Ask Behr anything food related thread

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#402
#402
95 Vol Alum said:
Challenge accepted then? Your followers need a ruling.
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I don't consider anyone a follower.

I melt about a half of stick of butter in a double broiler, add maybe half cup of heavy cream and a little flour to get a roux. I like some type of tri-flavored pasta for color. Mix the cooked pasta in with the roux and your choice of grated cheese, I like smoked something....Gouda, cheddar, baby Swiss etc. Mix it really well and add whatever else you want in it. Broccoli, pimentos, roasted red pepper, chives, garlic, chipotle........

I've baked it with homemade breadcrumbs before also, like a casserole.

As for your question. My guess is the Velveeta and shells would be better than Crap....I mean Kraft from a box. Just my guess tho.
 
#403
#403
Behr1213 said:
I like straight horseradish with prime rib and nothing with any other beef. I have found that a lot of people, especially women, like bearnaise (Behrnaise) with Filet Mignon. This is simple and works very well.

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper



Make the behrnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

You can use a whisk if you don't have or want to use a blender, but you will need someone to add the butter slowly while you whisk. If you don't, it will "break" and be a gooey butter topped mess of egg and tarragon soup.
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thanks
 
#406
#406
Behr, if you wanted to replicate the Ricardo sauce at Carrabba's, what would you put in it? I know it has drawn butter, lemon juice, and pepperoncinis. Have you ever had it? Yum!!!
 
#407
#407
vollygirl said:
Behr, if you wanted to replicate the Ricardo sauce at Carrabba's, what would you put in it? I know it has drawn butter, lemon juice, and pepperoncinis. Have you ever had it? Yum!!!
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Carrabbas Ricardo Sauce

2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
2 to 3 pepperocini sliced into rings and seeded
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Red Pepper flakes
Kosher salt
White pepper
2 tablespoons cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion,garlic and pepperocini rings, and saute until transparent.

(Don't let them get brown or it will change the sauce once the cold butter is emulsified!!!)

Add lemon juice, red pepper flakes and white wine, and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.


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#408
#408
tmodaniel said:
Carrabbas Ricardo Sauce

2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
2 to 3 pepperocini sliced into rings and seeded
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Red Pepper flakes
Kosher salt
White pepper
2 tablespoons cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion,garlic and pepperocini rings, and saute until transparent.

(Don't let them get brown or it will change the sauce once the cold butter is emulsified!!!)

Add lemon juice, red pepper flakes and white wine, and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.


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I love you.
 
#413
#413
Behr1213 said:
VIF...

Where are you getting the tails, what kind are they and what size?

Same questions for the shrimp....
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Hey There! Sorry it took me so long to respond. My internet is hit or miss here lately.

I am doing the Prime Rib per your recipe.

My girlfriend is bringing the tails and shrimp. She got 8oz Maine tails from a place in Tampa. We will broil those with clarified butter.
She got colossal shrimp from Cosco. she is marinating and we are grilling. :p
 
#415
#415
Sorry I missed you RV. Hope to see you before Christmas.
 
#416
#416
Sucks no one wants to talk about food. I'm buzzed, hungry and ready to FU my kitchen.
 
#417
#417
fondantMess-thumb-325x243.jpg



images
 
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#419
#419
Had planned on cooking the green beans with fat back, but think I'll use the ham bone instead.
 
#422
#422
I've become friends with the butcher at Sweet Bay, he cuts bone marrow bones to my specifications for Behr and when he can, he cuts ham hocks for me and leaves a little extra meat on them. There's an idea.
 
#424
#424
Hey Volly, Olive Garden makes some nice Italian Green beans, if you would like I'll copy and paste the recipe for you...that way I won't have to challenge myself to figure it out by myself.

Just being a buzzed smart ass. Not towards you.
 
#425
#425
Behr1213 said:
Hey Volly, Olive Garden makes some nice Italian Green beans, if you would like I'll copy and paste the recipe for you...that way I won't have to challenge myself to figure it out by myself.

Just being a buzzed smart ass. Not towards you.
Click to expand...

:birgits_giggle:

I still love you. :)
 
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