49 collars cookworks Recipes

hole fish clean and dicard head and tail, shimp can be use for this dish clean and devine, note if don tsp like whole pieces, it can be blended for a thick sauce..cook your fish or shimp in stock, when done bring to blend and bring back into stock., fish stock or water, sour curry paste (see thai sour soup paste / kang som curry), fish sauce or to taste, tamarind concentrate mixed with 3 tbsp water (to taste, for sourness), chinese watercress long sliced discard hard stem, hole di con / or white carrot medium size sliced, other vegetables..such as green bean , chinese cabbage, collar green, green papaya, asperagus or any of your favorit vegetables., msg (optional)....msg bring out more favor in your dishes. in thailand we mostly use them ..

semisweet chocolate, melted, water, sugar, eggs, separated, brewed espresso, warm, grand marnier, semisweet chocolate, melted, heavy cream, special equipment : an offset spatula and 2 1/2-inch wide acetate ribbon, see cook s note

extra-virgin olive oil, swordfish collar (or substitute loin), kosher salt, yellow onion, minced, garlic, minced, fennel, diced, serrano chile pepper, minced, carrot, diced, smoked chorizo, thinly sliced, dry sherry, whole peeled tomatoes, saffron, chicken stock, littleneck clams (about 24), scrubbed, chopped pitted kalamata olives, chopped fresh parsley, sliced fresh basil, grilled bread , for serving

thick) sourdough or french baguette, cut into 2-inch thick slices, olive oil, egg yolk , coddled, salt, coarsely ground black pepper, garlic cloves, minced, anchovies (or 1 tsp anchovy paste), dijon mustard (the real stuff, not the dried stuff), freshly squeezed lemon juice, worcestershire sauce, safflower oil , or olive oil, red wine vinegar, heads romaine lettuce , outer leaves discarded, remaining inner leaves washed and thoroughly dried, crouton collars, freshly grated imported italian parmigiano-reggiano

fresh arctic char , about 3 lb, chives, fresh italian parsley, lemon slices, fresh rosemary, lemon zest, egg whites, cold water, kosher salt, saffron aioli , recipe follows, special equipment : an instant read thermometer, rolling pin

poached shrimp , cut in 1/2 lengthwise, recipe follows, tarragon mayonnaise , recipe follows, diced fennel, rolls, butter, softened, avocado, sliced , see cook s note

orange juice, lemon juice, maple syrup, brown sugar, unsalted butter, bananas, sliced, suggestion : blueberry buttermilk pancakes, recipe follows

brandy, rum, cointreau, freshly squeezed lemon juice, simple syrup , to taste, suggestion: garnish with fresh pomegranate seeds or an orange twist

creme de cacao, brandy, milk, orange twists and ground cinnamon, for garnish

garlic , roasted, unsalted butter, room temperature, chopped chervil leaves, chopped marjoram leaves, ground cinnamon, ground ginger, unsalted butter, squash, cut into 3/4-inch cubes, kosher salt, brown sugar, chicken stock , recipe follows, olive oil, pancetta, small dice, minced shallots, arborio rice, chopped fresh sage leaves, chopped fresh thyme leaves, white wine

limes, cut into 1/8, sugar, cachaca, special equipment : muddler

mango juice, passion fruit juice, apricot juice, cranberry juice, lemon juice, lime juice, champagne or sparkling white wine, melon liqueur, creme de banane, apricot brandy, fresh fruit, for garnish, special equipment : large punch bowl, ladle

sugar, water plus 2 tbsp, fresh cranberries, chopped best-quality white chocolate, special equipment : a candy thermometer

bourbon, chambord, frangelico, freshly brewed hot coffee, suggestion: garnish with freshly whipped cream

peaches, peach schnapps, sugar, orange , zested, clarified butter, orange liqueur (recommended : cointreau or grand marnier), vanilla ice cream (optional), nutmeg, freshly grated for garnish, pastry flour, fine salt, milk , plus 2 cups, plus 1/3 to 1/2 cup to thin batter, clarified butter, warmed, whole eggs, beaten with 1 additional egg yolk

grape vine leaves, rinsed and dried, log soft , young goat cheese, cut into 6 rounds, roasted red peppers , recipe follows, olive oil, brined vine leaves can be purchased at gourmet stores and at middle eastern or mediterranean specialty stores. (fresh leaves aren tsp pliable enough to tightly seal the cheese filling.), goat cheese may also be labeled as chevre .