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Recipes
Latkes
By Drjt
Have all the ingredients ready to go before you grate the potatoes so they won't discolor
- 1 small onion
- 3 russet potatoes
- 3 tablespoons all-purpose flour
- 2 eggs, beaten
- 1/4 teaspoon salt
- Dash of pepper
- 1/2 to 1 cup vegetable oil for frying
Mussels in Saffron Tomato Broth with Fennel
By Drjt
1. Preheat the oven to 400° F
- • 1 shallot, diced
- • 2 cloves garlic, minced
- • 1 quart (or 28 ounces) canned tomatoes
- • 1 generous pinch of saffron
- • 1 cup wine (whatever you’re drinking will work best)
- • 1 medium fennel bulb, thinly sliced
- • 4 pounds mussels, scrubbed and debearded
- • 1 baguette, sliced into oblong croutons
Grilled Eggplant with Feta and Fresh Mint
By Drjt
Cut eggplant into 1/2-inch-thick slices; brush each slice with olive oil
- 1 large (about 1 1/2 pounds) eggplant
- 2 tablespoon(s) olive oil
- 1/4 cup(s) crumbled feta cheese
- 2 tablespoon(s) chopped fresh mint
- Fresh lemon juice
- Lemon wedges
Grilled Eggplant with Ricotta Salata
By Drjt
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat
- 2 tablespoon(s) extra virgin olive oil
- 2 teaspoon(s) fresh oregano leaves
- 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
- Nonstick cooking spray
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground pepper
- 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
- 2 plum tomatoes, cut into 1/2-inch dice
- Lemon wedges
- Oregano sprigs, for garnish
Black Bean-Mushroom Chili
By Drjt
Soak beans overnight in 2 quarts water
- 1 pound dried black beans (2 1/2 cups), picked over and rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds or ground cumin
- 1/2 teaspoon cardamom seeds or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, wiped clean, trimmed and sliced (4 1/2 cups)
- 8 ounces tomatillos, husked, rinsed and coarsely chopped (see Ingredient Notes)
- 1/4 cup water
- 5 1/2 cups mushroom broth or vegetable broth, homemade or canned (see Ingredient Notes)
- 1 6-ounce can tomato paste
- 1-2 tablespoons minced canned chipotle peppers in adobo sauce (see Ingredient Notes)
- 1 1/4 cups grated Monterey Jack or pepper jack cheese
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
Shrimp Roll Sandwich
By Drjt
1. Heat the butter in a large sauté pan over medium-high heat on the stove until it melts
- 1 1/2 pounds peeled and deveined medium shrimp
- 1 tablespoon butter
- 1 teaspoon cayenne pepper
- 1 cucumber, cut into four spears, then thinly sliced horizontally
- 2 tablespoons mayonnaise
- 4 brioche hamburger rolls, toasted
- 1/4 cup minced flat-leaf parsley
- 4 corn cobs
Slow-Cooker Cajun Stew
By Drjt
Find more recipes at: marthastewart
- inch
- thick rounds 1 red onion, sliced into wedges 2 garlic cloves, minced 2 celery stalks, coarsely chopped 1 red or green bell pepper, coarsely chopped 2 tablespoons all
- purpose flour 1 (28
- ounce) can diced tomatoes 1/4 teaspoon cayenne pepper Coarse salt 1/2 pound large shrimp, peeled and deveined 2 cups frozen cut okra (from an 8
- ounce package), thawed
Beef Tenderloin with Red Wine Butter Sauce
By Drjt
1. Preheat the oven to 400° F
- 1 cup dry red wine
- 1 cup red wine vinegar
- 1 shallot, thinly sliced
- 2 tablespoons whole black peppercorns
- 2 thyme sprigs
- 1 5-pound whole beef tenderloin, trimmed
- Fine sea salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil
- 12 ounces cold unsalted butter, cut into pieces
Grilled Red Pepper and Eggplant
By Drjt
Preheat the grill. Coat peppers and eggplant slices with olive oil
- 2 red bell peppers
- 8 slice(s) eggplant, 1/2-inch thick
- 3 tablespoon(s) olive oil, plus more, for grilling
- 1 tablespoon(s) red wine vinegar
- 1 tablespoon(s) fresh oregano, chopped
- 1/2 cup(s) crumbled feta
- Salt and pepper
Sesame-Orange Shrimp
By Drjt
1) Whisk sesame seeds, egg whites, cornstarch, salt and peper in a large bowl
- 3 tablespoons sesame seeds(white, black or mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 lb (21-25per pound) peeled and deveined raw shrimp
- 2 Tbls canola oil
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 2 Tbls reduced sodium soy sauce
- 1 tsp sugar
- 1 scallion (thinly sliced)