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Recipes
Mr. Jim's Louisianna Barbecued Shrimp
By bunny_2
1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat
- 4 oz (1 stick) unsalted butter, cut into small pieces
- 6 garlic cloves, minced (2 tablespoon)
- 2 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh lemon juice (from 2 lemons), 1 rind reserved and sliced
- 1/2 cup Worcestershire sauce
- 3 teaspoons hot sauce, such as Tabasco
- 1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
- 1 tsp coarse salt
- Freshly ground pepper
- Baguette, for serving
Grilled Panzanella - Ina Garten
By bunny_2
Prepare a charcoal grill with hot coals
- Good Olive Oil
- 1 tps. minced garlic
- 1/2 tps. Dijon mustard
- 2 Tbps. champagne vinegar
- Kosher salt and freshly gournd black pepper
- 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
- 1 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves
- 3 Tbps. capers, drained
- 1 red onion, sliced into 1/4 inch rounds
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1/2 small baugette, cut into 1-inch slices
Easy Sole Meuniere - Ina Garten
By bunny_2
Preheat the oven to 200 degrees F
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 Tbps. unsalted butter
- 1 tsp. grated lemon zest
- 6 Tbps. freshly squeezed lemmon juice (3 lemons)
- 1 Tbps. minced fresh parsley
Ricotta and Sage Fried Meatballs
By bunny_2
Line a baking sheet with parchment
- 1/3 cup whole-milk ricotta
- 2 Tbsp. vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 tsp. fennel seeds, toasted, lightly crushed
- 1 1/4 tsp. dried sage
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 oz. ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed
Heirloom Tomatoes with Tarragon
By bunny_2
Eli Zabar
- 6 heirloom tomatoes, assorted sizes and colors
- Sea salt
- Red wine vinegar
- Bunch of tarragon
- Freshly ground black pepper
Kale "Caesar" Salad
By bunny_2
by Michael Symon
- Salad:
- 5 cups shredded baby kale
- 3 breakfast radishes, thinly sliced
- 1 fennel bulb, thinly sliced (optional)
- 1/4 cup extra-virgin olive oil
- Juice and zest of 1 lemon
- Kosher salt
- Dressing:
- Kosher salt
- 1 clove garlic, peeled
- 1 oil-packed anchovy fillet
- 1 egg yolk
- 1 About 1 tablespoon extra virgin olive oil
- Topping:
- 1/2 cup toasted breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley