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Recipes
Uncle Bob’s Fresh Apple Cake
By nnlester
Glaze: Add all the ingredients to a small bowl and stir until smooth
- Honey Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons honey
- 2 tablespoons milk
- Apple Cake:
- 3 cups diced Granny Smith apples, about 2 apples
- 1 cup lightly toasted chopped walnuts
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
Fried Green Tomatoes with Shrimp and Remoulade Sauce
By nnlester
For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F
- 3 cups vegetable oil
- 2 eggs
- 1 cup milk
- 10 ounces hot sauce (recommended: Crystal)
- 2 green tomatoes, 1/4-inch slices
- 1 cup all-purpose flour
- 2 cups Italian breadcrumbs
- 4 cups water
- 2 tablespoons dry crab boil seasoning
- 1 onion, sliced
- 1 lemon, sliced
- 2 ounces hot sauce (recommended: Crystal)
- 8 large shrimp, shell on
- 1/2 cup mayonnaise
- 1 ounce Creole mustard
- 1/2 ounce horseradish
- 1/2 ounce lemon juice
- 1 teaspoon Worcestershire sauce
- 2 slashes hot sauce (recommended: Tabasco)
- Shredded lettuce, for serving
Crispy Baked Chicken Wings
By nnlester
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup hot pepper sauce (such as Frank's)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 3 large garlic cloves, crushed
- 1 2x1" piece of ginger, peeled, sliced
- 5 pounds chicken wings, tips removed, drumettes and flats separated
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Grilled Chicken Wings with Shishito Peppers and Herbs
By nnlester
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp
- 3 3 3 pounds chicken wings, flats and drumettes separated if desired
- Kosher salt, freshly ground pepper
- 1 1/4 1 1/4 1/4 cups Sesame-Lime Vinaigrette, divided
- 1 1/2 1 1/2 1/2 cups shishito peppers
- 2 2 2 tablespoons vegetable oil
- 1 1 1 red jalapeño or Fresno chile, thinly sliced
- 1 1/2 1 1/2 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)
Mascarpone Cheesecake
By nnlester
Recipe courtesy Brian Boitano
- 1 1/2 cups amaretti cookies
- 12 mini or 5 large biscotti cookies
- 6 tablespoons butter, melted
- 8 ounces cream cheese, at room temperature
- 1 pound mascarpone cheese, at room temperature
- 3/4 cup sugar
- 3 eggs
- Pinch salt
- 1 teaspoon almond extract
- 1 orange, zested
Cheese Tray
By nnlester
Place lemon leaves on bottom of tray that has been elevated with a souffle dish
- Brie
- Bouchon (goats cheese)
- Tall stilton
- Green grapes
- Strawberries
- Crackers
Veal Chop Holstein Schnitzel
By nnlester
Recipe courtesy Anne Burrell
- Four 1-inch thick boneless veal chops, butterflied
- Kosher salt
- 1 cup flour
- 6 eggs
- 2 cups breadcrumbs
- Peanut or other neutrally flavored oil
- 4 tablespoons (1/2 stick) unsalted butter
- Anchovy Caper Sauce, recipe follows
- 1/4 cup olive oil
- 2 anchovy fillets
- 2 cloves garlic, smashed
- 1 tablespoon capers, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley leaves, chopped
Fermented Jalapeños
By nnlester
Note: To take the heat down a notch, remove most of the seeds before you place jalapeños in the jar
- 1 3/4 cup chopped jalapeños
- 1 clove garlic
- 2 1/2 teaspoons unrefined sea salt
- filtered water
Blini Recipe
By nnlester
I love this recipe. It is the only one I have found that does not call for yeast
- 1/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons milk
- 1 extra-large egg
- 1/4 pound (1 stick) unsalted butter, clarified, divided
The River Cafe Spaghetti Sauce
By nnlester
Saute onions until soft, add garlic and saute about 1 more minute
- 2 cups onions
- 2 garlic cloves chopped
- 2 lbs. ground beef
- Dried oregano
- Italian seasoning
- Sea salt and black pepper
- 1 cup dry white wine
- 8 oz. tomato paste
- 2 28 oz. cans whole peeled tomatoes, broken up
- 2 lg. jars sliced mushrooms