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Recipes
Crab Cake Sliders - Food Network Magazine
By á-46
Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl
- 18 mini potato buns
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, melted, plus more for brushing
- 1 large egg
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- Kosher salt
- 1 pound lump crabmeat, picked through
- 10 strips bacon
- Finely grated zest of 1 lemon
- Freshly ground pepper
- Diced red onion, sliced tomatoes and lettuce leaves, for topping
- Pickles, for serving (optional)
Cedar-Planked Salmon on the Grill
By á-46
Immerse an untreated, 20-inch cedar plank suitable for cooking use in water; soak at least 1 hour or up to 1 day
- 1 whole salmon fillet, 18 inches long (about 2-1/2 pounds)
- 1 tablespoon lemon zest (zest of 1 lemon)
- 3 sprigs fresh dill, snipped
- Salt and pepper
- Lemon wedges
Eggplant Parmesan
By á-46
For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat
- Roasted Red Pepper Tomato Sauce:
- Recipe courtesy Bobby Flay, 2008
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon red pepper flakes
- 3 roasted red peppers, peeled, seeded and chopped
- 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Honey, to taste
- Eggplant:
- 5 cups fresh dried breadcrumbs (made from dried day-old bread)
- Butter, for greasing the dish
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- 2 tablespoons water
- 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Roasted Red Pepper Tomato Sauce
- 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
- 12 ounces grated fontina
- 3/4 cup grated Pecorino Romano
- Fresh basil leaves, torn
Curried Eggs and Mushrooms
By á-46
Saute peppers and onions in butter
- recipe by Ginny Hartley
- 8 hard boiled eggs
- 1 lg can mushrooms
- 1 small chopped onion
- 1 chopped green pepper
- 2 English muffins
- 2 C heavy cream
- 2 chicken bouillon cubes in 1 1/2 C hot water
- curry powder to taste
- 1/2 C flour
- S&P
FISH EN PAPILLOTE
By á-46
Heat the oven to 375 F. Cut 4 large pieces of parchment paper, about 12-by-20-inches each
- 1/2 pound small green beans, trimmed
- Pinch smoked paprika
- Salt and ground black pepper
- Four 4-ounce Fish fillets
- 4 sprigs fresh thyme
- 4 fresh mint leaves
- 4 small sprigs fresh marjoram
- 4 lemon slices
Tuna Tetrazzini
By á-46
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until sof...
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cup chicken stock
- 1 3/4 cups heavy cream
- 12 ounces wide egg noodles
- 3 (6-ounce) cans solid white tuna, drained and broken up
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 (5 1/2-ounce) bag potato chips, crushed
Fondue Bourguignonne
By á-46
fondue
- Recipe courtesy of Emeril Lagasse
- 8 ounces beef tenderloin, cut into small cubes or may use chicken
- vegetable oil
- 1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream
jumbo shrimp with beer and worcestershire sauce - Rachael Ray
By á-46
Place a large, shallow bowl in a warm oven
- 24 About 24 jumbo shrimp - peeled and deveined with the tails left on
- 1 tablespoon Old Bay or creole seasoning
- Salt and pepper
- 3 tablespoons EVOO
- 3 tablespoons fresh rosemary leaves
- 4 cloves garlic, sliced
- 1 12 ounce bottle lager or amber beer
- 1/2 cup chicken or veal stock
- 1/3 About 1/3 cup Worcestershire sauce
- 1/3 About 1/3 cup hot sauce, such as Frank's RedHot
- 1/4 About 1/4 cup lemon juice
- 6 tablespoons butter, cut into pieces
- 1/4 cup tender celery tops or leafy celery hearts, finely chopped
- 2 - 3 scallions, trimmed, finely chopped
- 1 baguette, warmed
Sauteed Snow Peas - Robin Miller
By á-46
In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp
- 2 cups snow peas
- 1 tablespoon butter
- Salt and ground black pepper