Recipes

recipe (any time,beef,entrees)

Shallot Chicken

By andrew.zimmern on Thu, 12/29/2011 - 21:45

Inspired years ago by a five-ingredient recipe in a supermarket magazine, my wife tweaked and perfected this recipe and it's a family favorite. Our son calls it his favorite meal. When Meyer lemons are in season I stir in a scant quarter cup of the juice during last few seconds of cooking as my little addition. Even when not in season some of you might like to season with some fresh lemon at the end of cooking time. I think it's the affinity for citrus that make the tarragon and chicken beg for a threesome.

recipe (any time,beef,us - midwest,entrees)

Beef Brisket

By wkwallert on Wed, 12/21/2011 - 01:44

An excellent recepie for beef brisket that goes well with potatoes of choice and asparagus with home made hollandaise sauce.

recipe (seafood/fish,us - east coast,entrees)

Erin Byers Murray's Patriot Oysters

By andrew.zimmern on Tue, 10/04/2011 - 19:32

Erin Byers Murray, author of SHUCKED: Life on a New England Oyster Farm, picked up this recipe for oysters in her time at Island Creek Oysters from founder, Skip Bennett.

1 Comment

recipe (chicken,thailand,entrees)

Gai Tom Kha

By andrew.zimmern on Fri, 09/30/2011 - 15:11

If there is a more popular Thai dish than this one, I don’t know what it could be. And everyone thinks it must be very tough to make, it couldn’t be easier, as you will see. Chicken coconut soup is Thai grandmother food on steroids. This is a simple Thai recipe, and a favorite with many Asian food fans, all the ingredients can be collected from local Asian supermarkets that are seemingly everywhere.

recipe (asia,pork,entrees)

Pearl Rice Balls

By andrew.zimmern on Fri, 09/30/2011 - 14:53

Just saying the name of this dish is fun! This traditional dim-sum technique I first saw in a Chinese market in Guangzhou. It’s amazing to see people’s eyes when you serve it to them for the first time.

recipe (asia,lamb,entrees)

Lamb Dumplings

By andrew.zimmern on Fri, 09/30/2011 - 14:42

One of my all time top five fave recipes. These are insanely addictive and versions of this dish are served all over Mongolia although most are made with mutton that is nearly decomposing with rot and with fermented mare’s milk instead of yogurt. You will surely find this recipe a little more accessible.

recipe (any time,beef,poland,entrees)

Golabki/Stuffed Cabbage

By ANTH on Thu, 09/15/2011 - 18:35

Ingredients for Golabki/Stuffed Cabbage

1 head cabbage
1 lb. ground beef
¹/2 lb. ground pork
16 oz.s can tomato sauce
8 oz.s can tomatoes
2 cups cooked rice
2 eggs
1 onion, finely chopped
2 tb. margarine
salt, pepper to taste

Instructions

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in margarine very lightly-do not brown. Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tb. of mixture in center of cabbage leaf and roll. Wrap in bacon strips and insert wooden toothpicks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy dutch oven.

recipe (any time,autumn,chicken,jewish,entrees,pasta)

Henriette's Chopped Chicken Liver

By andrew.zimmern on Wed, 12/01/2010 - 09:32

Anyone planning on cooking for a‘break the fast’ meal to mark the conclusion to Yom Kippur will love this easy, do-ahead recipe. Anyone who is not observing will also love them—you don’t have to be Jewish to love great food, but it helps.

recipe (shrimp/prawns,appetizer/small plate,entrees)

Wok-Tossed, Twice-Cooked, Crispy Salt and Pepper Prawns: Fu Xian Style

By andrew.zimmern on Wed, 10/13/2010 - 20:36

I make this dish all the time with soft shell crabs, but it is equally good with shrimp.

For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white.

The sauce recipe came to me from my pal Vikram, who uses it all the time on all manners of fried seafood in his house in Bangalore. Whether you make this recipe with shrimp or soft shells, you’ll love it.