FINE DINING MONSTER

  Shrimp and Steak Cobb Salad Ingredients Dressing 1/4 cup white wine vinegar 2 tablespoons whole-grain Dijon mustard 1 1/2 teaspoons honey 1 large garlic clove, grated (about 3/4 teaspoon) 1/2 cup olive oil 2 teaspoons kosher salt 1/4 teaspoon black pepper Salad 8 ounces peeled and deveined raw large shrimp, tail-on 1 teaspoon smoked paprika, divided 1 1/4 teaspoons kosher salt, divided, plus more to taste 3/4 teaspoon black pepper, divided, plus more to taste 3 tablespoons extra-virgin olive oil, divided, plus more for grill 8 ounces strip steak (about 3/4 inch thick) 2 medium (8-ounce) ears fresh yellow corn, shucked 1 (6-ounce) romaine heart, chopped (4 cups) 3 cups watercress (about 1 5/8 ounces) 1 cup multicolored cherry tomatoes, halved ...

  Jambalaya Ingredients ▢ 2 tablespoons vegetable oil divided ▢ 12 ounces Andouille sausage sliced into 1 inch rounds ▢ 1 pound chicken breasts boneless and skinless, cut into bite sized pieces ▢ 4 teaspoons Cajun seasoning divided ▢ 1 small yellow onion diced ▢ 1 medium stalk of celery diced ▢ 1 small green bell pepper seeded and diced ▢ 3 cloves garlic minced ▢ 1 teaspoon dried basil ▢ Salt and pepper ▢ 14.5 ounce can fire roasted diced tomatoes ▢ 1 teaspoon granulated sugar to balance the acidity ▢ 1½ cups long grain rice rinsed well and drained (regular, do not use instant rice!) ▢ 1½ cups chicken stock low sodium preferred ▢ ¼ teaspoon cayenne or red pepper flakes optional if you like a spicy cayenne (Cajun seasoning already contains cayenne) ▢ 1...

  Bocadillos with Tortilla, Anchovies and Serrano Ham INGREDIENTS Potatoes 500 g, waxy, peeled, sliced Onion 1, peeled, finely chopped Olive oil 4 tbsp Eggs 6 Cheese 4 tbsp, grated, e. g. Manchego Baguette 4 rolls Lettuce 8 leaves, iceberg, washed, dried and torn into smaller pieces Ham 4 slice, Serrano, chopped Anchovies 100 g, in oil, drained Preparation How to make delicious bocadillos with tortilla, anchovies and Serrano ham Heat the oven to 200°C (180°C in a fan oven), gas 6. Heat the oil in an ovenproof pan and fry the potatoes and onions gently, covered, for approx. 15 minutes, stirring occasionally. Beat the eggs with salt, ground black pepper and the cheese and pour over the vegetables. Bake in the oven for approx. 15 - 20 minutes until done. Slice the baguette rolls in half lengthways and bake for approx. 5 minutes until the cut surfaces are crisp. Remove the tortilla from the oven,...

  Chicken and Shrimp Laksa Ingredients Laksa Paste 3 medium (1-ounce) shallots, chopped (about 3/4 cup) 4 medium lemongrass stalks (about 4 ounces), sliced (about 1/2 cup) ¼ cup canola oil 1 (2-inch) piece fresh ginger, peeled and sliced (about 1/4 cup) 1 (3-inch) piece fresh galangal, peeled and chopped (about 1/4 cup) 4 small dried red chiles 3 large garlic cloves, smashed 1 cup chicken stock, divided ½ cup peanuts 2 teaspoons dried shrimp paste (such as Shrimp & 6A Brand Belacan) 2 teaspoons ground turmeric 2 teaspoons ground coriander 1 teaspoon palm sugar or brown sugar Soup 2 tablespoons canola oil 4 cups chicken stock 2 cups coconut cream (from 1 [15-ounce] can) 2 tablespoons fish sauce, plus more to taste 8 ounces dried rice noodles 2 (8-ounce) cooked bon...

  Chicken and Prawn Jiaozi INGREDIENTS For the dough All purpose flour 250 g 250 ml, boiling Salt 1/2 tsp For the filling Chicken 150 g, ground meat Prawns 10 raw tiger, peeled and very finely chopped Ginger thumb-sized piece, peeled and grated Garlic 1 clove, minced Scallion 1 , very finely chopped Sesame Oil 2 tbsp Soy Sauce 1 tbsp Salt 1/2 tsp For the dipping sauce Soy Sauce 4 tbsp Rice Vinegar 2 tbsp Sesame Oil 1 tbsp Chili Pepper 1 tbsp, paste Garlic 1 clove, minced Preparation Sift the flour into a large bowl and add the boiling water and salt. Mix with chopsticks, adding a little more water as you go, then when the mixture is cool enough, mix with your hands until you have a smooth dough. Knead the dough on a floured surface until smooth then place in a clean bowl, cover with a cloth and set aside for 30 minutes. Meanwhile, prepare the filling. It is important that all the ingred...

  Veal fillet in Cocoa on Rhubarb, Chanterelles and Shallots  INGREDIENTS Rhubarb 1 thin stick Chanterelle Mushrooms 200 g, medium-sized Sugar 100 g Balsamic vinegar 200 ml Shallots 3 Coriander 1/4 tsp, ground Walnut oil 2 tbsp Star anise 1 Salt Pepper freshly ground Veal 4 fillets (each weighing approx. 80-100 g) Cocoa Powder 1 tbsp Clarified butter 2 tbsp Butter 3 tsp Preparation Wash and trim the rhubarb and cut into pieces. Clean the chanterelles. Put the sugar into a pan and heat over a low heat until it caramelises to a light brown colour, then deglaze with the vinegar and stir over the heat until the mixture has the consistency of syrup. Remove from the heat and leave to cool. Peel and dice the shallots. Crush the coriander. Heat the cane sugar in a frying pan with 2 tbsp walnut oil until caramelised. Add the shallots, star anise and coriander, s...

  Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Ingredients Crab Stuffing: 2 tablespoons olive oil 1 teaspoon minced onion 1 teaspoon minced green onion 1 teaspoon minced garlic 1 teaspoon minced celery 1 teaspoon minced green bell pepper 2 tablespoons shrimp stock or water 1 (6 ounce) can crab meat, drained 2 tablespoons bread crumbs 1 teaspoon Cajun seasoning Peppercorn Sauce: 1 ¼ cups beef broth 1 teaspoon cracked black pepper 1 fluid ounce whiskey 1 cup heavy cream Steaks: 4 (6 ounce) filet mignon steaks 4 slices bacon, cooked lightly salt and cracked black pepper to taste 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon minced shallot 1 cup crimini mushrooms, sliced 1 fluid ounce whiskey 1 teasp...

    Steak-and-Shrimp Hot Pot Ingredients Hot Pot Dipping Sauce 3 large pasteruized eggs 1/3 cup sliced scallions 6 tablespoons hoisin sauce 6 tablespoons seasoned rice wine vinegar 3 tablespoons soy sauce 3 tablespoons satay sauce (such as Lee Kum Kee) 3 tablespoons sriracha 1 tablespoon grated peeled fresh ginger 1 tablespoon finely chopped garlic 1 tablespoon sesame oil Hot Pot Hot Pot Broth 1 pound baby bok choy (about 7 heads), cut into small pieces 2 fresh enoki mushroom bunches (about 8 ounces), trimmed and cut into small bundles 1 pound daikon, peeled and cut into 1/4-inch-thick half-moons (about 3 cups) 1 (14-ounce) package firm tofu, drained, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 pound peeled and deveined tail-on raw medium shrimp 1/2 pound sea scallops, sliced crosswise 1 (1 1/2-pounds, 1...

  Chicken-and-Shrimp Kebabs Ingredients 12 (10-inch) wooden skewers 2 cups water 2 cups loosely packed fresh basil leaves (about 1 oz.) 1 tablespoon white balsamic vinegar 3/4 cup olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 pounds boneless, skinless chicken breasts, cut into 36 (1-inch) cubes 2 medium-size red bell peppers, cut into 24 (1-inch) pieces 2 medium-size yellow bell peppers, cut into 24 (1-inch) pieces 1 medium-size red onion, cut into 36 (1-inch) pieces 1 medium-size zucchini, cut into 24 (1/2-inch-thick) half-moons 36 peeled and deveined raw medium shrimp (about 12 oz.) Directions Soak wooden skewers in water 30 minutes; drain. Meanwhile, bring 2 cups water to a boil in a small saucepan over high. Add fresh basil, and cook, stirring constantly, until leaves wilt. Drain and pat leaves dry with a pa...

  Grilled Cajun Shrimp Kabobs with Sausage Ingredients 8 ounces large peeled, deveined raw shrimp (about 16) 6 ounces smoked sausage (such as Conecuh), cut into 1⁄2-inch rounds (about 1 cup) 1 small sweet onion, cut into 1-inch pieces (about 1 cup) 1 small red bell pepper, cut into 1-inch pieces (about 3⁄4 cup) 16 cherry tomatoes (about 1⁄2 pint) 3 tablespoons olive oil 2 teaspoons Cajun seasoning (such as Slap Ya Mama) 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat grill to high (450°F to 500°F), or heat a grill pan over high. Combine shrimp, sausage, onion, bell pepper, tomatoes, olive oil, Cajun seasoning, thyme, and oregano in a large bowl, and toss to coat. Thread mixture onto 8 (10-inch) skewers, alternating ingredients. Place skewers on oiled grates, and grill, uncovered, until veg...