1233 homard flambee cognac Recipes

cognac or 1/8 cup brandy, chicken stock or 1 cup dry white wine, dijon mustard, dijon mustard, pepper, dried tarragon leaves, garlic powder, paprika, chicken breasts, boneless & skinless

boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces, cognac, garlic cloves, peeled and chopped, white pearl onions, peeled, carrots, peeled and sliced, stalks celery, sliced, bay leaf, crushed dried sage, crushed dried thyme, fresh parsley, chopped, fresh coarse ground black pepper, dried orange peel, finely chopped, burgundy wine, fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes), cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine), kosher salt, fresh ground pepper, beef stock or 2 cups beef consomme, sugar, tomato paste, diced tomato (optional), whole pimiento-stuffed green olives (optional)

cognac, ruby red grapefruit juice, lemon juice, passion fruit, caster sugar, mint leaves, ice, to serve

cognac, freshly squeezed lemon juice, cointreau liqueur, chilled champagne (your choice/your budget)

row fat duck liver, cognac, salt, black pepper, red peppers

spanish red wine, cognac, orange curacao, simple syrup (made with 1 part water, 1 part sugar), oranges, cut into half-wheels, peaches , cut into cubes, lemons, cut into half-wheels

high quality dairy eggnog, cognac, bourbon or 2 tbsp dark rum, vanilla extract, freshly grated nutmeg, ice

cognac, dark creme de cacao, grand marnier orange liqueur, double cream, egg yolk

cognac, frangelico, white chocolate liqueur, lime juice, fresh, brown sugar, ice

cognac (1 to 1 1/2), triple sec (1 to 2), hot coffee, lemon peel , twist, orange peel , twist, cinnamon, sugar

lobe of grade a foie gras, at room temperature , about 1 1/4 lb, cognac, heavy cream, salt, freshly ground black pepper, black truffles finely chopped, dozen toast points