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1 large garlic clove, peeled 1-2 small hot chili peppers, stemmed and seeded 2 tablespoons sugar 1/2 cup fresh lime juice 1/3 cup fish sauce (nam pla) 3 pounds skirt steak cut in 2 pieces Salt to taste 1/2 cup minced fresh mint leaves Prepare a hot grill. In a small food processor, combine the garlic, chili peppers, sugar, lime juice and fish sauce and blend until smooth.
4 beets, peeled 1/2 cup raw cashew pieces, soaked in water 12 hours, rinsed and drained 3/4 cup almond milk 2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1 teaspoon sugar 1/4 teaspoon salt 1 tablespoon chopped fresh dill 6 orange segments Roast beets on an outdoor grill over moderate heat (350) for about an hour or until you can easily insert a paring knife. Let the beets cool completely and then dice.
3 large boiling potatoes, peeled and cut into 1-inch pieces 1 pound bay scallops 11/4 cups milk 2 tbsp. butter 1 tbsp. flour Salt and freshly ground pepper to taste 8 ounces white mushrooms, sliced ¼ cup dry sherry Preheat oven to 350. Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. Set aside. Drain and rinse the scallops. In a small skillet, bring the milk to a simmer over medium heat, add the scallops and cook until opaque, 12 to 15 minutes. Strain the scallops and reserve the liquid.
Sabayon 2 egg yolks ½ cup Guinness stout Dash of fresh lemon juice Salt and freshly ground pepper to taste 1 cup unsalted butter, melted Oysters 4 outer green cabbage leaves, finely shredded 1 tsp. canola oil 4 slices smoked bacon, chopped 24 fresh oysters in the shell
Dressing 2 shallots minced 1 tbsp minced garlic 1 tbsp Dijon mustard 2 tbsp red wine vinegar ¼ cup olive oil ½ cup sunflower oil 2 tbsp minced fresh tarragon salt and freshly ground pepper to taste Salad 1 pound new potatoes 2 pounds fresh mussels, scrubbed ¼ cup dry white wine 10 ounces mixed salad greens
3 ounces vodka 1 1/2 ounces dill pickle juice 5 ounces tomato juice 2 dashes white pepper 1 pinch celery salt 1/2 teaspoon horseradish 3 drops A-1 sauce 6 drops Tabasco sauce 3 drops Worcestershire sauce Garnish
2 1/2 ounces vodka 6 ounces V-8 juice 1 teaspoon horseradish 1/2 teaspoon lime juice 4 dashes Tabasco sauce 4 dashes Worcestershire A pinch of black pepper A pinch of celery salt Garnish Same procedure — you do the Hokie Pokie and you shake yourself around, that’s what it’s all about. Darn good drink except don’t forget to clean up your spills or the cat might get drunk. Wait a minute, I don’t have a cat!
2 ounces vodka 5 ounces tomato juice 1/2 ounce lemon juice 1/8 teaspoon black pepper 1/8 teaspoon salt 1/8 teaspoon celery salt 3 dashes Worcestershire sauce 1 dash Tabasco sauce Edible garnish
1 1/2 ounces vodka 4 ounces tomato juice Juice of 1/2 lime 1 1/2 teaspoons Worcestershire sauce 6 dashes Tabasco sauce Salt and pepper to taste Lime wedge for garnish This is the simplest recipe in my research — perhaps too simple. Just add the ingredients, except for the lime wedge, pour into a shaker filled with ice and shake vigorously. Strain the liquid into a salt-rimmed glass filled with ice.