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Recipes
Baked Sole with Asparagus
By á-46
Look for relatively thick, large flatfish fillets for this elegant dish
- 1 lb. asparagus, medium-size stalks, tough ends removed
- Salt and freshly ground pepper, to taste
- 4 large or 8 small sole or flounder fillets, 1 1/2 lb. total
- 1 Tbs. unsalted butter
- Finely grated zest and juice of 1 lemon
- 1 Tbs. all-purpose flour
- 1 cup chicken broth
Avocado Citrus Salad - Everyday Food
By á-46
1. Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes
- 1 grapefruit, peel and pith removed
- 1 large navel orange, peel and pith removed
- 3 ounces baby arugula (3 cups)
- 2 avocados, sliced
- 2 radishes, trimmed and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 scallions (white and light-green parts only), thinly sliced
- Coarse salt and ground pepper
Pan-Fried Sole with Cucumber and Tomato Salsa
By á-46
Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper
- 2 cups quartered cherry tomatoes
- 3/4 cup finely chopped cucumber
- 1/3 cup finely chopped yellow bell pepper
- 3 tablespoons chopped fresh basil
- 2 tablespoons capers
- 1 1/2 tablespoons finely chopped shallots
- 1 tablespoon balsamic vinegar
- 2 teaspoons grated lemon rind
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 4 (6-ounce) sole fillets, skinned
Spicy Fried Chicken Strips
By á-46
These chicken strips are excellent for an everyday meal or make them for a tailgating party, weekend game gathering...
- 1 1/2 to 2 pounds boneless chicken breasts, without skin
- 1 1/2 cups buttermilk
- 1/2 cup Buffalo wing sauce or 1/4 to 1/2 cup of a similar hot sauce, such as Texas Pete or Franks
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 1/2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon sweet ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- vegetable oil for frying
Crab Salad
By á-46
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together
- 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
- 1 stalk celery, peeled, and cut into 1/8-inch dice
- 4 teaspoons finely sliced fresh chives
- 1 teaspoon minced fresh tarragon leaves
- 1/3 cup prepared mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
Mixed Berry Cobbler - Bon Appetit
By á-46
Filling • Position a rack in middle of oven and preheat to 400°
- Filling
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 1/2 cups strawberries; halved if large)
- Dough
- 1 1/2 cups unbleached all-purpose flour plus more for surface
- 1/4 cup sugar plus more for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2" cubes
- 1/2 cup chilled whole milk plus more for brushing
- Vanilla ice cream
Irish Boil
By á-46
It is up to you how much of each vegetable you use in this recipe
- Corned Beef (3-4 pounds)
- New Potatoes
- Baby Carrots (Or whole carrots, peeled and coarsely chopped)
- Onion
- Cabbage
- Pickling spice
MANGO SPINACH SALAD - Earth & Vine Recipe
By á-46
Place first 4 ingredients in a serving bowl
- 1 Cup fresh strawberries, rinsed and halved
- 8 Cups baby spinach, rinsed and dried
- 1 Small purple onion, thinly sliced
- 1 Cup crumbled goat cheese
- 1/2 Cup pecans, toasted
- Earth & Vine Provisions Passion Fruit Mango Vinaigrette
Grand Fruit Salad - Epicurious
By á-46
Combine all ingredients in large bowl
- 2 cups green grapes
- 2 cups sliced strawberries
- 2 cups sliced plums
- 1 cup sliced peaches
- 1 cup orange segments
- 1 cup sliced peeled kiwi
- 1/2 cup Grand Marnier or other orange liqueur
- 1/2 cup orange juice
- 2 tablespoons sugar
Grilled Lobster
By á-46
Prepare barbecue (medium-high heat)
- For food safety, it is very important to grill the lobsters immediately after they have been boiled and split.
- 3/4 cup olive oil (DON'T USE MELTED BUTTER IT BURNS WAY TO FAST AND WILL BURN THE LOBSTER INSTEAD OF COOK IT)
- 4 garlic cloves, minced or garlic powder to taste
- lobsters