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Recipes
Minestrone Soup, Vinny Testa's
By arthurlemay
if you are using dry beans, the night before you plan to serve this soup, rinse and pick over the beans
- 1/2 cup great northern beans, or canned cannelloni beans
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 fennel bulb, diced
- 2 stalks celery, minced
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1 zucchini, diced
- 1 summer squash, diced
- 2 cups mushrooms, quartered
- 1/2 cup tomato, peeled and diced
- 1 Romano cheese rind, from 3/4 pound piece, 1-inch thick
- 3 quarts vegetable stock
- 2 potatoes, peeled and diced
- 1 cup ditalini (small tubular pasta)
- salt and pepper to taste
Stuffed Quahogs, Tosca's
By arthurlemay
Preheat the oven to 375 degrees
- 12 quahog clams
- 1 tablespoon olive oil
- 8 ounces Italian sausage
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/4 cup diced celery
- 2 tablespoons garlic, minced
- 1 cup bread crumbs
- 2 tablespoons parsley, chopped
- 1/4 cup white wine
- 1 pinch crushed red pepper flakes
- 1/4 cup grated Parmigiano-Reggiano cheese
- 8 tablespoons garlic butter (see recipe)
Chicken Wings, Halfway Cafe's
By arthurlemay
Mix the barbeque sauce, honey ,water, pepper, garlic and tarragon until well blended
- 2/3 cup barbeque sauce, Ah-S0 --chinese
- 1/3 cup honey
- 2 tablespoons water
- to taste crushed red pepper
- to taste garlic powder
- to taste dried tarragon
- 12 chicken wings, deep fried
Poached Mussels, Ciro's and Sal's
By arthurlemay
Heat the olive oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 2 cloves garlic, finely diced
- 1/4 cup white wine
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, finely chopped
- 40 mussels, scrubbed
- 1 pinch Kosher salt, to taste
- 1 pinch pepper, to taste
Meatloaf With Mushroom Gravy
By arthurlemay
Preheat the oven to 350 degrees
- For The Mushroom Gravy:
- 2 tablespoons olive oil
- 6 ounces mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 ounces portabello mushrooms, sliced
- 2 cups veal or beef stock
- 2 cups chicken stock
- 1/4 cup King Arthur flour
- 1/4 cup water
- salt and pepper to taste
- For The Meatloaf:
- 1 1/2 tablespoon butter
- 1 onion, diced
- 1 stalk celery, diced
- 2 tablespoons diced garlic
- 3/4 pound white bread slices, crust removed
- 1/2 cup milk
- 3 eggs, lightly beaten
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried basil
- 4 1/2 pounds ground beef
Lobster Sauce, Kowloon's
By arthurlemay
Place the pork in a wok or large sauté pan heated to medium hot
- 1/3 cup ground pork
- 2 1/2 cups water
- 1/2 tablespoons black bean sauce
- 1/2 tablespoon ground garlic
- 1 teaspoon molasses
- Cornstarch, as needed
- 1 egg
- Salt, to taste
Scampi Scampi
By arthurlemay
Delicious buttery sauce for shrimp and pasta
- Whipped Garlic Butter
- 1 pound warm butter
- 2 teaspoons sherry vinegar
- 2 tablespoons fine breadcrumbs
- 1 teaspoon chopped Rosemary
- 2 tablespoons sliced green onion
- 8 ounces wilted onion, diced
- 2 tablespoons parsley
- 2 tablespoons roasted garlic
- 2 tablespoons raw garlic
- 1 teaspoon dried herb de Province
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red chili flake
- 2 tablespoons EVOO
- Combine all ingredients in a mixer (kitchen aid). Whip on medium high until light, fluffy and airy.
- 1 pound large shrimp, removed from shell
- 1-2 tablespoons King Arthur flour
- 2 tablespoons EVOO
- 1 pound of pasta, cooked al dente
- Combine the shrimp, flour and the olive oil in a hot, preheated skillet. Quickly toast. The will cook very quickly. When they appear half cooked, add the ingredients listed below.. Melt together and serve on top of warm pasta.
Mushrooms, Garlic
By arthurlemay
In a large skillet over medium-high heat, melt the butter
- 1/4 cup butter
- 1 pound button mushrooms, sliced
- 4 tablespoons sour cream
- 1 cup heavy cream
- 1 tablespoon garlic, diced
- 1 teaspoon lemon juice
- 3 tablespoons brandy
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Pork Tenderloin, Barbecued
By arthurlemay
Slow and medium low are the secrets to cooking a whole tenderloin on the grill
- For The Marinade:
- 1/2 cup soy sauce
- 2 1/2 tablespoons sesame oil
- 1 1/2 tablespoons minced garlic
- 2 teaspoons lime juice
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon sugar
- 3 pound pork tenderloin
- For The Barbecue Sauce:
- 3/4 cup prepared barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground anise seed
- 1/2 teaspoon ground ginger
Shrimp And Lobster, With Linguine
By arthurlemay
Place the shrimp in a small bowl
- 1 pound shrimp, peeled and deveined
- 1 pound lobster meat, chopped
- 1 tablespoon basil, chopped
- 1 teaspoon lemon pepper
- 1 teaspoon cajun seasoning
- 10 ounces white wine
- 1/2 cup King Arthur flour
- 1/2 pound butter
- 1 tablespoon garlic, chopped
- 2 ounces Parmesan cheese, grated
- 1/2 cup milk
- 1/4 cup light cream
- 2 cups water
- 1 teaspoon parsley, chopped
- 1/8 teaspoon white pepper