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Recipes
Drip Beef Sandwiches
By nnlester
Directions Sprinkle the chuck roast with salt and pepper
- One 4-pound chuck roast
- Salt and black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 2 cups beef broth
- 2 tablespoons minced fresh rosemary
- One 16-ounce jar pepperoncini, juice and all
- 2 yellow onions, sliced
- 10 to 12 toasted, buttered deli rolls
Fried Green Tomato and Crab Salad with Sumac Vinaigrette
By nnlester
Recipe courtesy Debbie Martin
- Canola, vegetable or peanut oil
- 2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plain white cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons Creole seasoning (recommended: Konriko)
- Baby arugula
- Jumbo lump crabmeat
- 4 tablespoons champagne vinegar
- 2 teaspoons ground sumac, plus more for serving
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
Strawberry Chia Seed Jam
By nnlester
Instructions Heat the strawberries, pure maple syrup, and lemon juice in a saucepan over medium-high heat, covered
- 4 cups fresh strawberries chopped
- 1/4 cup pure maple syrup to taste
- 1 tablespoon fresh lemon juice
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 2 tablespoons chia seeds
- 1/2 teaspoon pure vanilla extract
Almond Crunch Ice Cream
By nnlester
Saute almonds in butter. Add sugar and cook until caramelized
- Soaked sliced Almonds
- 1/2 to 1 stick Butter
- 1/2 About 1/2 cup Coconut Sugar
Duck with Orange Sauce (Magret de Canard à l'Orange) - Mon Petit Four
By nnlester
Using a sharp knife, score the skin-side of the duck breasts
- 2 Moulard magret duck breasts
- 1 about 1 tsp of salt (to taste)
- pinch of freshly ground pepper
- 1 orange, supremed
- 1/4 cup orange juice
- 1/4 cup chicken stock
- 1 tbsp cornstarch
- 1/2 cup orange marmalade
Chicken-Fried Oyster Sandwich
By nnlester
Cook's Note: You can shuck your own oysters or ask your fishmonger for pre-shucked oyster meat
- 1 cup real mayonnaise
- 2 heaping tablespoons finely diced salty gherkins
- 1 tightly packed tablespoon finely chopped capers
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 cup buttermilk
- 1 tablespoon Sriracha chili sauce (more if you're feeling feisty!)
- 12 jumbo oysters, shucked (8 if they are huge beach oysters)
- Vegetable oil, for frying
- 2 cups all-purpose flour, for dredging
- 4 sesame-seed hamburger buns
- Pinch kosher salt
- 6 heaping tablespoons tartar sauce
- 2 cups finely sliced (chiffonade) romaine lettuce
Sage Pork Chops
By nnlester
I used a cup of beef stock instead of the bouillon cubes
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 6 center cut bone-in pork chops
- 2 tablespoons butter
- 1 cup water
- 2 cubes beef bouillon
Cream of Wild Mushroom Soup
By nnlester
Clean the mushrooms by wiping them with a dry paper towel
- 5 ounces fresh shiitake mushrooms
- 5 ounces fresh portobello mushrooms
- 5 ounces fresh cremini (or porcini) mushrooms
- 1 tablespoon good olive oil
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
- 1 cup chopped yellow onion
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup heavy cream
- 1/2 cup minced fresh flat-leaf parsley
Delicious Paleo Apple Cake – Guest Recipe
By nnlester
Instructions Preheat oven to 160 C fan-forced (320 F)
- 200 g (7 oz. / 2 cups) almond meal
- 1 tsp. gluten-free baking powder
- 60 mL (2 oz. / 1/4 cup) extra virgin olive or macadamia nut oil
- 90 g (3 oz. / 1/4 cup) raw honey
- 1 tsp. vanilla extract
- 2 organic eggs
- Zest from one orange
- 2 large red apples, skin on, diced
- Flaked almonds to garnish
Warm Cuban Sandwich Dip
By nnlester
Preheat the oven to 350 degrees F
- 8 ounces cream cheese, room temperature
- 8 ounces swiss cheese, shredded (about 2 1/2 cups), divided (some reserved to sprinkle on top)
- 10 cornichons or 3 small pickles, diced (about 1/3 cup)
- 1/2 pound (1/2-inch thick) ham, cubed
- 2 tablespoons Dijon mustard
- 1/2 teaspoon whole grain mustard
- 1/4 cup creme fraiche (or 3 tablespoons mayo)
- 1 teaspoon freshly ground pepper
- Cuban bread or soft roll bread, sliced, for serving