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Recipes
Shrimp Misto
By pattie_d
Mix cornstarch and flour with a large pinch of salt
- 1 pound u-16 cleaned shrimp
- 1 lemon sliced thin
- 2 sprigs rosemary
- 1/2 cup cornstarch
- 1/2 cup all purpose flour
- to and pepper to taste
- Oil for frying
- Bay Scallop Salad
- 6-8 6-8
- 1 45 bay scallops poached for 45 seconds
- 1 minced jalapeno (seeded and ribbed)
- 1 bulb fennel, small dice
- 2 of 2 lemons
- 2 and zest of 2 limes
- 2 tablespoons chopped dill
- 4 radishes, sliced thin
- Large pinch of salt
- 3 ounces extra virgin olive oil
- 1 scallops in lime juice and lemon juice. Let stand for 1 hour. Toss with remaining ingredients and serve.
- Roast Snapper
- 6-8 6-8
- 3-4 3-4 pound snapper, scaled and gutted
- Fennel fronds reserved from scallop dish (greens from top of fennel bulb)
- 1 orange, quartered
- 2 cloves garlic
- 1 lemon juiced and zested
- 1/4 cup chopped mint
- 3 ounces extra virgin olive oil
- Salt
- Grilled Swordfish with Escarole
- 5 5 ounce swordfish steaks
- Olive oil
- 1 teaspoon coriander
- Salt
- 1 of 1 orange
- 1 clove minced garlic
- 1 shallot minced
- 2 tablespoon olive oil
- 2 bunches chopped escarole
- 1 of 1 orange
- 1 tablespoon honey
- 1/4 cup toasted almonds
- Salt
- Baked Oysters
- 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
- to 1 to side. Mix remaining ingredients. Place 1 tablespoon of mixture over each oyster.
- to 475 3 475 degrees. Place oysters on baking sheet and bake for 3 minutes or until golden brown.
- Serve with lemon wedges.
- 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.
Thai Bouillabaisse
By pattie_d
This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of ...
- 3 tablespoons canola oil
- 1 cup diced shallots, (5-6 large)
- 4 large cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 5-inch piece lemongrass, (see Tips), cut into 3/4-inch pieces, or zest of 1 lime
- 1-2 small chile peppers, such as serranos or jalapeños, seeded and thinly sliced
- 3 tablespoons all-purpose flour
- 4 cups reduced-sodium chicken broth
- 4 cups fish or seafood stock, or bottled clam juice
- 12 ounces cod, or halibut, cut into 2-inch pieces
- 12 ounces raw shrimp, (see Tips), peeled, deveined and cut into 1-inch pieces
- 8 ounces dry sea scallops, (see Tips), tough muscle removed, cut in half crosswise
- 16 mussels, scrubbed well (see Tips)
- 10 large shiitake mushrooms caps, cut into 1-inch pieces
- Juice of 1 large lime
- 1 ripe avocado, peeled and diced
- 1/4 cup fresh cilantro leaves
Pumpkin Pie Smoothie
By pattie_d
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/2 cup (75 g) pumpkin, fresh or canned
- 1 cup (240 ml) milk
- 1/3 cup (80 ml) sweetened condensed milk
- 1 tablespoon vanilla yogurt
- 1 teaspoon pumpkin pie spice
- 1 cup (240 ml) ice cubes
Ravioli w/Walnut Sauce - Salsa Con Le Noci Per Ravioli
By pattie_d
To prepare the walnuts, shell them, scald the nutmeats in boiling water for a few seconds, then peel and mince them
- 1/2 cup of shelled, peeled, and minced walnut meats
- 1 1/4 cups (300 ml) milk
- 3 tablespoons butter
- 4 tablespoons flour
- Salt and ground white pepper to taste
- About a 1 1/2 pounds (700 g) fresh store-bought or home-made ravioli or other meat-free stuffed pasta
Slow Cooker Braised Lamb Shanks
By pattie_d
Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir...
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, crushed
- 2 cups chicken stock
- 1 cup peeled, seeded and chopped tomatoes
- 2 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 4 lamb shanks, external fat trimmed
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 cup red wine
Pizza Deep Dish for Meat Lovers
By pattie_d
1. Heat oven to 450 degrees F
- Prep: 10 minutes
- Bake: at 450 degrees for 30 minutes
- Cook: 5 minutes
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound sweet or hot Italian pork sausage
- 1/2 teaspoon dried Italian seasoning
- 1 pound pizza dough, at room temperature, or one batch Basic Pizza Dough (find the recipe on familycircle.com)
- 2 cups shredded mozzarella cheese
- 1/2 green pepper, seeded and thinly sliced
- 1 cup marinara sauce
- 2 tablespoons grated Parmesan cheese
Meatloaf
By pattie_d
Prep: 20 minutes Bake: 1 hour 10 minutes Stand: 10 minutes 1
- 2 eggs, beaten
- 3/4 cup milk
- 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons snipped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried leaf sage, basil, or oregano, crushed
- 1/8 teaspoon black pepper
- 1-1/2 pounds lean ground beef, lamb, or pork
- 1/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 teaspoon dry mustard
Vegetable Juice
By pattie_d
Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bo...
- 3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks
- 7 celery stalks, each cut into 3-inch pieces
- 1/2 pound carrots, each cut into 3-inch pieces (do not peel)
- 1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
- 1/4 teaspoon coarse salt
- 2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving
Roasted Pepper, Feta, and Basil Bruschetta
By pattie_d
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous
- 2 tablespoons olive oil, plus more for grill
- 4 bell peppers halved lengthwise, ribs and seeds removed
- 4 thick slices whole-wheat country bread
- 1 tablespoon white balsamic vinegar
- 2 ounces feta cheese, crumbled (1/2 cup)
- 1/4 cup fresh basil, torn into pieces
- Coarse salt and ground pepper
Mint Tea 3 Ways
By pattie_d
Consider this recipe a three-for-one: You can make as directed for a hot or iced tea; or, you can make a frozen gra...
- 2 tablespoons agave nectar
- 4 ounces fresh mint, 1 large bunch, leaves and stems
- 2 strips lemon zest, about 1/4 by 2 inches each