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Recipes
Pan-roasted Halibut
By contessawannabe
Position oven racks in the lower and upper thirds of the oven and preheat to 350 degrees
- 2 lbs halibut fillet, cut into 12 rectangular pieces
- Kosher salt
- Canola Oil
- EVOO
- Fleur de Sel
Green Goddess Dipping Sauce
By contessawannabe
Finely chop garlic in food processor
- Sauce
- 1 large garlic clove
- 2 cups mayonnaise
- 1 cup (packed) chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped green onions (white and pale green parts only)
- 3 tablespoons chopped fresh tarragon
- 8 canned anchovy fillets
- 1 tablespoon rice vinegar
Goat Cheese Frosting
By contessawannabe
Directions 1.Beat cheeses until combined
- 1 pound cream cheese, room temperature
- 8 ounces soft goat cheese, room temperature
- 1/2 cup confectioners' sugar
Frittata - Brussels Sprouts & Bacon
By contessawannabe
1. Preheat oven to 400°
- 8 large eggs
- ¼ c. grated pecorino, plus more for garnish (you can substitute Parmesan)
- 2 slices of bacon (or 1 thick-cut piece of pancetta, cubed)
- 2 c. shredded Brussels sprouts (about 8 oz. or ½ pint whole Brussels sprouts)
- 1 tsp. olive oil (optional)
- Salt and pepper
- Parsley, chopped (optional for garnish)
Sweet Potato Curry Fries
By contessawannabe
toss fries in oil, curry, salt and pepper
- Frozen sweet potato fries (wedges) OR 2 medium sweet potato fries cut lengthwise into 12 wedges
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp sea salt
- 1/2 tsp coarsely ground pepper
BBQ Salmon Sandwich
By contessawannabe
Light a grill. In a medium skillet, heat the oil
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 cup ketchup
- 1 chipotle in adobo, finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 2 tablespoons cider vinegar
- 3 tablespoons mayonnaise
- Kosher salt and freshly ground pepper
- 1 1/2 cups coleslaw mix
- 1 1/2 tablespoons finely chopped cilantro
- 1 scallion, thinly sliced
- Four 5-ounce skin-on salmon fillets
- 4 hot dog buns, preferably brioche-style or split-top
Vietnamese Noodle Soup
By contessawannabe
Prepare the rice noodles as the label directs
- 8 ounces rice noodles
- 12 ounces lean beef sirloin, fat trimmed
- Kosher salt and freshly ground pepper
- 1 large onion, halved
- 1 4-inch piece ginger, unpeeled, halved
- 3 cups low-sodium beef broth
- 5 star anise pods
- 1 cinnamon stick
- 4 scallions
- 2 jalapeno peppers, preferably red and green
- 1/2 cup fresh cilantro
- 2 to 4 tablespoons fish sauce
- 1 cup fresh bean sprouts
Mussels in White Wine and Creme Fraiche
By contessawannabe
1. In a wide skillet with a lid, melt butter over medium-high heat
- 4 tablespoons butter
- 1 small onion, minced
- 1 shallot, minced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 cups white wine
- 4 pounds mussels
- 3 tablespoons crème fraîche
- Salt and pepper.
Chicken Grilled Under a Brick
By contessawannabe
In a bowl, mix all of the ingredients except the chickens
- Chicken
- 1 tablespoon fresh lemon juice
- 1 tablespoon kosher salt
- 1 teaspoon sweet smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- Two 3-pound chickens, backbones cut out
- Chimichurri
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped parsley
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1 teaspoon red wine vinegar
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
Pad Thai
By contessawannabe
1. Put noodles in a large bowl and add boiling water to cover
- 4 ounces fettuccine-width rice stick noodles
- 1/4 cup peanut oil
- 1/4 cup tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, shredded (about 4 cups)
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp, pressed tofu or a combination
- 1/2 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered.