Using ingredient shallots
Panang Beef
- 12 basil leaves
- 10 peppercorns
- 8 chilis (dried red)
- 6 garlic (cloves)
- 3 b
- 3 shallots
- 1 pepper (white)
- 1 kha (fresh)
- 1,000 ml coconut milk (thin)
- 450 gr beef
Peppery Hamburgers W/red Wine Sauce
- 120 ml dry wine (red)
- 90 gr onion (finely chopped)
- 18 gr shallots (chopped)
- 14 gr butter
- 10 ml olive oil
- 8 gr chili powder
- 3 gr garlic (finely chopped)
- 3 gr pepper (freshly ground)
- 3 gr parsley (chopped)
- 2 gr cumin (ground)
Pheasant With Black Olives
- 750 milliliter bottles -zinfandel
- 4 pheasants
- 3 bay leaves
- 3 roma tomatoes
- 2 zinfandel
- 1 1/2 size unpeeled onions
- 1 1/2 heads of garlic two
- 1 juniper berries
- 2,800 ml strong chicken stock
- 95 gr black olives
Pineapple Salsa
- 2 tomatoes
- 2 shallots
- 1 cucumber
- 1/2 pineapple
- 1/2 jalapeno chile
- 1/4 cilantro
- 30 ml lime juice
- 16 ml vinegar
- 16 ml vegetable oil
- 1 gr salt
Pork And Chicken Wing Adobo With Spinach
- 8 garlic (cloves)
- 2 shallots
- 2 bay leaves
- 525 gr chicken wings
- 400 gr pork (boneless)
- 350 ml water
- 180 ml palm vinegar
- 45 ml soy sauce (light)
- 22 ml vegetable oil
- 3 gr coarsely black pepper (ground)
Poule D'eau Jambalaya
- 6 celery stalks
- 6 bay leaves
- 3 bell peppers
- 3 parsley
- 2 rabbit
- 1 garlic head
- 1 shallots
- 1 salt
- 1/2 worcestershire sauce
- 700 gr onions
Prosiutto And Mushroom Ravioli With Fried Sage
- 15 sage leaves
- 2 shallots
- 2 sheets pasta (fresh)
- 1/2 prosciutto
- 170 gr wild mushrooms
- 80 gr parmigiano-reggiano cheese
- 32 gr cornmeal
- 30 ml olive oil
- 6 gr garlic
Provencial Chicken C/p
- 4 shallots (chopped)
- 2 tomatoes peel
- 1 broiler-fryer
- 1 carrot peel
- 160 ml dry wine (red)
- 45 gr brandy
- 28 gr butter
- 30 ml olive oil
- 1 gr marjoram
- 3 slices bacon (sliced diced)
Rabbit Livers In Puff Pastry
- 350 rabbit livers (fresh)
- 2 shallots
- 1 egg
- 150 ml cream
- 110 gr leeks
- 110 gr puffpastry
- 50 gr butter
- 20 ml cognac
Rack Of Lamb W/ Chanterelles & Lentils In A Port Wine Sauce
- 4 individual plates place a portion of the lentils (serving)
- 2 racks of lamb
- 1 carrot
- 1 onion
- 1 bottle tawny port
- 1/2 lentils
- 1/2 shallots
- 950 ml chicken stock
- 120 ml honey
- 28 gr butter
Red Snapper Courtbouillon
- 24 oysters
- 6 celery stalks
- 5 bay leaves
- 2 bell peppers
- 2 lemons
- 1 shallots
- 1 onion
- 1 garlic head
- 1,300 gr snapper (red)
- 950 ml water
Roast Turkey With Chestnut Stuffing
- 4 thyme sprigs (fresh)
- 4 carrots
- 2 shallots
- 2 garlic (cloves)
- 2 eggs
- 2 onions
- 1 turkey (fresh)
- 1/2 stick
- 260 gr pork sausage
- 240 ml dry wine (white)
Rotini Con Funghi E Pinoli
- 30 black olives
- 300 ml chicken broth
- 170 gr rotini
- 160 ml dry wine (white)
- 120 ml olive oil
- 120 ml olive oil
- 80 gr shiitake mushrooms
- 65 gr prosciutto
- 40 gr pine nuts
- 34 gr shallots
Rotini Con Funghi E Pinoli
- 30 black olives fine (chop)
- 300 ml chicken broth
- 170 gr rotini
- 160 ml dry wine (white)
- 120 ml olive oil (plus)
- 80 gr shiitake mushrooms
- 65 gr prosciutto fine (chopped)
- 40 gr pine nuts parmesan cheese (toasted lightly grated)
- 34 gr shallots
- 30 ml wine vinegar (red)
Salmon Etouffee
- 2 cans salmon
- 2 shallots (chopped)
- 1 clove garlic (chopped)
- 240 ml water
- 150 gr onions (chopped)
- 85 gr pareve margarine
- 50 gr celery (chopped)
- 16 gr flour
- 7 gr parsley (chopped)
- 3 gr tomato puree
Salmon Fillets Buried In Potatoes
- 6 scallions (sliced)
- 4 salt and pepper
- 1/2 shallots
- 575 gr russet potatoes
- 170 gr butter
- 120 ml dry wine (white)
- 16 ml lemon juice