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Recipes
Buffalo Mexican Shrimp Skewers
By nnlester
Directions Special equipment: skewers Preheat a grill or grill pan to medium-high heat
- 8 tablespoons (1 stick) butter
- 1/2 cup hot sauce, such as Frank's RedHot
- 1 teaspoon chili powder
- 3 cloves garlic, finely chopped
- 1 teaspoon white wine vinegar
- 2 pounds large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- Carrot sticks, for dunking
- Celery sticks, for dunking
- Blue cheese dressing, for serving
Buttered Spinach with Vinegar
By nnlester
Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender...
- 4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 teaspoons (or more) red wine vinegar
- Kosher salt, freshly ground pepper
"Cold-Fry" Frites
By nnlester
Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first poaching them once...
- 2 pounds (1 kg/about 4 large) russet potatoes
- 2 1/2 quarts (2.5 l) vegetable oil, such as sunflower oil, at room temperature
- Fine sea salt
- A French-fry cutter (optional); 2 thick, clean kitchen towels; a 4- to 9-quart (4 to 9 l) heavy-duty saucepan or cast-iron pot; a kitchen timer; a wire skimmer or slotted metal spoon; 2 trays lined with paper towels; a warmed platter.
Spicy Pork and Mustard Green Soup
By nnlester
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl
- 1/2 pound ground pork
- 2 garlic cloves, finely chopped
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon Sichuan peppercorns, crushed
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin seeds, coarsely chopped
- 1 tablespoon vegetable oil
- Kosher salt, freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 bunch mustard greens, torn (about 4 cups)
- 4 scallions, thinly sliced
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon fish sauce (such as nam pla or nuoc nam)
- 8 ounces wide rice noodles
English Onion Soup with Sage and Cheddar
By nnlester
There's something so incredibly humble about onion soup
- Good knob of butter
- Olive oil
- Handful fresh sage leaves, 8 leaves reserved for garnish
- 6 cloves garlic, peeled and crushed
- 5 red onions, peeled and sliced
- 3 large white onions, peeled and sliced
- 3 banana shallots, peeled and sliced
- 11 ounces leeks, trimmed, washed and sliced
- Sea salt and freshly ground black pepper
- 8 cups good-quality hot beef, chicken or vegetable stock
- 8 slices good-quality stale bread, 3/4-inch thick
- 7 ounces freshly grated Cheddar
- Worcestershire sauce
Caesar Salad
By nnlester
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies
- 6 anchovy fillets packed in oil
- 1 small garlic clove
- 2 large egg yolks*
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon Dijon mustard
- 5 tablespoons olive oil, divided
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan
- 3 cups torn 1" pieces country bread
- 3 romaine hearts
- Kosher salt
- Freshly ground black pepper
Tomatillo Avocado Salsa
By nnlester
Adding tomatillos to your avocado salsa add a flavor dimension you'll love
- 1 pound tomatillos, husk removed, about 4 to 5 tomatillos
- 1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)
- 1/2 bunch cilantro (big handful!)
- 1 medium onion
- 2 garlic cloves
- 1 avocado, seed and skin removed
- 1 lime, juiced
- 1 teaspoon salt
Healthy Fudgesicles
By nnlester
In a medium-size, heavy-bottom saucepan, place the coconut milk or cream, milk, and cocoa powder, and whisk to com...
- 1 can (14 fluid ounces) full-fat coconut milk or coconut cream
- 3/4 cup (6 fluid ounces) milk (any kind, just not nonfat)
- 3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
- 8 ounces dark chocolate, chopped (use your best chocolate here)
Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
By nnlester
Trim the thick white fat off the pork chops, cutting carefully around the outside edge
- 2 pork chops, approximately 8 ounces each
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup bread crumbs
- 1 tablespoon freshly grated Parmesan
- 1 cup ground nut oil or similar, for frying
- 3 medium tomatoes
- 1/2 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 cups baby spinach leaves
- Salt and pepper
Caramel Pecan Sundaes
By nnlester
Directions For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 pints vanilla ice cream
- 2 pints butter pecan ice cream
- Toasted pecans