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Recipes
Red Snapper with Black Bean Salsa
By Drjt
In a large bowl, combine the beans, tomato, scallions, cilantro, olive oil, and lemon juice
- Two 16-ounce cans black beans, drained and rinsed
- 1 large tomato, seeded and roughly chopped
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup vegetable oil
- 4 whole red snappers (about 12 ounces each), cleaned
Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes
By Drjt
Fill a large bowl with ice water
- All-purpose flour
- Salt
- 2 1/4 cups club soda
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon hot paprika
- Four 6-ounce skinless haddock or hake fillets
- Freshly ground pepper
- 2 medium tomatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1/4 cup coarsely chopped cilantro
- Vegetable oil, for frying
- 4 kaiser rolls, split and toasted
- 4 large Boston lettuce leaves
Baked Shrimp with Tomatoes and Feta
By Drjt
1) Heat 1/3 cup of oil in large saucepan over medium heat
- 1/3 cup plus 3 Tbls olive oil
- 3 medium onions chopped
- 2 14 1/2 oz cans of peeled and diced tomatoes in juice
- 4 Tbls chopped fresh cilantro
- 1 Tbls dried oregano
- 5 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 2 lbs uncooked large raw shrimp peeled and deveined
- 1/2 cup ouzo
- 1/2 cup Kalamata olives, pitted halved
- 8 oz feta cheese
- Toasted French bread slices
Red Wine Braised Short Ribs with Creamy Puree & Shaved Spring Vegetables
By Drjt
Season the short ribs with salt and pepper
- Short Ribs
- 2 lb. Beef short ribs
- 2 Bottles Red wine
- 3 each Onion large dice
- 1 each Carrot chopped
- 1 each Celery chopped
- 1 each Head of garlic
- 1 Tbs Tomato paste
- 1 each Bay leaf
- 1 Tbl Black peppercorns
- 2 Sprigs Fresh thyme Pomme Puree
- 3 Lbs. Yukon Gold potatoes
- 1/2 Lb. Cold diced butter
- 1/2 Cup Hot milk
- Salt and Pepper to taste
- Vegetables
- 4 each Red radishes
- 8 each Spears of asparagus
- 2 each Ribs of celery
- 1 each Fresh horseradish
- 1 bunch Flat leaf Italian parsley
- 1 each Lemon - juiced
- 3 Tbs Extra virgin olive oil
Lime-Garlic Marinated Sirloin Steak
By Drjt
1. Combine the garlic and 1/2 cup oil in a sauté pan and bring to a simmer
- • 10 to 12 cloves garlic, peeled and lightly crushed
- • 1/2 cup plus 1 teaspoon olive oil
- • 1 teaspoon red pepper flakes
- • 2/3 cup fresh lime juice (about 5 limes' worth)
- • 2 teaspoons ground coriander seed
- • 1 1/2 teaspoon ground cumin
- • 2 tablespoons chopped cilantro leaves, plus more for optional garnish
- • 1 1/2 teaspoon kosher salt, plus extra for seasoning
- • 1/2 teaspoon ground black pepper, plus extra for seasoning
- • 1 2-pound sirloin steak
Garlicky Shrimp Tacos Recipe - Jim Peyton | Food & Wine
By Drjt
In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes
- 1/4 cup sun-dried tomatoes
- Heaping 1/4 teaspoon dried thyme
- Heaping 1/4 teaspoon dried marjoram
- Heaping 1/4 teaspoon dried tarragon
- Heaping 1/4 teaspoon cayenne pepper
- Salt
- 1 tablespoon unsalted butter
- 2 1/2 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 3 plum tomatoes, diced
- 1 pound cooked and peeled small bay shrimp
- 1/4 cup finely chopped cilantro
- 8 taco shells or warmed 6-inch corn tortillas
- 2 Hass avocados, cut into 1/3-inch dice
- Salsa and lime wedges, for serving
Mahi Mahi Tacos
By Drjt
Recipe courtesy Epcot Catering
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1/4 tablespoon ground cinnamon
- 1/4 tablespoon red pepper flakes
- 1/4 tablespoon cayenne pepper
- 1/2 tablespoon dill seed
- 1/2 tablespoon ground black pepper
- 1/2 cup soy sauce
- 2 pounds fillet mahi mahi with skin
- 1/4 cup peanut oil
- Mini taco shells
- Pico de Gallo, store bought
- Chopped fresh cilantro leaves
Pan-Seared Sichuan Shrimp with Mung Bean Noodles Recipe - Sang Yoon | Food & Wine
By Drjt
Bring a large saucepan of water to a boil
- 6 ounces dried mung bean noodles or vermicelli
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground white pepper
- 1 teaspoon ground Sichuan peppercorns
- 3 tablespoons vegetable oil
- 4 large scallions, thinly sliced
- 2 tablespoons finely grated fresh ginger
- 1/3 cup soy sauce or tamari
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 1/2 teaspoons chile oil
Black Bean & Tomato Salsa
By Drjt
DIRECTIONS Combine all ingredients in a medium bowl; stir to blend
- 1 cup seeded, diced plum tomatoes (3-4 tomatoes)
- 1 cup canned black beans, rinsed
- 2 tablespoons chopped scallions
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2-1 teaspoon minced canned chipotle in adobo sauce (see Ingredient Note)
- 1 //recipes-and-more/recipes/1 cup seeded, diced plum tomatoes (3-4 tomatoes)
- 1 cup canned black beans, rinsed
- 2 tablespoons chopped scallions
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2-1 teaspoon minced canned chipotle in adobo sauce (see Ingredient Note)
- 1/8 teaspoon salt
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Caesar Salad Spears
By Drjt
Preheat the oven to 350°
- 2 cups 1/4-inch-diced white bread
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 anchovy fillets mashed
- 1 small garlic clove smashed
- 1/4 cup mayonnaise
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
- 7 Belgian endives