HungryRecipes.com

4 ea Steaks, filet, 1-inch

– thick Pepper, white, cracked 1 ea Lemon grass, stalk,

– chopped OR 1 bn Lemon thyme OR

2 ea Peel, lemon, chopped

1 ea Ginger, 1-inch piece

– thinly sliced 20 ea Peppercorns, black,

– crushed ——————————–CURRY BUTTER——————————– 1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

– chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

– chopped 1 tb Garam Masala (see any

– Indian cookbook) 1 tb Curry, powder (If Garam

– Masala is not — available, use 2 tb of — Curry powder) 1 tb Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) ———————————GARNISHES——————————— Onions, pickled Cucumbers in yogurt and — creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

4 tb Oil, olive

2 tb Butter, unsalted

1/3 c Shallot, finely chopped

2 ea Garlic, cloves, chopped

2 sm Chilies, fresh, split

– lengthwise, seeded, — finely chopped 1 pn Nutmeg, grated

1 pn Cloves, ground

1 pn Cumin, ground

7 oz Snails (about), drained,

– rinsed, and patted dry 2 tb Pernod

1 c Stock, beef ** OR

1 c Stock, veal **

4 c Kidney beans, red, cooked

– drained and rinsed *** 1/2 c Parsley, chopped

Salt (to taste) Pepper (to taste) ** See recipes for Beef Stock, or Veal Stock. *** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender. Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes. Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes. Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates. Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

———————————-CHICKEN———————————- 2 ea Chickens, whole, (1 1/4 to

– 1 1/2 lb each) 1 c Cognac

1 ds Thyme

1 sm Bay leaf, crushed

Salt (to taste) ———————————-STUFFING———————————- 1 sl Bread, white, crusts

– removed 1/2 c Cream, heavy

1/2 ts Peppercorns, green

1/2 ts Peppercorns, pink (do not

– use South American pink — peppercorns) 1/2 c Veal, chicken, or white meat

– of turkey, ground fine 6 ea Mushrooms, shiitake, diced

– (Morels may be subbed) 1 ds Nutmeg

Salt (to taste) Pepper (to taste) ———————————–SAUCE———————————– 1 c Cognac (leftover marinade

– sauce from chicken) 1/2 ts Peppercorns, green

1/2 ts Peppercorns, pink

1 c Veal, demi-glace

1/2 c Cream, heavy

———————————-ASSEMBLY———————————- Vegetables for garnish — (carrots, turnips, — string beans or — zucchini) For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2]

6 ea Crayfish tails

10 ea Spinach, leaves

1 ea Endive, head

1/2 c Beans, small, green,

– blanched 1 md Tomato, diced

2 ea Shallots, chopped

1 bn Chervil, chopped

1 pn Tarragon

Vinaigrette, Hazelnut Oil * Salt Pepper 10 ea Basil, leaves

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.) Boil the crayfish tails and cool. Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper. Mix well and set aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

2 Duck, Long Island, (about

– five pounds each) 2 Grapefruit

1/4 c Sugar

1/3 c Vinegar, red wine

3 c Duck stock ** OR

3 c Veal stock **

Blanched vegetables *** ** See recipes for Duck Stock and Veal Stock. *** An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin. Preheat the oven to 500 F. Cut off the tail and excess neck skin from the ducks and remove all excess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast until crisp and well browned, about 1 hour.

With a sharp paring knife, remove a thin slice from the top and bottom of each grapefruit, then remove the skin of the fruit in long strips. Set aside. Cutting between the membrane, cut the grapefruit into sections and set aside. Place the sugar and wine vinegar in a heavy-bottomed saucepan. Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly. Carefully add the stock and bring the mixture to a boil. Simmer at low boil for 5 minutes. Add grapefruit skins to the mixture and simmer 3 minutes longer. Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. Adjust seasoning with salt and pepper and keep it warm. Transfer the duck to a work surface. Run a sharp knife under the wishbone at the front of the duck’s breast, then carefully slip the knife between each breast half and carcass. Remove the breasts, and then take off the legs and thighs in one piece. Lightly coat a warm serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

1 lb Beans, black turtle,

– cleaned, rinsed 1 sm Onion, coarsely chopped

2 sl Bacon OR

2 sl Pancetta

1 qt Stock, chicken OR

1 qt Stock, duck

2 ea Chili, Serrano, seeded,

– finely chopped 2 tb Chili, ancho, powder

1 tb Cumin

2 oz Oil, olive

Salt (to taste) Pepper (to taste) Using a heavy-bottom pot, heat 1 ounce of olive oil, add the onions and bacon and cook for 3 minutes. Add the black beans and stock (just enough to cover the beans), salt, and cook until completely done. Drain well. Put the beans, onion, and bacon through a meat grinder or food mill to make a paste. Season the paste with Serrano chilies, Ancho chili powder, cumin, salt and pepper. Take enough of the paste to roll it into the size of a golf ball, then pound the rolled ball between waxed paper until it forms a 1/8-inch thick cake. Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil. On high heat, cook each side of the bean cake for about 1 minute (the cake will be crisp and should slide easily in the pan when done). Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

1 Pig, suckling (@ 15 lbs)

Garlic, cloves, whole 1 c Juice, lime

1 bn Marjoram, chopped

1 bn Thyme, chopped

Salt (to taste) Pepper (to taste) 1/2 c Oil, olive

Vegetables, mixed ** ** Bell peppers, (of varying colors), baby eggplant, zucchini, summer squash, fresh green beans. Rub the pig with lime juice, salt, pepper, and chopped herbs. Put the spit through the pig, attaching the spinal column to the spit with some wire to prevent the pig from slipping. Skewer in place. (Put a whole bulb of garlic on each skewer before sticking them into the pig.) Roast the pig, browning the skin gradually. If the skin starts to blister, decrease the fire’s heat. While the pig is cooking, baste it with olive oil flavored with marjoram and thyme. Cook for about 6 hours, then take the pig off the spit and let it sit for 15 minutes. Carve and place the meat on a serving plate. Bake the eggplant on a grill until it’s tender. Grill the peppers, then seed and slice them when tender. In salted water, blanch the zucchini, squash, and green beans. Toss all of the vegetables in olive oil, chopped herbs, salt and pepper. Add vegetables to the serving plate and garnish with garlic clove halves from the skewers. (The garlic will be very mild and tasty roasted in this way.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

2 ea Salmon, fillets, skin

– removed (about 4 oz — each) 1 ea Pepper, red bell

1 ea Pepper, green bell

2 tb Bamboo shoots, shredded

2 ts Black Beans, fermented

12 ea Ginger, slivered,

– match-stick-thin 4 ts Scallion, white only,

– shredded 2 tb Soy Sauce

1 tb Chicken Stock **

1 pn Pepper, white, ground

1 ds Oil, vegetable

1 ds Oil, sesame

** See recipe for Chicken Stock. If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin). Trim each into a neat 4-inch square. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs. Cut two 4-inch long rectangular pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle. Place salmon on an oiled steamer tray or plate. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions. In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil. Pour mixture over. Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish). Carefully transfer to serving plate, spoon sauce around and serve immediately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed Schonfeld Co-Owner: David Keh

2 c Lima beans

2 c Corn

3 tb Margarine

1/2 c Cream or skim milk

1 t Sugar

1 t Savory

1/2 t Pepper

cook lima beans 15 – 18 min. drain and cool, add 2 c corn, canned kernel or shaved off an ear of corn. add rest of ingredients and simmer on low heat 5 – 10 min, put in bowl and serve.