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Recipes
Lemon Chicken Breasts (Barefoot)
By LDenvir
Directions Preheat the oven to 400 degrees F
- Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Seafood Chowder (Barefoot)
By LDenvir
Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat
- Seafood Stock:
- Ingredients
- 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
- 1/2 pound scallops
- 1/2 pound monkfish
- 1/2 pound fresh lump crabmeat, picked over to remove shells
- 1/4 pound unsalted butter
- 1 cup peeled and medium-diced carrots (4 carrots)
- 1/2 cup medium-diced yellow onion (1 onion)
- 1 cup medium-diced celery (3 stalks)
- 1 cup medium-diced small white or red potatoes
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup all-purpose flour
- 1 recipe Seafood Stock (see recipe)
- 1 1/2 tablespoons heavy cream (optional)
- 2 tablespoons minced parsley
- Salt and freshly ground black pepper to taste
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onions (2 onions)
- 2 carrots, unpeeled and chopped
- 3 stalks celery, chopped
- 2 garlic cloves, minced
- 1/2 cup good white wine
- 1/3 cup tomato paste
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 10 sprigs fresh thyme, including stems
Guinness Beef Stew (CC)
By LDenvir
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees
- SERVES 6 TO 8
- Use Guinness Draught, not Guinness Extra Stout, which is too bitter.
- INGREDIENTS
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
Leek and Potato Casserole (PW)
By LDenvir
Preheat the oven to 350 degrees F
- Ingredients
- 2 tablespoons butter, plus more for the dish
- 2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
- 3 sprigs fresh thyme, leaves picked
- Kosher salt and freshly ground black pepper
- 2 pounds Yukon gold potatoes
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 1/2 cups grated fontina cheese
Peach Cobbler (PW)
By LDenvir
Preheat the oven to 400 degrees F
- Fruit:
- Ingredients
- Butter, for greasing baking dish
- 3 pounds frozen peaches
- 2 cups sugar
- 1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
- 3 tablespoons lemon juice
- Pinch of salt
- Topping:
- 3 cups all-purpose flour
- 3 heaping tablespoons sugar, plus extra for sprinkling over the top
- 1 1/2 tablespoons baking powder
- Pinch of salt
- 3 tablespoons butter
- 3 tablespoons vegetable shortening or lard
- 3/4 cup whole milk
- 2 whole eggs
- Vanilla ice cream or fresh whipped cream, for serving
Horseradish Sauce
By LDenvir
Combine ½ cup sour cream, ¼ cup cream, 1/4 cup horseradish, 2 teaspoons dijon mustard, and 1/4 teaspoon sugar in...
- 1/2 C Sour Cream
- 1/4 C cream
- 1/4 C horseradish
- 2 t dijon mustard
- 1/4 t sugar
Egg Salad Sandwiches (Trisha)
By LDenvir
In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stoveto...
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons yellow mustard
- Kosher salt and freshly ground black pepper
- 10 slices white country bread
Grilled Procuitto Wrapped Figs
By LDenvir
Preheat the grill and brush with a grill brush to remove any excess crud and fat
- Level:
- Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
- Recipe courtesy Anne Burrell
- Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
- Easy
- Serves:
- 4 servings
- Ingredients
- 6 Black Mission figs, cut in 1/2
- 1/2 cup balsamic vinegar, plus extra for dressing
- Crushed red pepper flakes, optional
- 12 slices prosciutto
- 1/2 log goat cheese
- Extra-virgin olive oil
- 2 cups baby arugula
- 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
- Kosher salt
Cheater Beans (Trish)
By LDenvir
In a large saucepan, fry the bacon over medium heat for 3 to 4 minutes
- 4 strips bacon, cut into 1/4-inch slices
- 1/4 medium onion, finely diced
- Two 27-ounce cans pinto beans
- 2 serrano peppers, scored
- 1 medium tomato, finely diced
- 2 cloves garlic, minced
- Salt and pepper
- 1/4 bunch fresh cilantro (don't use the stems and don't chop, just snip or pinch off the leaves)
Rosemary Focaccia (PW)
By LDenvir
Sprinkle the yeast over the warm water
- Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (not lukewarm)
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/3 cup olive oil, plus more for drizzling
- 1 sprig fresh rosemary, chopped