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Recipes
Skirt Steak with Paprika Butter
By Kplmrm
1. Light a grill or heat a grill pan
- 6 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- 1 1/2 teaspoons smoked hot paprika
- 2 tablespoons fresh lemon juice
- Salt
- 5 pounds skirt steaks
- Vegetable oil, for rubbing
- Freshly ground pepper
Toasted Ravioli
By Kplmrm
Total Time: 1 hr 5 min Prep 45 min Cook 20 min Yield: 4 to 6 servings
- 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
- 3 large eggs, beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce, for dipping
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
Grilled Texas Rib Eye
By Kplmrm
ACTIVE: 25 MIN TOTAL TIME: 1 HR SERVINGS: 10
- Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
- Canola oil, for brushing
- Kosher salt and coarsely ground black pepper
Jumbo Brownies
By Kplmrm
ACTIVE: 25 MIN TOTAL TIME: 1 HR 25 MIN SERVINGS: Makes 12 jumbo brownies
- 1 pound unsalted butter
- 1 1/2 pounds semisweet chocolate, chopped
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 large eggs
- 2 1/2 cups sugar
- 2 tablespoons pure vanilla extract
- 2 tablespoons strong-brewed espresso
- 6 ounces semisweet chocolate chips (1 cup)
- 1 cup walnut halves, lightly toasted and coarsely chopped (optional)
Vegetable and Steak Fajitas with "Killed" Jalapeños
By Kplmrm
YIELD: 4 servings (serving size: 3 fajitas) HANDS-ON:45MINUTES TOTAL:45MINUTES Amount per serving Calories: 361 Fa...
- 12 ounces flank steak
- 2 tablespoons hot water
- 2 tablespoons lime juice
- 1/2 teaspoon sugar
- 2 jalapeño peppers, seeded and cut lengthwise into strips
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 cups sliced mushrooms
- 2 cups sliced zucchini
- 2 cups sliced onion
- 1 1/2 cups red bell pepper strips
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 12 (6-inch) corn tortillas
- 1/2 cup chopped cilantro
Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto
By Kplmrm
For the Sandwich:3/4 cup jarred Italian marinated vegetables (giardiniera), drained 1 1-pound seeded sourdough bre...
- For the Turkey:
- 1 12-ounce bottle beer (preferably IPA or other pale ale)
- 3 tablespoons coarse-grain dijon mustard
- Kosher salt and freshly ground pepper
- 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry
- For the Pesto:
- 3 large red bell peppers
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, toasted
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon anchovy paste
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
Bucatini with Green Peas & Pancetta
By Kplmrm
Use frozen, thawed green peas if fresh are unavailable but fresh is always best if possible
- 1 tablespoon olive oil
- 1/2 cup pancetta, chopped (about 2-ounces)
- 1/4 cup shallots, finely chopped
- 1 1/4 cups shelled green peas (about 1 1/2-pounds unshelled)
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 2 teaspoons fresh thyme, chopped
- 1/2 pound uncooked bucatini pasta
- 1 tablespoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2-ounces) grated Parmigiano-Reggiano cheese
Chicken Breasts with Potatoes and Mashed Peas
By Kplmrm
ACTIVE: 30 MIN TOTAL TIME: 1 HR 45 MIN SERVINGS: 4
- 2 pounds fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, plus 2 tablespoons chilled
- Four 3/4-pound chicken breast halves on the bone
- 2 large thyme sprigs, plus 2 teaspoons chopped thyme
- 1/2 cup plus 2 tablespoons dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Two 10-ounce packages of frozen baby peas
- 1 tablespoon finely chopped mint
Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing
By Kplmrm
Low-sodium roast beef keeps sodium levels in check for this hearty sandwich
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced peeled Fuji apple
- 5 cups thinly sliced green cabbage
- 1/4 cup water
- 2 teaspoons white wine vinegar
- 1/4 teaspoon caraway seeds, crushed
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons 2% low-fat Greek-style plain yogurt
- 1 1/2 tablespoons canola mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 teaspoon stone-ground mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon sweet paprika
- Dash of ground red pepper
- 1 pound thinly sliced low-sodium deli roast beef
- 6 (1-ounce) slices rye bread, lightly toasted
Cabernet Short Ribs with Parmesan Polenta
By Kplmrm
Yield: Serves 8 Total: 2 Hours, 21 Minutes Amount per serving Calories: 483 Fat: 19
- Ribs
- 16 (3-ounce) bone-in beef short ribs, trimmed
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil, divided
- 1 cup chopped onion
- 3/4 cup chopped shallots
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 6 garlic cloves, sliced
- 1 rosemary sprig
- 2 1/2 cups cabernet sauvignon or other dry red wine
- 1 1/4 cups lower-sodium beef broth
- 1 teaspoon all-purpose flour
- 2 teaspoons water
- 1 tablespoon balsamic vinegar
- Gremolata
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 1 garlic clove, minced
- Polenta
- 3 cups fat-free milk
- 1 cup water
- 5/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup quick-cooking polenta
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese