á-58's profile page
Recipes
Vegetable Stir-Fry with Ginger Vinaigrette
By á-58
Fresh and green and bursting with flavor, this stir-fry is like a little taste of spring that you can serve any tim...
- For the Dressing:
- 1 tablespoon minced fresh ginger
- 1 teaspoon lemon juice
- 3 tablespoons cooking oil
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- For the Vegetables:
- 3 cloves garlic, minced
- 1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
- 1/2 pound snow peas
- 10 radishes, quartered
- 4 teaspoons soy sauce
- 1/2 pound spinach, stems removed and leaves washed well
- 1/2 pound firm tofu, cut into 3/4-inch dice
Garlicky Greens with Andouille and Onion
By á-58
To give tender greens like chard, curly-leaf spinach, and beet greens some bayou flavor, we began by adding spicy a...
- 1 tablespoon vegetable oil
- 3 ounces andouille sausage, halved lengthwise and ct into 1/4-inch half-moons (see note)
- 1/2 red onion, sliced thin
- 3 garlic cloves, minced
- 2 pounds tender greens (see note), stemmed (see related step by step) and chopped rough
- 2 tablespoons cider vinegar
- Salt and pepper
Deviled Eggs with Pickled Shrimp
By á-58
1. BRINE THE SHRIMP In a saucepan, combine all of the ingredients except the shrimp and bring to a boil
- Shrimp
- 3/4 cup fresh lemon juice
- 1/2 cup water
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1/2 small Spanish onion, chopped
- 1 garlic clove, crushed
- 1/2 tablespoon pickling spice
- 1 small dried red chile
- 12 shelled and deveined medium shrimp
- Eggs
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 4 cornichons, finely chopped
- 2 tablespoons finely chopped dill, plus sprigs for garnish
- 1 tablespoon finely chopped chives
- Salt
- Pepper
- Hot sauce, for serving
Seared Scallops with Cauliflower, Brown Butter, and Basil
By á-58
In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garni...
- 3 Tbs. extra-virgin olive oil
- 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 Tbs. unsalted butter
- 1 large shallot, minced
- 1/2 cup dry vermouth
- Kosher salt and freshly ground black pepper
- 8 large fresh basil leaves, thinly sliced
Noodle Salad
By á-58
This is great to make a quick and easy noodle dish for a snack, quick lunch or even dinner of you add shrimp or chi...
- 1 pound of Cooked Spaghetti or Soba Noodles
- 3 ounces fresh lime juice
- 2 ounces seasoned rice wine vinegar
- 1 ounce Kikkoman’s low sodium soy sauce
- 1 ounce grated fresh ginger
- Zest from 1 lime
- 2 cloves garlic, minced fine
- 2 tablespoons oriental toasted sesame oil
- 1 ounce chopped cilantro
- 4 ounces prepared kimchee, chopped
- 1 red pepper, sliced thin
- 1 bunch scallions, sliced
Breakfast Sausage
By á-58
Combine all ingredients, mix well & stuff into sheep casing or make into thin patties
- 2 1/2-lbs ground pork
- 2-tsp kosher salt
- 2-tsp freshly ground black pepper
- 2-tsp finely chopped fresh sage leaves
- 2-tsp finely chopped fresh thyme leaves
- 1/2-tsp finely chopped fresh rosemary leaves
- 1-tbsp light brown sugar
- 1/2-tsp fresh grated nutmeg
- 1/2-tsp cayenne pepper
- 1/2-tsp red pepper flakes
French Apple Tart
By á-58
A classic French apple tart is little more than apples and pastry, but such simplicity means that imperfections lik...
- Crust
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 5 tablespoons (2 1/4 ounces) sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, melted
- Filling
- 10 Golden Delicious apples (8 ounces each), peeled and cored
- 3 tablespoons unsalted butter
- 1 tablespoon water
- 1/2 cup apricot preserves
- 1/4 teaspoon salt
Beets with Balsalmic and Sauteed Beet Greens
By á-58
Preparation In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered...
- 9 pounds beets including the greens (4 1/2 pounds without the greens), trimmed, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens
- 3 tablespoons balsalmic vinegar
- 1 tablespoon red-wine vinegar
- 4 tablespoons unsalted butter
- the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
- 2 cloves garlic
Coffee Mug Molten Chocolate Cake for Two
By á-58
These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert
- 4 tablespoons unsalted butter
- 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
- 1/4 cup (1 3/4 ounces) sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
Grilled Seafood Sausage with Beurre Blanc Sauce
By á-58
When we think of sausage, we usually think of meat
- Sausage ingredients
- 2 egg whites
- 1/2 tsp salt
- 2 pounds tilefish or seabass filet, cut into 1/2-inch cubes
- 2 cups heavy cream (preferably not ultra pasteurized)
- Note: Make sure all the above ingredients are very cold
- 1 pound fresh shrimp, peeled, deveined and coarsely chopped
- 1 pound sea scallops, coarsely chopped
- 2 1.5 pounds lobsters, cooked, shelled and coarsely chopped
- 2 ounces pignoli nuts, toasted
- Salt
- Cayenne pepper
- Port
- Brandy
- Pork casing, cleaned
- Beurre Blanc Sauce ingredients
- 1/4 cup finely chopped shallots
- 1/4 cup red wine vinegar
- 1/2 bottle white wine
- 3 Tablespoons heavy cream (preferably not ultra pasteurized)
- 3/4 pound cold sweet butter cut into small cubes
- Salt
- Pepper