Recipes by pescador
Apple and BBQ Sauce Baby Back RibsIf you love ribs or are from Memphis, this one is for you! |
5 votes
22546 views
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Pecan-Crusted Beef Tenderloin with Juniper Jus
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2 votes
8083 views
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Fennel-potato Soup with Smoked SalmonGreat starter soup to pair with a nice crisp Sauvignon Blanc or Riesling |
4 votes
7321 views
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Roasted Double Rack of Pork with Morel Mushroom SauceWith today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back. Servings: Makes 12 servings. |
2 votes
6871 views
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Oven-Roasted Dungeoness CrabThe buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. Servings: Makes 2 servings. |
1 vote
4793 views
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Morel Mushroom Pan SauceThe base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving. |
2 votes
5523 views
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farmers' market salad with spiced goat cheese rounds
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3 votes
6108 views
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Butternut Squash SoupWonderful butternut squash soup for a cold day |
1 vote
8357 views
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Pork with Gorgonzola Sauce
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1 vote
5430 views
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Parmesan-crusted Polenta with Sausage over mushroom RagoutThe broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it. |
1 vote
5399 views
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