring occasionally. 5. **Add Crayfish**: Add the crayfish tails and cook for another 5 minutes until they turn opaque and are cooked through. 6. **Finish and Serve**: Stir in the chopped green onions, adjust seasoning if necessary, and serve hot over cooked rice. ---
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 pound Louisiana crayfish tails, peeled and deveined - 2 tablespoons olive oil - 1 onion, chopped - 1 bell pepper, chopped - 3 stalks celery, sliced - 3 cloves garlic, minced - 2 cups long-grain rice - 4 cups chicken broth - 1 can (14.5 oz) diced tomatoes, with juices - 2 tablespoons Creole seasoning - 1 teaspoon thyme - 1 bay leaf - Salt and pepper, to taste - 2 green onions, sliced - Fresh parsley, chopped, for garnish
1. **Sauté Vegetables**: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are softened, about 5 minutes. 2. **Brown Chicken**: Add the chicken pieces to the pan and cook until browned on the outside, about 5-7 minutes. 3. **Cook Rice**: Stir in the rice, chicken broth, diced tomatoes, Creole seasoning, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and let simmer for 25 minutes, stirring occasionally. 4. **Add Crayfish**: Stir in the crayfish tails, cover again, and cook for an additional 5 minutes until the crayfish are cooked through and the rice is tender. 5. **Finish and Serve**: Remove the bay leaf, stir in green onions, and adjust seasoning as needed. Garnish with fresh parsley before serving.
- 4 veal shanks, each about 2 inches thick - Salt and freshly ground black pepper - 1/2 cup all-purpose flour for dredging - 4 tablespoons olive oil - 2 tablespoons unsalted butter - 1 onion, finely chopped - 1 carrot, diced - 1 celery stalk, diced - 2 cloves garlic, minced - 1 cup dry white wine - 1 cup chicken or beef broth - 1 can (14 ounces) crushed tomatoes - 2 teaspoons fresh thyme leaves - 1 bay leaf - 1 teaspoon lemon zest - 2 tablespoons fresh parsley, chopped
1. Preheat the oven to 350°F (175°C). Season the veal shanks with salt and pepper, then dredge them lightly in flour, shaking off the excess. 2. In a large ovenproof pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove shanks from the pot and set aside. 3. Reduce heat to medium and add onion, carrot, and celery to the pot. Cook for about 5 minutes until softened. Add garlic and cook for an additional minute. 4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, then add the broth, crushed tomatoes, thyme, and bay leaf. Stir to combine. 5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone. 6. To serve, remove the bay leaf and arrange the ossobuco on plates. Top with lemon zest and parsley for a fresh finish. Serve with risotto or polenta.
- 1 whole rabbit, cut into pieces - 3 tablespoons Dijon mustard - 2 tablespoons grainy mustard - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - 4 tablespoons unsalted butter - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 cup dry white wine - 1 cup chicken stock - 1 cup heavy cream - 2 bay leaves - 4 sprigs fresh thyme - Chopped fresh parsley, for garnish
1. Season the rabbit pieces with salt and black pepper. Rub them with both Dijon and grainy mustard, and let them marinate for at least 30 minutes. 2. In a large Dutch oven, heat olive oil and 2 tablespoons of butter over medium-high heat. Brown the rabbit pieces on all sides, then transfer to a plate. 3. In the same pot, add remaining butter and sauté the onion and garlic until soft and translucent. 4. Deglaze with white wine, scraping any browned bits from the bottom of the pot. Let it reduce slightly, then add chicken stock. 5. Return the rabbit pieces to the pot, add bay leaves and thyme, and bring to a simmer. Cover and cook for about 1 to 1.5 hours, until the rabbit is tender. 6. Remove the rabbit pieces and keep warm. Stir in the cream to the pot and bring to a gentle simmer until the sauce thickens. 7. Return the rabbit to the pot, coat in sauce, and heat through for a few minutes. Remove the bay leaves and thyme. 8. Garnish with chopped parsley and serve with crusty bread or mashed potatoes.
- 1 whole rabbit, cut into pieces - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 large onion, sliced - 2 carrots, peeled and sliced - 2 sticks celery, sliced - 2 cloves garlic, minced - 1 cup dry white wine - 1.5 cups chicken or vegetable stock - 2 bay leaves - 3 sprigs fresh thyme - 2 tablespoons tomato paste - Fresh parsley, for garnish
1. Season the rabbit pieces with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the rabbit on all sides, then set aside. 2. In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften. 3. Add the garlic; cook for another minute before stirring in the tomato paste. 4. Pour in the wine, scraping up any browned bits from the pot. Cook until the liquid reduces by half. 5. Add the stock, bay leaves, and thyme, and return the rabbit to the pot. Bring to a simmer. 6. Cover and reduce the heat to low. Cook gently for about 1.5 to 2 hours or until the rabbit is tender and the vegetables are cooked. 7. Remove the rabbit and vegetables. Thicken the sauce if desired by simmering it uncovered until reduced. 8. Serve the rabbit and vegetables draped with the sauce, garnished with fresh parsley.
- 2 (8-ounce) filet mignon steaks - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 1 shallot, finely chopped - 1/2 cup red wine (such as Cabernet Sauvignon) - 1/2 cup beef stock - 1 teaspoon fresh thyme leaves - 1 tablespoon cold unsalted butter, for finishing
1. Season the steaks with salt and pepper on both sides and let them sit at room temperature for about 30 minutes. 2. Heat a heavy skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the steaks. Sear them for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness. Remove steaks and let them rest. 3. In the same skillet, reduce the heat to medium and add the shallot. Sauté until softened. 4. Pour in the red wine, stirring to scrape up the browned bits from the bottom of the skillet. Cook for about 2-3 minutes until reduced by half. 5. Add beef stock and thyme, continuing to cook until the sauce has reduced to a syrupy consistency. 6. Remove the skillet from the heat and whisk in the cold butter until the sauce is smooth and glossy. 7. Serve each filet mignon topped with the red wine sauce, and enjoy. ---
- 2 (8-ounce) filet mignon steaks - 2 tablespoons coarsely crushed black peppercorns - Salt, to taste - 2 tablespoons unsalted butter - 2 tablespoons olive oil - 1/4 cup cognac - 1/2 cup heavy cream
1. Pat the steaks dry and press the crushed peppercorns into each side of the steaks. Season lightly with salt. 2. In a heavy skillet, heat butter and olive oil over medium-high heat. Once hot, add the steaks and cook for about 4 minutes on each side for medium-rare, adjusting the time as needed for desired doneness. Remove the steaks from the skillet and let them rest. 3. Carefully add the cognac to the skillet (remove pan from flame if using a gas stove), and using a wooden spoon, scrape up any browned bits. 4. Reduce the heat to medium and stir in the heavy cream, cooking the sauce until it thickens slightly, about 3-4 minutes. 5. Serve the steaks hot, drizzled with the cognac cream sauce for an indulgent, peppery delight.
- 2 pounds chicken wing flats - 3 tablespoons Thai fish sauce - 2 tablespoons soy sauce - 2 tablespoons lime juice - 2 tablespoons brown sugar - 1 tablespoon grated fresh ginger - 1 tablespoon minced garlic - 1 tablespoon sriracha or other hot chili sauce - 1 tablespoon vegetable oil - 1 teaspoon sesame oil - 2 tablespoons chopped fresh cilantro for garnish - 1 tablespoon toasted sesame seeds for garnish - Lime wedges for serving
1. **Marinate the Chicken:** In a large bowl, combine the Thai fish sauce, soy sauce, lime juice, brown sugar, grated ginger, minced garlic, sriracha, vegetable oil, and sesame oil. Add the chicken wing flats to the bowl and toss well to ensure they're fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for more intense flavor. 2. **Cook the Wings:** Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken wings in a single layer on the rack, discarding any excess marinade. Bake in the preheated oven for 30-35 minutes, or until the wings are golden brown and crispy, turning once halfway through cooking. 3. **Garnish and Serve:** Once cooked, remove the wings from the oven and transfer them to a serving platter. Garnish with chopped fresh cilantro and toasted sesame seeds. Serve hot with lime wedges on the side for extra zest. Enjoy these flavorful wings with a cold drink!
- Catfish fillets - Cornmeal - Salt - Black pepper - Garlic powder - Cayenne pepper - Milk - All-purpose flour - Vegetable oil
1. In a shallow dish, combine cornmeal, salt, black pepper, garlic powder, and cayenne pepper. Set aside. 2. Dip each catfish fillet in milk, then dredge in flour, pressing lightly to adhere. Next, coat in the cornmeal mixture, ensuring even coverage. 3. In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the fillets in batches until golden brown and cooked through, about 4-5 minutes per side. 4. Remove and drain on paper towels before serving with lemon wedges and hot sauce, if desired.
- Catfish fillets - Butter - Onion, chopped - Celery, chopped - Green bell pepper, chopped - Garlic, minced - Canned tomatoes, diced - Cajun seasoning - Salt - Black pepper - Chicken broth - Worcestershire sauce - Cooked white rice - Fresh parsley, chopped
1. In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper, cooking until softened, about 5-7 minutes. Stir in garlic and cook for another minute. 2. Add diced tomatoes (with juice), Cajun seasoning, salt, black pepper, chicken broth, and Worcestershire sauce. Simmer for 15 minutes to blend flavors. 3. Gently lay the catfish fillets into the sauce, spooning a little sauce over each. Cover and cook on low until the fillets are cooked through and tender, about 10 minutes. 4. Serve the catfish immediately over hot white rice, garnished with fresh parsley.
- 2 walleye fillets - Salt and pepper to taste - 1/4 cup all-purpose flour - 2 tablespoons olive oil - 2 tablespoons butter - 1 lemon, juiced - 2 tablespoons chopped fresh parsley
1. **Prepare the Fillets**: Pat the walleye fillets dry with paper towels. Season both sides with salt and pepper, then lightly dredge them in flour, shaking off any excess. 2. **Fry the Fillets**: Heat olive oil in a large skillet over medium-high heat. Add the walleye fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm. 3. **Make the Sauce**: In the same skillet, add butter and let it melt. Stir in the lemon juice and parsley, scraping up any browned bits from the bottom of the pan. Pour the lemon butter sauce over the cooked walleye fillets. 4. **Serve**: Serve the walleye fillets on plates, topped with additional parsley for garnish if desired. Enjoy with steamed vegetables or rice on the side. ---
- 2 walleye fillets - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste
1. **Marinate the Walleye**: In a small bowl, mix together the minced garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Place the walleye fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 30 minutes in the refrigerator. 2. **Preheat the Grill**: Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking. 3. **Grill the Fillets**: Remove the walleye from the marinade and place them on the grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. 4. **Serve**: Transfer the grilled walleye fillets to a serving platter. Garnish with fresh lemon wedges and additional fresh herbs if desired. Serve with grilled vegetables or a fresh green salad.
- Bison ribeye steak (1 inch thick) - Olive oil (2 tablespoons) - Salt (to taste) - Freshly ground black pepper (to taste)
1. **Preparation and Seasoning:** Remove the bison steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove excess moisture. Rub the steak with olive oil, then season generously with salt and freshly ground black pepper on both sides. 2. **Grilling the Steak:** Preheat your grill to medium-high heat. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more done. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare. Remove the steak from the grill and let it rest for about 5 minutes before slicing and serving. Resting allows the juices to redistribute, ensuring a juicy steak. ---
- Bison steak (2 pieces, about 6 oz each) - Butter (2 tablespoons) - Olive oil (2 tablespoons) - Shallots, finely chopped (2 tablespoons) - Garlic, minced (2 cloves) - Dijon mustard (1 tablespoon) - Worcestershire sauce (1 tablespoon) - Cognac or brandy (1/4 cup) - Heavy cream (1/2 cup) - Parsley, chopped (for garnish) - Salt and pepper (to taste)
1. **Prepare the Steaks:** Season the bison steaks with salt and pepper on both sides. Heat a tablespoon of olive oil and butter in a large skillet over medium-high heat. Once heated, add the steaks and cook for about 3-4 minutes on each side, or until they reach desired doneness. Remove the steaks from the skillet and set aside to rest. 2. **Make the Sauce:** In the same skillet, add another tablespoon of butter and sauté the shallots and garlic until soft and fragrant, about 2 minutes. Stir in the Dijon mustard and Worcestershire sauce. Carefully add the cognac or brandy, allowing it to cook until reduced by half. Stir in the heavy cream and cook until the sauce thickens, around 3-4 minutes. Return the steaks to the skillet, coating them in the sauce, and cook for an additional minute. Garnish with chopped parsley before serving.
- 4 veal shanks, each about 1 1/2 inches thick - Salt and freshly ground black pepper, to taste - 1/4 cup all-purpose flour, for dredging - 3 tablespoons olive oil - 1 medium onion, finely chopped - 1 carrot, finely chopped - 1 stalk celery, finely chopped - 2 cloves garlic, minced - 1 cup dry white wine - 1 cup beef or veal stock - 1 can (14.5 ounces) of diced tomatoes, with juice - 1 bay leaf - 2 tablespoons tomato paste - Grated zest of 1 lemon (for Gremolata) - 2 tablespoons fresh parsley, chopped (for Gremolata) - 1 clove garlic, minced (for Gremolata)
1. Preheat your oven to 325°F (165°C). Season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess. 2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 10 minutes in total, then remove and set aside. 3. In the same pot, add the onion, carrot, and celery. Cook for about 5 minutes or until the vegetables are softened. Add the minced garlic and cook for 1 more minute. 4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock, diced tomatoes with juice, bay leaf, and tomato paste, stirring to combine. 5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer. Cover the pot, transfer it to the oven, and braise for 2 to 2.5 hours until the meat is tender and falling off the bone. 6. For the Gremolata, mix together the lemon zest, parsley, and minced garlic in a small bowl. 7. Serve the Osso Buco hot, garnished with the Gremolata, alongside risotto or polenta for a complete traditional meal.
- 4 bone-in pork chops - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon olive oil - 2 cloves garlic, minced - Salt and pepper to taste
1. In a small bowl, whisk together honey, soy sauce, olive oil, and minced garlic to make the glaze. 2. Season the pork chops with salt and pepper, then brush with the honey glaze. 3. Preheat the grill to medium-high heat. 4. Grill the pork chops for about 5-6 minutes on each side, basting occasionally with the remaining glaze, or until a meat thermometer reads 145°F (63°C). 5. Remove from the grill and let rest for a few minutes before serving to allow the juices to redistribute. ---
- 4 center-cut pork chops - 2 tablespoons olive oil - 2 apples, peeled, cored, and chopped - 1/2 cup apple cider - 1 tablespoon sugar - 1/2 teaspoon cinnamon - Salt and pepper to taste
1. Season the pork chops with salt and pepper on both sides. 2. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F (63°C). 3. Remove the chops from the pan and let them rest while you make the apple sauce. 4. In the same skillet, add the chopped apples, apple cider, sugar, and cinnamon. Cook over medium heat until the apples are soft and the sauce is slightly thickened, about 10 minutes. 5. Spoon the warm apple sauce over the pork chops and serve immediately. ---
- 4 boneless pork chops - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 2 eggs, beaten - 1/2 cup all-purpose flour - Salt and pepper to taste - 1/4 cup vegetable oil
1. In a shallow dish, combine breadcrumbs and Parmesan cheese. 2. Season the pork chops with salt and pepper, then dip each chop in flour, shaking off excess. 3. Dip the floured chops in beaten eggs, then coat with the breadcrumb mixture, pressing to adhere. 4. Heat vegetable oil in a large skillet over medium heat. 5. Fry the pork chops for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. 6. Serve the breaded pork chops with your favorite sides. ---
- 4 bone-in pork chops - 2 tablespoons butter - 1 tablespoon olive oil - 1 cup sliced mushrooms - 1/2 cup heavy cream - 1/2 teaspoon dried thyme - Salt and pepper to taste
1. Season the pork chops with salt and pepper. 2. In a large skillet, heat olive oil and butter over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until browned. Remove from the skillet and set aside. 3. In the same skillet, add the mushrooms and cook until soft, about 5 minutes. 4. Stir in the heavy cream and dried thyme, scraping up any bits from the bottom of the pan. Cook until the sauce thickens slightly. 5. Return the pork chops to the skillet, spooning the sauce over them. Simmer for another 2-3 minutes to heat through. 6. Serve the pork chops with the mushroom cream sauce poured over the top.
- Chicken Wings (Whole) - 1 pound - Lemongrass - 1 stalk, finely chopped - Garlic - 4 cloves, minced - Shallots - 2, finely chopped - Fish Sauce - 3 tablespoons - Soy Sauce - 2 tablespoons - Brown Sugar - 1 tablespoon - Ground Black Pepper - 1 teaspoon - Lime Juice - 2 tablespoons - Thai Chili Peppers - 2, finely chopped (optional, for spice) - Fresh Cilantro - for garnish
1. **Prepare the Marinade**: In a large bowl, combine the lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, black pepper, lime juice, and Thai chili peppers. Mix well until the sugar is dissolved. 2. **Marinate the Chicken Wings**: Add the chicken wings to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to permeate the meat. 3. **Prepare the Grill**: Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. 4. **Grill the Wings**: Remove the wings from the marinade, letting any excess drip off. Place the wings on the grill and cook for about 15-20 minutes, turning occasionally, until the skin is crispy and the chicken is cooked through with an internal temperature of 165°F (75°C). 5. **Serve**: Transfer the grilled wings to a serving platter. Garnish with fresh cilantro and serve with lime wedges for squeezing over the wings. Enjoy! ---
- Chicken Wings (Whole) - 1 pound - Thai Chili Paste - 2 tablespoons - Fish Sauce - 3 tablespoons - Garlic Powder - 1 teaspoon - Ground Coriander - 1 teaspoon - Rice Flour - 1 cup - Cornstarch - 1/2 cup - Baking Powder - 1 teaspoon - Vegetable Oil - for frying - Fresh Thai Basil - for garnish
1. **Marinate the Chicken Wings**: In a bowl, mix the Thai chili paste, fish sauce, garlic powder, and ground coriander. Add the chicken wings and coat them thoroughly in the marinade. Let them marinate for at least 1 hour in the refrigerator. 2. **Prepare the Coating**: In another bowl, combine rice flour, cornstarch, and baking powder. Mix well. 3. **Coat the Wings**: Remove wings from the marinade, allowing excess to drip off, then dredge them in the flour mixture, ensuring an even coat on all sides. 4. **Fry the Wings**: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken wings in batches, avoiding overcrowding, for about 8-10 minutes or until they are golden brown and cooked through. Drain on a paper-towel-lined plate. 5. **Garnish and Serve**: Once all the wings are cooked, garnish with fresh Thai basil and serve immediately while hot and crispy. Enjoy with your favorite dipping sauce if desired.
- 2 Filet Mignon steaks (about 8 oz each), thinly sliced - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1-inch piece of ginger, minced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup sugar snap peas - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 teaspoon brown sugar - 2 Thai bird’s eye chilies, finely chopped (adjust to heat preference) - Fresh cilantro leaves for garnish - Cooked jasmine rice for serving
1. **Prepare the Meat and Vegetables:** Start by slicing the filet mignon steaks into thin strips. Slice the bell peppers and trim the sugar snap peas. Mince the garlic and ginger, and finely chop the chilies. 2. **Cook the Filet Mignon:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced filet mignon and stir-fry for about 2-3 minutes, until browned and just cooked. Remove from the wok and set aside. 3. **Stir-Fry the Vegetables:** In the same wok, add the remaining tablespoon of vegetable oil and the sesame oil. Add the minced garlic, ginger, and chopped chilies, stir-frying until fragrant, about 30 seconds. 4. **Combine and Finish:** Add sliced bell peppers and sugar snap peas, stir-frying for 2-3 minutes until the vegetables are crisp-tender. Return the beef to the wok. 5. **Seasoning:** Stir in soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar. Toss everything together to coat evenly and heat through for another minute. 6. **Serve:** Remove from heat and garnish with fresh cilantro leaves. Serve immediately over jasmine rice. Enjoy your Filet Mignon Thai Stir-Fry, a dish full of vibrant and aromatic flavors!
- 12 Tiger prawns, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon Cajun seasoning - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper, to taste
1. In a large bowl, combine the olive oil, Cajun seasoning, minced garlic, lemon juice, salt, and pepper. 2. Add the tiger prawns to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 15 minutes. 3. Preheat the grill to medium-high heat. Thread the prawns onto skewers for easy handling if you wish. 4. Grill the prawns for about 2-3 minutes on each side, until they are pink and cooked through. 5. Remove from the grill and serve hot, garnished with a squeeze of fresh lemon juice if desired. ---
- 12 Tiger prawns, peeled and deveined - 2 tablespoons unsalted butter - 1 tablespoon Cajun seasoning - 2 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 8 oz fettuccine or pasta of choice - Salt and pepper, to taste - Fresh parsley, chopped, for garnish
1. Cook the fettuccine according to the package instructions in a large pot of salted boiling water. Drain and set aside. 2. In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant. 3. Add the tiger prawns to the skillet and sprinkle with Cajun seasoning. Cook until the prawns are pink and cooked through, about 3-4 minutes. Remove the prawns from the skillet and set aside. 4. To the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. 5. Add the cooked pasta and prawns to the sauce. Toss everything together until well combined. Season with salt and pepper to taste. 6. Serve immediately, garnished with chopped parsley.
- 1 boneless leg of lamb (approximately 4-5 lbs) - 4 garlic cloves, minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon ground cinnamon - 1 tablespoon ground ginger - 1 tablespoon smoked paprika - 2 teaspoons ground turmeric - 2 teaspoons salt - 1 teaspoon black pepper - 1/4 cup olive oil - 1/4 cup lemon juice - 1/4 cup fresh cilantro, chopped - 1/4 cup fresh mint, chopped
1. **Prepare the Marinade:** In a small bowl, combine minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, smoked paprika, ground turmeric, salt, black pepper, olive oil, and lemon juice. Mix well to form a paste. 2. **Marinate the Lamb:** Rub the spice paste all over the boneless leg of lamb, ensuring it's evenly coated. Place the lamb in a large resealable plastic bag or a covered baking dish, and refrigerate for at least 4 hours, preferably overnight to allow the flavors to penetrate. 3. **Prepare the Oven:** Preheat your oven to 350°F (180°C). Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. 4. **Roast the Lamb:** Place the marinated lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, basting occasionally with the drippings. 5. **Rest and Slice:** Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute. Slice and garnish with fresh cilantro and mint before serving. 6. **Serve:** Serve the Moroccan spiced leg of lamb with couscous, roasted vegetables, or a fresh salad for a complete meal infused with North African flavors. Enjoy!
**For the Meatballs:** - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried oregano - 1 tablespoon olive oil (for frying) **For the Tomato Sauce:** - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 1 teaspoon sugar - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 1 teaspoon dried basil - 1 teaspoon dried oregano **For the Spaghetti:** - 1 pound spaghetti - Salt for pasta water
1. **Prepare the Meatballs:** In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and oregano. Mix until all ingredients are well combined. Form the mixture into small balls, about 1 to 1.5 inches in diameter. 2. **Cook the Meatballs:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides. Remove them from the skillet and set aside. 3. **Make the Tomato Sauce:** In the same skillet, add 2 tablespoons of olive oil. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, salt, pepper, red pepper flakes, basil, and oregano. Let the sauce simmer for about 10 minutes. 4. **Simmer the Meatballs:** Gently place the browned meatballs into the tomato sauce. Cover and let simmer for 20-25 minutes, until the meatballs are cooked through and have absorbed some of the sauce's flavors. 5. **Cook the Spaghetti:** While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside. 6. **Combine and Serve:** Once the meatballs are cooked, toss the spaghetti with the tomato sauce, making sure each strand is coated. Serve the spaghetti on plates, topped with meatballs and additional grated Parmesan cheese if desired. Enjoy your classic spaghetti and meatballs!
- 1 pound fresh white fish fillets (such as sea bass or flounder), diced into 1/2-inch pieces - 1 cup freshly squeezed lime juice (about 8–10 limes) - 1 small red onion, thinly sliced - 1 to 2 fresh chili peppers (such as aji amarillo or jalapeño), seeded and finely chopped - 1/4 cup chopped cilantro leaves - Salt, to taste - Black pepper, to taste - 1/2 cup boiled sweet potato slices (optional, for garnish) - 1/2 cup boiled corn kernels (optional, for garnish) - Lettuce leaves, for serving (optional)
1. **Prepare the Fish**: In a glass or ceramic dish, place the diced fish. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for about 15-20 minutes, allowing the fish to marinate and "cook" in the lime juice. 2. **Assemble the Ceviche**: After marinating, drain the fish, reserving a small amount of the lime juice. Combine the fish with the sliced red onion, chopped chili peppers, cilantro, and reserved lime juice. Season with salt and black pepper to taste. 3. **Plating**: Serve the ceviche immediately, either on its own or atop lettuce leaves for a traditional touch. To add authenticity and extra flavor, consider garnishing with slices of boiled sweet potato and corn kernels on the side. 4. **Enjoy**: Taste and adjust seasoning if necessary, then enjoy this vibrant and refreshing dish reminiscent of Peru’s coastal cuisine!
- 1 lb 80/20 ground beef - 2 cloves garlic, minced - 1 medium yellow onion, finely chopped - 8 oz elbow macaroni - 1 can (14.5 oz) canned tomatoes, undrained - 1 can (15 oz) tomato sauce - Salt and pepper to taste
1. **Cook Macaroni:** Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside. 2. **Brown the Beef:** In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain any excess fat. 3. **Add Aromatics:** Add the minced garlic and chopped onion to the skillet with the beef. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes. 4. **Incorporate Tomatoes:** Stir in the canned tomatoes with their juice and the tomato sauce. Season with salt and pepper. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together. 5. **Combine with Macaroni:** Add the cooked macaroni to the skillet, stirring well to combine everything evenly. 6. **Bake the Casserole:** Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 20-25 minutes, until heated through. 7. **Serve:** Remove from the oven and let it cool slightly before serving. Enjoy this classic casserole with a side of garlic bread or a green salad, if desired.
- 2 ribeye steaks (about 1 inch thick) - 4 cloves of garlic, minced - 4 green onions, finely chopped - 2 tablespoons olive oil - Salt and pepper, to taste - 1 tablespoon butter - Optional: Fresh parsley for garnish
1. **Prepare the Steaks:** Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper, pressing the seasoning gently into the meat. 2. **Marinate with Garlic and Onions:** In a small bowl, combine the minced garlic and half of the chopped green onions with the olive oil. Rub this mixture over both sides of the steaks. Allow the steaks to marinate at room temperature for 30 minutes. 3. **Preheat the Pan:** Heat a heavy skillet or a cast-iron pan over medium-high heat until it is hot. Add the butter to the pan and let it melt. 4. **Cook the Steaks:** Place the steaks in the hot pan. Cook for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Avoid moving the steaks while they are searing to develop a nice crust. 5. **Rest the Steaks:** Once cooked, remove the steaks from the pan and let them rest for about 5 minutes to allow the juices to redistribute. 6. **Serve:** Slice the steaks against the grain and arrange on a serving plate. Sprinkle with the remaining chopped green onions and garnish with fresh parsley if desired. Enjoy your tender and flavorful ribeye steak!
- Bluegill fillets - All-purpose flour - Salt and white pepper - Unsalted butter - Fresh lemon juice and lemon slices - Fresh parsley, chopped - Olive oil
1. Season fillets with salt and white pepper and lightly dust with flour, shaking off excess. 2. Heat a skillet over medium heat with a little olive oil and 1 tablespoon butter. 3. Sauté fillets 2–3 minutes per side until cooked through and lightly golden; transfer to a warm plate. 4. In the same skillet, add 2–3 tablespoons butter and cook until it turns nut-brown and smells toasted (brown butter). 5. Remove from heat, stir in lemon juice and chopped parsley, then pour over the fillets. 6. Serve immediately with lemon slices.
- 2 pork chops - Salt and pepper, to taste - 1/2 cup all-purpose flour - 2 eggs, beaten - 1 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 tablespoon dried oregano - 1/2 cup olive oil - 2 cups arugula - 1 lemon, sliced
1. **Prepare the Pork Chops:** Season pork chops with salt and pepper. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan and oregano in the third. 2. **Bread the Pork Chops:** Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring a thorough and even coating. 3. **Pan-Fry the Pork Chops:** Heat olive oil in a large skillet over medium-high heat. Fry the pork chops for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C). Drain on paper towels. 4. **Serve:** Plate the pork chops alongside a fresh arugula salad lightly dressed with a squeeze of lemon and a drizzle of olive oil. Serve with lemon slices for extra zest.
- 1 whole pheasant, cleaned and trussed - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 2 sprigs fresh thyme - 1 lemon, halved - 3 carrots, peeled and chopped - 3 parsnips, peeled and chopped - 1 large red onion, cut into wedges - 2 cloves garlic, crushed - 1 tablespoon unsalted butter
1. **Prepare the Pheasant:** Preheat your oven to 375°F (190°C). Rub the pheasant with olive oil, then season generously with salt and pepper. Place a sprig of thyme and half a lemon inside the cavity of the bird. 2. **Roast the Bird:** Place the pheasant on a roasting rack in a baking dish. Arrange the carrots, parsnips, and red onion around the pheasant. Scatter the crushed garlic cloves over the vegetables. Dot the top of the pheasant with butter. 3. **Roasting Time:** Roast in the preheated oven for about 50-60 minutes, or until the pheasant is golden brown and the internal temperature reaches 165°F (74°C). Stir the vegetables once or twice during roasting for even cooking. 4. **Rest and Serve:** Once cooked, let the pheasant rest for 10 minutes before carving. Serve alongside roasted vegetables, and a squeeze of fresh lemon juice over the top, if desired. Enjoy your classic roast pheasant with root vegetables. ---
- 1 whole pheasant, jointed into pieces - Salt and freshly ground black pepper, to taste - 2 tablespoons plain flour - 3 tablespoons vegetable oil - 1 onion, finely chopped - 2 cloves garlic, minced - 8 ounces (225g) wild mushrooms, cleaned and sliced - 1 cup (240ml) chicken or game stock - 1 cup (240ml) dry white wine - 2 bay leaves - 2 sprigs fresh thyme - 1 tablespoon butter
1. **Prepare the Pheasant:** Season the pheasant pieces with salt and pepper, then dust with flour. Heat vegetable oil in a large casserole dish over medium-high heat and brown the pheasant pieces on all sides. Remove and set aside. 2. **Saute the Vegetables:** In the same dish, add the onions and cook until soft and translucent. Add the garlic and cook for another minute before adding the wild mushrooms. Cook until the mushrooms are browned and softened. 3. **Cook and Simmer:** Return the pheasant pieces to the casserole, pour over the stock and wine, and add the bay leaves and thyme. Bring the mixture to a gentle simmer, cover, and cook on low heat for about 45-60 minutes until the pheasant is tender. 4. **Finish and Serve:** Stir in the butter for a glossy finish, remove the bay leaves and thyme sprigs, and adjust seasoning if necessary. Serve warm with crusty bread or mashed potatoes for a nourishing, delectable meal.