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Recipes by Russ Crandall (Page 2)

Homemade Fish Stock

Homemade Fish Stock

23SepThere are two types of people: those who make stock all the time and don’t need or want someone else to tell them how to do it, and those who…

Sep 2014
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1 vote
5 views
Nakkikastike (Finnish Hot Dogs in Sauce)

Nakkikastike (Finnish Hot Dogs in Sauce)

1. In a skillet, warm 1 tbsp of the butter/ghee over med/high heat. Add the hot dogs and saute until browned,…

Sep 2014
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1 vote
3 views
Blue Crab and Chipotle Bisque

Blue Crab and Chipotle Bisque

1. In a stockpot or Dutch oven, warm the butter over medium heat, then add the chopped onion and carrot; sauté until softened, about 5 minutes. Add…

Sep 2014
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1 vote
2 views
Soft-Boiled Scotch Eggs

Soft-Boiled Scotch Eggs

1. Place the eggs in a pot, then cover by 1″ with water that’s been mixed with 1/2 tsp salt. Bring to a boil over high heat; as soon as it is…

Sep 2014
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1 vote
Dolma (Stuffed Grape Leaves)

Dolma (Stuffed Grape Leaves)

Dolma are stuffed grape leaves, originating in Turkey but expanding all over the Mediterranean, Middle East, and beyond. Their filling can be…

Aug 2014
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1 vote
5 views
Cioppino (San Francisco Seafood Stew)

Cioppino (San Francisco Seafood Stew)

1. Warm the olive oil in a stockpot over medium heat, then add the onion; sauté until softened, stirring…

Aug 2014
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1 vote
Mofongo

Mofongo

1. Heat the oil or lard in a skillet over medium heat. Fry the plantains, in batches, until golden but before they brown, about 3 minutes per side…

Aug 2014
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1 vote
A Morning with Salt, Fire, and Time

A Morning with Salt, Fire, and Time

Last month I visited my parents in the Pacific Northwest (they live in a small town in Washington called Yelm).…

Aug 2014
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1 vote
Yassa Poulet (Senegalese Grilled Chicken)

Yassa Poulet (Senegalese Grilled Chicken)

Marinade:1. Combine all of the marinade ingredients and place them in a resealable plastic bag with the…

Aug 2014
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1 vote
Ital Stew

Ital Stew

1. In a stockpot, warm the olive oil over medium heat, then add the onion. Sauté until translucent and softened, about 4 minutes. Add the garlic,…

Jul 2014
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1 vote