Category: Recipe

Pan-Fried Red Snapper

Baby beets are sweeter than mature beets, and when roasted their sweetness is further concentrated. A sweet-sour grapefruit salad complements the humble root, with quickly cooked snapper added to the plate to make this a substantial starter. If golden baby beets are not available, feel free to use all red […]

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Roasted Pork Chops, Apple Butter

In recent years, kale has become a superstar vegetable. When you pair it with bacon, it only gets better. To avoid overcooked, dry pork chops, we marinate ours in a flavorful brine with juniper berries and black peppercorns (note that you’ll need to plan ahead, up to overnight, for the […]

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Beef Wellington, Blackberry Sauce

For a successful Wellington, first you’ll sear the beef on all four sides to build an initial layer of flavor. Then you’ll brush the hot-out-of-the-pan beef with mustard, roll the beef in a layer of prosciutto and a concentrated mushroom filling known as duxelles, and wrap the whole thing in […]

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Grilled Peach Salad

Wait for peach season, spring or summer depending on where you live for this one, as this special salad demands the perfection of a just-ripe, sweet and juicy peach; out of season peaches are reliably tough and mealy. Grilling the peaches further intensifies their sweetness, creating a delightful contrast to […]

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Lobster Spaghetti

Lobster is one of the few foods we bring home live from the store to kill and cook ourselves. If you’re up for the challenge, it’s very easy to do. Just plunge the crustaceans into boiling water and in minutes they’ll be out of their misery and onto your plate, nestled into your pasta all buttery, sweet, and tender. For your […]

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Cioppino with Squid, Turbot

Saffron, the most luxurious of spices, is infused in oil to make the most of its exotic golden color and intoxicating flavor. The oil anoints the Hell’s Kitchen version of, cioppino, the brothy Italian- American fish stew that was born in San Francisco more than a century ago. If your […]

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Pan-Seared Grouper with Fennel Salad

Baquetta grouper, a sweet, mild, white-fleshed fish with brown or red skin, is found from the waters of Baja California up to southern California and is the ideal fish for this dish. If Baquetta is unavailable, another type of grouper, snapper, or halibut may be substituted. Brown butter lends an […]

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King Crab Capellini with Chili

The Alaskan king crab, named for its impressive heft and claw span, is thought to be a descendant of the hermit crab. The average weight of a king crab (also known as stone crab) is six to eight pounds, but they can grow up to twenty pounds and their legs […]

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Mahnomin Porridge

The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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Pasta with Smoked Trout

The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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