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Recipes
Spicy Fried Shrimp
By á-46
Mix mayonnaise, butter and sweet chili sauce in a bowl until blended; set aside
- 3 tablespoon(s) mayonnaise
- 1 tablespoon(s) butter, room temperature
- 16 tablespoon(s) sweet chili sauce
- 16 ounce(s) fresh shrimp, shelled and deveined
- 8 tablespoon(s) seafood breading
- 2 tablespoon(s) olive oil
- 1/2 teaspoon(s) crushed red pepper, to taste
AIR FRYER BANG BANG PANKO BREADED FRIED SHRIMP
By á-46
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4
- 1 1 1 pound raw shrimp peeled and deveined
- 1 1 3 egg white 3 tbsp
- 1/2 1/2 1/2 cup all purpose flour
- 3/4 3/4 3/4 cup panko bread crumbs
- 1 1 1 tsp paprika
- to Grill Mates Montreal Chicken Seasoning to taste
- to and pepper to taste
- cooking spray
- Bang Bang Sauce
- 1/3 1/3 1/3 cup plain, non-fat Greek yogurt
- 2 2 2 tbsp Sriracha
- 1/4 1/4 1/4 cup sweet chili sauce
Shrimp Po’ Boys
By á-46
Prep. time: 20 minutes Cooking time: 9-12 minutes total Serves: 6-8
- Remoulade Sauce:
- vegetable oil for frying (we used 2 Cups)
- 1 Cup cornmeal
- 1/2 Cup flour
- 2 tsp. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of extra CAYENNE. CAJUN SEASONING would also be a great choice.)
- 1 tsp. salt
- 1 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1 Cup buttermilk
- 2 tsp. hot sauce (or more to taste)
- 1 &1/2 lb. medium shrimp, cleaned and deveined
- 6-8 hoagie rolls
- 2 Cups shredded lettuce
- 1 Cup mayonnaise
- 2 TB. dill pickle relish
- 2 TB. chopped fresh parsley
- 2 TB. chopped chives
- 2 TB. capers
- 2 tsp. Creole mustard (use Dijon-style with a bit of hot sauce and Worcestershire if you don’t see any “Creole-style”)
- 1/2 tsp. diced shallots (or 1/2 tsp. dried SHALLOTS)
- hot sauce, to taste
Air Fryer - Cajun Fried Shrimp
By á-46
Serves 2
- 1 1⁄2 1⁄2 pound shrimp (16-20 count)
- 1 1⁄4 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 1⁄2 teaspoon old bay seasoning
- 1 1⁄4 1⁄4 teaspoon smoked paprika
- 1 1 1 pinch of salt
- 1 1 1 tablespoon olive oil
Grilled Beef Tenderloin
By á-46
1. Let beef stand at room temperature for 30 minutes
- 1 beef tenderloin (4 pounds), preferably grass fed, trimmed and tied
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground pepper
- 1/2 cup Mint-Chive Butter
Smoky Grilled St. Louis-Style Ribs with Bock BBQ Sauce
By á-46
Recipe from Cuisine at Home
- SWEAT:
- FOR THE SAUCE,
- 1 ⁄4 cup diced onion
- 1 Tbsp. minced fresh garlic
- 2 tsp. minced chipotle in adobo sauce
- 2 Tbsp. olive oil
- ADD:
- 1 bottle bock beer, such as Shiner Bock (12 oz.)
- 1 ⁄2 cup apple cider or juice
- 1 ⁄2 cup ketchup
- 1 ⁄3 cup cider vinegar
- 1 ⁄4 cup packed brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. prepared yellow mustard
- 1 tsp. ground celery seed
- 1 Tbsp. fresh lemon juice
- Salt and black pepper to taste
- FOR THE RIBS,
- COMBINE:
- 2 Tbsp. chili powder
- 2 Tbsp. black pepper
- 2 Tbsp. kosher salt
- 1 Tbsp. paprika
- 1 Tbsp. garlic powder
- 2 slabs St. Louis-style pork spareribs, fat trimmed and membranes removed
- PLACE:
- 3 cups hickory or mesquite wood chips, soaked
- For the sauce, sweat onion, minced garlic, and chipotle in oil in a saucepan over medium heat until onion softens, about 5 minutes.
- Add beer, cider, ketchup, vinegar, brown sugar, Worcestershire, mustard, and celery seed. Increase heat to high, bring sauce to a boil, and reduced to 11⁄2 cups, 15–20 minutes. Stir in lemon juice and season sauce with salt and pepper.
Japanese-Style Crispy Pork
By á-46
Courtesy of Food Network Magazine
- 1 pound thin-cut boneless pork chops or cutlets, trimmed
- Kosher salt
- 2 tablespoons Chinese rice wine, sake or sherry
- 1 1/2 teaspoons finely grated peeled ginger
- 2 medium cucumbers
- 1/2 to 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons red pepper flakes
- 3 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 3/4 cup cornstarch
- Peanut oil, for frying
- 1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)
Breakfast Sausage Casserole
By á-46
Note: The amounts of the ingredients are modified to yield a new amount
- Submitted by Nestle® Carnation®
- 1/2 pack (16 oz.) bulk pork sausage, cooked, drained and crumbled
- 2 cup cubed day-old bread
- 1 cup (8 oz.) shredded sharp cheddar cheese
- 1 cup (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
- 5 Large eggs, lightly beaten
- 1/2 teasp Dry mustard
- 1/8 teasp Onion powder
Oven-Fried Chicken - Barefoot Contessa
By á-46
Place the chicken pieces in a large bowl and pour the buttermilk over them
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
Oven Fried Chicken
By á-46
Place oil and butter in a shallow cooking pan and place in 375° F oven to melt butter, set aside
- 1/3 cup vegetable oil
- 1/3 cup butter
- 1 cup all-purpose flour
- 1 tsp. salt
- 2 tsp. black pepper
- 2 tsp. paprika
- 1 tsp. garlic salt
- 1 tsp. dried marjoram
- 8 or 9 chicken pieces