14121 trout crab piquillos truffle vinaigrette Recipes

rice vinegar, olive oil, white truffle oil, fresh edamame, shallot, minced, tomato, peeled, seeded, and diced, chopped fresh thyme, salt, butter, divided, speckled trout fillets, crab-stuffed piquillos, garnish: fresh herbs

sherry vinegar, fresh lemon juice, bottled black truffle (1 inch in diameter), finely minced, kosher salt plus additional for sprinkling, hazelnut or walnut oil, chicken broth or truffle liquid from bottle, white asparagus, peeled and trimmed, garnish: fresh chervil sprigs or chopped fresh chives

light sour cream, chives, finely chopped, divided, zest and 1 tbsp juice from 1 lemon, salt and ground black pepper to taste, smoked salmon, smoked trout, crab meat, peeled, deveined and halved cooked shrimp, seedless cucumber , cut into 24 slices

prepared risotto cooked in dashi, uni puree (reduced cream with ratio of 1-oz uni to 1 1/2 cups cream), count) scallops , preferably dayboat or japanese, salt and white pepper, vegetable oil, fresh uni, ikura ( salmon roe), truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil

lump crabmeat , picked over, cartilage and shell removed, mayonnaise, lemon juice or to taste, dijon mustard, minced green onions, minced parsley leaves, capers, salt, cayenne, recipe basic crepes , as follows, or 6 store-bought crepes, blanched chives, black truffle vinaigrette , as follows, microgreens , mache, or baby lettuces, all-purpose flour, eggs, beaten, melted unsalted butter, whole milk, salt, champagne vinegar, olive oil, truffle oil, black truffle shavings, minced, fresh squeezed orange juice, honey, minced shallots, chopped fresh parsley leaves, chopped fresh tarragon leaves, chopped fresh basil leaves, salt and freshly ground black pepper

olive oil, portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices, chanterelle mushrooms, cleaned with a soft brush, minced garlic, salt and freshly ground pepper, to taste, mizuna greens, rinsed well and dried, white truffle vinaigrette , recipe follows, sage leaves , cut into chiffonade, chopped shallots, balsamic vinegar, dijon mustard, extra virgin olive oil, white truffle oil, salt , to taste, pepper , to taste

truffle peelings, madeira wine, olive oil, chopped onion, chopped carrot , plus 1/2 cup s cut into 1/4-inch dice, chopped celery, sachet (10 stems parsley, 10 peppercorns, 1 tsp dried thyme, and 2 bay leaves tied in a cheesecloth bag), rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid), sherry wine vinegar, truffle oil, kosher salt and freshly ground pepper to taste, leeks, chicken stock (or canned low-sodium chicken broth), butter, minced flat leaf parsley, skinless, boneless pieces of halibut , cut into neat squares, freshly ground white pepper to taste, truffle slices, fresh tarragon leaves, washed and dried, fines herbs, crispy leeks, vegetable oil, leeks, white part only , cleaned according to directions above, and cut into thin strips, kosher salt to taste

truffle juice or 1 tsp chopped truffles, sherry vinegar, extra-virgin olive oil, salt, black pepper, mesclun (6 cups loosely packed)

thick slices country-style bread , cut in half crosswise, extra-virgin olive oil, plus more for brushing, kosher salt, freshly ground pepper, trout fillets, skin on, instant flour (such as wondra), chopped roasted red peppers, oil-cured black olives, halved and pitted, chopped fresh parsley, chili powder, garlic, minced, sherry vinegar, hot chili oil, extra-virgin olive oil, kosher salt and freshly ground pepper, chopped fresh parsley

sized portobello caps, olive oil, salt and pepper, wild rice pilaf , recipe follows, piquillo pepper vinaigrette , recipe follows, sliced almonds, toasted, wild rice, chicken stock , plus 1/2 cup, water, salt, olive oil, spanish onion, finely chopped, garlic, finely chopped, dry white wine, chopped fresh thyme leaves, chopped fresh rosemary leaves, freshly ground black pepper, chopped fresh flat-leaf parsley, piquillo peppers, chopped, red onion, coarsely chopped, roasted garlic, peeled, aged sherry vinegar, honey, dijon mustard, salt and freshly ground black pepper, canola oil

whole chestnuts, black mission figs, chestnut honey, truffle cheese, mache, bamboo skewers (soaked ), vinaigrette, shallot, fresh thyme, white wine vinegar, extra virgin olive oil, dijon mustard, salt and pepper to taste, chestnuts simmered and sauteed with butter, recipe courtesy of don pintabona , executive chef tribeca grill), put 2 lb of chestnuts in cold water, season with a pinch of salt and bring to a boil. cover and reduce the heat to a simmer for 40 minutes until tender. saute the cooked chestnuts with 3 tbsp of butter, reseason with salt and pepper and sprinkle with 2 tbsp of chopped parsley.

artichoke hearts, lemon, juiced, asparagus spears (green or white ), french green beans, whole fresh fennel bulbs, summer truffles, shallots, finely diced, olive oil, truffle oil, sherry vinegar, salt and freshly ground black pepper, halibut fillets, fresh mesclun baby lettuce

fresh foie gras, butter, olive oil, wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces, peeled yukon gold potatoes, quartered, milk, warm, sea scallops, chopped parsley, lemon zest, chopped garlic, truffle juice (14 oz), truffle peelings (5 oz), truffle oil, ruby port, extra virgin olive oil, seasoned rice vinegar, sherry vinegar

crab meat (flaked ), mirco-greens or arugula, stracchino cheese, truffle oil, crostini, chives

chopped fresh fennel bulb, white wine vinegar, minced shallot, grated fresh ginger, grated lemon peel, salt, olive oil, golden raisin, trout fillets, boned, rinsed and patted dry, fennel seeds

smoked trout fillets, yukon gold potatoes, peeled, red beets, shallot, finely diced, champagne vinegar, olive oil, dijon mustard, coarse grain mustard, kosher salt, granulated sugar, black pepper, fresh horseradish root, peeled and finely grated, creme fraiche

homemade chicken stock or unsalted canned stock, sherry vinegar, vegetable or corn oil, white truffle oil, salt and pepper to taste, black truffle peelings, canned is fine, vegetable oil for sauteeing, dozen fresh dry sea scallops (not processed) as large as possible, chopped chives for garnish

chicken stock, shallot, peeled and finely diced, sherry vinegar, salt and pepper, truffle oil, grapeseed oil, chopped black truffle peelings, baking potatoes, peeled and quartered, heavy cream, unsalted butter, salt and pepper, fresh chives, finely chopped, striped bass, with skin left on, salt and pepper, butter, room temperature