Eagle Rock Eats |
SPICY CURRIED SHRIMP | |
3/4 lb. raw, medium shrimp, cleaned, with shells left on | 2 tbsp olive oil |
1 tbsp lemon juice | 1 tbsp white wine worcestershire sauce |
2-3 cloves garlic, minced | |
1 tsp Old Bay seasoning | 1 tsp Tabasco sauce |
1/2 tsp hot madras curry powder | 1/4 tsp freshly ground black pepper |
pinch of salt | Salt & Pepper |
EASY STUFFED PORK CHOPS | |
2 thick boneless pork loin chops | 8-10 Ritz crackers |
1 tsp dried sage | 1 tsp dried parsley |
1 egg | 1-1/2 oz. box of raisins |
2 tbsp olive oil | 1 cup sherry |
2 sprigs fresh sage leaves | Salt & Pepper |
MEXICAN DOVER SOLE | |
6 fillets Dover sole | flour |
milk | 3 tbsp olive oil |
3/4 tsp Emeril's Southwest Essence | 1/4 cup chopped fresh cilantro |
2 tbsp minced fresh chives | 1/2-3/4 cup sherry |
1/2 cup chopped onion | 2 cloves garlic, minced |
salt | pepper |
AMERICAN FRIED POTATOES | |
2-3 large russet potatoes, peeled and diced in 1" cubes | 1 medium onion, sliced |
2-3 tbsp olive oil | salt & pepper |
VEAL WITH SHALLOTS AND PORTOBELLO MUSHROOMS | |
2 pieces veal cutlet, about 1/2 lb, pounded thin | 2 tbsp snipped fresh parsley |
2 large shallots, sliced | 1 tbsp paprika |
2 portobello mushroom caps, halved and sliced | 3 tbsp olive oil |
1/2 cup dry marsala | 1 tsp butter |
1/2 cup heavy cream | Salt & Pepper |
BRATWURST AND SAUERKRAUT | |
4 fresh bratwurst sausages | 3 cloves garlic, mashed |
1 or 2 tbsp olive oil | 3 tbsp caraway seed |
1 large onion, sliced | 1 tsp dry mustard |
1 quart sauerkraut, rinsed | 1 bottle of beer |