319 standing fan Recipes

standing rib roast, all-purpose flour, dry mustard, onion powder, salt and pepper, onion, peeled and cut into quarters, all-purpose flour, red wine, canned low-sodium beef broth, salt and pepper

coleslaw mix (1 1/2 lb.), shelled cooked tiny shrimp, rinsed and drained, fresh or thawed frozen corn kernels, red bell peppers (about 1 1/2 lb. total), rinsed, stemmed, seeded, and chopped, coarsely chopped cilantro, cider vinegar, vegetable oil, cumin seeds, minced jalapeno chiles, salt, flour tortillas (8 to 10 in. wide), at room temperature, fresh cilantro sprigs

baguette, extra-virgin olive oil, minced garlic, canned anchovies, lemon juice, mayonnaise, salt and pepper, rinsed and crisped romaine lettuce hearts (about 1 1/2 lb.), grated parmesan cheese

fat-trimmed, 4-bone beef rib-eye roast (about 8 1/2 lb.; see notes ), dried thyme, kosher or coarse sea salt, fresh-ground black pepper, fat-skimmed beef broth, brandy or tawny port

rib ) standing beef roast (bone-in prime ; 9 to 10 lb), at room temperature 1 hour, extra-virgin olive oil, kosher salt, mixed peppercorns (pink, white, and green )

chicken (about 3 1/2 lb), halved lengthwise, matchsticks of peeled ginger, peanut or vegetable oil, garlic cloves, minced, fresh hot thai chiles, minced , including seeds, coarsely chopped cilantro, water, soy sauce, rice vinegar (not seasoned )

nonstick vegetable oil spray, all purpose flour, unsweetened cocoa powder, instant espresso powder or coffee powder, salt, unsalted butter, room temperature, golden brown sugar, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, sheets edible gold leaf (optional), gold leaf sheets can be found at some cookware stores and at specialty art-supply stores. or they can be ordered from easy-leaf; 800-569-5323

cooked shrimp, finely chopped, mayonnaise, sour cream, green peppers, finely chopped , optional, chili sauce, horseradish, salt and pepper to taste

standing rib roast, salt, coarsely ground black pepper, yorkshire puddings

standing rib roast, onion, thickly sliced, garlic, halved, salt, pepper, ground ginger

beef rib roast (6 ribs), coarse-grain sea salt, freshly ground pepper, shallots, diced, port wine, all-purpose flour, beef broth, chicken broth, green peppercorns, garnish: fresh parsley sprigs

reduced-fat sour cream, crumbled blue cheese (about 4 oz.), lemon juice, worcestershire, garlic, peeled and pressed or minced, coarse-ground pepper, romaine hearts, rinsed and crisped (see notes), radishes or cherry tomatoes, rinsed

beef bones (from leftover standing or prime-rib bones with lots of meat left on them), beef stock (see first step!), water, cut-up onion, baby carrots, celery ribs (old is fine ), heavy cream, prime rib dry rub seasonings, half-sharp hungarian paprika, butter, wondra flour, mushrooms, shredded or diced standing beef roast or 2 cups prime rib roast, salt and pepper

sour cream (i like the less fat , i m not a fan of the no fat, but use what you like), stone ground mustard (dijon just doesn tsp have the same taste), capers (more or less to taste), parsley, fine chopped, pepper, salt , but go easy as the capers are y, catfish fillet, cooked, celery, very fine diced, red onion, very fine diced, vidalia onion, very fine diced (or any sweet onion), scallion, very fine chopped (white and green parts ), egg whites, beaten, egg, beaten, parmesan cheese, grated, panko breadcrumbs (if you use italian bread crumbs, use the unseasoned, but panko is much better), parsley, old bay seasoning (any good seafood seasoning will work), salt, pepper, olive oil to saute the vegetables, and to fry the fish cakes, lemon, cut into wedges

all-purpose flour, yellow cornmeal, granulated sugar (can substitute brown, if you prefer ), baking powder, sea salt, whole milk, eggs, broken with a fork and lightly scrambled with 2 tbsp of sour cream, salted butter, melted and then allowed to stand for a few minutes and stirred again to suspend the milk solids, white cheddar cheese, extra sharp if you can get it, grated, red bell pepper , cleaned of seeds and membrane and chopped into little bits (or, ick - 4 tbslp. red jalepeno), sliced scallion , particularly the green parts of the stalk. if your scallion is not impeccably fresh, only use the pa (green onion)

boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast, peanut oil (and 1 fryer, with hook and stand, turkey fryer), ground rosemary or 2 tsp fresh rosemary, chopped, kosher salt, fresh ground black pepper, bread, sliced

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped

nonstick vegetable oil spray, unsalted butter, room temperature, sugar, coconut extract, salt, all purpose flour, cornstarch, sweetened flaked coconut (about 3 oz), lightly toasted