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Recipes
Grilled Lamb Kofte
By á-58
Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint
- YOGURT-GARLIC SAUCE
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove, minced
- 1/2 teaspoon salt
- KOFTE
- 1/2 cup pine nuts
- 4 garlic cloves, peeled
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 1/2 pounds ground lamb
- 1/2 cup grated onion, drained
- 1/3 cup minced fresh parsley
- 1/3 cup minced fresh mint
- 1 1/2 teaspoons unflavored gelatin
- 1 large disposable aluminum roasting pan (if using charcoal)
Tequila Chicken Quesadillas
By á-58
Recipe courtesy George Stella
- 3 tablespoons canola oil
- 1 pound boneless skinless chicken breast, julienned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 dashes cayenne pepper
- 1 1/2 tablespoons cumin
- 1 clove garlic, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 small red onion, thinly sliced
- 1 ounce tequila
- 8 ounces Colby Jack cheese, Monterey Jack, or Cheddar, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped cilantro leaves
- 2 tablespoons sliced scallions
- 1 1/2 cups soy flour
- 1/4 cup sugar substitute (recommended: Splenda)
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup heavy cream
- 1/3 cup club soda
- Non-stick vegetable oil cooking spray
- Special Equipment: 2 (12-inch) round aluminum pizza pans
Figlmueller Austrian Potato Salad
By á-58
The best potato salad I’ve ever eaten was at Figlmueller in Vienna, Austria
- 1 3/4 lb waxy fingerling potatoes
- 1/2 small red onion, finely chopped (about 1/2 cup)
- 1 bunch of chives chopped
- pinch of salt
- field salad, corn salad, lamb’s lettuce, mâche, fetticus, nut lettuce, rapunzel (optional)
- 1/2 cup strong beef broth
- 3 tablespoons white wine vinegar
- 2 teaspoons table salt
- 1/2 teaspoon freshly ground white or black pepper
- 1 teaspoon dried tarragon
- 1/2 teaspoon sugar
- 1 teaspoon dijon mustard
- 4 tablespoons neutral oil (canola, pumpkin seed, sunflower seed, safflower, or peanut oil)
PORK TENDERLOIN MARINADE
By á-58
Mix together all ingredients
- 2 tbsp. soy sauce
- 2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
- 2 tbsp. dry sherry
- 1 tbsp. brown sugar
- 1 tbsp. oil
- 1 1/2 tsp. honey
- 1/2 tsp. garlic powder
- 1/2 tsp. cinnamon
- 2-3 lb. pork tenderloin
Gigi's Fudge
By á-58
In a large heavy pot, mix together sugar, milk, vanilla, and butter
- 3 Cups Sugar
- 1 Cup Whole Milk
- 1 Teaspoon Vanilla
- 1 Cup Butter
- 25 Large Marshmallows, Cut Up
- 12 Ounces Semisweet chocolate chips
- 11 1/2 Ounces Milk chocolate chips
- 2 Ounces Unsweetened Chocolate
- 1 Cup Pecans (Optional), Chopped
Mojo-Marinated & Grilled Flank Steak
By á-58
Toss a few red onions on the grill to serve with this dish; a salad of tomatoes and cucumbers rounds out the meal n...
- For the Mojo:
- 12 cloves garlic (or 4 tablespoons minced garlic)
- 2 habaneros or other spicy chiles, cored, seeded, and minced (wear rubber gloves)
- 1 teaspoon kosher salt
- 4 teaspoons whole cumin seeds, toasted
- 1 cup olive oil
- 2/3 cup sour orange juice (or 1/3 cup fresh lime juice plus 1/3 cup fresh orange juice)
- 1 1/2 tablespoons sherry vinegar
- salt and freshly ground black pepper to taste
- For the Steak:
- 1 1/2 pounds flank steak
- 1 or 2 large Bermuda onions, thickly sliced and brushed with olive oil (optional)
- salt and freshly ground black pepper to taste
Baked Eggs Florentine
By á-58
Our recipe achieves the ideal combination of runny yolks nestled in fully set yet tender whites by turning up the o...
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- Vegetable oil spray
- 6 large eggs
Roasted Corn and Brussels Sprouts Succotash
By á-58
Recipe courtesy Aaron McCargo Jr
- 1 tablespoon olive oil
- 3/4 pound bacon, diced
- 3 tablespoons chopped garlic
- 3 shallots, sliced
- 3/4 pound Brussels sprouts, outer leaves peeled, halved
- 1 (16-ounce) bag frozen corn kernels, thawed
- 2 tablespoons chopped fresh thyme leaves
- 1 (15-ounce) can white beans, drained
- 4 plum tomatoes, seeded and finely diced
- 3 tablespoons chopped fresh parsley leaves
- Pinch salt
- Pinch freshly cracked black pepper
- Squeeze fresh lemon juice
Scallops with Beet Puree, Goat Cheese, Bacon and Dill
By á-58
If the beets are larger than 1 inch, cut into 1-inch pieces
- 1 large bunch baby beets (about 14 ounces with greens), peeled (stems and greens removed)
- 2 bay leaves
- 4 strips bacon
- 2 tablespoons minced shallot
- 1 cup Chardonnay
- 1/4 cup heavy cream
- Coarse kosher salt
- Freshly ground black pepper
- 1 1/2 pounds sea scallops
- 2 tablespoons butter
- 2 ounces (about 1/3 cup) soft fresh goat cheese
- 2 tablespoons chopped fresh dill
Pear Cobbler with Cranberry Streusel
By á-58
The warm, melted fruit combination of pears and cranberries makes a fantastic comfort-food dessert to warm up even ...
- Streusel Topping:
- Unsalted butter, at room temperature
- Granulated sugar
- 4 Bartlett pears
- 2 teaspoons vanilla extract
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter; softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen cranberries
- 1/2 cup heavy cream, beaten to soft peaks