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Filet Mignon with a Red Wine, Shallot, Bone Marrow, and Cepe Sauce, and Crispy Potato Cakes with Caviar
cepes, cap side down, next to the meat. Using a slotted spoon, fill the caps with the sauce. Spoon the remaining sauce over the meat and sprinkle the plates with the chervil...
Place each steak in the center of a warm serving plate. Spoon the sauce over and around the filets or, alternatively, place in small ramekins or eggcups to the side of the steaks. Garnish the steaks with the tarragon sprigs...
serve as a first course. For the second course, carve the beef thinly, and cut the chicken into small pieces. Serve with the vegetables, spooning a small amount of the broth over each portion. Accompany with cornichons, mustard and salt on the side...
sauté for about 3 minutes, taking care not to overcook them. Add the lemon zest, 2 tablespoons of the lemon juice, and season with salt and pepper to taste. Taste, and add more lemon juice if desired. Toss the walnuts with the green beans...
the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade...
Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce with Chive Potato Towers
Slice the potato rolls in half on a diagonal. Stand the 2 halves of each tower with the uncut ends on the plate so that the cut end is up with the potato showing. Slightly lean...
for about 8 minutes, or until all the liquid has been absorbed and the kasha is just tender. Let sit, covered, for about 10 minutes before fluffing with a fork. Stir in the parsley and adjust the seasoning...
the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden...
the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks...
Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes...
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