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Recipes
Guy's Grilled Romaine with Bacon-Blue Cheese Vinaigrette
By KDCooks
From Rachel Ray Magazine (June/July 2010)
- 1/2 pound bacon, chopped
- 1/4 cup extra-virgin olive oil
- 1 red onion, finely chopped
- 1/2 cup balsamic vinegar
- 3 romaine hearts, halved lengthwise
- 2 ounces blue cheese, crumbled
- Cracked black pepper, for garnish
Crab Strudel
By KDCooks
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 1 egg
- 1 tablespoon water
- 1 package (8 ounces) refrigerated, pasteurized crabmeat or 6 oz canned, drained
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup sliced almond
- 3 green onions, sliced (about 6 tablespoons)
- 2 teaspoons Dijon-style mustard
Tomato Crostini and Whipped Feta
By KDCooks
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Grilled Steak with Tapenade
By KDCooks
Preheat a grill or grill pan to high
- 1/2 cup pitted kalamata olives
- 1 medium shallot
- 1 clove garlic
- 1 sprig rosemary, leaves stripped
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 lemon, halved
- Kosher salt and freshly ground pepper
- 2 pounds flank steak
- 1 pint grape tomatoes, quartered
- 1/4 cup roughly chopped fresh parsley
Creamy Goat Cheese Ravioli with Lemon & Chives
By KDCooks
1.Cook the pasta according to the package directions
- 10 ounces cheese ravioli (I used Goat Cheese ravioli)
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 summer squash (zucchini and yellow squash; about 1 1⁄2 pounds), thinly sliced
- 1 cup of frozen white corn
- kosher salt and black pepper
- 1/2 cup half & half
- 1 tsp grated lemon zest
- Dash of Nutmeg
- 1/4 cup grated pecorino or Parmesan (2 ounces), plus more for serving
- 1 tablespoons chopped fresh chives
Pappardell with Corn (Food Network)
By KDCooks
Bring a large pot of salted water to a boil
- Kosher salt
- 2 ears corn, shucked
- 5 tablespoons unsalted butter
- 3 cups grape tomatoes
- 2 cloves garlic, minced
- Freshly ground pepper
- 1/2 cup white wine
- 12 ounces pappardelle pasta
- 1/2 cup low-sodium chicken broth
- 1 small bunch scallions, thinly sliced
- 1/2 cup freshly grated parmesan, plus more for topping
- Torn basil, for topping
Pimento Cheese
By KDCooks
Stir together all ingredients just until blended
- 2 (8 ounce) blocks sharp Cheddar Cheese, shredded
- 1 (4 ounce) jar diced pimiento, rinsed and drained
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped onion
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Seared Scallops with Jalapeno Vinaigrette
By KDCooks
From Allrecipes
- 1 large jalapeno pepper, seeded and membranes removed
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/4 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 12 large fresh sea scallops
- 1 pinch sea salt
- 1 pinch cayenne pepper
- 2 oranges, peeled and cut in between sections as segments
Greek Dinner Salad
By KDCooks
from Food Network Magazine
- 1/2 small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 2 romaine lettuce hearts, thinly sliced crosswise
- 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
- 1 pint cherry tomatoes, halved
- 2 large cucumbers, peeled, seeded and cut into chunks
- 1 cup crumbled feta cheese
- 12 stuffed grape leaves (from the deli counter)
Simple Chicken Stock
By KDCooks
From L'Academie de Cuisine - Culinary Skills Lab - 2011
- Cut in Half:
- 2 Packages chicken backs or 1 1/2 large packages of chicken wings
- 2 1/2 carrots each cut into 4 pieces
- 1 1/2 celery, each cut into 4 pieces
- 1 1/2 Onions, cut into large pieces
- 2 Bay leaves
- 1/2 cup fresh parsley or parsley stems
- 1/4 cup dried thyme