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Recipes
Twice Baked Potatoes
By á-58
Preheat the oven to 400 degrees F
- 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
- 2 to 4 tablespoons unsalted butter
- 1/3 cup sour cream
- 1 scallion, finely chopped
- Freshly grated nutmeg, optional
- 1/2 cup shredded sharp cheddar
- Kosher salt and freshly ground black pepper
Pan-Seared Steaks with Port Wine Sauce
By á-58
Our Pan-Seared Steaks with Port Wine Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste...
- Steaks
- 1 tablespoon vegetable oil
- 4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
- Table salt and ground black pepper
- Port Sauce
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup ruby port
- 1/4 cup Sauce Base (1/2 recipe, see related content)
- 1/4 teaspoon balsamic vinegar
- 1/4 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- Table salt and ground black pepper
Scones
By á-58
Heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- 1 cup dried currants or dried cranberries
- 1 cup roasted peacans
Sweet Potato Pancakes Louisiana Style
By á-58
Note: I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl...
- 3/4 pound (2 1/2 cups cut up) sweet potatoes or canned
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup butter, melted
- 1 1
- tsp. cinnamon and 1/2 tsp. vanilla,(optional)
Crab Cakes
By á-58
Fresh crabmeat will make these crab cakes taste even better
- 1 pound lump crabmeat, picked over for shells
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Salt and pepper
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces shrimp, peeled, deveined, and tails removed
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil
Old-fashioned Butterscotch Pie
By á-58
If you like the deep, rich taste of brown sugar, use dark brown sugar in this recipe; otherwise, prepare it with li...
- For Filling:
- Fully Baked Pastry Shell
- 1 1/2 cups packed brown sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3 beaten egg yolks
- 1 1/2 cups milk
- 2 tablespoons margarine or butter
- 1 teaspoon vanilla
- For Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Grilled whole sole with lemon and caper butter
By á-58
A sophisticated fish recipe with delicious flavours
- 2 whole Dover or lemon sole, skinned (ask your fishmonger to do this) oil, for greasing
- juice 2 lemons
- 50 g (2oz) butter
- 4 tbsp capers, drained and rinsed
- 2 tbsp finely chopped parsley
Skillet-Glazed Pork Chops
By á-58
To prevent our Skillet-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin; this ...
- 4 boneless center-cut or loin chops, 3/4 to 1 inch thick
- Salt and pepper
- 1/2 cup maple syrup
- 2 teaspoons Dijon mustard
- 1/4 cup cider vinegar
- 1 teaspoon minced fresh thyme
- 1 tablespoon vegetable oil
Oven Roasted Rack of Pork
By á-58
*when you remove a larger cut of meat from the oven it will continue to cook and the temperature of the meat will r...
- 1 -8 bone center cut rack of pork
- olive oil
- sea salt & black pepper or my fav- Montreal Steak Seasoning
- 2 carrots -rough cut
- 1 small onion-rough cut and include skins
- 2 stalks of celery- rough cut
- 6 cloves garlic peeled
Farro with Wild Mushrooms and Herbs
By á-58
In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro
- 2 cups semi-pearled farro
- Kosher salt
- 2 tablespoons (or more) olive oil
- 4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
- Freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme