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Recipes
shrimp and bread bowls
By Leigh
Directions Preheat oven to 375 degrees F
- Ingredients
- 1 * 1 loaf semolina or chewy bread, torn into large pieces
- 1/2 * 1/2 cup extra-virgin olive oil, divided
- 2 * 2 teaspoons anchovy paste
- 2 * 2 pounds large shrimp, peeled and deviened
- 6 * 6 cloves garlic, grated or chopped
- 1 * 1 teaspoon crushed red pepper flakes
- * Salt and freshly ground black pepper
- 3 * 3 tablespoons capers
- 1/2 * 1/2 cup dry white wine, eyeball it
- 1 * 1 cup seafood stock, clam juice or chicken stock
- 1 * 1 lemon, juiced
- 2 * 2 tablespoons cold butter
- * A generous handful fresh flat-leaf parsley, chopped
- 1/4 * 1/4 cup store-bought olive tapenade
- 1/4 * 1/4 cup store-bought pesto
- 6 * 6 plum tomatoes, sliced
- 1 * 1 small red onion, thinly sliced
Nonna Luna's Rice
By Leigh
Recipe courtesy Giada De Laurentiis, 2008
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
roasted veggie lasagna by sandra lee
By Leigh
Directions Preheat the oven to 450 degrees F
- Basil Walnut Pesto:
- Ingredients
- 2 * 2 green bell peppers
- 2 * 2 large eggplants
- 1 * 1 yellow squash
- 1/4 * 1/4 cup canola oil
- 2 * 2 tablespoons balsamic vinegar
- * Salt and freshly ground black pepper
- 3 * 3 cups ricotta cheese
- 1 * 1 egg
- 1 * 1 tablespoon Italian seasoning
- 2 * 2 tablespoons freshly chopped parsley leaves
- 1/2 * 1/2 cup grated mozzarella
- *
- 1 * 1 cup fresh basil leaves
- 1 * 1 tablespoon minced garlic
- 1/4 * 1/4 cup chopped walnuts
- 1/4 * 1/4 cup grated Parmesan
- 1/3 * 1/3 cup canola oil
- * Salt and freshly ground black pepper
Light Shrimp Di Favlio
By Leigh
Season the shrimp with salt and pepper
- 12 oz shrimp, peeled and deveined
- Salt and black pepper to taste
- Tbsp olive oil
- 2 tsp red pepper flakes
- 1 small onion, chopped
- 2 cloves garlic, minced tsp dried oregano or thyme
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 8 oz spaghetti
- 2 Tbsp chopped flat-leaf parsley
honey teriyaki chicken with pineapple & rice balls
By Leigh
Preheat a grill pan or large griddle over medium high heat
- 2 * 2 cups water
- 1 * 1 tablespoon butter
- 1 * 1 teaspoon salt, eyeball it
- 1 * 1 rounded cup white rice
- 2 * 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
- 4 * 4 boneless, skinless chicken breasts
- 4 * 4 boneless, skinless chicken thighs
- * Vegetable oil, for drizzling
- * Salt and pepper
- 1 * 1 cup chicken broth or water
- 1 * 1-inch ginger root, peeled and chopped
- 1/4 * 1/4 cup honey
- 1/2 * 1/2 cup teriyaki sauce
- 1 * 1 tablespoon toasted sesame oil
- 4 * 4 scallions, thinly sliced
- 1 * 1 ripe pineapple
eggplant rollatini
By Leigh
Directions Preheat the oven to 350 degrees F
- Ingredients
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 medium onion, chopped
- 2 * 2 teaspoons minced garlic
- 1 * 1 (15-ounce) can crushed tomatoes
- 1 * 1 tablespoon chopped fresh basil leaves
- * Reserved ricotta filling from Veggie Lasagna recipe
- 1/2 * 1/2 cup grated mozzarella, divided
- * Reserved grilled eggplant from Veggie Lasagna recipe
Lemon Chicken with Croutons
By Leigh
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 1 (4 to 5-pound) roasting chicken
- 1 large yellow onion, sliced
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons, quartered
- 2 tablespoons unsalted butter, melted
- 6 cups (3/4-inch) bread cubes (1 baguette or round boule)
- Preheat the oven to 425 degrees F.
Turning Greens
By Leigh
Recipe courtesy Guy Fieri
- 1/2 cup julienne country ham
- 1/2 cup julienne spicy capicola
- 1/2 cup julienne salami
- 1 tablespoon olive oil
- 1 cup julienne yellow onion
- 1 cup julienne green bell pepper
- 1/4 cup julienne fennel
- 3 tablespoons minced garlic
- 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
- 1/2 cup chicken stock
- 4 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup good quality finely grated Parmesan
grillades with creamy grits
By Leigh
To make grillades: Spray a cast iron Dutch oven with cooking spray
- 1 * 1 (3-pound) boneless Boston pork butt, cut into 1/2-inch pieces
- * House Seasoning, recipe follows
- 1/3 * 1/3 cup all-purpose flour, plus 1/4 cup
- 4 * 4 tablespoons bacon grease
- 4 * 4 tablespoons butter
- 1 * 1 large bell pepper, chopped
- 1 * 1 medium onions, chopped
- 1 * 1 cup diced celery
- 3 * 3 large cloves garlic, minced
- 4 * 4 cups beef broth or water
- 3 * 3 bay leaves
- 1 * 1 teaspoon dried thyme
- 2 * 2 tablespoons hot sauce
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 teaspoon ground black pepper
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon dried basil
- 1 * 1 (10-ounce) can extra-spicy tomatoes (recommended: Ro' Tel)
- 2 to 4 * 2 to 4 large fresh tomatoes, peeled and quartered
- 1/2 * 1/2 cup freshly chopped parsley leaves
- * Grits, recipe follows
- * Cheese straws, for garnish, if desired
Caramelized Shallots
By Leigh
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 400 degrees F.