40 gras sauce Recipes

  • Mardi Gras Pizza
    andouille sausage, thinly sliced and
    10 More
    andouille sausage, thinly sliced, shrimp, peeled and deveined, garlic clove, minced, basic pizza dough or 1 uncooked prepared pizza crust, extra virgin olive oil, refrigerated prepared alfredo sauce, red onion, thinly sliced, yellow bell pepper, very thinly sliced, green bell pepper, very thinly sliced, shredded mozzarella cheese
    39 min, 11 ingredients
  • Mock Pate De Foie Gras
    chicken liver, trimmed, salt, butter, at room temperature and
    6 More
    chicken liver, trimmed, salt, butter, at room temperature, worcestershire sauce, mustard, nutmeg, cayenne, onion juice
    24 hour 15 min, 9 ingredients
  • Mardi Gras Chicken and Sausage Gumbo
    whole chicken, water, butter, chicken bouillon and
    13 More
    whole chicken, water, butter, chicken bouillon, yellow onions, divided, green bell pepper, celery ribs, canola oil, all-purpose flour, chicken stock (use the stock that the chicken is cooked in), smoked sausage (we like hot ), tabasco sauce, cayenne pepper, salt, black pepper, bay leaves, dried parsley
    2 hour 30 min, 17 ingredients
  • Mini Beef Wellingtons with Red Wine Sauce
    vegetable oil, salt and pepper to taste and
    14 More
    vegetable oil, salt and pepper to taste, beef tenderloin filets, chopped fresh mushrooms, red wine, beef consomme, foie gras pate, frozen puff pastry, thawed, egg, beaten, butter, all-purpose flour, chopped green onion, beef consomme, red wine, butter, chopped fresh parsley
    45 min, 16 ingredients
  • America's Greatest Gourmet Burgers
    sherry wine vinegar, olive oil, dijon mustard and
    21 More
    sherry wine vinegar, olive oil, dijon mustard, worcestershire sauce, ketchup (we used heinz), chopped fresh chives, chopped fresh tarragon, olive oil, shallots, finely diced, garlic cloves, crushed, salt & freshly ground black pepper, crushed red pepper flakes (optional), freshly ground beef chuck (preferably prime grade), chopped italian parsley, dijon mustard, worcestershire sauce, salt, fresh ground black pepper, egg, beaten to blend, bacon, gruyere cheese, frozen foie gras (we didn tsp use), black truffle (didn tsp use, way too pricey), brioche hamburger buns, split in half
    25 min, 24 ingredients
  • Seared Foie Gras On Brioche Toast With Cherry Sauc...
    medallions/slices of uncooked foie gras, scored on 1 side and
    11 More
    medallions/slices of uncooked foie gras, scored on 1 side, toasted rounds of brioche simple brioche loaf, pitted fresh cherries, balsamic vinegar, sugar (more or less to taste), fruity red wine, shallots, peeled and minced, cinnamon stick, rich chicken stock, cornstarch mixed with 1 tbsp water, freshly squeezed lime juice , to taste, fresh ground pink himalayan salt and black pepper
    30 min, 12 ingredients
  • Steak With Mardi Gras Marinade Steak With Mardi Gras Marinade
    sparkling apple cider, vegetable oil, garlic, minced and
    10 More
    sparkling apple cider, vegetable oil, garlic, minced, dry mustard, worcestershire sauce, paprika, black pepper, onion powder, cayenne, hot pepper sauce , to taste, lemon , juice of, salt, coarsely crushed peppercorns
    31 min, 13 ingredients
  • Foie Gras Bread Pudding (Emeril Lagasse) Foie Gras Bread Pudding (Emeril Lagasse)
    unsalted butter, lobe foie gras, cut into large dice and
    12 More
    unsalted butter, lobe foie gras, cut into large dice, julienned yellow onions, salt, cayenne pepper, turns fresh ground black pepper, boudin, casing removed, chopped garlic, eggs, heavy cream, tabasco pepper sauce, worcestershire sauce, cubed white bread , about 4 cups, grated parmigiano-reggiano cheese
    14 ingredients
  • Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce
    sea scallops , side muscle removed and
    8 More
    sea scallops , side muscle removed, sel gris (gray sea salt), five spice , recipe follows, foie gras medallions , grade a, white pepper, grapeseed oil , plus 1 tsp, parsnip puree , recipe follows, port wine fig sauce , recipe follows, chervil sprigs or chives, for garnish
    2 hour 25 min, 9 ingredients
  • Mock Pate De Foie Gras Mock Pate De Foie Gras
    calves liver,covered with water,simmer until done,about 2... and
    10 More
    calves liver,covered with water,simmer until done,about 25 minutes., put through finest blade of food chopper ., add 1/3 cup salad oil ., minced parsley ., minced onion ., lemon juice, worcestershire sauce, mix thoroughly ., cover and chill, serve with crackers
    25 min, 11 ingredients
  • Mardi Gras Catfish Gumbo Mardi Gras Catfish Gumbo
    olive oil, onion, chopped, green bell pepper, chopped and
    12 More
    olive oil, onion, chopped, green bell pepper, chopped, chopped celery, garlic cloves, minced, no-salt-added diced tomatoes, undrained, low sodium beef broth, sliced okra, drained, corn kernels, drained, bay leaf, dried thyme, crumbled, salt (optional), cayenne pepper, catfish fillet, tilapia or, white fish fillets, cut in 1-inch chunks, hot pepper sauce , to taste
    45 min, 15 ingredients
  • Red Lobster's Mardi Gras Mahi Red Lobster's Mardi Gras Mahi
    mahi mahi fillets (8 oz ea), orange juice, fresh dill and
    16 More
    mahi mahi fillets (8 oz ea), orange juice, fresh dill, white wine, worcestershire sauce, chili powder, salt, fresh ground black pepper (to taste ), shredded red cabbage, sugar, red wine vinegar, julienned yellow squash, julienned zucchini, olive oil, fresh lemon juice, thyme, salt, fresh ground black pepper, fresh minced garlic
    40 min, 19 ingredients
  • Roasted Chicken with Truffle Sauce Roasted Chicken with Truffle Sauce
    duck fat or olive oil and
    11 More
    duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds
    1 hour , 12 ingredients
  • Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style
    sunflower oil, beef filets, salt and freshly ground pepper and
    4 More
    sunflower oil, beef filets, salt and freshly ground pepper, fresh or frozen duck foie gras, vegetable bouquetiere , recipe follows, black truffles (not too thick ), perigueux sauce , recipe follows
    2 hour 20 min, 7 ingredients
  • Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse) Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse)
    fresh spinach, washed and stems removed, butter and
    14 More
    fresh spinach, washed and stems removed, butter, chanterelle or morel mushrooms, thinly sliced, minced shallots, white wine or vermouth, lump crabmeat , carefully picked over and cartilage removed, minced parsley, salt, white pepper, boned veal loin, trimmed , butterflied and pounded to 1/2-inch thickness, butter, fresh truffle , approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced, duck or goose foie gras, cut into small cubes, salt and white pepper, madeira or porto wine, demi-glace
    1 hour 35 min, 16 ingredients
  • Trio of DuckRoasted Breast, Leg Confit and Seared Foie Graswith Horseradish Parsnip Puree and Huckleberry Brandy Sauce Trio of DuckRoasted Breast, Leg Confit and Seared Foie Graswith Horseradish Parsnip Puree and Huckleberry Brandy Sauce
    duck breasts , recipe follows and
    5 More
    duck breasts , recipe follows, duck leg confit , recipe follows, foie gras , recipe follows, horseradish parsnip puree , recipe follows, huckleberry brandy sauce , recipe follows, parsnip strips and parsley sprigs for garnish
    5 hour 30 min, 6 ingredients
  • Sir Winston's Beef Phyllo Sir Winston's Beef Phyllo
    beef tenderloin, duxelles , recipe follows, sheets phyllo and
    15 More
    beef tenderloin, duxelles , recipe follows, sheets phyllo, olive oil, merlot sauce , recipe follows, butter, chopped mushrooms, chopped shallots, herbs, chardonnay, brandy, foie gras, butter, garlic , smashed, shallot, minced, chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.), merlot, veal stock
    1 hour , 18 ingredients
  • Seared Foie Gras With Braised Turnip and Sherry Sauce Seared Foie Gras With Braised Turnip and Sherry Sauce
    grade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick and
    7 More
    grade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick, olive oil, purple turnip, peeled and quartered, shallots, minced, sherry wine vinegar, sea salt, fresh ground white pepper , to taste, unsalted veal stock or 1/2 cup beef stock or 1/2 cup duck stock
    1 hour , 8 ingredients




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