Adapted from Mario Batali’s Scaloppine alla Marsala using veal Ingredients:boneless chicken thighsporcini mushrooms1 cup sweet Marsala wine2 tbsps fresh thyme leavesbuttersalt and pepper 1. In a large skillet, heat the olive oil until almost smoking. Brown the chicken pieces on both sides. Remove to a platter.2. Add the mushrooms to the pan and sauté until ...
Adapted from a Modern Indian Cooking kharu gos recipe using lamb Ingredients:1 pound beef, cut into 3/4-inch cubes4 small potatoes, quartered1 cinnamon stick3 green or black cardamom pods3 garlic cloves2 dried red chiles, torn into pieces1 onion, roughly chopped1 medium-sized tomato, chopped1 tbsp ground cumin1 1/2 tsp ground turmeric1 tbsp ginger and garlic paste, created ...
Adapted from Mario Batali’s Saltimbocca alla Romana Ingredients:4 veal cutlets4 fresh sage leaves4 slices of prosciuttoflour for dusting3/4 cup dry white winelemon wedgessalt and pepper 1. Lay 1 sage leaf lengthwise on each veal cutlet, then wrap a prosciutto slice around each cutlet, encasing the sage. Set aside.2. In a shallow bowl, combine flour, salt ...
Adapted from a Bobby Flay recipe using prime rib Ingredients:1 1-pound sirloin steak 4 cloves garlic, crushed, thinly sliced 1 cup red wine 2 sprigs of fresh thyme leavessalt, pepper, olive oil 1. Thirty minutes before roasting the steak, remove from the refrigerator and let come to room temperature. Preheat oven to 350º.2. Make small ...
Sauce adapted from a fisherman in Panama Ingredients:4 semi-boneless quails, butterflied1 red bell pepper, julienned1 red onion, thinly sliced1 garlic clove, minced1 plum tomato, roughly chopped1/4 cup of red wine1/4 cup of chicken brothsalt, pepper and oil 1. Rub quails inside out with salt and pepper. In a Dutch oven, heat enough oil to submerge ...