T1bishop's profile page
Recipes
PAN-ROASTED SWORDFISH STEAKS WITH MIXED· PEPPERCORN BUTTER
By t1bishop
To save time, buy a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermar...
- 1/4 cup (V2 stick) butter, room
- temperature
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon ground mixed peppercorns,
- plus more for sprinkling
- 1/2 teaspoon (packed) grated lemon peel
- 1 tablespoon olive oil
- 4 l-inch-thick swordfish fillets (about
- 6 ounces each)
SHRIMP FRA DIAVOLO
By t1bishop
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil,
- divided
- 1/2 tablespoons minced garlic, divided
- 1 pound medium shrimp, peeled and
- deveined
- 3/4 cup diced onion
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 1 3/4 cups canned crushed tomatoes
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes,
- drained
LEMON ORZO
By t1bishop
Use only the yellow part of the lemon peel for this dish
- 2/3 cup orzo pasta (about 4 ounces)
- 2 teaspoons olive oil
- 2 cloves garlic, sliced
- 1/2 teaspoon finely chopped lemon peel
- 1/3 cup finely snipped parsley
- tablespoon lemon juice
- Salt and ground pepper
- Shaved Parmesan cheese or other hard cheese
Buffalo Run Breakfast Strata
By t1bishop
Layer seasoned croutons over the bottom of greased 9 x 13-inch baking dish
- Seasoned croutons
- 1/2 pound cheddar cheese, grated
- 1 lb turkey or chicken sausage
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup sun-dried tomatoes, sliced
- 8 eggs, beaten
- 3 cups milk
- 1 teaspoon prepared mustard
- Salt and pepper to taste
SHRIMP AND CHICKEN SESAME FIRECRACKERS
By t1bishop
Add sparkle to your dinner party with these make-ahead appetizers, an explosion of flavor and very little last-min...
- 24 large shrimp, thawed and deveined
- 2 tbsp (25 mL) Thai chili sauce
- 1 Ib (500 g) boneless skinless chicken breasts
- 8 sheets phyllo pastry
- 1/2 cup (125 mL) butter, melted
- 1/4 cup (50 ml) sesame seeds
- SPICY DIPPING SAUCE
- 1/3 cup (75 ml) ketchup
- 1/4 cup (50 mL) soy sauce
- 1/4 cup (50 ml) seasoned rice vinegar
- 1 tbsp (15 mL) packed brawn sugar
- 2 tsp (10 mL)Thai chili sauce
- 2 tbsp (25 ml) butter, cut in small cubes
- 2 tbsp (25 mL) chopped fresh coriander (optional)
Pear BruscheUa with Hazelnut Cream
By t1bishop
active 25, total 55 Vongerichten has been making rustic fruit bruschetta (essentially, a fruit tart with a brea...
- Four 1/3-inch-thick slices of sourdough
- bread, 5-by-3-inches (6 ounces)
- 3/4 cup roasted, skinned and salted
- hazel,nuts (3 ounces), chopped l/2 cup confectioners' sugar, plus more for dusting
- 4 tablespoons unsalted
- butter, softened
- 2 teaspoons amaretto liqueur
- l/2 teaspoon pure vanilla extract
- 1 large egg, chilled
- 2 large, ripe Bartlett pears
- 1 tablespoon fresh lemon juice
CHICKEN MARBELLA
By t1bishop
l. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, ...
- 4 chickens, 2~pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 14 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar .
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1 cup pitted Spanish green and black olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1/2 cup brown sugar
- 1 cup white wine
- 14 cup Italian parsley or fresh coriander cilantro), finely
- chopped
- 1 package dried apricots
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
By t1bishop
When life gives you lemons, make risotto
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 lb asparagus, trimmed and cut into
- 1 -inch pieces
- 1 small onion, finely chopped
- 4 Tbsp unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 lb medium shrimp, peeled and deveined
- 1 Tbsp grated lemon zest
- 1 f4 cup grated parmesan
- 2 Tbsp chopped flat-leaf parsley
Shrimp and Crab Gratin
By t1bishop
1 Preheat oven to 425°F. Cut butter into 4 pieces and place in medium bowl to
- 1 tablespoon unsalted butter
- 1 cup Baker:y Parmesan Bread Chips
- 1/3 cup Kraft Shredded Colby & Monterey Jack Reduced-Fat Cheese
- 8 oz Deli Artichoke Spinach Dip
- 1 tablespoon hot pepper sauce
- 8 oz Phillips Jumbo Lump Crab Meat
- cooking spray
- 8 Jumbo Shrimp (peeled/deveined, tails on)
Cajun-style Clambake
By t1bishop
A simple but elegant take on the hobo pack, combining the freshness of steaming with the caramelized flavors of gr...
- 1/2 cup (1stick) unsalted butter, melted
- 1/3 cup fresh lemon juice
- 1 tabiespoon Cajun seasoning
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- 4 medium red potatoes; halved and sliced Into 1/8-inch half-moons
- 3/4 pound jumbo shrimp (11/15 count), peeled and deveined, tails left on, cold
- 2 pounds littleneck clams, rinsed and scrubbed
- 1 package (12 ounces) andouille sausage, thinly sliced
- 2 ears fresh sweet corn shucked and cut into 4 pieces