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Author: vscson

Filets Mignons

Filets Mignons

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Yield: 2

Adapted from: ATK

Want luscious steaks? Start with a reverse sear. We slowly cooked filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.
Cook: 40

  • 2(6- to 8-oz) center-cut filets mignons, 2 inches thick, trimmed
  • 1tsp kosher salt
  • ¼tsp plus pinch pepper
  • 1TBS vegetable oil

Adjust oven rack to middle position and heat oven to 275°F. Pat steaks dry with paper towels and sprinkle evenly with 1 tsp salt and ½ tsp pepper. Place steaks in a 10- to 12-inch oven safe nonstick skillet and roast until steaks register 115°F (for medium-rare), about 25 minutes, or 125°F (for medium), 30 to 35 minutes.

Remove steaks from skillet. Heat remaining 1 TBS  oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes.

Serve.

Shrimp Scallop Medley Redux

Shrimp Scallop Medley Redux

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Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added the salmon around 2015.
I made a new version in 2025 without the salmon but added some vegetables.

  • 2sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1cup Israeli couscous
  • 1cup shrimp shells and tails
  • 1½water
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

Shrimp stock:

Place shrimp shells in a saucepan and add 14 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

Cook couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Seafood:

Heat a 12-inch skillet over medium high heat, add 2 TBS butter and melt until it foams. Add 1 TBS oil. Mix. Add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn seafood over and cook on the other side until lightly browned. Push to edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into center of skillet. Mix gently.

Finish:

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving

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Hunan Shrimp

Hunan Shrimp

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Yield: 4

https://www.whiskaffair.com/hunan-shrimp-recipe/#recipe

Hunan Shrimp is a delicious Chinese-style preparation where juicy shrimp are coated in a hot and spicy sauce.

  • 1lb shrimp, cleaned and deveined
  • ¼cup cornstarch (divided)
  • 4TBS vegetable oil (divided)
  • 2tsp minced garlic
  • 1cup broccoli florets
  • ½cup thinly sliced celery
  • 1red bell pepper (cored, seeded and cut into ½ inch cubes)
  • ½cup chicken broth
  • 2TBS dark soy sauce
  • 2TBS oyster sauce
  • 2tsp rice vinegar
  • 1tsp honey
  • ½tsp salt
  • ¼tsp black pepper powder
  • 2tsp red chili paste

Fry the shrimp:

Transfer cleaned and deveined shrimp to a medium mixing bowl. Pat them dry using a kitchen towel.

Add 2 TBS cornstarch and toss well to coat each shrimp with cornstarch.

Heat a flat wide pan over high heat. Once the pan is hot, add 2 TBS of vegetable oil to it.

Add the shrimp to the pan and spread them in a single layer. You want the shrimp to fry not steam; hence it is important to use a wide pan. I used a 12-inch pan for one pound of shrimp. If you are scaling the recipe, then fry them in batches.

Stir the shrimp occasionally while cooking and fry until nicely browned from both sides (4-5 minutes). Remove to a plate.

Do not overcook the shrimp, otherwise, they will become chewy.

Make the sauce:

Add 2 TBS of vegetable oil to the same pan and heat over medium-high heat.

Once the oil is hot and shimmery, add garlic and sauté it for 3-4 seconds.

Add broccoli florets, celery, and red bell peppers and sauté for 15-20 seconds.

Add the fried shrimp back to the pan and mix well.

Stir together 2 TBS cornstarch with chicken broth and add the slurry to the pan.

Add dark soy sauce, oyster sauce, rice vinegar, honey, salt, and pepper, and mix well.

Note: Be careful about the extra salt. The sauces already have a lot of salt in them so add a little, taste, and add more if required.

Add red chili paste and mix well again.

Garnish the Hunan shrimp with scallions and serve hot.

Country Apple Fritter Bread

Country Apple Fritter Bread

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Yield: 8

https://recipesfiber.com/swedish-apple-cake/

There’s something irresistible about the sweet aroma of apples and cinnamon wafting from the oven, and nothing captures that cozy warmth quite like a slice of Country Apple Fritter Bread. This soft and tender loaf is packed with juicy apples, buttery cinnamon swirls, and topped with a dreamy glaze that begs you to go back for seconds. Imagine the classic apple fritter—crispy, caramelized, and dotted with fruit—but baked into a comforting, family-friendly bread you can enjoy any time of day. Did you know apple fritters are believed to be an old-fashioned treat brought to America by European settlers? That old-world charm makes this bread extra special.
Prep: 15 Cook: 1 hr

  • ⅓cup light brown sugar
  • 1tsp ground cinnamon
  • ⅔cup white sugar
  • ½cup butter, softened
  • 2eggs
  • 1½tsp vanilla extract
  • 1½cups AP flour
  • 1½tsp baking powder
  • ½cup milk
  • 2apples, peeled and chopped (any kind)
  • ½cup powdered sugar
  • 2TBS milk or cream

Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan to prevent sticking.

In a small bowl, combine the light brown sugar and ground cinnamon. Stir together and set aside—this will be your cinnamon swirl layer.

In a large mixing bowl, cream the softened butter with the white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, mixing just until incorporated.

Gently fold in the milk until the batter is smooth and no streaks remain.

Pour half of the batter into the prepared loaf pan. Layer with half of the chopped apples and sprinkle with half of the cinnamon-brown sugar mixture.

Pour the remaining batter over the apple layer, then top with the rest of the apples and the leftover cinnamon mixture. Lightly press the apples into the batter and use a knife to swirl the brown sugar and cinnamon around for a marbled effect.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts browning too quickly, tent with foil for the last 15 minutes.

While the bread cools, make the glaze by whisking together powdered sugar and milk (or cream) in a small bowl. Once the bread is slightly cool, drizzle the glaze over the top.

Slice and serve warm or at room temperature.

Swedish Apple Cake

Swedish Apple Cake

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Yield: 4

https://recipesfiber.com/swedish-apple-cake/

Cozy, irresistibly moist dessert that brings out the best in every juicy apple! Imagine gathering around the table on a crisp evening, your home filled with the scent of tender apples and cinnamon wafting from the oven. This cake is a brilliant reminder that the simplest recipes are sometimes the most rewarding. Swedish Apple Cake isn’t just quick to make—it’s a family pleaser and makes for a perfect weekday treat or casual weekend dessert.
Prep: 15 Cook: 45

Cake Ingredients:

  • ½cup butter at room temperature
  • 1⅔cups sugar
  • 2large eggs
  • 1½tsp vanilla extract
  • 1½cups AP flour
  • 1tsp baking soda
  • 1tsp salt
  • 1½tsp cinnamon
  • ½tsp nutmeg
  • 3cups diced and peeled apples (about 2 large apples)
  • ¼cup chopped pecans or walnuts (optional)

Caramel sauce ingredients:

  • 1⅓cups brown sugar
  • 2TBS half & half
  • 4TBS butter

Preheat your oven to 350°F. Grease a 9-inch round or square cake pan and set aside.

In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. The batter will be thick.

Gently fold in the diced apples and optional chopped nuts, distributing them evenly throughout the batter.

Spread the batter evenly in the prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden-brown.

While the cake bakes, make the caramel sauce. In a small saucepan, combine brown sugar, half & half, and butter. Cook over medium heat, stirring until the butter melts and the sauce is smooth and slightly thickened (about 3-5 minutes).

When the cake is done, remove it from the oven and poke small holes all over the top using a skewer or toothpick.

Pour the warm caramel sauce over the cake and allow it to soak in for at least 15 minutes before serving.

Slice and serve warm, or at room temperature, with more caramel drizzle if desired.

Linguini Lemon Parmesan with Chicken

Linguini Lemon Parmesan with Chicken

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Yield: 2

Scott Nowell

Linguini noodles in a lemon parmesan sauce with roasted zucchini, Roma tomato, spinach, then topped with parmesan and parsley. Copycat version of Noodles & Co, LEANguini Lemon Parmesan.

  • 6-8oz chicken breast, split in half horizontally to form two paillards
  • salt & pepper
  • 5-6oz linguini
  • 1Roma tomato, seeded and diced small, ¼-inch
  • ½zucchini, seeded and diced small, ¼-inch
  • 2oz baby spinach chopped

Sauce:

  • ½cup parmesan cheese, shredded
  • 2tsp parsley, minced
  • ½cup heavy cream
  • 2tsp fresh lemon juice
  • zest of ½ lemon


Linguini:

Cook the linguini to barely al dente, reserve ½ cup of pasta cooking water, drain, and set aside.

Chicken:

Season chicken paillards with salt and pepper on both sides.

Add 1 TBS olive oil to a medium skillet over medium heat.

Add chicken to skillet and cook for 2-3 per side until almost done, 150°F. Set aside

Sauce:

Melt the butter in the skillet over medium heat.

Add the garlic, zucchini and spinach and cook for a minute.

Pour in the cream, lemon juice and zest.

Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon. Reduce the heat, then add the Parmesan, parsley and the linguini to the skillet and mix to coat. If the linguini needs more time, add some of the reserved pasta cooking water and cook until linguini is done.

Finish:

Return the chicken to the skillet and coat with sauce.

Season to taste with salt and pepper.

Serve.

Bourride, Marseille-Style Fish Stew with Aioli

Bourride, Marseille-Style Fish Stew with Aioli

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Yield: 3 to 4

Adapted from: Saveur

A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade aïoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.

For the aïoli

  • 2tsp fresh lemon juice
  • 1clove garlic, minced
  • 1egg yolk, at room temperature
  • Kosher salt, to taste
  • 1cup olive oil

For the soup:

  • 2TBS olive oil
  • ½tsp fennel seeds
  • 1/8tsp cayenne
  • 1cloves garlic, crushed
  • 1leeks, white parts only, roughly chopped
  • 1onions, roughly chopped
  • 1plum tomatoes, quartered
  • 1bay leaf
  • 6oz dry white wine
  • 2cups seafood stock
  • 1cup water
  • ½lb skinless firm white fish, such as halibut or monk fish, pin bones removed
  • ½lb medium shrimp, peeled and deveined, tails removed
  • ¼tsp saffron threads
  • Kosher salt and freshly ground black pepper, to taste
  • 1TBS minced parsley
  • Toasted baguette, for serving


Make the aïoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

Make the soup:
Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 1 cup of water, boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm, and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

Whisk ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes, ladle over fish. Garnish with parsley; serve with toasted baguette.

Pasta-Roni Parmesan (CC)

Pasta-Roni Parmesan (CC)

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Yield: 2 Servings

Adapted from Food.com

Simple replacement for Pasta Roni Parmesan Cheese.

Note: I over salted the first batch and it could use more cream.

  • 4oz angel hair pasta (or another noodle)
  • 4TBS butter
  • ¼cup parmesan cheese, grated
  • ⅓cup cream
  • ⅛tsp garlic powder
  • 2tsp fresh parsley or ½ tsp dried
  • salt and pepper, to taste

Cook noodles al dente and drain.

In the empty noodle pan, melt butter and stir in the parmesan until melted and well-blended.

Add garlic powder, salt, pepper, and parsley, stir to blend.

Stir in the cream, continue stirring until blended and smooth.

Return noodles to pan and stir/toss to coat noodles with parmesan mixture.

Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

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Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.