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Recipes
Beef Tenderloin With Roasted Shallots, bacon and port
By chrissy14
Preheat oven to 375. Toss shallots with oil, salt & pepper
- 1 1/2 lbs shallots halved lengthwise, peeled
- 3 T EVOO
- 6 C beef broth
- 1 1/2 C tawny port wine
- 1 T Tomato Paste
- 2 3-3.5lb beef tenderloins
- 2 T dried Thyme
- 7 Bacon slices chopped
- 6 T Butter
- 1 1/2 T Flour
Drop and Bake lace cookies
By chrissy14
1.Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil
- 4 tablespoons (1⁄2 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1/3 cup very finely chopped pecans
- 1/4 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon kosher salt
Slow Roasted Lamb Shoulder with Almond-Mint Pesto
By chrissy14
Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight
- Four 1 1/2-pound lamb shoulder roasts, tied (have your butcher do this)
- Salt and freshly ground pepper
- 3 ounces slivered almonds
- 1 garlic clove, smashed
- 2 cups mint leaves (from one 3-ounce bunch)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- Lemon wedges, for serving
Middle Eastern Lamb Skewers
By chrissy14
1.In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and ...
- 1 medium onion, quartered
- 1 peeled garlic clove
- 4 flat-leaf parsley sprigs
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground allspice
- 1 tablespoon kosher salt
- Pinch of saffron threads
- 1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Warm pita and Greek-style plain yogurt for serving
Cocoa and Chile Rubbed Pork Chops
By chrissy14
1.In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissol...
- 2 quarts water
- 1 1/2 teaspoons crushed red pepper
- Kosher salt
- Four 1 1/2-inch-thick boneless pork loin chops
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light brown sugar
- 1 tablespoon pure ancho chile powder
- Extra-virgin olive oil for brushing
Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish
By chrissy14
1.Light a grill or heat a grill pan
- One 1 1/2-pound flatiron steak, about 3/4 inch thick
- 1/4 cup fresh orange juice
- 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can
- 1 large garlic clove
- 2 tablespoons extra-virgin olive oil
- 2 Hass avocados, cut into 1/2-inch dice
- 1/2 cup fresh corn kernels (from 1 ear of corn)
- 1/4 cup minced red onion
- 1 small jalapeño, seeded and minced
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground pepper
Crab and Chive Puff
By chrissy14
Heat oven to 400. Using a 2 inch cookie cutter, cut the pastry into rounds
- 2 Sheets Frozen puff pastry thawed
- 4 oz cream cheese at room temp
- 1/2 cup mayo
- 1/4 cup choppe chives
- 1 T lemon juice
- Salt & Pepper
- 1 Lb lump crabmeat
Chilled Zucchini Soup with Purslane
By chrissy14
1.In a large saucepan, heat the 2 tablespoons of olive oil
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon thyme leaves
- 1 bay leaf
- 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
- Kosher salt
- 3 cups water
- 2 tablespoons finely shredded basil
- 2 cups ice
- Freshly ground pepper
- 2 cups purslane or baby arugula
Puff-Pastry Tomato Tarts
By chrissy14
1.Preheat the oven to 400°
- 1 1/2 pounds large heirloom tomatoes, cored
- 2 teaspoons light brown sugar
- Salt
- All-purpose flour, for dusting
- 1/2 pound chilled all-butter puff pastry
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cut into small cubes
- 1 tablespoon chopped basil
Linguine with Tomatoes, Baby Zucchini and Herbs
By chrissy14
1.In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil
- 1 pound tomatoes, cored and finely chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chile, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 baby zucchini, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving