United States Chef
Recipes by Stephen Crout (Page 2)
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Mushroom soupThere is a unique twist to this recipe, one which not everyone will be able to match. It's the use of preserved mustard tuber. Maybe by the time… |
Dec 2009
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2 votes
675 views
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Turkey loafTurkey loafThis picture is a little misleading. It's actually a mini-meatloaf. The disposable aluminum pan is 5.5" x 3" and 2" deep. The recipe… |
Feb 2010
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1 vote
372 views
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Cabbage braised with bacon and figsCabbage braised with bacon and figsCut the bacon into 1/2" pieces and cook in a large saute pan until crispy.… |
Dec 2009
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2 votes
359 views
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BBQ pork ribsIt’s not exactly kosher to post a recipe for which I made no precise measurements; nor did I stick to a consistent oven temperature, or even… |
Dec 2009
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4 votes
6186 views
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Trout rillettesI ran into the word “rillettes” recently, don’t remember where. After looking it up I had to run directly to my fish monger and get some trout.… |
Dec 2009
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2 votes
711 views
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The best meatloaf you will never make!Ok, ok, I know that’s a stupid title. If you read this you’ll understand that my aim here is to remain the… |
Dec 2009
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1 vote
1158 views
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The best shrimp risotto you will never makeThis is the third in a series of “best things you’ll never make,” so named because the ingredients in our… |
Feb 2010
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1 vote
1216 views
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Beef stew 50's styleA few months ago I thawed out what is called a 7-bone chuck roast. My experience had been that slowed-cooked beef has a tendency toward “sameness”… |
Feb 2010
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1 vote
2312 views
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Pork shoulder steakPork shoulder steakDon't be too dismayed by the not-yet-cooked-through pork steak above. I took this shot right after turning it. We cooked one of… |
Dec 2009
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2 votes
2447 views
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Salmon with orzoIt’s hard to imagine anything easier or more delicious than this quick dish. Accompany it with a green salad and you’ve got a perfect summer… |
Dec 2009
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2 votes
771 views
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