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����Here are some recepies either made or favored by Aerosmith.
Recipe courtesy Greg Morton Chef/Owner Bridge Street Cafe, South Dartmouth, MA
Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream
Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
Yield: 2 servings
1 tablespoon olive oil
2 medium onions, diced
2 medium potatoes, peeled and diced
1 tablespoon fresh ginger, minced
3 tablespoons curry powder or paste
2 large carrots, sliced
2 small zucchini, sliced
Handful of cauliflower florets
1 8-ounce can tomato paste
1 cup water
1 cup frozen peas
1/2 teaspoon wine vinegar
Ground chili pepper to taste
Heat oil in a large skillet. Add onions, potatoes, and ginger; cook until onions become translucent. Season with curry powder/paste, adding more olive oil, if mixture becomes dry, continue to cook over medium heat about 5 minutes.
Add carrots, zucchini, cauliflower, tomato paste and water; bring to boil. Cover and simmer 10 minutes, until vegetables are tender. Stir in peas, vinegar and chili pepper. Cook until peas are heated. It's ready to serve!
Vegetable Vindaloo can be served with basmati rice, eaten on its own or used as a side dish with any number of delicious Indian main courses, such as tandoori chicken. Great accompaniments to Vegetable Vindaloo are lime pickle and sweet mango chutney.
Combine hot water and peanut butter, until completely blended. Add soy sauce, vinegar, scallions, garlic, sugar and hot pepper. Add sauce to hot pasta in a large serving bowl. Toss to coat pasta completely. Garnish with reserved scallions. 4 servings
����Blanch cabbage or spinach leaves in boiling water until soft, then spread them out on clean dish towels to dry completely. Spread out the leg of lamb and trim, removing as much fat and connective membrane as possible. Pound gently with a meat mallet or frying pan to even it out. Set aside.
����Using a carrot peeler or box grater, prepare the potato as if for potato chips, in wide, ultra-thin pieces. Pour 1/2 inch of oil in a frying pan and heat until very hot. Working in small batches, drop potatoe slices into the oil for about 10 seconds or just until they soften. Lift out with tings and drain on paper towels.
����Spread the arugula pesto in the center of the leg of lamb. You need not use the full amount. Three to four tablespoons is plenty. Tighly roll up the meat around it, season with salt and pepper and wrap with cabbage or spinach leaves. Lay the potato slices over the leaves, overlapping them to create a scalloped pattern. Wrap as tightly as you can in clear plastic and refrigerate for an hour. Preheat the oven to 500 degrees.
����Unwrap the lamb adn place it on the roasting rack or perforated roasting pan. Roast at 500 degrees until the potatoes are nicely browned, about 10 minutes, then continue at 375 degrees until the meat reaches an interior temperature of 130-135 (medium rare), or higher if you like. Let it rest outside the oven until the tempertature rises another 10 degrees. Slice and serve warm with balsamic cranberry sauce.
In small saucepan, caramelize the shallots in one tablespoon butter. Add the cranberries, vinegar, cranberry juice and rosemary, and boil to reduce mixture by two-thirds. Add the honey and port and reduce by one-third. Strain and reheat just enough to swirl in remaining butter.
����Pulse the garlic with a little salt in a food processor; then add the remaining ingredients and blend until smooth.
����Heat oil in a large (approx. ten inches in diameter) heavy soup pot. Saute` the shallots on the medium heat until they become transluscent, then add the rice. Quickly stir the grains until they are all coated with oil. Deglaze with the wine, then immediately add 2 cups of stock (keep stock simmering on a neighboring burner as you work). Stir constantly but gently (so as not to beak the grains), moving the rice away from the the sides and bottom of the pot untuil all the liquid is abosorbed. Continue in the same manner for 25-35 minutes, adding jsut a half-cup of stock at at time, until the rice is nicely plumped and moist, but slightly al dente. (You may not need to use up all the broth-some rice simply absorbed less.) Remove from heat and fold in salt, goat cheese and almonds to taste.