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Recipes
Scotch Eggs
By á-58
Place 4 eggs in a small saucepan; add cold water to cover
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup finely crushed corn flakes
- 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
- Vegetable oil (for frying)
- Kosher salt, freshly ground pepper
- Mustard
Hot Cross Buns
By á-58
1. Lightly grease a 10" square pan or 9" x 13" pan
- Buns
- 1/4 cup apple juice or rum
- 1/2 cup mixed dried fruit
- 1/2 cup raisins or dried currants
- 1 1/4 cups milk, room temperature
- 3 large eggs, 1 separated
- 6 tablespoons butter, room temperature
- 2 teaspoons instant yeast
- 1/4 cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1 3/4 teaspoons salt
- 1 tablespoon baking powder
- 4 1/2 cups King Arthur Unbleached All-Purpose Flour
- Topping
- 1 large egg white, reserved from above
- 1 tablespoon milk
- Icing
- 1 cup + 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 4 teaspoons milk, or enough to make a thick, pipeable icing
Crooks Corner Shrimp and Grits
By á-58
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits
- 2 cups water
- 1 (14-ounce) can chicken broth
- 3/4 cup half-and-half
- 3/4 teaspoon salt
- 1 cup regular grits
- 3/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon hot sauce
- 1/4 teaspoon white pepper
- 3 bacon slices
- 1 pound medium-size shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1/2 cup low-sodium, fat-free chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon hot sauce
- Lemon wedges
Double Thick Glazed Pork Chops
By á-58
Pre-heat an oven to 350 degrees
- 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
- 2 tablespoons minced shallots
- 4 cups shredded kale
- 1/2 cup Cranberry-Lemongrass Sauce, warmed
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground pepper
Scallops and Cauliflower with Caper-Raisin Sauce
By á-58
This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it contin...
- 1/3 cup capers, drained of all but 1 tablespoon of their liquid
- 1/3 cup golden raisins
- 8 to 12 cauliflower florets
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons canola, grapeseed, or other neutral-flavored oil
- Salt and freshly ground black pepper
- 2 tablespoons minced parsley leaves
- 12 large sea scallops (at least 1 pound) cut in half through their equators
- 1/4 teaspoon freshly grated nutmeg, plus a little more
- 1 tablespoon sherry vinegar
Cranberry-Lemongrass Sauce
By á-58
Goes with Seared Duck Breast with Yam Ravioli
- 1/4 cup minced shallots
- 1/4 cup minced garlic
- 2 tablespoons minced lemongrass, white part only
- 4 cups fresh cranberries, cut in half
- 2 1/2 cups red wine
- 4 cups chicken stock
- Juice of 1 lemon
- 1 tablespoon sugar
- 3 tablespoons butter, unsalted
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
French Gougères
By á-58
Gougères are among the most popular hors d'oeuvres in France
- One and one-half cups water
- One -half cup butter, cut into cubes
- One and one-half cups flour (unbleached, all-purpose)
- Six large eggs
- One cup (packed) grated gruyère cheese
- One -half cup (packed) good-quality parmesan
- One -half teaspoon fresh ground pepper
- One -half teaspoon salt
Steak with Red Wine-Rosemary Butter
By á-58
For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat
- Red Wine-Rosemary Butter:
- 1 cup dry red wine
- 1 sprig fresh rosemary, plus 2 teaspoons chopped
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon kosher salt
- NY Strip Steak:
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- Four 6-ounce boneless NY strip steaks
- 2 lemons, halved
Stir-Fried Shrimp in Garlic Sauce
By á-58
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set...
- 1 lb large shrimp, cleaned and deveined
- 3 1⁄2 cups assorted fresh vegetables, chopped (your choice)
- 1 ⁄3 cup chicken broth
- 1 teaspoon rice wine vinegar
- 2 tablespoons light soy sauce
- 1 ⁄2 teaspoon sesame oil
- 1 teaspoon chili paste (sambal oelek) (optional)
- 1 tablespoon dry sherry or 1 tablespoon sake
- 1 1⁄2 tablespoons vegetable oil
- 9 cloves garlic, minced
- 1 1⁄2 teaspoons minced ginger
- 10 Thai chiles, stemmed and left whole (optional)
- 1 tablespoon cornstarch
- 3 tablespoons water
- hot steamed rice
Greek Cherry Tomato Salad
By á-58
For a cherry tomato salad recipe that wasn’t soggy, it was necessary to get rid of some of the tomato juice witho...
- 2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)
- Table salt
- 1/2 teaspoon sugar
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon dried oregano
- 1 medium shallot, minced (about 3 tablespoons)
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Ground black pepper
- 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
- 1/2 cup chopped pitted kalamata olives
- 4 ounces feta cheese, crumbled (about 1 cup)
- 3 tablespoons chopped fresh parsley leaves