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Recipes
Polenta Frie
By clbrosnan
Bring milk to a boil. Add polenta and reduce heat
- 4 cups milk
- 1 cup polenta
- 1 tablespoon parsley
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 4 tablespoons butter
- 1/2 caup Parmesan cheese
Greek Lamb with Herbs & Garlic
By clbrosnan
Preparation 1. Rinse lamb and pat dry; trim off excess surface fat
- Prep and cook Time: about 45 minutes, plus at least 2 hours to marinate. Notes: You can prepare through step 2 up to 1 day ahead; cover lamb and chill.
- Total Time: 2 hour(s) 45 minutes
- Yield: Makes 8 servings
- Ingredients
- 1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.)
- 4 cloves garlic, cut into thin slivers
- 1 cup dry red wine
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons cream sherry
- 1 tablespoon chopped fresh thyme leaves
- 5 sprigs (4 to 6 in. long) fresh rosemary, rinsed
- 1/2 About 1/2 teaspoon salt
- 1/4 About 1/4 teaspoon pepper
Manhattan
By clbrosnan
Combine whiskey, vermouth, bitters and ice ina shaker
- 2 ounces rye whiskey
- 1 ounce sweet vermouth
- 1 dash of angostura bitters
- 2-3 ice cubes
- 1 maraschino cherry
Seafood Arrabbiata
By clbrosnan
Cook pasta according to package instructions omitting salt and fat: drain While pasta cooks heat 1 tbsp oil in a...
- 8 ozs uncooked linguine
- 2 tbsp extra-virgin olive oil, divided
- 6 oz bay scallops
- 6 oz peeled and deveined medium shrimp
- 1/2 c chopped onion
- 1/4 to 1/2 tsp crushed red pepper
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 14.5 oz can petite-cut diced tomatoes drained'
- 1/2 c clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and de-bearded
- 2 tbsp chopped fresh parsley
- 1 tbsp thinly sliced fresh basil
Seafood Arrabbiata
By clbrosnan
Cook pasta according to package instructions omitting salt and fat: drain While pasta cooks heat 1 tbsp oil in a...
- 8 ozs uncooked linguine
- 2 tbsp extra-virgin olive oil, divided
- 6 oz bay scallops
- 6 oz peeled and deveined medium shrimp
- 1/2 c chopped onion
- 1/4 to 1/2 tsp crushed red pepper
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 14.5 oz can petite-cut diced tomatoes drained'
- 1/2 c clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and de-bearded
- 2 tbsp chopped fresh parsley
- 1 tbsp thinly sliced fresh basil
Sauteed Scallops with Meyer Lemon Relish
By clbrosnan
Directions: To make the relish, scoop out about half of the pulp from each lemon piece and discard
- Ingredients:
- For a fanciful presentation, place each cooked scallop in a scallop shell and arrange on a platter or tray. Then serve as a passed hors doeuvre or place on a buffet table.
- For the Meyer lemon relish:
- 2 Meyer lemons, quartered and seeded
- 1 shallot, coarsely chopped
- 2 Tbs. fresh flat-leaf parsley leaves
- 1 tsp. sugar
- 1 tsp. coriander seeds
- 1 tsp. white balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground white pepper
- For the vinaigrette:
- 1 cup fresh Meyer lemon juice
- 3 Tbs. fresh lime juice
- 1 Tbs. minced shallot
- 1 Tbs. canola oil
- Salt and freshly ground white pepper, to taste
- 16 sea scallops
- 1 Tbs. canola oil
- 1/4 cup dry white wine
- 2 Tbs. chicken stock
- 1 tsp. white balsamic vinegar
- 1 tsp. salt
- 1 tsp. freshly ground white pepper
- 4 cups baby spinach
- Meyer lemon slices for garnish
Chicken & Bean Soup
By clbrosnan
1. Cut chicken into 1-inch pieces
- 2 pounds skinless, boneless chicken thighs
- 2 tsp. ground cumin
- 1/8 tsp. ground black pepper
- 1 Tbsp. olive oil
- 2 10-oz. pkgs. refrigerated light Alfredo sauce
- 1 15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
- 1 cup reduced-sodium chicken broth
- 1/2 cup chopped red onion (1 medium)
- 1 4-oz. can diced green chile peppers
- 4 cloves garlic, minced
- 1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
- Fresh parsley leaves (optional)
Haricots Verts with Warm Bacon Vinaigrette
By clbrosnan
Cook beans in boiling water for 7 minutes or until crisp tender
- 2 lbs haricots verts, trimmed
- 3 slices bacon, chopped
- 3/4 c thinly sliced shallots (about 2 medium)
- 1 1/2 tbsp toasted walnut oil
- 2 tsp champagne vinegar
- 1 tsp kosher salt
- 3 tbsp chopped walnuts, toasted
- 1 tbsp chopped flat-leaf parsley
Buttery Lemon Broccolini
By clbrosnan
Bring 4 quarts water to a boil in a large saucepan; add 2 tsp salt Cook broccolini in batches for 5 minutes; remove...
- 4 qt s water
- 2 1/2 tsp salt, divided
- 4 60z packages Broccolini
- 2 tbsp butter,softened
- 1 tsp grated lemon rind
- 1 tbsp fresh lemon juice
- 1/4 black pepper tsp
Buttermilk-Parmesan Mashed Potatoes
By clbrosnan
Prick each potato several times with a fork
- 2 pounds russet potatoes
- 2/3 cup fat free milk
- 3 tbsp butter
- 1/2 c buttermilk
- 1/3 c grated fresh Parmigiano-Reggiano cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper