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Recipes
Creole-Style White Beans and Andouille Sausage over Rice
By nnlester
Recipe courtesy Emeril Lagasse
- 2 tablespoons vegetable oil
- 1 ham hock, skinned and scored
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tablespoon minced garlic
- 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained*
- 8 to 10 cups chicken stock or water
- Salt
- Cayenne pepper, to taste
- 1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
- Cooked white rice, for serving
- Louisiana red hot sauce, for serving
Mozzarella in a Carriage: Mozzarella in Carozza
By nnlester
Recipe copyright 2000, Mario Batali
- 2 pounds fresh buffalo mozzarella, cut into 4 (3 by 4-inch) slices
- 8 slices American-style sandwich bread, crusts removed
- 4 eggs
- 1 cup milk
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1 tablespoon plus 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 3 tablespoons sweet butter
Artisan Gluten-Free Flour Blend
By nnlester
Instructions Whisk together all ingredients and store in an airtight container
- Single Batch:
- 1 1/4 cups (156 g) brown rice flour
- 3/4 cup (88 g) sorghum flour
- 2/3 cup (90 g) cornstarch
- 1/4 cup (37 g) potato starch
- 1 tbsp + 1 tsp (14 g) potato flour
- 1 tsp (3 g) xanthan gum
- Quadruple Batch:
- 5 cups (625 g) brown rice flour
- 3 cups (350 g) sorghum flour
- 2 2/3 cups (360 g) cornstarch
- 1 cup (148 g) potato starch
- 1/3 cup (57 g) potato flour
- 1 tbsp + 1 tsp (14 g) xanthan gum
Grilled Garlic Lime Pork Tenderloin
By nnlester
In a blender or small food processor blend marinade ingredients with salt and pepper to taste
- 6 large garlic cloves, chopped
- 2 tablespoons soy sauce
- 2 tablespoons grated fresh gingerroot
- 2 teaspoons Dijon mustard
- 1/3 cup fresh lime juice
- 1/2 cup olive oil
- cayenne to taste
- 4 pork tenderloins (about 3/4 pound each), trimmed
- Accompaniment: jalapeño onion marmalade
- 1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
- 3 tablespoons olive oil
- 2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
- 2 tablespoons honey or sugar
- 3 to 4 tablespoons red-wine vinegar
- 1/4 cup water
Shanghai Street Dumplings
By nnlester
2. Mix the three flours, salt, and xanthan gum, then add the boiling water and mix to combine
- For the filling:
- 1/2 lb pork, minced
- 5 raw shrimp (26-30 count), minced
- 2 green onions (scallions), minced
- 2 tsp brown sugar
- 1 tbsp tamari wheat-free soy sauce
- 1 tsp grated fresh ginger
- 2 tsp dry sherry
- 1/4 tsp sesame oil
- Combine oil ingredients in a small bowl and place in the refrigerator until ready to fill the wrappers.
- For the wrappers:
- 1/2 cup (63 g) Artisan Gluten-Free Flour Blend
- 1/2 cup (60 g) tapioca flour
- 1/2 cup (60 g) glutinous (sweet) rice flour
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup boiling water
- 2 tbsp cold water
- 1 1/2 tbsp olive oil
- For the ponzu sauce:
- 1/4 cup tamari wheat-free soy sauce
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 2 tbsp mirin
- 1 tsp water
- 1/4 tsp chili garlic sauce
- Green onions (scallions)
- We used fresh-squeezed orange and lemon juice for this recipe. 1/2 lemon yielded the 2 tbsp lemon juice. We didn’t have oranges, and so used 2 clementines.
Fully Salted Roast Chicken
By nnlester
This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat
- 1 (3 1/2–4-lb.) chicken
- Kosher salt
Boiled parsley potatoes
By nnlester
Bring a large pot of water to the boil
- 2 * 2 pounds medium waxy potatoes (fingerling), whole and unpeeled
- * Kosher salt
- 3 * 3 tablespoons butter
- * Handful or 2 chopped fresh parsley sprigs
Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)
By nnlester
In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil
- 1 1/2 pounds tomatillos (15 to 18), husked and rinsed
- 2 serrano or jalapeño chiles, stemmed
- 1 teaspoon cumin seed
- 3 allspice berries
- 1 whole clove
- 3 medium garlic cloves, peeled
- 1/2 cup coarsely chopped cilantro
- 1 1/2 teaspoons salt, divided
- 3 pounds pork shoulder, cut into 1-inch pieces
- 2 tablespoons vegetable oil
Chocolate Cassis Cake
By nnlester
Some Food Network reviewers said their cake fell apart
- Baking spray with flour, such as Baker's Joy
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder, such as Pernigotti
- 6 tablespoons creme de cassis liqueur
- 1 teaspoon pure vanilla extract
- 5 extra-large eggs, at room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup heavy cream
- 2 to 3 tablespoons creme de cassis liqueur
- 1/2 teaspoon pure vanilla extract
- 2 (1/2 pint) boxes fresh raspberries
- 1 pint fresh strawberries, hulled and thickly sliced
- 1/3 cup sugar
- 1/3 cup creme de cassis liqueur
Grilled Scallops with Lemony Salsa Verde
By nnlester
Prepare grill for medium-high heat; oil grate
- 2 tablespoons vegetable oil, plus more for grilling
- 12 large sea scallops, side muscle removed
- Kosher salt, freshly ground pepper
- Lemony Salsa Verde