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Recipes
Mussel Soap
By Drjt
In a large pot, heat 3 tablespoons of the oil over moderately low heat
- 5 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 fennel bulb, chopped
- 1 rib celery, chopped
- 1 bay leaf
- grated zest of 1/2 orange
- 1/4 teaspoon turmeric
- 3 plum tomatoes, chopped
- 1 cup dry white wine
- 8 1/2-inch slices baguette
- 3 pounds mussels, scrubbed and debearded
- 3 cups water
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3/4 cup heavy cream
- 1/4 pound prosciutto or other flavorful ham, chopped
Slow-Cooker Short Rib Ragu
By Drjt
Find more recipes at: marthastewart
- inch pieces Coarse salt and ground pepper 1 medium yellow onion, diced small 1 large carrot, diced small 1 can (28 ounces) whole peeled tomatoes 2 sprigs oregano or rosemary
Mojo Marinated & Grilled Flank Steak
By Drjt
TO MAKE THE MOJO: Mash the raw garlic, chiles, salt, and cumin together in a mortar and pestle until fairly smooth
- For the Mojo:
- 12 cloves garlic (or 4 tablespoons minced garlic)
- 2 habaneros or other spicy chiles, cored, seeded, and minced (wear rubber gloves)
- 1 teaspoon kosher salt
- 4 teaspoons whole cumin seeds, toasted
- 1 cup olive oil
- 2/3 cup sour orange juice (or 1/3 cup fresh lime juice plus 1/3 cup fresh orange juice)
- 1 1/2 tablespoons sherry vinegar
- Salt and freshly ground black pepper to taste
- For the Steak:
- 1 1/2 pounds flank steak
- 1 or 2 large Bermuda onions, thickly sliced and brushed with olive oil (optional)
- Salt and freshly ground black pepper to taste
Sausage and Mushroom Soup
By Drjt
Strands of angel-hair pasta form a web in the broth, capturing the slices of sausage and mushroom
- 2 tablespoons olive oil
- 1 1/4 pounds mild Italian sausages
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 7 cups canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried red-pepper flakes
- 4 tablespoons chopped fresh parsley
- 1 3/4 teaspoons salt
- 1/4 pound angel hair
- 1/8 teaspoon fresh-ground black pepper
Simple Grilled Beef with Rosemary
By Drjt
1. Heat the grill. Coat the roast with oil and vinegar, then add salt, pepper and rosemary
- 2-3 pounds organic beef (use a large boneless cut such as eye-of-round or London Broil)
- drizzle extra virgin olive oil
- 1/4 cup balsamic vinegar
- dash salt and pepper
- 4-5 sprigs fresh rosemary, cleaned and finely chopped
- 1 tablespoon fresh italian parsley, chopped
- 4 cloves garlic, minced
Seared Scallops with Crispy Leeks
By Drjt
Preheat oven to 425°F. Cut leek in half lengthwise, then cut each piece in half crosswise
- 1 medium leek, white and light green parts only
- 2 teaspoon(s) extra-virgin olive oil
- 1 tablespoon(s) extra-virgin olive oil
- 2 tablespoon(s) all-purpose flour
- 1 teaspoon(s) paprika
- 1 teaspoon(s) garlic powder, divided
- 1/2 teaspoon(s) salt, divided
- 1 teaspoon(s) Italian seasoning
- 1/2 teaspoon(s) freshly grated lemon zest
- 1/2 teaspoon(s) freshly ground pepper
- 1 pound(s) dry sea scallops, tough side muscle removed
Marinated Sea Scallops with Red Cabbage and Fennel
By Drjt
1. Heat 3 tablespoons oil in a skillet set over medium-high heat
- • 9 tablespoons extra-virgin olive oil
- • 2 large or 3 small jalapeños, stemmed and diced with seeds
- • 1 tablespoon shallot, thinly sliced
- • 2 cloves garlic, smashed
- • 2 tablespoons Champagne vinegar
- • Salt
- • 1 1/2 tablespoons cane, or raw, sugar
- • 12 large sea scallops, cut in half crosswise
- • 1 cup zucchini, trimmed, peeled and chopped
- • 1/4 cup freshly squeezed lime juice
- • Zest of 1/2 lime
- • 1 cup fennel, very thinly sliced on a mandolin
- • 1 cup red cabbage, very thinly sliced on a mandolin
- • 1 tablespoon ground fennel seeds, plus more for garnish
- • Freshly ground black pepper
- • Fennel fronds, for garnish
Jose Garces' Prawns with Chardonnay A fresh and simple tomato, wine shellfish sauce for shrimp
By Drjt
1. Heat 1 tablespoon of the vegetable oil in a medium-size, heavy-bottomed saucepan over medium heat
- 3 tablespoons vegetable oil, divided
- 1/2 cup Vidalia or other sweet onion, diced
- 1/2 cup fresh fennel bulb, diced, reserving green fronds for garnish
- 2 garlic cloves, chopped
- 20 U-10 Marvesta prawns or about 2 pounds similar-size shrimp, heads and shells removed and reserved
- 1 tablespoon tomato paste
- 1/2 cup Chardonnay
- 2 cups prepared shellfish stock or bottled clam juice
- 2 sprigs fresh thyme
- Zest of 1 small navel orange
- 4 tablespoons unsalted butter, divided
- Kosher salt
- 2 tablespoons Italian parsley, finely chopped
- 4 thick slices of sourdough bread, toasted
Grilled Vegetables with Lemon and Herbs
By Drjt
Cut eggplant into 1/3-inch-thick slices
- 1 large eggplant (or 2 baby)
- Sea salt
- 4 zucchini or yellow squash (or any combination of the two)
- 1 red bell pepper
- 2/3 cup(s) olive oil, divided
- 1 clove(s) garlic, peeled
- 3 tablespoon(s) fresh lemon juice
- 1/2 cup(s) chopped fresh herbs (such as basil, marjoram, thyme, chives, flatleaf parsley, or any combination of the five)
- Freshly ground pepper, to taste
Grilled Pizza with Pesto, Tomatoes, and Feta
By Drjt
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill
- 1 pound(s) prepared pizza dough, preferably whole-wheat
- 1/2 cup(s) prepared pesto
- 4 ripe plum tomatoes, thinly sliced
- 1/2 cup(s) crumbled feta cheese
- Freshly ground pepper, to taste
- 1/4 cup(s) lightly packed fresh basil leaves, torn