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Recipes
Beignets
By á-58
To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans doughnuts, we began by usi...
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Buffalo Wings
By á-58
Why this recipe works: Buffalo wings are the ultimate bar snack
- Sauce
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce
- 2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
- 1 tablespoon dark brown sugar
- 2 teaspoons cider vinegar
- Wings
- 1 - 2 quarts peanut oil (or vegetable oil) for frying
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 3 tablespoons cornstarch
- 3 pounds chicken wings (18 wings)
- Creamy Blue Cheese Dressing and Vegetables
- 2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 4 stalks celery, cut into thin sticks
- 2 medium carrots, peeled and cut into thin slices
Pan-Fried Cod with Slaw
By á-58
Recipe courtesy Food Network Magazine
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard, plus more for serving
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon caraway or celery seeds
- Kosher salt and freshly ground pepper
- 1/2 head light-green cabbage, thinly sliced (about 6 cups)
- 1 small carrot, shredded
- 1 gala apple, julienned
- 1 bunch scallions, white and green parts, thinly sliced
- 1 large egg
- 1/2 cup milk
- 4 6-ounce cod or other white-fleshed fish fillets
- 1/3 cup all-purpose flour
- 1/3 cup cracker meal or crushed saltine crackers
- 1/4 teaspoon cayenne pepper
- Kosher salt
- Vegetable oil, for shallow frying
Skillet Lemon Soufflé
By á-58
Don’t open the oven door during the first seven minutes of baking, but do check the soufflé regularly for donene...
- 5 large eggs , separated
- 1/4 teaspoon cream of tartar 2/3 cup granulated sugar (4 3/4 ounces)
- 1/8 teaspoon table salt 1/3 cup juice and 1 teaspoon grated zest from 2 to 3 lemons
- 2 tablespoons unbleached all-purpose flour 1 tablespoon unsalted butter Confectioners' sugar , for dusting
Italian-Style Eggplant
By á-58
Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 1/3 cup olive oil...
- 1 large eggplant
- 1/3 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 3 large tomatoes
- 1 pound Mozzarella
- Basil
Duchess Potatoes (Pommes de Terre Duchesse)
By á-58
1 Gather all the ingredients and equipment
- 3 pounds All-purpose potatoes, washed, peeled, cut in half
- Water As needed
- 4 each Egg yolks
- Salt To taste
- White pepper, ground To taste
- 2 teaspoons Nutmeg
- 8 ounces Butter, melted
- 6 ounces Parmesan cheese
- 4 ounces Heavy cream (optional)
Kung Pao Prawns
By á-58
Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375 degrees
- 2 pounds large prawns, shell-on and deveined
- 1 red onion, halved and thinly sliced
- 1 bunch garlic chives, cut into 2-inch lengths
- 1/2 cup Kung Pao Sauce
- 1 package mung bean noodle vermicelli
- Kosher salt and freshly ground black pepper
- Canola oil for cooking and deep frying
Roasted Sweet Potato, Black Bean and Corn Salad
By á-58
A little Latin and a little Southwestern, this colorful and nutritious salad gets a boost of flavor from its dressi...
- 1 1/2 pounds sweet potatoes, peeled and diced
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons fresh lime juice
- 1 chipotle pepper in adobo (from can)
- 1 1/2 teaspoons honey
- 1 1/4 teaspoons ground cumin
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn kernels, thawed
Maitake-Chicken Hot and Sour
By á-58
In a large stock pot coated lightly with oil, sear the chicken and season
- 2 boneless, skinless chicken breasts, fine julienne
- 1 large yellow onion, sliced
- 6 slices of ginger
- 2 cups torn maitakes
- 1 small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne
- 1 cup Wanjashan naturally brewed rice vinegar
- 3 tablespoons Wanjashan Worcestershire sauce
- 1 quart chicken stock
- 3 stalks scallions, thinly sliced for garnish
- 1 teaspoon sesame oil
- canola oil for cooking
- Kosher salt and freshly finely ground white pepper to taste
Pasta Bolognese
By á-58
Recipe courtesy Anne Burrell
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing