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Recipes
Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
By Drjt
Recipes & Menus / Recipes Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing 4 servings PRE
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 4 1/2 teaspoons vegetable oil, divided
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon Asian chili-garlic sauce
- 1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
- 1/4 cup chopped fresh cilantro
- 2 12-ounce rib-eye steaks
- 2 tablespoons toasted sesame seeds
- 8 ounces crimini (baby bella) mushrooms, quartered
- 8 cups mixed greens
Salmon Club Sandwiches
By Drjt
The Good News Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, ta...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion coarsely chopped
- 2 tablespoons tamarind concentrate
- 2 garlic cloves coarsely chopped
- 2 dried chipotle chiles stems and seeds discarded
- 3/4 cup golden raisins
- 1/4 cup tomato paste
- 1/4 cup agave syrup see Note
- 1/2 teaspoon pure chile powder
- Salt and freshly ground pepper
- 4 skinless 4-ounce salmon fillets halved crosswise
- 12 slices of whole wheat toast
- 1/4 cup mayonnaise
- 1 cup arugula leaves
- 4 slices of beefsteak tomato
- Tip: Sweet agave syrup, made from agave plants, is available at health-food stores.
Grilled Steak with Red Wine Reduction
By Drjt
1. Make the sauce before cooking the steaks, then reheat on the stovetop (or grill, if cooking outdoors)
- 3 tablespoons butter
- • 1 medium Vidalia onion, peeled and finely chopped
- • 2 cloves garlic, peeled and finely chopped
- • 1 1/4 teaspoons fresh thyme, marjoram or oregano leaves (or 1/4 teaspoon dried)
- • 1 1/4 cups dry red wine (preferably the same wine you'll be drinking)
- • 3 tablespoons Champagne vinegar
- • 6 New York strip or rib eye steaks, 1 inch to 1 1/2 inches thick
- • Salt and freshly ground black pepper to taste
Sunday Rib Roast
By Drjt
Put oven rack in lower third of oven and preheat oven to 450°F
- 1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons English dry mustard (preferably Colman's)
Crab Cakes with Sherry Mayonnaise
By Drjt
Directions: For the crab cakes: In a medium bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, pa...
- Directions:
- Sherry Mayonnaise
- 3 ⁄4 cup mayonnaise, preferably Best Foods or Hellman's brand
- 2 teaspoons sherry vinegar
- 1 ⁄2 teaspoon sweet Hungarian paprika
- Pinch of cayenne pepper
- For the mayonnaise: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 2 weeks.
- Crab Cakes
- 12 ounces fresh lump crabmeat, picked over for shells
- 1 ⁄2 cup mayonnaise, preferably Best Foods (or Hellman's)
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper to taste
- 11 About 11⁄2 cups panko (Japanese bread crumbs)
- 11 About 11⁄2 cups rice bran oil or canola oil for frying
Striped Bass with Tomatillo Sauce Recipe | Yummly
By Drjt
INSTRUCTIONS: Prepare sauce: Preheat broiler to high
- INGREDIENTS:
- 1 cup quinoa, rinsed
- 1/2 tsp sea salt, divided
- 1 pint grape tomatoes, halved
- 4 scallions, thinly sliced
- Fresh ground black pepper, to taste
- 4 6-oz boneless, skin-on striped bass or black sea bass fillets
- SAUCE
- Olive oil cooking spray
- 3/4 lb tomatillos (about 6 or 7), husks removed
- 2 jalapeño peppers
- 4 cloves garlic, unpeeled
- 1/2 small onion, chopped
- 1/2 packed cup fresh cilantro (leaves and thin stems), plus additional for garnish
- Juice 1 lime
- 1/8 tsp sea salt
Roasted Cod with Shiitakes in Miso Broth
By Drjt
Preheat oven to 450�F with rack in middle
- 4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)
- 2 1/2 tablespoons vegetable oil, divided
- 1/4 lb sliced shiitake mushroom caps
- 2 (1/2-ounce) single-serve packages dehydrated red miso soup
- 1 scallion, thinly sliced
Macadamia-Crusted Shrimp
By Drjt
1. For the coating: Toast the croutons in olive oil until golden-brown
- For the Coating:
- 8 large shrimp (16 to 20 count)
- • 4 tablespoons olive oil
- • 1/2 teaspoon Dijon mustard
- • 1 clove garlic, finely chopped
- • 1 small shallot, finely chopped
- • Salt and freshly ground pepper
- • Macadamia nut coating (see recipe below)
- • Poached Pineapple Jalapeño Tomato Dressing (see recipe below)
- • 1/2 cup fresh croutons
- • 1/2 cup macadamia nuts, chopped
- • 1 tablespoon parsley, chopped
- • 1/2 teaspoon grated lemon zest
- • 1/8 teaspoon lemon juice
- For the dressing:
- • 1/4 cup fresh pineapple, diced
- • 1 clove garlic, finely chopped
- • 2 tablespoons sugar
- • 1 jalapeño pepper
- • 1/2 cup fresh tomato puree
- • 2 tablespoons lime juice
- • 1 tablespoon Dijon mustard
- • 1/4 cup olive oil
- • Salt and pepper
Steamed Clams in Wine and Chorizo
By Drjt
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring o...
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 lb littleneck clams (2 inches wide), scrubbed
- 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
- 2 tablespoons fresh cilantro
Chicken with Roasted Lemon and Rosemary Sauce
By Drjt
1. Put the potatoes in a pot of salted cold water and bring to a boil
- 1 1/2 pounds small new potatoes, such as Red Bliss
- 2 lemons
- Extra-virgin olive oil for brushing on lemons, plus 1/4 cup
- salt and freshly ground pepper
- 4 boneless chicken breast halves, skin on
- 1 tablespoon finely chopped garlic
- 1 cup double-strength chicken stock (see note)
- 1 teaspoon finely chopped rosemary
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon unsalted butter (optional)
- Note: For double-strength chicken stock, simply boil homemade chicken broth until it reduces in volume by one-half. For a quick substitute, use unsalted canned broth and boil it until it reduces in volume by one-half