Post Your Favorite Recipes (High or Not)

2 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorettes or almonds or whatever. Place in little paper cups for presentation.
Tips: To make superfine granulated sugar ( if you don't want to buy it) place regular sugar in a blender and whiz it- but not too much or you'll end up with powered sugar.
Also, I try to make several flavored batches at a time and "match" the stuff I roll them in with the type of flavored liqueur. For example, with the Gran Marnier I use the choc. decorettes; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there are a zillion combinations.

1 1/2: Granny smith apple cut into quarters
2 tbsp: Unsalted butter
1/4 cup: White or brown sugar
Pinch: Cinnamon if desired
1 Sheet: Puff pastry

Preheat oven to 350. In a small saute pan add butter, sugar, and cinnamon. Arrange apples so they fit evenly in the pan. Cook on medium until the sugar caramelizes and starts getting brown. Cut a round out of the puff pastry so it fits over the top of the pan. Put the puff pastry on top of the apples and cut a few slits in it to release steam. Bake until the pastry is golden brown. To serve flip the pan over on a cutting board and cut. Serve as soon as you can with some ice cream or something.

-Chef Yoyo

Panko Crusted Chicken Tenders
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about 1.25 pounds chicken tenderloins
1 cup panko bread crumbs
1 tblsp pepper
1 tblsp salt
1 tblsp garlic powder
1 tblsp chili powder
1 tblsp paprika
1 tblsp cayenne
2-3 tblsp parmesan cheese (u can use the stuff in the green can)
1 egg
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mix all dry ingredients
beat egg in separate container
coat chicken in egg
remove excess egg
toss in panko mixture (press chicken in to panko to make sure it adheres)
heat shallow pan of oil
my technique for frying was 2 mintues flip, 2 minutes flip, 1 minute flip, 1 minute flip
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this was on an electric range with heat ratings 1 - 10 with my setting on 8.

from King420


Ok buddy for this you can one of 2 different racks of lamb eaither Colorado or new zelend racks

pan seared rack of lamb with great northern butter beans and port wine Demi


2 racks of lamb with 6 bone ( they start with 8 but cut 2 off each end for later use in sauce making)
2 cup great northern beans covered and soaked over night
1 cup port wine
1 carrot
1 onion
1 stalk celery
2 bay leaf
tsp black peppercorn
tsp butter

in lard sauce pot combind remain lamb bones chopped onion carrot celery peppercorn and bayleaf with a little oil on med heat unto brown then add port wine
after wine is heated add 8 cups warm water and let stock reduce on med high heat by 3/4

Place beans in med stock pot and cover just over the beans with cold water bring water to a boil reduce heat to simmer and cover pot cook beans untell soft add butter and salt and pepper to taste

When sauce and beans are close to finished heat up sauté pan on high head with a little olive oil place lamb rack and brown on each side and finish in 400 degree oven for desired temp (can use a grill if so desired)

to serve place beans on plate and rest rack on beans and drzzle alittle of the sauce over the racks


Optional
cranberry mint salsa
1 tbsp dried cranberry
1 tsp diced shallots
1 tsp crushed pistachios
1 chopped mint leaf
pinch salt and pepper to taste

Carls Jr. Kentucky Bourbon Burger is awesome...

How about Halibut?


Sweet and Sour Alaska Halibut



Ingredients:
4 Halibut Steaks (about 1 1/2 lb)
1/4 cup firmly packed Brown Sugar
3 Tbsp Rice or Cider Vinegar
3 Tbsp Ketchup
1 Tbsp reduced-sodium Soy Sauce
1 clove Garlic, minced
3/4 tsp ground Ginger
1 Red Bell Pepper, halved and seeded
1 Green Bell Pepper, halved and seeded
2 Scallions, cut in 2" julienne strips













Directions:
Preheat the grill to medium heat. When ready to cook, spray the grill rack with nonstick cooking spray. In a large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the bowl, turning to coat. Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips. Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve. Serving Size: 4

Halibut throat? You can substitute redfish, drum etc...

One throat from a 30 – 40 lb fish per person, scrub skin and inside. Trim off fins and wrap in tinfoil with ingredients and cook on bbq until done.

Lemon
Butter
Fresh minced garlic
Sliced onion

Optional:
Yoshidas
Peach chutney

How about a foul recipe?

Ingredients:
1 whole Chicken
1 large Lemon, cut into halves
Sprig of Rosemary
Tiger sauce
Salt and Pepper to taste


Heat oven to 350 degrees

Place the bird on your ½ full beer or soda can that is already in the rack and dump the rest into the pie dish the whole assembly is sitting on. You may want to add some water as well to the dish to keep it from drying out.

Rub zesty Italian dressing over the skin of the chicken until it is
completely coated and season with fresh cracked pepper, broiled steak seasoning, tiger sauce and lemon pepper.

Take your fingers and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up, one on
each side and place sprigs of rosemary into the chicken. This way the juice from the lemon will release into the breasts.

Stuff a chunk of lemon or potato into the neck hole to keep moisture in.

Cover with a tin-foil tent that is sprayed on the inside with pam and bake for 2 ½ hours. Remove tent and continue to cook at 400 degrees until upper skin is crispy.

Crabs:

CRAB PATTIES

COOKING TIME: 7-8 Minutes

1 lb. Crab Meat
4 Cloves Garlic, crushed
1 Lemon, cut into wedges
2 eggs, lightly beaten
1½ cups Parmesan Cheese, grated
3 Tbsp. Olive oil
2 tsp. Fresh Parsley Chopped
½ tsp. Fresh Basil, chopped
½ tsp. Fresh Oregano, chopped
Salt and Black Pepper - to taste

Mix together, Crab Meat, garlic, Parmesan cheese, parsley, basil, and oregano; add beaten eggs to mix, blend well and form into small patties, then season lightly with salt and pepper to taste. Heat olive oil to hot in a frying pan and cook Crab patties until golden brown on each side. Serve hot with wedges of lemon on the side.

This a personal Sunday afternoon favorite

French Onion Soup

• 3 tablespoons butter
• 4 cups thinly sliced onions, about 4 to 5 medium onions
• 4 cans condensed beef broth (10 1/2 ounces each)
• 4 slices French bread, 1 inch thick
• 4 tablespoons cup shredded Gruyere cheese
• Fresh grated Parmesan cheese

PREPARATION:
In a large Pot over medium low heat, melt butter. Saute onion until golden in color. Combine beef broth and sautéed onion; bring to a boil.
Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on both sides under broiler; sprinkle each slice evenly with cheeses; broil just until cheese is bubbly. Pour French onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, on each bowl of French onion soup and broil in oven until brown.