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Recipes
Crab Salad with Peaches and Avocados
By Mike_67
Pick crabmeat, removing any bits of shell
- 1 pound fresh jumbo lump crabmeat
- 2 tablespoons lemon zest
- 1 tablespoon mayonnaise
- 1/2 teaspoon dry mustard
- 5 tablespoons fresh lemon juice, divided
- 1/2 jalapeno pepper, seeded and finely diced
- 1/4 cup finely diced celery
- 2 green onions, finely chopped
- Kosher salt and freshly ground white pepper, to taste
- 5 medium peaches (1 3/4 pound) unpeeled and coarsely chopped
- 1 tablespoon honey
- 2 large avocados, diced
- Arugula
Fiesta Pizza
By Mike_67
Preheat pizza stone in 450º oven for 30 minutes
- 2 large pizza crusts
- 15 ounce can black beans, rinsed and drained
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 10 ounce can tomatoes and chopped green chilies
- 1/2 cup salsa
- 1/2 cup pizza sauce
- 1 bunch green onions, chopped
- 1/2 green bell pepper, chopped
- 2 cups shredded Cheddar cheese
- 3 tablespoons sliced ripe olives
Mexican Mushrooms
By Mike_67
Preheat oven to 425°F. Roast poblano Chile until skin blackens and bubbles
- 4 large Portobello mushrooms
- 14 1/2 ounce can red kidney beans, drained
- 14 1/2 ounce can diced tomatoes, undrained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Chipotle Chile spice
- 1 fresh poblano Chile
- 8 ounces shredded mozzarella cheese
- Snipped cilantro for garnish
Striped Bass with Tomatoes and Roasted Corn
By Mike_67
Andrew Engle is the chef at The Laundry in East Hampton, N
- 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
- 1 small red onion, peeled, halved lengthwise and slivered
- 5 tablespoons coarsely chopped flat-leaf parsley
- Kernels from 3 ears of grilled or broiled corn
- 3 tablespoons coarsely chopped fresh basil leaves
- Long curly zest of 1 lemon
- 2 1/2 tablespoons fresh lemon juice
- Freshly ground black pepper, to taste
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons butter, at room temperature
- 4 striped bass fillets (6 ounces each)
- Salt and pepper, to taste
- 1 lemon half, to squeeze for juice
All-Clad Belgian Waffle Maker Instructions
By Mike_67
Directions • Heat waffle maker on 4
- Waffle mix.
Grilled Cilantro Cod
By Mike_67
Preheat grill to medium-high (350°F to 400°F)
- 4 (6 ounce) cod fillets
- ¼ cup fresh cilantro
- ½ cup extra-virgin olive oil
- 1 garlic clove, chopped
- Juice of 1 lemon or lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- Salt and pepper, to taste
- Cedar plank
Orange Roughy Florentine
By Mike_67
Spray 9 x 13 inch baking dish with cooking spray
- 2 large boxes fresh baby spinach, cooked
- 2 cups shredded mozzarella cheese
- 24 ounces orange roughy fillets
- 10 3/4 ounce can cream of celery soup
- 1/3 cup dry sherry
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- cooking spray
Tex-Mex Salad
By Mike_67
Process first 6 ingredients in a blender until smooth, stopping to scrape down sides
- For the dressing:
- 10 ounce can Rotel diced tomatoes, drained
- 16 ounces sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1/4 teaspoon Chipotle chile powder
- 1 garlic clove
- +++++
- For the salad:
- 2 pounds shredded romaine lettuce
- 15 ounce can black beans, rinsed and drained
- 15 ounce can whole kernel corn, drained
- 1 avocado, peeled and chopped
- 4 ounce jar diced pimiento, drained
- 8 ounces shredded cheddar cheese
- 8 ounces sliced ripe kalamata olives
- 1 bunch chopped green onions
Tabbouleh
By Mike_67
Place bulgur in a medium mixing bowl
- 3/4 cup bulgur, rinsed, drained
- Boiling water
- 2 cups chopped, seeded cucumber
- 1 large tomato, seeded, chopped
- 1 cup snipped parsley
- 1/3 cup chicken broth
- 1/3 cup chopped green onions
- 2 tablespoons lemon juice
- 1 teaspoon dried mint leaves, crumbled
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground red pepper
Honey-Baked Pears with Raspberries and Shaved Dark Chocolate
By Mike_67
Preheat oven to 375°F. In a small bowl, mix apple juice with lemon juice, honey, lemon zest and nutmeg
- 2 tablespoons apple juice
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon grated lemon zest
- Pinch of nutmeg
- 2 firm Bosc or Bartlett pears
- 1 cup fresh or frozen raspberries, thawed and drained
- 1 tablespoon sugar
- 2 tablespoons shaved dark chocolate*