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Recipes
Philly Cheese Steak Sandwich
By á-58
Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still ...
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 1 red or green bell pepper, sliced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 pound sirloin steak,trimmed and thinly sliced (see Kitchen Tip)
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup sliced hot banana peppers (optional)
- 1/4 cup reduced-sodium chicken broth
- 3 ounces thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns, split and toasted
- Tip: Kitchen tip: It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before slicing.
Deviled Eggs - Traditional Southern
By á-58
Recipe courtesy Paula Deen
- 7 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Chocolate Chess Pie (ATK)
By á-58
A catchall term for a kind of one-crust custard pie, English settlers brought chess pie to the new world as early a...
- 1 (9-inch) store-bought pie dough round
- 12 tablespoons unsalted butter, cut into 12 pieces
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups (10 1/2 ounces) plus 1 teaspoon sugar
- 1 teaspoon sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs plus 2 large yolks
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
Chicken Piccata with Lemon, Capers and Artichoke Hearts
By á-58
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick
- 4 (4-ounce) boneless, skinless chicken breast halves
- Salt and ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14-ounce) can artichoke hearts, quartered
- 1/4 cup drained capers
- 1 cup quick-cooking brown rice
- 1/2 cup frozen lima beans
Fried Green Tomatoes with Shrimp and Remoulade Sauce
By á-58
Recipe courtesy Louie Finnan, owner of Louie and The Redhead Lady, Mandeville, LA
- 3 3 3 cups vegetable oil
- 2 2 2 eggs
- 1 1 1 cup milk
- 10 10 10 ounces hot sauce (recommended: Crystal)
- 2 2 1/4-inch green tomatoes, 1/4-inch slices
- 1 1 1 cup all-purpose flour
- 2 2 2 cups Italian breadcrumbs
- 4 4 4 cups water
- 2 2 2 tablespoons dry crab boil seasoning
- 1 1 1 onion, sliced
- 1 1 1 lemon, sliced
- 2 2 2 ounces hot sauce (recommended: Crystal)
- 8 8 8 large shrimp, shell on
- 1/2 1/2 1/2 cup mayonnaise
- 1 1 1 ounce Creole mustard
- 1/2 1/2 1/2 ounce horseradish
- 1/2 1/2 1/2 ounce lemon juice
- 1 1 1 teaspoon Worcestershire sauce
- 2 2 2 slashes hot sauce (recommended: Tabasco)
- Shredded lettuce, for serving
Sauteed Beef Tips with Shiitakes
By á-58
Recipe courtesy of Emeril Lagasse
- 2 tablespoons olive oil
- 1/2 pound beef tenderloin trimmings, cut into 1-inch cubes
- 1 cup sliced Shiitake mushroom caps
- 1/2 cup sliced shallots
- 1 cup cleaned spinach leaves
- 1/2 cup white wine
- 3/4 cup veal stock
- 1 tablespoon heavy cream
- 1 tablespoon butter
- Salt and pepper
- Chopped parsley for garnish
Balsamic Glazed Roasted Root Vegetables
By á-58
This satisfying and easy-to-make dish fills the house with a wonderful aroma
- For the Glaze:
- 2 onions, cut into quarters
- 10 cloves garlic, unpeeled
- 2 cups carrots, peeled and cut into 1 to 2-inch pieces
- 1 medium celery root, peeled, cut into 1 to 2-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 small turnips, peeled and cut in half to about 2-inch pieces
- 1-2 Japanese or regular sweet potatoes (not yams), peeled and cut
- into 3-inch pieces
- 1 cup winter squash, peeled and cut into 2-inch cubes
- 2-3 potatoes, cut into quarters, about 2-inches
- 1-2 white or gold beets, peeled and cut into quarters (optional)
- 2 tablespoons olive oil
- Salt and pepper
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons neutral oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon chopped fresh or dried rosemary
Buttermilk Fried Chicken Tenders
By á-58
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag
- For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- For the Breading
- 1-1/2 cups all purpose flour
- 1 heaping teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1-1/2 teaspoons baking powder
- 3 tablespoons buttermilk
Seared Scallops with Summer Vegetables and Beurre Blanc
By á-58
A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted veggies
- 1/2 cup dry white wine
- 1/4 cup chopped shallots
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 teaspoon grated lemon rind
- 5/8 teaspoon kosher salt, divided
- 1 medium zucchini
- 1 medium yellow squash
- 1 orange bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 cup grape tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon black pepper, divided
- 1 1/2 pounds sea scallops
- 1/4 cup small basil leaves
Real Scrapple
By á-58
NOTE: the meat involved is Pork head, meat, feet, heart and tongue, or other pork trimmings, if desired, including ...
- 4 lbs ground meat, See NOTE
- water
- cornmeal
- buckwheat flour, see recipe
- 3 ounces salt
- 1 ⁄4 ounce black pepper
- 1 ⁄4 ounce sweetened marjoram
- 1 ⁄4 ounce nutmeg
- 1 ⁄4 ounce thyme or 1⁄4 ounce sage
- 2 1⁄2 ounces onions
- 1 pinch mace (optional)
- 1 pinch red pepper (optional)