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Recipes
Chicken Skewers With Grilled Romaine
By markemilw
Preheat a grill to medium high
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons red wine vinegar, plus more for drizzling
- 2 tablespoons chopped fresh oregano
- 1 tablespoon minced shallot or red onion
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 head romaine lettuce, quartered lengthwise
- 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
- 1 1/2 cups breadcrumbs
- 1/4 cup grated parmesan cheese
Rosemary Fried Chicken
By markemilw
Grab a blanket, head outside, and savor our easiest fried chicken yet
- 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
- 2 cups low-fat buttermilk
- Coarse salt and ground pepper
- 3 cups all-purpose flour
- 2 tablespoons sweet paprika
- 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
- 2 cups vegetable oil, such as safflower
Cashew Tarragon Pesto
By markemilw
Directions: Toast cashews in a dry pan over medium heat until lightly brown and fragrant
- 1 large bunch fresh Italian flat-leaf parsley, roughly chopped
- 4 tablespoons roughly chopped fresh tarragon
- 1/2 cup raw cashews
- zest from 1 lemon
- juice from 3 lemons
- 1 garlic clove, peeled
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- salt and freshly ground black pepper
Candied Carrot Strips
By markemilw
Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside
- 12 large carrots, peeled
- 7 cups sugar
Coconut Layer Cake
By markemilw
1. Heat the oven to 350 degrees
- 3/4 * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 * 2 cups sifted cake flour, not self-rising, plus more for pans
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup superfine sugar
- 4 * 4 large egg yolks, lightly beaten
- 2/3 * 2/3 cup sour cream
- 1 * 1 teaspoon pure vanilla extract
- * Coconut Cream Filling (see recipe)
- 11 * 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
- Seven * Seven-Minute Frosting (see recipe)
Chicken Roll-Ups With Goat Cheese And Arugula
By markemilw
Preheat oven to 425 degrees
- 8 chicken breast cutlets, (about 1 1/2 pounds)
- Coarse salt and ground pepper
- 1 large bunch arugula, (about 4 ounces), stems trimmed
- 3 ounces soft goat cheese, broken into small pieces
- 2 teaspoons olive oil
Coconut Cream Filling
By markemilw
For coconut layer cake
- 6 * 6 large egg yolks
- 3/4 * 3/4 cup sugar
- 6 * 6 tablespoons cornstarch
- 1/8 * 1/8 teaspoon salt
- 3 * 3 cups milk
- 4 * 4 ounces (1 1/2 cups) sweetened angel-flake coconut
- 1 1/2 * 1 1/2 teaspoons pure vanilla extract
- * Unsalted butter, for wrap
Poppy Seed Grapefruit Torte
By markemilw
Preheat oven to 375 degrees
- Vegetable oil cooking spray
- 10 tablespoons unsalted butter, softened
- 2 1/2 cups sifted confectioners' sugar
- 1 tablespoon finely grated Ruby Red grapefruit zest plus segments from 2 to 3 Ruby Red grapefruits (wider segments halved lengthwise).
- 1 tablespoon Campari
- 1/2 teaspoon salt
- 6 eggs, room temperature, separated
- 1/2 cup all-purpose flour
- 1/3 cups poppy seeds, plus more for sprinkling
- 1/4 cup coarsely chopped golden raisins
- White Chocolate Mousse
Sharon's Corn "salad"
By markemilw
Cook corn in boiling water 5-6 miuntes to remove starchiness, Blanch in cold water and cut corn form the cob
- 5-6 ears of corn
- 3 T olive oil
- 3 T apple cider vinegar
- Fresh BAsil
- Red or green onion
- salt and pepper
White Chocolate Mousse
By markemilw
Sprinkle gelatin over 1/3 cup water in a small bowl
- 2 1/4 teaspoons unflavored gelatin
- 3 3/4 cups heavy cream
- 18 ounces white chocolate, finely chopped
- 1 tablespoon finely grated Ruby Red grapefruit zest (from 1 grapefruit)