knapplc wrote:OK - here is the master list of Tyler Florence's "Tyler's Ultimate" recipes. I gathered them from the Food Network website (they're free for the taking! ) and scottaa1 went through and sorted it all and made the index. That's 80-something pages of sorting.
There are approximately 216 recipes in the file. The Shrimp Scampi Linguini is almost identical to the recipe I posted earlier in this thread, but of course has precise measurements where mine did not. It's VERY effective on date nights, if you know what I mean.
Regarding the whipped cream/whipping cream thing - when my dad was dating my mom he cooked her a meal that called for whipping cream for the sauce. Not knowing the difference he used whipped cream, and it tasted awful - but she still married him.
knapplc wrote:Regarding the whipped cream/whipping cream thing - when my dad was dating my mom he cooked her a meal that called for whipping cream for the sauce. Not knowing the difference he used whipped cream, and it tasted awful - but she still married him.
The other night I made tacos, guacamole and salsa:
Tacos: 1 deli roasted chicken 12 fresh flour tortillas Kosher salt / fresh black pepper 3 cups finely shredded cabbage 1 cup shredded Monterey Jack 1 handful cilantro, chopped Sour cream
Keep the chicken warm and whole until ready to make the tacos. When ready, remove the bones and skin of the chicken and chop well. Slightly roast the taco shells. This is easiest to do on a gas stove by turning the flame on high, then resting the shell directly on the burner for about five seconds per side, or until they get very slightly blackened on the edges. To assemble the tacos: Make a bed of cabbage in each shell. Add a large spoonful of chicken, taco sauce (recipe follows), guacamole (recipe follows), cheese, cilantro and top with sour cream. Serve immediately.
Taco Sauce: EVOO 2 cloves garlic, smashed 1 large onion, sliced 1 (28-ounce) can crushed tomatoes 1/4 cup water 1 tablespoon chili powder 1 tablespoon cayenne pepper 1 tablespoon ground cumin 3 bay leaves
Saute the garlic and onions in the OO until tender. Add the tomatoes, spices and water, simmer for 20 minutes. Remove the bay leaves and allow sauce to cool, then process in a blender until smooth. Add salt & pepper, correct seasonings.
Guacamole: 6 Hass avocados 4 plum tomatoes, diced 2 cloves garlic 1 medium red onion, finely chopped 1/3 cup cilantro, chopped 1 lime ¼ tsp Kosher salt
Smash the garlic and salt with a mortar and pestle to make a paste (or use your thumb and a tablespoon on your cutting board). Remove the avocados from their shell, discarding the pit. Add the garlic paste, onion and cilantro, mash with a wire potato masher until chunky. Stir in the tomatoes, taking care not to over-mix. Squeeze half of lime into the guac, then check for flavor and correct. Serve cold.
Simple Salsa: 1 (28-ounce) can whole tomatoes, drained, reserving the juice 1 small red onion, roughly chopped 1 Serrano chile 1 garlic clove, roughly chopped 2 limes, juiced 1/2 cup chopped cilantro leaves Kosher salt and freshly cracked black pepper Extra-virgin olive oil, for drizzling
Pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry. (recipe courtesy Tyler Florence)