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Recipes
Eggplant Parmesan Recipe - Melanzane alla Parmigiana
By á-58
Note: Since the wateriness of fresh tomatoes varies the above is a minimum
- 4 pounds eggplant
- Olive oil for frying
- 2 1/2 pounds ripe tomatoes, blanched, peeled and chopped
- A small piece of onion, minced
- Abundant basil
- 3/4 pound fresh mozzarella (buffalo milk if possible)
- 2 eggs
- 1/2 cup grated Parmigiano
- Pepper
Brussels Sprouts with Bacon-Horseradish Cream
By á-58
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or...
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 strips crisp-cooked bacon, finely chopped
- 1/4 cup reduced-fat sour cream
- 2 teaspoons prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Spaghetti with Clams and Garlic
By á-58
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well
- 1 pound spaghetti
- Salt
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 dozen littleneck clams, scrubbed
- 1/4 cup water
- 1/4 cup finely chopped parsley
- Freshly ground black pepper
Roasted Butternut Squash Soup
By á-58
1. Adjust oven rack to middle position and heat oven to 450 degrees
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
- 1 1/2 pounds Golden Delicious apples, peeled, cored, and chopped
- 3 medium shallots, peeled and quartered
- 1/4 cup vegetable oil
- Salt and pepper
- 4 cups low-sodium chicken broth (see note)
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream
Roasted Shrimp with Spicy Cucumber Sambal and Lemon Crème Fraîche
By á-58
1. In a medium bowl, add the cucumber and season with salt to taste and the sugar
- 1 small cucumber, partially peeled, halved, Seeded and finely diced
- Kosher salt
- 1 teaspoon granulated sugar
- The juice from 2 lemons
- The juice from 4 limes
- 1 shallot, peeled, halved and finely diced
- 2 Thai chilies, washed, dried, quartered and sliced thin
- 2 large cloves garlic, peeled and minced
- 1 tablespoon sambal
- 1 knob ginger, peeled and grated
- 1 tablespoon finely ground white pepper plus additional for seasoning
- 1/2 cup cilantro leaves, stemmed, washed and dried, finely chopped
- 1/2 cup crème fraîche
- The zest from 1 lemon
- 2 tablespoon Canola oil
- 12 pieces large shrimp, peeled and deveined
Fennel Cucumber Salsa
By á-58
This is a fresh and unusual salsa
- 1 English cucumber, diced
- 1 large fennel bulb, diced
- 1 avocado - peeled, pitted, and diced
- 1/2 red onion, chopped
- 1/2 cup pickled banana peppers, diced
- 1 bunch cilantro, chopped
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- salt and pepper to taste
Grill-Roasted Ham
By á-58
1. SCORE AND SEASON Score ham at 1-inch intervals in crosshatch pattern
- 1 (7-to10-pound) cured bone-in ham (see note), preferably shank end, skin removed and fat trimmed to 1/4 inch thick.
- 1/4 cup packed dark brown sugar
- 2 tablespoons paprika
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Buffalo Balls
By á-58
Combine all of the meatball ingredients in a medium bowl
- For the sauce:
- 1 lb ground chicken or turkey
- 2 oz cream cheese, softened
- 2 eggs
- 2 Tbl chopped celery
- 3 Tbl crumbled blue cheese
- 1/2 tsp black pepper
- 1/2 stick (4 oz) unsalted butter
- 1/2 cup Frank's Red Hot
Roasted Asparagus
By á-58
Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet
- 24 large asparagus spears (about 2 pounds), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan, for shaving
Cider-Baked Ham
By á-58
We prefer a bone-in, uncut, cured ham for this recipe, because the exterior layer of fat can be scored and helps cr...
- 1 cinnamon stick , broken into rough pieces
- 1/4 teaspoon whole cloves
- 13 cups apple cider
- 8 cups ice cubes
- 1 cured bone-in half ham (7 to 10 pounds), preferably shank ends
- 2 tablespoons Dijon mustard
- 1 cup packed dark brown sugar
- 1 teaspoon pepper