Chabernet

PAN-BROILED STEAK WITH TOMATOES AND GARLIC 4 tablespoons olive oil 1 teaspoon finely chopped garlic 2 Cups peeled, seeded and coarsely chopped fresh tomatoes (about 1 ½ pounds) 1 teaspoon dried oregano, crumbled 1/2 teaspoon salt Freshly ground black pepper A 3-pound T-bone, porterhouse or sirloin, cut 1 inch thick Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it. Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds. Add the tomatoes, oregano, salt and a few grindings of pepper and cook over mod- erate heat, stirring frequently. In about 5 minutes most of the liquid from the tomatoes will have boiled away. Remove Read more [...]

  To serve 12 as a first course 2 cups white distilled vinegar 2 cups water 1/4 cup olive oil 2 small onions, peeled, sliced into ¼ inch-thick rings 2 medium-sized bay leaves,crumbled 2 teaspoons mustard seeds 2 teaspoons whole cloves 2 teaspoons whole white peppercorns 1 teaspoon whole black peppercorns 5 pounds fresh salmon, boned, skinned and cut into 1 inch pieces 1 tablespoon salt Combine the vinegar, water, olive oil, onions, bay leaves, mustard seeds, cloves, and white and black peppercorns in a 2- to 3-quart enameled or stainless-steel saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes. Meanwhile, spread the salmon pieces in one Read more [...]

  To make 12 Corn Tortillas 2 1/4cups instant masa harina (corn flour) 1 teaspoon salt 1 1/3 cups cold water In a mixing bowl, combine the masa harina and salt, and gradually pour in 1 cup of water, stirring constantly. Knead the mixture with your hands, adding more water, a tablespoon at a time, until the dough be- comes firm and no longer sticks to the fingers. If you have a tortilla press, break off small pieces of dough and shape them into balls the size of a walnut. Place one ball at a time between two 8-inch squares of wax paper, and press them into 5- to 6-inch circles. Or divide the dough into 3 or 4 batches and, with a rolling pin, roll each batch between long strips of wax paper until the dough is about Read more [...]

FISH MARINATED IN LIME AND LEMON JUICE   Peruvian Version To serve 6 1 cup fresh lime juice 1 cup fresh lemon juice 4 dried hontaka chilies, seeded and pulverized with a mortar and pestle 2 red onions, sliced 1/8 inch thick and separated into rings 1/4 teaspoon finely chopped garlic 1 teaspoon salt Freshly ground black pepper 2 pounds grey sole fillets cut into 1- inch pieces, or substitute any other firm white delicately flavored fish 3 large sweet potatoes.-unpeeled 4 ears fresh corn, shucked and cut crosswise into 1 1/2-inch rounds 2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled 2 fresh hot red chilies, washed, split, seeded, deribbed and cut lengthwise Read more [...]

Do you know that phrase, "lip smacking good"? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it turns into gelatin. The cooked gelatin actually coats your lips and tongue - hence the expression. Here is our recipe for Oxtail Stew:     OXTAIL STEW RECIPE YIELD: 06 Servings PREP: 30 mins COOK: 3 hrs 0 min READY IN: 3 hrs 30 mins Slow cooked Oxtail Stew, browned on the stove and then braised in the oven. INGREDIENTS 3 pounds Oxtails cut into 2 1/2 inch pieces 1 Teaspoon Kosher Salt 1 1/4 Teaspoon Black Pepper Freshly Ground 1/2 Cup Flour All Purpose 1/4 Read more [...]