T1bishop's profile page
Recipes
PINEAPPLE AND SCALLOP SKEWERS
By t1bishop
Watch the clock as the scallops soak in the marinade
- 2 teaspoons finely shredded lime peel
- 1/4 cup lime juice
- 1/4 cup snipped fresh cilantro
- 2 small green and/or red fresh jalapeno chile peppers, seeded and finely chopped'
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup canola oil
- 16 sea scallops (about 1 1/2 pounds)
- 12 large fresh pineapple chunks
- 1 avocado, pitted, peeled and cut into chunks
- Lime wedges
Fingerling Potato Salad with Grernolata Dressing
By t1bishop
Great for salads because they hold their shape once cooked, these fingerlings are steamed, which enables them to r...
- 1/2 pound white fingerling potatoes
- 1/2 pound red fingerling potatoes
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black
- pepper
- 1 tablespoon extra virgin olive oil
- i teaspoon grated lemon rind
- 1 garlic clove, crushed and minced
- 1 tablespoon chopped fresh flat-leaf
- parsley
- 1 tablespoon capers, drained
paella on the grill
By t1bishop
great recipe for outdoor entertaining
- 1 tsp. (large pinch) saffron
- 1/2 cup dry white wine
- 3 Tbsp. olive oil
- 2 large yellow or white onion, chopped
- 51 4 cloves garlic, minced
- 1 red, yellow, or green bell pepper (or combination), chopped
- 2 lb. chicken breasts and thighs chopped in 1-inch pieces
- 2 ,8 oz. Spanish chorizo, sliced into 1-inch slices, or chicken sausage. hard sausage
- 3 to 4 cups arborio or bomba rice
- 1 to 2 Tbsp. smoked paprika
- 6 to 8 cups chicken or fish stock
- Salt and pepper to taste
- 2 pounds shrimp
Tomato, Corn & Cheese Galette with Fresh Basil, with corn galette
By t1bishop
Because this dough has the added crunch and texture of cornmeal, it's a bit more difficult to roll out, so be a li...
- 2 Tbs. olive oil
- 1 large white onion, thinly sliced
- Salt and freshly ground black pepper
- 2 cloves garlic, chopped finely
- 1/2 bunch basil, washed, dried, and coarsely chopped, (to yIeld about 1/2 cup); plus 10 whole basil leaves
- Kernels from 1 ear of corn (about 1 cup)
- 1 recipe Cornmeal Galette Dough
- 1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices,
- drained on paper towels
- 3 oz. Comte or Gruyre cheese, shredded
- 1 large egg yolk mixed with 1 tsp. milk or cream
- DOUGH
- 5 oz. (1-1/4 cups) all-purpose flour
- 1-1/2 oz. (113 cup) fine yellow cornmeal
- 1 tsp. sugar
- 1-1/4 tsp. salt
- 3 oz. (6 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
- 3 Tbs. olive oil
- 2 oz. (1/4 cup) ice water
CRAB AND ARTICHOKE DIP
By t1bishop
This appetizer is convenient to make ahead of time
- 1 tblsp butter
- 1/2 cup finely minced onion
- 2 8 oz. packages cream cheese
- 1 tsp Worcestershire sauce
- 1 tsp horseradish sauce
- /2 tsp Old Bay seasoning
- 5 dashes Tabasco sauce
- 1 14 oz. can artichoke hearts
- 1/2 lb. Crab meat, cartilage removed
- /4 cup
- Parmesan cheese
Ritter's Fried Green Tomatoes With Kalamata Olive Vinaigrette Salad
By t1bishop
The breading for these tomatoes has a few more Ingredients than most, but the flavor - and the way it encases the t...
- 2 green tomatoes
- 2 cups buttermilk
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup fine white bread crumbs
- 1/2 cup white self-rising cornmeal
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- Vegetable oil for frying
- 4 cups mixed salad greens
- Kalamata Olive Vinaigrette
- (recipe below)
- 4 slices goat cheese (from a log),
- about 1/2-ounce each
- Kalamata Olive Vinaigrette
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons chopped fresh garlic
- 1/2 teaspoon cracked black pepper
- 12 Kalamata olives, pitted and chopped
MEXICAN LAYER DIP
By t1bishop
First Layer: 2 cans (16 oz
- 2 cans (16 oz.) fat free refried beans.
- 3 medium black avocados, very ripe. If small, use four.
- 2 tablespoons lemon juice
- 1 cup light sour cream
- 1/2 cup light mayo
- 1 package of taco mix (McCormick's)
- 3 medium tomatoes chopped
- 1 bunch of green onions, sliced thinly
- 1 small can black olives (drained) sliced or chopped
- 8 oz. cheddar cheese
pistachio salmon nuggets
By t1bishop
Easy and quick, these bite-size salmon morsels (pictured on page 58) bring the Asian accents of sesame, ginger, a...
- 1 pound fresh or frozen skinless
- salmon fillets, cut 1 inch thick
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil or
- cooking oil
- 1 tablespoon cooking oil
- 1 tablespoon finely chopped pistachio nuts
Pasta With White Beans
By t1bishop
undeniably comforting, but is it nutritionally satisfying, too? You can bump up the nutritional value of pasta an...
- 12 ounces pasta, such as spinach penne
- 1 medium red onion, diced
- 1 (14-ounce) can diced tomatoes with garlic and basil
- 2 (14-ounce) cans white beans, rinsed and drained
- 1/4 cup freshly grated Parmesan
- cheese
Seafood Stuffed Eggplant
By t1bishop
Seafood Stuffed Eggplant You can assemble and refrigerate the eggplant halves up to a day in advance, then bake ju...
- 3 medium eggplants, each cut in half
- lengthwise (about 3 pounds)
- Cooking spray
- 1 tablespoon olive oil
- 1/2 cup chopped 33%-less-sodium ham
- 1/2 cup chopped onion
- 1/4 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1/2 cup beer
- 1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
- 2 1/2 ounces day-old French bread or other firm white bread
- 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh tarragon
- teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper