• 2 English muffins, split, toasted and buttered
• 4 thick slices ham or Canadian bacon, warmed
• 4 poached eggs
• 1/2 cup Hollandaise Sauce

Shrimp Stock:

• 2 tablespoons unsalted butter
• 1/2 cup roughly chopped yellow onions
• 1/4 cup roughly chopped carrots
• 1/4 cup roughly chopped celery
• 1 large clove garlic, peeled and smashed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black peppercorns
• 1 pound medium shrimp, shelled and deveined, shells and heads reserved, meat used for bisque and boulettes
• 1/2 cup white wine
• 8 cups water

Shrimp Bisque:

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon chopped garlic
• 2 tablespoons tomato paste
• 1/2 cup cognac or brandy
• 4 cups shrimp stock
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon chopped fresh thyme
• 1/2 pound shrimp reserved from shrimp stock recipe
• 3/4 cup heavy cream
• 2 teaspoons fresh lemon juice
• Shrimp Boulettes, recipe follows
• Chopped chives, garnish

1. To make the stock, in a large heavy pot, melt 2 tablespoons of butter over medium high heat. Add the onions, carrots, celery, garlic, bay leaves, salt, and peppercorns, and cook, stirring, for 3 minutes. Add the shrimp shells and heads and cook, stirring, until golden, about 3 minutes. Add the wine and bring to a boil, cooking until almost all evaporated. Add the water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, skimming to remove any foam that forms on the surface. Remove from the heat and strain through a fine mesh strainer into a clean container, pressing on the shrimp shells to extract as much liquid as possible. Discard the shells.
2. In a clean large pot, melt the butter over medium-high heat. Add the onions, carrots, celery, salt, and cayenne, and cook, stirring, for 3 minutes. Add the garlic, tomato paste and cook until starting to brown, about 2 minutes.
3. Add the cognac and cook until almost evaporated. Add shrimp stock, tarragon and thyme and simmer for 20 minutes.
4. Remove from the heat and puree with a hand-held immersion blender or in batches in a blender or food processor.
5. Return to the heat and add the shrimp, cream and lemon juice. Simmer gently until the shrimp are cooked through and the flavors marry, about 5 minutes. Adjust the seasoning, to taste.
6. Ladle the soup into bowls and float 1 Shrimp Boulette in the center of each bowl. Garnish with chopped chives and serve immediately.

Shrimp Boulettes:

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Technorati Tags : shimp, bisque, soup, recipe

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt & pepper
• 2 pounds McCain Fries.  I preferred the crinkle cut fries
• 1/2 pound fresh cheese curd

1. In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated.
2. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. 
3. Season with salt and pepper. 
4. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. 
5. Remove from the heat and keep warm. 
6. Cook the fries per instructions on packaging. Remove and drain on paper towels. Season with salt and pepper. 
7. To serve, mound the fries on bowls or plates, crumble on the cheese, and spoon gravy over both the cheese and fries.

When word got out earlier this year that Michelin would be publishing its first-ever guide to New York City restaurants, it was generally thought that one, maybe two, establishments would be awarded three stars, the highest honor. That's because Michelin has traditionally erred on the side of caution in doling out stars and because it didn't appear that New York had more than one or two legitimate contenders. Thus, there were more than a few dropped forks when Michelin announced last week that it was bestowing three stars on not one but four New York restaurants—Alain Ducasse, Jean Georges, Le Bernardin, and Per Se. Is New York better than everyone thought? Or has Michelin just lowered its standards?

In launching a New York guide, Michelin had a choice to make: It could tell New Yorkers what they presumably wanted to hear—that, as upscale restaurants go, New York is now equal to Paris—or it could tell them the truth—that, fine as they are, New York's finest tables haven't yet reached those heights. Sure, taste is personal, and no doubt there are some people who think Per Se and Jean Georges are every bit as good as, say, Troisgros, the venerated family-run three-star in Roanne, or L'Arp�ge, the Parisian three-star run by the brilliant, enigmatic Alain Passard. But at the risk of injecting a degree of snobbery into the discussion, I don't think you'll find too many people with extensive three-star experience making that case.

• 2 Green peppers
• 2 Stalks of celery
• 1 Garlic clove
• 1 Flowerets of Medium cauliflower
• 1 Cup Tuna fish drained
• 1 Teaspoon Granulated sugar
• 1 Medium onion
• 3 Carrots
• 1/2 Pound Sliced mushrooms
• 2 Tablespoon Oil
• 1 Juice of one lemon
• 13 Ounce Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.

Technorati Tags : antipasto, dips, appetizer, recipe

• 6 Large Jalapenos
• 6 Slices Monterey Jack or Mozzarella cheese (1/2" thick)
• flour for dredging
• 1/4 Cup vegetable oil
• 2 Large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover.  Let stand 30 minutes to 1 hour until softened.  Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks.  Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places.  Cook until golden brown.

Technorati Tags : Jalapeno, Poppers, Recipe

• 1 can refried beans
• 1 can green chilis
• 2 cups monterey jack cheese
• 2 cups cheddar cheese, (velveta best)
• 3/4 cup taco sauce
• 1/2 cup sliced black olives, or to taste
• 1 Teaspoon lemon juice
• 1 cup sour cream
• tortilla or nacho chips

Brown ground beef, add onion and cook until tender. Drain fat, add salt and pepper to taste. Spread refried beans in a 10"x13" baking dish. Top with meat. Place green chilis on top. Mix monterey jack and cheddar cheese together and sprinkle on top. Drizzle taco sauce over evenly and bake uncovered 20-25 minutes 400 degrees. Remove from oven. Mix black olive with lemon juice and spread them on top. Cover with sour cream and serve at once
with chips.

Technorati Tags : cheese, nachos, appetizer, recipe

zagat has what is coming in 2006

Resolved: There'll be more space between tables, diners will keep those BlackBerries out of sight and Anthony Bourdain will get his fill of baby cuttlefish. Or at least that's how things would be if certain industry insiders got their wish in 2006. We asked chefs, sommeliers, nightlife gurus and other mavens what they'd like to see more of – and less of – in the New Year. No surprise, more high-quality seasonal ingredients was a common theme (cited by the likes of Gordon Ramsay, Richard Farnabe of NYC's Montrachet and Rainer Becker of London's Zuma, among others), as was better service (cited by Joël Robuchon, Tracy Wilson of NYC's Tabla and David Myers of LA's Sona, among others). Following are other wishes that just might come true – and thus influence what you'll be experiencing in restaurants and nightspots in the year ahead.

(The staple dish of Chinese Take-out Restaurants)

INGREDIENTS:

• 1 pound flank steak
• Marinade:
• 2 Tbsp dark soy sauce
• 1 Tbsp Chinese rice wine or dry sherry
• 1 tsp granulated sugar
• 2 tablespoons ginger juice (storebought or homemade)

Sauce:

• 1 Tbsp Chinese rice wine or dry sherry
• 1 Tbsp light soy sauce
• 2 Tbsp white or rice vinegar
• 2 tablespoons granulated sugar
• 2 Tbsp water
• 1 teaspoon hot chili oil or crushed red pepper flakes, or to taste

Other:

• 1 stalk celery
• 1 red bell pepper
• 1 carrot
• 4 to 5 cups oil for deep-frying
• 2 Tbsp oil for stir-frying, or as needed
• 3 red chili peppers, seeds left in
• 1 Tbsp fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil

Batter:

• 1/4 cup flour
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil
• 1 Tbsp hot chili oil (optional)
• 1/3 cup water, or as needed

PREPARATION:

1. Partially freeze the beef to make it easier to cut.
2. If making homemade ginger juce, grate the ginger and squeeze out the juice until you have 2 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks. Add the marinade ingredients and marinate the beef for 25 minutes.
3. In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
4. While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.
5. To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
6. Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.
7. Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.
8. Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.
9. Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot.

Technorati Tags : ginger+beef, recipe, beef, Calgary, Chinese

• 1 quart vegetable oil for frying
• 1 (10.25 ounce) can beef gravy
• 5 medium potatoes, cut into fries
• 2 cups cheese curds

DIRECTIONS:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

In case you are wondering what poutine is, Wikipedia is here to help.

Technorati Tags : poutine, recipe, fries, cheese, gravy

Ingredients

• 1  4-ounce package sweet baking chocolate, broken up
• 4  ounces semisweet chocolate, chopped
• 2/3  cup light cream or milk
• 1/2  cup sifted powdered sugar
• 1  teaspoon instant coffee crystals
• 2  tablespoons coffee liqueur
• Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
• Meringue cookies

Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat till melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.

Technorati Tags : mocha, chocolate, fondue, recipe

Fondue

• 4 Can Campbell's Cheddar cheese
• Soup, undiluted
• 1 Pound Cheddar cheese sharp, grated
• 5 Cloves fresh garlic
• Or 1tbsp. garlic powder
• 2 Tablespoon Kirsch or cherry brandy

Dippers

• French Bread
• Ham
• Shrimp
• Smokie links
• Cocktail wieners
• Hot dogs
• Smoked sausage
• Turkey, chicken breast
• Turkey ham
• Broccoli
• Cauliflower
• Carrots
• Mushrooms
• Brussel sprouts
• Cherry tomatoes
• Celery stalk
• Radishes

Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. 

Technorati Tags : fondue, recipe, cheese