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Recipes
Szechuan Chicken Salad
By Drjt
1. Bring 2 quarts salted water to a boil
- Salt
- 2 pounds boneless chicken breasts (3 large breast halves or 4 medium halves)
- 2 ribs celery, thinly sliced crosswise
- 12 ounces Napa cabbage, thinly sliced
- 4 scallions, white part and 1 inch of the green, thinly sliced crosswise
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground white pepper
- 2 tablespoons toasted sesame oil
- 1 large jalapeño, or 2 small, minced
- 2 to 3 cloves garlic, minced
- 1 to 1 1/2 tablespoons ginger, minced
Sauteed Sea Bass on Bruschetta
By Drjt
In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste
- two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice
- 3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped
- 3 tablespoons minced shallots
- 1/2 teaspoon freshly grated orange zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons red-wine vinegar
- 4 diagonal 1/4-inch-thick slices fat-free French or Italian bread (about 4 ounces total), toasted lightly
- four 4-ounce sea bass, flounder, or sole fillets
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 tablespoons fresh orange juice
Grilled Yogurt-Marinated Chicken With Warm Barley Salad
By Drjt
1. In a large bowl, mix the yogurt with the garlic and pimentón de La Vera
- 2 cups plain whole-milk yogurt
- 2 cloves garlic, minced
- 2 tablespoons pimentón de La Vera (Spanish smoked paprika)
- 4 chicken breasts
- 1 cup barley
- 2 cups trimmed green beans, cut into 1-inch pieces
- 1 ⁄2 cup chopped parsley
- 1 ⁄2 cup sliced almonds, toasted
Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley
By Drjt
Rinse and drain scallops; pat dry with paper towels
- 1/2 pounds large sea scallops, side muscles removed
- Fleur de sel or coarse kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 4 large green onions, chopped, white and green parts separated
- 1 12-ounce container cherry tomatoes or grape tomatoes
- 4 tablespoons coarsely chopped fresh Italian parsley, divided
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon mild Spanish paprika (pimenton dulce)* or Hungarian sweet paprika
- *Available at specialty foods stores and online from tienda.com.
Flank Steak Salad with Roasted Shallots and Goat Cheese
By Drjt
PreparationBlend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and ...
- 1 cup olive oil
- 5 tablespoons red wine vinegar
- 2 tablespoons fresh thyme leaves
- 2 large garlic cloves
- 1 1 1/2-pound flank steak
- 18 large shallots, peeled, halved
- 8 cups mixed salad greens (about 8 ounces)
- 1 cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)