Jack's French Toast
Cinnamon Sugar
Cinnamon Sugar
Cinnamon Sugar
3/4 Tsp cinnamon
2 Tbsp Sugar
1 pinch of nutmeg
Mix together in a cup well
Eggs
Cinnamon Sugar
Cinnamon Sugar
1 ~ 2 eggs
1 Tbps Cinnamon Sugar
Scramble eggs in a bowl well. Add the Cinnamon Sugar stir well.
Bread
Cinnamon Sugar
Cooking
Place the bread in the bowl and let soak. Be sure to flip the bread. I used raisin bread for this recipe.
Stale bread works perfect for this recipe
Cooking
Cooking
Cooking
Add 2 tbsp butter to a skillet. Melt. Place soaked bread in the skillet and cook on medium til bread browns on both sides. Takes about 5 to 8 minutes.
Serving
Cooking
Serving
I add butter to the french toast after cooking then dust with the rest of the cinnamon sugar.
Honey or even syrup goes well with this
Rosemary Steak
2 fresh garlic cloves ( 1 tbsp of minced garlic) 1 tbsp Rosemary ( 1 sprig of rosemary ) 1 or 2 Ribeye Steaks Salt and pepper 4 Tbsp Butter, Salted 1~2 Tbsp Olive Oil
Preheat a skillet with Olive Oil. Salt and pepper the steak., both sides. Sear both sides of the steak. Decrease heat, add garlic and rosemary. Spoon the garlic rosemary butter over the steak. Cook to desired level
Fettucine Alfredo Sauce
1 Cup Heavy Cream
1 1/2 Cup Fresh Grate Parmesan Cheese 3 Tbsp salted Butter
Salt Pepper to taste Medium heat, in sauce pan melt butter. Do not brown. Add cream, stir til it starts to simmer. Add cheese, decrease heat to low. Whisk until cheese is melted ( 7 minutes ). Salt and pepper to taste Want it thicker? Add 1 tbsp of flour after cheese has fully melted, whisk tho
Shrimp Linguine
2 lbs of Shrimp (deshell, devine before cooking), 3 tbsp butter salted, 2 tbsp olive oil, 1/4 cup fresh chopped parsley, 1/2 cup Fresh Squeezed Lemon Juice, 3 Garlic Cloves (Minced), Linguini 1lb
Cook Pasta and set aside.
In sauce pan the add olive oil and shrimp. Cook shrimp until bright pink (about 7 minutes) stirring frequently. Salt and pepper to taste. Add butter, minced garlic and lemon ju
Smoked Salmon
Prep
Final Additions
Final Additions
Heat charcoal grill to 500 degrees. Salt and pepper Salmon then place on grill. Cook top and bottom for 5 minutes each side. Decrease the heat to 250 to smoke.
Final Additions
Final Additions
Final Additions
Chop fresh Italian Parsley ( about 1 tbsp ) and sprinkle on top
Scallops in a White Wine Sauce
My White Sauce
1/2 stick butter ( 4 tbps )
1/2 cup heavy creme
1/4 cup wine ( choose one that pairs with seafood well )
1/2 tbsp shallots
1/2 ~ 2 tbsp all purpose unbleached flour
Salt and Pepper
Enough sauce for 3 servings with 1 pound of scallops
Melt butter in sauce pan and brown it ( if you do not know how dont worry ). Add creme and mix well. Simmer, add wine and shallots then reduce heat. Add flour to make it thicker, I use 1 tbsp but depending on your taste you can use more. Salt and pepper to taste.
Pasta
You can eat the scallops without pasta. Fettuccine or farfelle are my fav to have with the sauce.
Scallops ( about 1 pound )
Ensure scallops are not cooked frozen.
Add 1 tbsp butter to a pan. Melt butter. Pat dry the scallops. Salt and pepper the add scallops to the pan. Sear scallops in pan ( or at least cook on all sides for a bout 3 min at medium heat ).
Serving
After searing the scallops serve with the white wine sauce sauce on top or add scallops to a bowl with the pasta and the sauce then mix. Add fresh chopped italian parsley on top to finish.
Braised Beef Short Ribs
Ingredients
- 1/2 cup chopped carrots
- 1 whole sliced onion
- 1/4 cup flour
- 4 cloves garlic
- 2 lbs short ribs
- Dutch oven
- 2 cups beef stock
- 1 1/2 cup Merlot
- 2 ~ 5 tbs olive oil
- Salt and Pepper
- 2 Bay Leaf
To start...
Chop carrots about 1 inch or 1/2 inch in length. Slice the onion into quarter inch rings. Peel garlic. Set aside carrots, onion, and garlic.
Place flour in bowl, pat dry the short ribs. Toss the ribs in the flour. Dust of excess flour. Medium heat, put the olive oil in dutch oven. Place short ribs the dutch oven. Brown ribs on all sides of ribs, remove from the dutch oven.
Cooking
Add beef stock to the dutch oven to de-glaze it ( scrape the stuck on brown bits from the bottom ). Once simmering add the short ribs, carrots, onions, garlic, and the bay leafs. Reduce the heat to low and cover. Stir every 10 minutes. Cook for 1 1/2 to 2 hours.
I served this with mashed potatoes and the asparagus