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Recipes
Secondo - Fish - Sea Bass all'Isolana
By SallySmo
For 4 persons It is recommended to use 1 small sea bass per person or a filet of sea bass or grouper
- 800 grams of fish filet
- A handful of black olives, pitted
- 300 grams of cherry tomotoes, ripened
- 2 tablespoons of almonds flakes
- 8 tablespoons of olive oil
- 6 large potatoes
- salt and pepper to taste
Easy Spicy Garlic Bread in a Pot
By SallySmo
Sprinkle yeast over warm water, add pinch of sugar and stir gently
- 1 cup (8 ounces) of warm water (between 110 and 115 degrees F)
- 2 1/4 teaspoons active dry yeast
- pinch of granulated sugar
- 4 ounces unsalted butter, melted
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 3/4 teaspoon dried red chili flakes
- 2 or 3 cloves of garlic, peeled and sliced
- 4 about 4 cups (20 ounces) bread flour, plus more for dusting the work surface
- a few big pinches of coarse ground black pepper
- 2 teaspoons salt
- olive oil, coarse sea salt, and chili flakes for topping
Buffalo Chicken Wings
By SallySmo
Cut each wing into 2 pieces
- 1 1/2 # chicken wings (about 8), wing tips removed
- 1 C vegetable oil
- 3 Tbsp melted butter
- 2 Tbsp red wine vinegar
- 1/2 tsp cayenne
- 1/3 C blue cheese, crumbled (2 oz)
- 1/4 C cream cheese (2 oz)
- 2 Tbsp mayonnaise
- 2 Tbsp dry sherry
- 1 tsp Worcestershire
- 1/4 tsp each: celery salt and garlic powder
Corned Beef
By SallySmo
Prepare corned beef according to instructions on package
- Packaged corned beef from store
Bruschetta
By SallySmo
In a small skillet, heat olive oil over medium-high heat
- 2 Tablespoons Olive Oil
- 5 cloves Garlic, Finely Minced
- 1 pint Red Grape Tomatoes, Halved Lengthwise
- 1 pint Yellow Grape Tomatoes, Halved Lengthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves (chiffonade)
- Salt And Pepper To Taste (don't Oversalt!)
- 1 whole Baguette
- 8 Tablespoons Butter
Soup - Rich Tomato and Bread Soup
By SallySmo
Tip – In the winter you can substitute the basil with sage
- gr.300 stale bread ( Tuscan if possible!)
- gr.500 peeled tomatoes
- 1 glass of olive oil
- 12 basil leaves
- 2 cloves of garlic
- 1 leek
- 1/2 lt.beef broth
- 2 pinches of salt
- 1 pinch of pepper
Baked Artichoke
By SallySmo
Bring a large pot of salted water to a boil over high heat
- Salt
- 4 artichokes
- 3 lemons, plus 1 lemon
- 10 ounces mild Gorgonzola cheese, room temperature
- 2 tablespoons cream
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons bread crumbs
- 1 tablespoon olive oil
Lump Crab Mornay
By SallySmo
Melt butter in a heavy saucepan over medium-high heat; add onions, and sauté 3 minutes or until tender
- 1/2 cup butter, softened
- 1 bunch green onions, chopped
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Gruyère or Swiss cheese
- 2 tablespoons dry sherry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound fresh jumbo lump crabmeat
- 1/2 cup chopped fresh flat-leaf parsley
- Store-bought or homemade toast points
Nut Bread
By SallySmo
Sift flour and baking powder twice
- 2 C flour
- 1 C sugar
- 4 tsp baking powder
- 1 C milk
- 1 tsp salt
- 1 C pecans (good with almonds too)
- 1 egg
Roasted Artichoke Salad
By SallySmo
Preheat the oven to 350°F
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional