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Recipes
Pan-Roasted Scallops With Sesame Sauce
By suedo
1. Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes)
- 16 large sea scallops (about 1 3/4 pounds) 1 sliced green onion (white and green sections reserved separately) 2 garlic cloves, minced (about 1 teaspoon) 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 3 teaspoons sugar $
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- 1/2 teaspoon cornstarch 1 tablespoon sesame oil 1/8 teaspoon crushed red pepper 1 teaspoon canola oil $
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- 1/8 teaspoon black pepper $
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Cape Cod Chopped Salad
By suedo
Preheat the oven to 400 degrees F
- For the dressing:
- •8 ounces thick-cut bacon, such as Niman Ranch
- •8 ounces baby arugula
- •1 large Granny Smith apple, peeled and diced
- •1/2 cup toasted walnut halves, coarsely chopped (see note)
- •1/2 cup dried cranberries
- •6 ounces blue cheese, such as Roquefort, crumbled
- •3 tablespoons good apple cider vinegar
- •1 teaspoon grated orange zest
- •2 tablespoons freshly squeezed orange juice
- •2 1/2 teaspoons Dijon mustard
- •2 tablespoons pure maple syrup
- •Kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2/3 cup good olive oil
Bacon Braised String Beans
By suedo
Coat a large straight sided skillet lightly with olive oil
- Extra-virgin olive oil
- 1/2 pound slab bacon, skin removed and cut into lardons
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 1/2 pound button mushrooms, stemmed and sliced
- Kosher salt
- 1 pound string beans, stems removed
- 1 cup chicken stock
Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce
By suedo
Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean)
- 1 1/2 pounds cheese raviolis (fresh or dried)
- 4 tablespoons butter (divided)
- 2 tablespoons olive oil
- 2 cups cremini mushrooms
- 4 cloves garlic (thinly sliced)
- 1 large shallot (minced)
- 2 rosemary sprigs
- 1/3 cup Parmigiano Reggiano
- Salt
Grilled Herb Shrimp
By suedo
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for ...
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Michael Symon's Chicken Marsala
By suedo
Preheat two saute pans over medium high heat
- 6 boneless (skinless chicken thighs that are pounded thin)
- 1 pound mushrooms (cremini or white - sliced thinly)
- 2 shallots (sliced thinly)
- 5 tablespoons olive oil
- 1 cup marsala wine
- 3 tablespoons butter (cubed)
- 1/3 cup parsley (chopped for garnish)
- salt and pepper to taste
- flour (for breading)
- 1 cup water (optional)
ELEGANT SEAFOOD CASSEROLE
By suedo
Briefly cook, drain, clean and chill seafood
- TOPPING:
- 1 lb. shrimp
- 1 lb. crab or lobster
- 6 tbsp. butter
- 1/4 c. flour
- 1/4 tsp. nutmeg
- 1/4 tsp. paprika
- 1 tsp. salt (optional)
- 2 c. light cream or half & half
- 3 or 4 tbsp. sherry
- 1/2 c. bread crumbs
- 1/2 c. grated Cheddar cheese
Devils on Horseback
By suedo
Step 1 Preheat oven to 400 degrees
- 24 large dates, pitted
- 12 slices bacon, halved crosswise
- 1/3 cup crumbled Stilton cheese
Scallops Wrapped in Bacon
By suedo
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- 12 slices applewood smoked bacon or other thick-cut bacon
- 12 (U-10 size) sea scallops
- 2 tablespoons Essence, recipe follows
- 1/2 teaspoon salt
- 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
- Freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
Bacon-Wrapped Apricots With Sage
By suedo
1.Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on ...
- 24 small fresh sage leaves
- 24 large dried apricots
- 8 slices bacon, cut crosswise into thirds
- 2 tablespoons pure maple syrup
- toothpicks, for serving