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Recipes
Crook’s Corner Shrimp & Grits
By á-58
GRITS: Bring salted water to strong boil in a saucepan
- 4 1/2 cups water
- 1 teaspoon salt
- 1 cup grits, preferably stone-ground
- 3/4 cup grated sharp cheddar cheese
- Butter, Tabasco and white pepper to taste
- 1 pound fresh shrimp
- 6 slices bacon
- Peanut oil
- 2 cups sliced mushrooms
- 1 cup finely sliced green onions
- 1 large clove garlic, peeled
- 4 teaspoons lemon juice
- 2 tablespoons fresh, chopped parsley
- Salt and pepper
Smoky Spiced Roasted Chicken with Sweet Potatoes and Spinach
By á-58
PREHEAT oven to 425 degrees
- 1 whole chicken, quartered
- 2 smoked serrano chili peppers
- 1 tablespoon smoked paprika
- 1 tablespoon ground aleppo chili peppers
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 1 tablespoon Himalayan pink salt or smoked salt
- 4 minced garlic cloves
- 1/4 cup plus 1 tablespoon coconut oil, divided
- 2 tablespoons honey
- 2 sweet potatoes, peeled and diced
- 1-2 pounds fresh spinach
- Zest of 1 orange
- Salt and pepper to taste
Grilled Salmon Fillet with Cucumber Dill Sauce
By á-58
Salmon Fillet Prepare your grill and bring to high heat
- Grilled Salmon Fillet
- 1 pound fresh wild Salmon
- olive oil
- kosher salt
- coarsely ground black pepper
- Cucumber Dill Sauce
- 1/2 cup sour cream
- 1/2 cup olive oil mayonnaise
- 1/2 english cucumber, about 1/2 cup, diced
- 1/4 cup blue cheese dressing
- 2 tablespoons fresh dill, chopped
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of kosher salt
Roasted Carrots with Cardamom Butter
By á-58
Roasted carrots are delicious on their own, but try adding butter and cardamom for an unusual twist
- 4 teaspoons butter, melted
- 2 teaspoons grape seed oil
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
Baked Codfish with Irish Cheese Crust
By á-58
Preheat the oven to 375 degrees F
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 4 (6-ounce) codfish fillets, skins removed
- Essence, recipe follows
- 1/2 cup fine bread crumbs
- 2 tablespoons melted Irish butter
- 2 tablespoons minced fresh parsley
- 2 teaspoons Lakeshore Strong Irish Mustard or Colman's English mustard
- 2 teaspoons minced garlic, or spring onions
- 6 ounces Irish cheese, such as Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage, grated
- 1 cup heavy Irish cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Grilled Swordfish and Summer Vegetables with Basil Vinaigrette
By á-58
1. Light a grill. In a blender, combine the basil with the red wine vinegar, Dijon mustard, garlic and 1/4 cup of t...
- 1/2 cup basil leaves
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground black pepper
- 1 yellow bell pepper
- One 1 1/4-pound eggplant, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 medium zucchini, cut on the bias 1/4-inch thick
- Four 6-ounce swordfish fillets
Salt-Encrusted Prime Rib
By á-58
Restaurants have nothing on this recipe
- 1 box (3 pounds) kosher salt (about 6 cups), divided
- 1 bone-in beef rib roast (6 to 8 pounds)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons cracked black pepper
- 2 teaspoons garlic powder
- 1/2 cup water
Barbecued Chicken
By á-58
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme
- Brine:
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- The Ultimate Barbecue Sauce:
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
Crab Cakes
By á-58
Recipe courtesy Robert Irvine, Robert Irvine's Eat!
- 1 egg
- 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning)
- 1/2 cup mayonnaise
- 1/4 cup panko (Japanese breadcrumbs)
- 1 teaspoon gingerroot juice or powder
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 lemon, juiced
- 3 tablespoons grapeseed oil
- 1 pound lump crab, picked
- All-purpose flour, for dusting
Irish-Style Brown Bread
By á-58
This humble loaf, which gets a small update with the addition of rye flour, is similar to the one you would find ev...
- 2 1/2 cups whole-wheat flour
- 1 1/2 cups rye flour, such as Bob's Red Mill
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups buttermilk