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Gourmet Cooking

gourmet cooking

Gourmet Fried Green Tomatoes

3 lbs. Green Tomatoes
2 eggs, beaten well
1 cup of corn meal
5 slices of bacon
1/2 cup of cream
Green Onions

First, you fry the bacon up in a cast iron skillet till it's nice and crispy. Take it out and set it aside for a spell, and then you crunch it up. Leave the bacon drippings in the pan. You then take your green tomatoes and slice them about 1/4 inch thick and you dip them into your beaten egg, and then dredge them through your corn meal that has been salt and peppered. You put those slices into the hot bacon fat to fry, cook until brown, then turn over, and let it brown on the other side. Then you pull them out. Place those tomato slices on a hot plate. Take your cream and deglaze the pan drippings, let it kind of cook and bubble for a bit and get it kind of thick, and then, at the last minute, your toss in those sliced green onions. Then, sprinkle those bacon crumbles over top your plate of friend green tomatoes, then take your cream/onion sauce, and pour it over the dish.

gourmet cooking

Stuffed Roasted Veal Roast with a Spicy Tomato Sauce and Creamy Pasta
Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 to 6 servings

4-pound veal breast
Freshly ground black pepper
1 recipe Veal Forcemeat, recipe follows
4 very thin slices pancetta
Butcher's twine
2 tablespoons butter
1 pound fettuccine, cooked until tender and cooled
1 1/2 cups heavy cream
4 ounces freshly grated Parmigiano-Reggiano
1 recipe Spicy Tomato Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves
3 tablespoons butter, softened
1/2-cup bread crumbs

Preheat the oven to 400 degrees F. Bone and butterfly the veal breast. (Remove rib bones, breastbone, and cartilage) Place the meat, skin side down, and lightly pound out the meat. Season with salt and pepper spread the forcemeat, evenly over the meat. Lay the slices of pancetta over the forcemeat. Roll the veal breast and tie it in a cylinder, with the butcher's twine. Place on a parchment-lined baking sheet. Roast for 15 minutes, then reduce the temperature to 350 degrees F., and continue roasting. Roast to medium or until the internal temperature reaches 140 degrees F, about 45 to 50 minutes.

In a large sauté pan, over medium heat, melt the butter. Add the pasta. Season with salt and pepper Sauté for 1 minute. Add the cream and cheese, and bring to a simmer. Cook until the liquid thickens and coats the back of a spoon, about 6 minutes.

Remove the roast and allow sitting for 10 minutes before slicing. Remove the butcher's twine and place on a carving board. Slice the veal into 1/2-inch pieces. Mound the pasta in the center of each serving plate. Spoon the Spicy Tomato Sauce over the pasta. Lay several slices of the veal over the sauce. Garnish with parsley.

gourmet cooking

Spicy Tuna Roll
Prep Time: 25 minutes yield: 4 servings

1/2-cup fresh, raw tuna, cubed
2 tablespoons mayonnaise
2 dashes red pepper sauce
Nori seaweed
Prepared sushi rice
1 bunch radish sprouts

In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut Nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spreads thin layers of sushi rice over the seaweed do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
To roll slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.

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