recipes to impress a houseguest

special chocolate souflee'

24 eggs
2lbs. cooking chocolate
2lbs. butter unsalted
48oz. sugar
24oz. flour

(chefs note, this recipe is industrial i recommend cutting the recipe in half to give one good sized souflee' )

in a double boiler melt the butter and chocolate together
now hand whisk flour, sugar, and eggs into mixture. continue whisking the mixture until velvety. now the mixture itself is ready time to prepare the cooking utensil. I would recommend using a round glass utensil of some sort, the deeper and with a smaller circumference the better. think ramiken but bigger. what you want to do is take some butter and rub it on the inside of your pan, for a good coating. now sugar the bottom and sides of the dish and prepare to fire. pour your batter into your cooking dish or dishes. Fire the souflee at 400 degrees for around 11 minutes, the bigger the souflee the more time you should take into account. it should rise in the oven, and look like an air puff of sorts on the top. the bottom will be a molten deliciousness while the top is a light and incredibly airy cake.








perfect new york style cheese cake

chefs note this recipe makes 1 whole cheese cake, get stoned and enjoy.

2.5lbs of softened cream cheese
14oz. sugar
2oz. cornstarch
5 large eggs room temp.
2 egg yolks separated
2 tsp. vanilla extract
5oz. sour cream

now you have two options at this point. if you want to impress people this recipe itself can be made without a crust completely free standing. you just need to butter a glass dish and then flour it real good bake at 350 for 15 minutes then check. they should be firm in the center for them to be done.

option 2 you want something a little more traditional, get yourself a cheesecake crust and follow cooking instructions above.

for all sorts of fun with this cheesecake recipe i suggest trying things you enjoy, chocolate, strawberries, i personally make a caramel out of Jack Daniel's that recipe is simple. just start a basic carmel. water and sugar in a small frying pan over low heat, add in jack for flavor and reduce to the desired consistency


enjoy everybody

 

spicy tuna sashimi

one yellowfin tuna steak at its pinkest.
black and white sesame seeds
and a blackening powder.

what you want to do with this is simple mix the sesame seeds and blackening power together, then press the fish into the mixture. what you want is the whole piece of fish covered in sesame seeds. Now you want to take a large frying pan and put it on high heat, and glisten the pan with olive oil. put the fish in the pan just before the olive oil hits smoke point, you will be able to tell. you just want to cook it for a few seconds on each side, your not trying to cook the fish just sear it. sear on both sides then slice into thin strips, serve with wasabi or soy sauce or try both for a little varience

 

Italian stuffed mushrooms

1 lb lean ground beef
48 mushrooms/ raw (about 2 lbs)
1/4 cup butter
1/2cup green bell pepper, chopped
2 t. minced garlic
1 T. dried parsley
1 t dried basil
1/4cup + 1 T soft bread crumbs.
1/2cup+3 T. dry bread crumbs
2 cups shredded cheddar cheese

(NOTE: each mushroom shold be about 1 inch in diameter) remove the stems, and flute the mushroom caps. chop stems and set aside. preheat oven to 400 degrees F.

cook ground beef, until evenly brown, drain crumble set aside.

in a medium saucepan over medium heat, melt butter. add chopped stems, green bell peppers, garlc, parsley, and basil and stir. cook for about 5 min. until peppers are slightly softened.

in a large bowl mix ground beef, stem mixture, dry bread crumbs, soft bread crumbs, and cheddar cheese.

generously stuff each cap with mixture.

Bake at preheated oven 15-20min, or unil the filling is golden brown.
serve warm




Crab Tartletts

1 puff pastry sheet
1 cup cream cheese
6 oz. crab meat
2 T mayonnaise
2 T grated parmesan cheese
1/2 cup sharp cheddar cheese
2 T green onions, finely chopped
1 t worcestershire sauce
1/8 t ground paprika

Preheat oven to 375 degrees F., and lightly grease baking sheets. Thaw pastry sheet at room tempreture. unfold pastry sheet on lightly floured surface. cut into 12 rounds, using 2" cookie cutter and place 2" apart on the prepared baking sheet. set aside.

in a medium mixing bowl, combine cream cheese, crab, mayonnaise, parmesan, cheddar, green onions, and worcestshire sauce. mix by hand until all ingredients are blended together. place 1 t of mixture on puff pastry circles. bake at 375 for 15-20 min. or until completly cooked through.


Poached Sea Bass

4. 5 ounce sea bass fillets, salt ad peppered
1 T olive oil
2 cloves minced garlic
1 1/2 cups white wine
1 chopped white onion
1 lemon sliced

1/2T of each: thyme, rosemary, marjoram, and basil
(if using fresh herbs increase to whole T.)

in a heavy meium saucepan, heat the olive oil and garlic over medium heat just until the fragrance is released-about 1 minute. gently place the fillets along bottom of pan and cover with wine, and water if necessary. Add onion, lemon, and herbs to the poaching liquid. Bring to a simmer (do not boil) and let cook for 8-10 minutes. remove and salt and pepper to taste.

Broiled Swordfish steak with rosemary

1/4 cup olive oil
2 lbs. swordfish steak, 1 1/2 inch thick
2 t. dried rosemary.

Turn on broiler. place a piece of heavy duty aluminum foil on broiler rack and brush with oil. press rosemary into both sides of fish with the heel of your hand. brush top wit oil and arrange on foil. Broil about 2 inches from heat source, for 6-7 minutes per side, turning once and brushing with more oil.

 

hey durchii your welcome, i love collaborating with other chefs, if you ever want or need help with something please feel free to pm me.


more recipes

Chocolate Damnation cake

3 oz. unsweetened chocolate
1/2 cup sweet butter
1 tsp. vanilla extract
2 C. sugar
2 eggs separated
1 tsp. baking soda
1/2 cup sour cream
2 cups, less 2 TBSP cake flour
1 tsp. baking powder.

Finely chop chocolate and cube butter. Melt with double boiler technique. Fold vanilla, sugar, eggs yolks, baking powder, baking soda, and sour cream. Whip at medium speed until smooth, then begin folding egg whites in. bake in 3 inch cake pans serve stacked with chocolate ganashe in between. garnish with chocolate curl, and confectioners sugar.

Carrot Osso Bucco

1 bag (5 lbs.) carrots. begin by searing carrots until they start to carmelize, now stir in 1 julienned onion. Stir 2 finely chopped celery ribs into mixture.
now you will want to add 10-12 cloves of roasted garlic, finely chopped of course. add basil, thyme, and rosemary to taste. squeeze the juice of 2 halved oranges into the mixture along with the chunks of the fruit itself. add 1 can of peeled tomatoes and seer until lightly brown and sweet

pan seared margarita shrimp over israeli cous cous

cilantro
4 cups tequila
salt and pepper to taste
3-5 shrimp per serving
freshly squeezed lime juice.

finely chop the cilantro and add the tequila and lime juice. your going to want to let the shrimp marinate for about 15 minutes. separate your marinade so you have some to use for the cous cous, and some to marinate in. Pan sear your shrimp until done and serve over cous couse. Now ladies and gentlemen cous cous isnt hard to cook, just add boiling water and wait for it to swell. drizzle remaining marinade over cous cous for flavor, and serve in a margarita glass. Salt the rim, and garnish with a lime slice.

 

Roasted Red Pepper Remulade (goes with the crab tartlets above.)

2 whole red peppers (fire roasted, u just have to char the outside of the pepper black so the skin peels away)
2 cups mayonnaise
4-5 tbsp red wine vinegar
6-10 dashes tobasco sauce
4tbsp fresh capers
5-6 full strands of tarragon, unstemmed and finely chopped

mix all your ingredients together, and it provides a slightly spicy kind of sweet dipping sauce thats good for crab or most lightly flavored sea food.


Red Pepper Caramel (works with sashimi or other asian dishes.)

7 cups champagne vinegar
3 cups sugar
dry red pepper

bring the vinegar to a boil and start stirring in sugar, and keep reducing until you have the consistency u require.

home made ceasar dressing

8 egg yolks
1 1/4 oz crushed garlic
3 1/2 Oz. Parmesan cheese
2 2/3 tbsp red wine vinegar
1 TBSP freshly squeezed lemon juice
1 TBSP cracked pepper and salt
1 TBSP dry mustard
1 1/2 Oz. fresh anchovies (chopped)
1 TBSP Worcestershire sauce
1 1/2 cups olive oil (may need an additional 1/2 cup for thinning)
2 TBSP fresh chopped parsley

Start with egg yolks in food processor finely grate parmesan and add to eggs. Crushed garlic works, (but i prefer the razor blade technique)Next add the lemon juice and the salt and pepper ( i season it to taste) now add your dry mustard, now add the anchovies. Blend mix. add olive oil for the body of the dressing, then the chopped parsley. Blend again to emulsify all the ingredients together.

Lemon Herb Vinaigrette

1 qt. freshly squeezed lemon juice
1 qt olive oil (regular not extra virgin)
10 sprigs fresh basil
6 sprigs of fresh rosemary
9 strands of fresh tarragon
3 stems thyme
1 1/2 cup sugar
salt and pepper to taste.

emulsify all ingredients together with hand blender, salt and pepper to taste.

 

its been a while since i posted in this thread, sorry guys havent really had the time to copy my recipes onto GC in a while. well anyway here are some new ones special for the upcoming holiday season.

Braised fingerling potato coins
•\t2 pounds fingerling potatoes, peeled if desired
•\t2 cups water
•\t3/4 stick unsalted butter, cut into bits
•\t3 tablespoons finely chopped flat-leaf parsley


•\tEquipment: an adjustable-blade slicer
Preparation
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.



Pecan cakes

For caramel:
•\t2 cups sugar
•\t1 1/2 cups water, divided

For cake:
•\t1/2 cup pecans
•\t1/2 stick unsalted butter, melted
•\t1 large egg, lightly beaten
•\t1/3 cup heavy cream
•\t1 1/4 cups all-purpose flour
•\t1/2 teaspoon baking soda
•\t1/2 teaspoon salt
•\t1/4 cup granulated sugar
•\t1/4 cup packed brown sugar


Equipment:
•\t8 (6-ounces) ramekins

Accompaniment:
•\tfive-spice ice cream and poached tangerine slices
Preparation
Make caramel:
Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
Toast pecans for cake:
Preheat oven to 350F with rack in middle.
Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
Make cake:
Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
Preheat oven to 325F with rack in middle.
Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
Cooks' note:
Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300F oven.