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Recipes
Chinese 5-Spice Chicken Wings W/ Creamy Cilantro Sauce
By SallySmo
Make the five-spice wings 1
- For the five-spice wings:
- 40 chicken wing pieces, or 20 whole chicken wings
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon cayenne pepper
- Kosher salt and freshly ground black pepper
- For the creamy cilantro dipping sauce
- 1/3 to 1/2 cup chopped fresh cilantro leaves
- 1/4 cup light or regular sour cream
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- Juice 1/2 lemon (or why not try lime?)
- Kosher salt and freshly ground black pepper
Windsor Court Salad and Lorenzo Dressing
By SallySmo
Sauce Lorenzo 1 lg egg yolk 1 tsp Dijon mustard 1 C vegetable oil 1/3 C red wine vinegar 1 shallot peeled and chopp...
- 1 head Romaine lettuce
- 2 bunches watercress, stemmed and rinsed in salted water
- 2 lg hard boiled eggs, whites and yolks separated
- 6 radishes, rinsed and trimmed
- 2 oz Roquefort cheese
- 2 lg tomatoes, peeled and cored
- 4 slices cooked bacon
- 1 lg avocado
- Sauce Lorenzo
- Finely chop all ingredients and, one at a time, arrange side by side in a large bowl. Toss with Sauce Lorenzo.
Beach Shrimp
By SallySmo
Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat
- 3 pounds unpeeled, large raw shrimp*
- 1 (16-oz.) bottle Italian dressing
- 1 1/2 tablespoons freshly ground pepper
- 2 garlic cloves, pressed
- 2 lemons, halved
- 1/4 cup chopped fresh parsley
- 1/2 cup butter, cut up
Roast Porkloin with Green Peppercorns
By SallySmo
Preheat the oven to 400 °F
- 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
- 2 tablespoons good olive oil
- 4 teaspoons Dijon mustard, divided
- 4 teaspoons whole-grain mustard, divided
- 1 teaspoon ground fennel seed
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup good white wine
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup green peppercorns in brine, drained
Sweet and Savory Ginger Chicken
By SallySmo
1.Cut the chicken up into bite-sized pieces
- 1.5 pounds boneless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon vegetable oil
- chopped scallions and sesame seeds for garnish
Pico de Gallo
By SallySmo
Combine all the ingredients in a bowl and stir well
- 1 1/2 pounds plum tomatoes, cored, seeded and diced
- 3/4 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
- 1 teaspoon minced garlic clove
- 1/2 teaspoon salt
- Pinch cayenne
Spring Greens with Candied Meyer Lemons
By SallySmo
Carefully remove any large seed from the lemon slices
- 2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind)
- 2 cups sugar
- 2 cups water
- 2/3 cup seasoned bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 (8-ounce) goat cheese log, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 large egg, lightly beaten
- 8 cups spring greens
- 1 pint grape tomatoes, quartered
- 1/2 cup walnuts, toasted
- honey ginger vinaigrette
- 1/4 cup champagne vinegar
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Raspberry Sauce
By SallySmo
Push berries through sieve
- 2 pints raspberries, rinsed and dried
- 2 Tbsp honey
- 2 tsp sugar (or to taste)
- Juice of 1/2 lime
Red Chili and Cheese Crackers
By SallySmo
1. In a bowl, whisk together the flour, salt, and chilies
- 1 cup all-purpose flour, plus more for the work surface
- 3/4 teaspoon salt
- 1 teaspoon crushed red chili pepper flakes
- 4 tablespoons unsalted butter, chilled and diced
- 8 ounces best-quality aged Cheddar cheese, grated
- 3 to 4 tablespoons cold water
Donut Cake
By SallySmo
1. Heat the oven to 375°F
- 1 stick butter, room temperature
- 1 1/3 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- 2 tablespoons cornmeal
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup buttermilk, room temperature