FLOUNDER ALMONDINE

Pan fried Flounder Almondine, easy and quick to make, takes only minutes!! Lightly seasoned and floured, then pan fried in Butter, topped with Lemon Juice and butter/browned Almond slices. Serve with Rice or Pasta.  

FLOUNDER ALMONDINE RECIPE

 

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INGREDIENTS:

Flounder Filet
generous sprinklings of Salt, Pepper, Garlic Powder, Onion Powder
Lemon Juice
Lemon wedge (optional)
1/2 stick (or more) of Butter per filet
a few Almond slices
handful of Flour, per filet

DIRECTIONS:

Rinse Flounder. Quickly pat dry with paper towels. Sprinkle seasons on both sides, then add
generous amount of Flour on both sides.

 

 

Melt Butter in a non stick pan. Add Flounder and lower flame to medium/low. Saute for a few minutes.
Use 2 spatula's, one underneath filet and the other on top to carefully flip filet over. Brown for a few minutes on the other side.

 

Brown the Almond slices in Butter. Plate Flounder, top with some Lemon Juice and Almond
slices. Serve. 

FLOUNDER ALMONDINE RECIPE

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QUICK & EASY FRENCH ONION SOUP

To make the original recipe that involves roasting and then simmering bones, CLASSIC BAKED FRENCH ONION SOUP RECIPE

This recipe is a quick and easy way to make French Onion Soup, and after you are done sauteing the Onions, you can either microwave or bake to melt the Cheeses.

 QUICK & EASY FRENCH ONION SOUP RECIPE HERE

 

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INGREDIENTS:

large slice of french bread
2 tablespoons	butter
1/2 cup	or more shredded mozzarella
pinch	parmesan (optional)
1 cup	or more beef broth (or a can of french onion soup)
3 to 4 slices	onions (any variety) diced up

DIRECTIONS:

You need to make a large Crouton. There are several ways to do this.You can toast it and then put a bit of Butter on both sides, OR Bake it in the oven with topped Butter, OR Fry it in a saute pan with a bit of Butter on both sides.
Make the Beef Broth with Bouillon. (you can also use already prepared Beef Stock from the store OR a can of French Onion Soup) Pour a bit into a bowl. Dice and slowly saute on low flame the Onions until very soft in 2 Tablespoons Butter, stirring constantly. You want a low flame, and to brown the Onions. (Adding a pinch of Sugar after a few minutes of Caramelizing will help them to brown) When they are softened, add a touch of Beef Broth and simmer for a few minutes more.

Taste and add water if too strong.
Put the Crouton in a bowl and top with some Mozzarella Cheese. You can microwave this until Cheese melts, or if using an Oven safe soup crock, bake until Cheese melts.

Heat up the Beef Broth till very hot, add the Onions, and then pour over Crouton in bowl. Top with more Cheese. Nuke to melt more if you want.

If you have an oven safe bowl, you can bake it till Cheese melts, and then put it under the broiler it for a min or two if you want the Cheese browned.

NOTE:You can use a variety of different Onions, Red, Yellow, White, Scallions, Shallots...in any mixture you may want.

 QUICK & EASY FRENCH ONION SOUP RECIPE HERE

To make the original recipe that involves roasting and then simmering bones, CLASSIC BAKED FRENCH ONION SOUP RECIPE

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BABY SHRIMPS IN A TARRAGON SAUCE

BABY SHRIMPS in a Brandy flambe, with a Buttery/Garlic Tarragon sauce

RECIPE HERE

 

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A very delicate and rich appetizer.

INGREDIENTS:

1/2 shot Brandy
6-8 oz Baby Shrimps
2 Tablespoons Butter
2 Garlic cloves smashed
sprinkling of Flour
1 tsp. Tarragon
1/4 Cup DRY White Wine (Chardonnay)

DIRECTIONS:

Rinse the Shrimps and then put a light dusting of Flour on them. Begin to saute the Butter, Shrimps, Garlic & Tarragon for a few minutes. The Baby Shrimps will cook fast. Add the White Wine.

Flambe with Brandy.Plate and serve.

BABY SHRIMPS in a Brandy flambe, with a Buttery/Garlic Tarragon sauce

RECIPE HERE

 

   

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COQ AU VIN Chicken in a Wine sauce with Vegetables

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

 

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INGREDIENTS (2 servings)

2 Chicken Breasts

2-3 slices of Bacon

A good Cup of Chicken Broth

1/2 stick Butter, melted

4-5 large Mushrooms, sliced

1 Carrot, peeled and diced

Handful of Cherry Tomatoes, halved

6-8 Pearl Cocktail Onions- THE SECRET INGREDIENT

2-4 cloves Garlic, diced

2 Tablespoons Tomato Paste

Handful Flour

Shot of Brandy

Splash of Cooking Sherry

1/4 Cup dry Red Wine

2 servings Egg Noodles

 DIRECTIONS:

Fry Bacon, remove (reserve for another recipe or make a sandwich). You want to saute in the Bacon drippings. Use a metal spatula to scrape the pan as well.

Saute& the Chicken Breasts till browned. If it looks like it's getting too dry, add a small notch of Butter or a splash of Broth.

Flambe with a shot of Brandy.

Add the Veggies, Tomato Paste and Broth, continue to saute.

Add the Red Wine and stir. Remove the Chicken and keep warm.

You should be boiling your Egg Noodles in salted water by now.

Continue to saute the Veggies.

Make a Cold Roux by mixing melted Butter and Flour together to make a thick paste.

Add to Veggie saute and whisk. Add some Broth to this to thin out. Keep bubbly on LOW flame.

Add a splash of Sherry and stir.

Taste and add Salt and Pepper if you feel it's needed. Plate the Chicken and Noodles.

Pour Sauce over and serve.

NOTE:I believe that the secret ingredient here is the PEARL ONIONS. For such a small amount used, they certainly give this sauce a very distinct flavor. I am so convinced of this, that without the Pearl Onions, I would hesitate to make this sauce.

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

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