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Recipes
Fruit Salad
By pattie_d
As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad
- 3 tablespoons light-brown sugar
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- 3 purple or red plums (about 12 ounces), halved, pitted, and cut into 1/2-inch pieces
- 2 cups seedless red grapes
- 1 pint blackberries
- 1/2 pint blueberries
- 2 tablespoons chopped fresh mint, plus sprigs for garnish (optional)
Oysters Baked
By pattie_d
Set oysters to side. Mix remaining ingredients
- 24 oysters on the half shell
- 1/2 cup chopped parsley
- 1/2 cup panko bread crumbs
- 2 cloves minced garlic
- 1 minced jalapeno
- 1/4 cup fresh grated horseradish
- 1/4 cup extra virgin olive oil
- Mussels in Tomato Broth
- 1 pound mussels
- 3 cloves sliced garlic
- 1 sliced shallot
- 1/2 teaspoon chile flakes
- 1/4 cup chopped flat-leaf parsley
- 4 ounces white wine
- 6 ounces chopped peeled tomatoes
- 2 ounces extra virgin olive oil
- Sweat garlic and shallots over medium heat. Add mussels, wine and tomatoes and cook until mussels open. Remove from heat and add parsley and olive oil. Stir in and serve.
Frito MistoBeer Batter
By pattie_d
Recipe courtesy Tyler Florence Prep Time:10 minInactive Prep Time:--Cook Time:15 min
- 2 cups all purpose flour, plus more for dusting
- Kosher salt and freshly ground black pepper
- 12 ounces beer, pilsner or ale
- 1 egg yolk
- Vegetable oil, for frying
- Sage or basil leaves
- 1/2 pound medium shrimp, shelled, deveined and butterflied
- 1/2 pound calamari, cut into rings
- 1/2 pound fresh white anchovies or sardines, cleaned and filleted
- Lemon wedges, for garnish
Spiced Braised Lentils and Tomatoes with Toasted Coconut
By pattie_d
Directions Melt unsalted butter in a large saucepan over medium-high heat
- 3 tablespoons unsalted butter
- 1 bunch scallions, white and light green parts, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon good-quality Madras curry powder
- 1 tablespoon tomato paste
- 2 cups green or brown lentils
- 3/4 pound ripe juicy tomatoes, chopped (2 medium)
- 1 3/4 teaspoons coarse salt, plus more as needed
- 1 cup unsweetened coconut flakes
- 1 1/2 tablespoons black or brown mustard seeds
- 1/4 cup (1/2 stick) salted butter, for serving
- Plain yogurt, for serving (optional)
- Chopped cilantro, for serving
Pearl Onions Roasted
By pattie_d
Heat the oven to 350°. Heat 4-6 quarts of water to a boil in a heavy stockpot
- 1 1/2 lbs. pearl onions (can use frozen)
- 2 tbsp. balsamic vinegar
- 4 tbsp. olive oil
- Salt and fresh ground black pepper to taste
- 4 tbsp. melted butter
Portobello with Red Peppers and Broccoli Cheese Melts
By pattie_d
Your broiler does the work for these open-face sandwiches, first roasting the broccoli, mushrooms, and peppers, the...
- 1 small head broccoli, cut into small florets (stalk discarded)
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
- 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
- 1/4 cup light mayonnaise
- 1 small garlic clove, crushed through a press
- 4 thick slices country bread
- 4 ounces Gouda cheese, thinly sliced
Pork Chops with Green Olives and Lemon
By pattie_d
Season the chops with salt and pepper
- 2 pork chops, on the bone
- Salt and freshly ground black pepper
- Pinch sugar
- 2 tablespoons olive oil
- 3/4 cup/175 ml white wine
- Skin 1 preserved lemon, chopped
- 1/2 cup/85 g green olives, with pits
- Small handful chopped fresh rosemary or thyme
- Roasted Cherry Tomatoes
- Branch cherry tomatoes
- Olive oil, for drizzling
Poached Egg Salad with Spinach
By pattie_d
Chorizo stands in for the classic bacon
- For the poached eggs 1 tablespoon white vinegar 4 large eggs
- 1 tablespoon white vinegar
- 4 large eggs
- For the salad 3 tablespoons extra-virgin olive oil 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick 5 ounces baby spinach 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick
- 5 ounces baby spinach
- 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick
- For the dressing 2 tablespoons minced shallot 1 tablespoon sherry vinegar Coarse salt and freshly ground pepper
- 2 tablespoons minced shallot
- 1 tablespoon sherry vinegar
- Coarse salt and freshly ground pepper
Meatballs Polpette alla Cantinella
By pattie_d
Remove the crust from the bread and soak in water until soft
- 10 ounces bread, 1 day old
- 2 cloves garlic, finely chopped
- 3 1/2 ounces ground beef
- 14 ounces ground veal
- 1 large bunch parsley leaves, finely chopped
- Salt
- White pepper
- 4 tablespoons finely grated Parmesan
- 8 eggs
- Flour, for dusting
- 5 tablespoons corn oil
- 5 tablespoons olive oil
- 2 glasses red wine
- 2 cups beef stock
- Basil leaves, for garnish
- Serving suggestion: with mashed potatoes
Coconut Shrimp with Red Curry Sauce
By pattie_d
Recipe courtesy Tyler Florence
- Peanut or vegetable oil, for frying
- 1/4 cup cornstarch
- 3 large egg whites
- Kosher salt and freshly ground black pepper
- 2 cups flaked coconut
- 1 1/2 pounds jumbo shrimp, peeled with tails on
- Red Curry Sauce, recipe follows
- 1 green onion, white and green part, chopped
- 1 handful fresh mint, hand-torn
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 cup unsweetened coconut milk
- 1 lime, juiced