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Recipes
Roasted Tomato and Black Bean Soup
By t1bishop
Toss tomatoes, onion, and garlic with oil, X tsp
- 7 medium tomatoes, quartered
- 1 large onion, cut into large pieces (about 1 1/2 in.)
- 3 garlic cloves, peeled
- 2 tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 5 cups low-sodium chicken or vegetable broth
- 2 (15.5oz.) cans black beans (preferably low-sodium),
- drained and rinsed
- 1 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. hot pepper sauce (like Tabasco)
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped cilantro
SPICY GARLIC AND LEMON CRUSTED SHRIMP
By t1bishop
Tory McPhail, executive chef at New Orleans' famed Commander's Palace restaurant, shares one of his favorite season...
- 1 Ib large Wild American Shrimp, peeled, leaving tail and first segment of shell intact, and deveined
- 8 garlic cloves, minced
- 2 medium shallots, minced
- 2 tablespoons ground black pepper
- 1 tablespoon kosher salt
- Finely grated fresh zest and juice of 1 lemon
- 8 fresh thyme sprigs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- 3/4 cup (1/2 bottle) dark beer such as Abita Amber or Bass
- 4 tablespoons unsalted butter
Great Grilled Fish -Every Time
By t1bishop
different ways to grill fish
- Wrap fish in a banana leaf. This holds in the moisture of the fish and keeps pieces of flaky, fragile fish
- to as fresh sardines, snapper or halibut-from falling into the fire. As a bonus, grilled banana leaf transfers a nice flavor to the fillet. Seasonings can
- be wrapped up in the leaf.
- Example: In Thailand, fish fillets are surrounded by ginger, garlic, chilies and lemongrass before they're
- wrapped in banana leaves. Banana leaves usually are available at Asian, Indian and Hispanic markets.
- per side. Start with the seam-side down, then finish and serve seamside up. (This also works with fish in
- grape leaves or aluminum foil.) Grill fish on a wood plank.
- to can be placed on cedar or alder wood planks. The planks keep fish from sticking to the grill and add a woody flavor, particularly when cedar is used. Planks are available in cooking and grilling stores for about $5 apiece.
- to planks in water for an hour before grilling, and preheat your grill to medium-to-high heat. Place
- the fish on the planks skin-side down, then position the planks on the grill so that they are not directly over the flames. Cover the grill, and cook until
- 20 to 30 the fillet is golden brown - 20 to 30 minutes.
Carbonara with Saffron
By t1bishop
This is the meal John requests every birthday and at least once a month in between
- Salt and pepper
- 1 pound linguine, tagliatelle or
- egg tagliatelle pasta
- 1 1/2 cups chicken stock
- 1/4 teaspoon saffron (2 pinches)
- 3 tablespoons extra-virgin
- olive oil (EVOO)
- 3/4 pound thick-cut pancetta (from the deli counter). chopped into %-inch dice
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 teaspoons turmeric (2/3 palmful)
- 3 egg yolks
- 1/2 to 2/3 cup grated pecorino romano cheese, plus more to pass around the table
- A generous handful of flat-leaf
- parsley, finely chopped
Stoved Chicken
By t1bishop
"Stoved" is derived from the French etouffer - to cook in a covered pot - and originates from the seventeenth ce...
- 2 l/4 pounds potatoes,
- cut into 1/4-inch slices
- 2 large onions, thinly sliced
- 1 tablespoon chopped fresh thyme
- 2 tablespoons butter
- 1 tablespoon oil
- 2 large slices bacon, chopped
- 4 large chicken quarters, halved
- 1 bay leaf
- 2 l/2 cups homemade or canned chicken stock
- salt and black pepper
Rock Salt-Roasted Potatoes
By t1bishop
Roasting potatoes in a bed of rock salt produces evenly cooked spuds with buttery-soft flesh and firm skin
- 1 (4-pound) box coarse food-grade
- rock salt
- 3 pounds small potatoes (about 24)
- 1 tablespoon chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black
- pepper
Peppery Baked Onions with Sage and Gruyere
By t1bishop
These onions have all the rich flavor of French onion soup and are a good accompaniment to roast beef, baked ham, o...
- 4 medium yellow onions, peeled and halved
- Cooking spray
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2/3 cup less-sodium beef broth
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon dried rubbed sage
- 1/4 cup (1 ounce) finely shredded Gruyere cheese
KELATAN SPICY GRILLED CHICKEN
By t1bishop
Kelantan is Malaysia’s northeastern-most province—a lush hinterland famed for its rice paddies, fishing village...
- For the marinade:
- 1 chicken (3-1/2 to 4 pounds)
- 1/4 cup grated coconut (fresh or dried)
- 6 cloves garlic, peeled and rough chopped
- 2 shallots, peeled and rough chopped
- 2 stalks lemongrass, trimmed and rough chopped
- 2 inches fresh ginger, peeled and rough chopped
- 2 hot red chilies, like jalapenos or horn peppers, seeded and rough chopped (for spicier chicken, leave the seeds in), or 2 tablespoons Malaysian chili paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 2 tablespoons diced red or yellow bell pepper (optional)
- 2 teaspoons toasted sesame seeds (optional)
- fresh calmonsis or lime wedges for squeezing
CHEESY ARTICHOKE SQUARES
By t1bishop
1. Preheat oven to 325F, Lightly butter an 8-inch baking pan, Finely chop onion
- 1 small onion
- 14 -oz can artichoke hearts
- 4 eggs
- 1/4 cup fine dry bread crumbs
- 1 crushed garlic cloye
- 1/4 tsp dried leaf oregano
- l tsp freshly ground black pepper
- Generous pinch of salt
- 1/4 tsp Tabasco sauce
- 1/4 lb (125 g) sharp cheddar cheese,
- grated, about l cup
- 2 tbsp finely chopped parsley
- 2 tbsp grated Parmesan cheese
HOT AND HOT SHRIMP AND GRITS
By t1bishop
Melt two tablespoons butter in a large skillet over moderately high heat
- 1 stick (:12 cup) unsalted butter, cut into tablespoons
- 2 tablespoons minced shallots (about 2 medium)
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 16 to 20 large, Wild American Shrimp,
- peeled and deveined
- 1/4 cup white verjuice or cider vinegar
- 1/2 cup seeded and finely diced plum tomatoes (about 2 medium)
- 1 tablespoon plus 1teaspoon fresh. lemon juice
- 1/2 teaspoon chopped fresh parsley
- Cooked grits as an accompaniment
- 2 rounded tablespoons julienned, thinly sliced country ham (about 3/4 OZ)
- 1 tablespoon chopped fresh chives for garnish.