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Recipes
Broccolini with Crispy Lemon Crumbs
By t1bishop
l. In a food processor. pulse the white bread until large crumbs form
- :.!..I 6 SERVINGS
- 2 slices of white bread. torn
- 2 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 1 teaspoon finely grated
- lemon zest
- Salt
- 2 bunches Broccolini (8 ounces
- each). ends trimmed
- 3 tablespoons extra-virgin
- olive oil
- 1 small shallot. very finely
- chopped
- Lemon wedges. for serving
Stir-Fried Shrimp Scampi
By t1bishop
1. Heat a l4-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped garlic
- 1/2 teaspoon crushed red pepper
- 1 pound large shrimp-peeled, deveined and patted dry
- zucchini, sliced crosswise 1/4 inch thick
- 1 tablespoon capers, rinsed
- Salt and black pepper
- 3 tablespoons dry white wine
- .....................................................................
GRILLED FISH STEAK WITH GARLIC CAPER BUTTER
By t1bishop
Rinse the fish. Blot dry with paper towels
- 4 fish steaks (salmon, tuna, marlin or swordfish), I inch
- thick, 6 to 8 ounces
- Kosher or sea salt
- Freshly ground black pepper
- 2 Tablespoons olive oil
- 2 lemons
- 4 Tablespoons (1/2 stick) butter
- 3 cloves garlic, thinly sliced
- 3 Tablespoons dried capers
Seafood Quiche
By t1bishop
use any seafood in the quiche - fish, scallops, lobster, crab and shrimp, You can use any or all you want
- For the filling:
- For the pastry: ( or use Trader Joe's frozen pastry)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) margarine, cut into pieces
- ice water
- 1 tablespocn butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped celery
- 1/2 pound crab meat, picked over
- 1/2 pound shrimp, peeled, deveined and cooked
- 1 cup grated Swiss cheese
- 1 1/4cups scalded milk or half and half
- 2 eggs plus 2 yolks, beaten
- 1 teaspoon salt
- 2 teaspoons Old Bay Seafood Seasoning
- Pinch of dried basil
Rhubarb Custard Tart
By t1bishop
MAKES ONE lO-INCH TART The rhubarb for this tart is tossed with sugar and refrigerated overnight, so plan accord...
- DOUGH
- stick plus 1 tablespoon cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- large egg, beaten
- 1 to 2 tablespoons cold water
- Pinch of salt
- 1 3/4 cups all-purpose flour
- FILLING
- 1 1/2 pounds rhubarb, stalks only,
- trimmed and cut into 1 by 1/2 inch pieces
- 2/3 cup sugar
- 2 teaspoons Pernod, ouzo or anisette
- 1/2 teaspoons finely grated orange zest
- 3 large eggs
- 1 large egg yolk
- 3/4 cup heavy cream
- Pinch of salt
salmon, smoked paprika with spinach
By t1bishop
MIX orange juice, 2 tablespoons oil and 1 teaspoon thyme in small bowl
- 1/2 cup orange juice
- 2 tablespoons plus 1 teaspoon olive oil divided
- 2 teaspoons thyme leaves, divided
- 2 pounds salmon filets
- 1 tablespoon brown sugar
- 1 tablespoon hot smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon grated orange peel
- 1/2 teaspoon sea salt
- 1 bag spinach leaves
40 cloves and a chicken
By t1bishop
This reqipe was featured in an article about"Good Eats" host Alton Brown celebrating his 1Oth anniversary on the F...
- 1 (3-t04-pound) broller/ fryer chicken, cut into 8 pieces
- 2 tablespoons plus 112 cup olive 011,not extravirgin
- Kosher salt
- Freshly ground black pepper
- 5 sprigs fresh thyme
- 40 cloves garlic, peeled
Rhubarb and ginger crisp
By t1bishop
Combine ginger snaps, oats and nutmeg in one bowl
- 1 cup ginger crisp crumbs, approximately 20 cookies, Archway low fat
- 1/2 cup Quick cooking oats
- 1/4 teaspoon grated nutmeg
- 2 lbs fresh rhubarb cut in 112inch pieces
- 1 cup sugar
- 1/2 cup brown sugar
- 3 tablespoons butter
SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING
By t1bishop
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 12 ounces campanelle (trumpet-shaped
- pasta) or macaroni
- 1 h! teaspoon crushed saffron threads
- 7 tablespoons fresh lemon juice,
- divided
- 6 tablespoons extra-virgin olive oil,
- divided
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup dijon mustard
- 1/4 cup thinly sliced green onions
- 2 tablespoons drained capers
- 2 tablespoons minced fresh tarragon
- plus sprigs for garnish
- 1 tablespoon minced fresh dill plus
- sprigs for garnish
- 1 teaspoon sugar
- 1 pound cooked medium shrimp
- 1 cup finely chopped celery
- 1/2 pound Dungeness crabmeat
- 2 large handfuls of arugula
- 2 small heads of butter lettuce
- Lemon wedges
Smoky Glazed Asparagus
By t1bishop
Chef NateAppleman of Al6 and SPQ,R restaurants in San Francisco swears by coating vegetables with a mayonnaise-b...
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon sweet smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cumin seeds
- 1 pound thick asparagus, peeled