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Recipes
NY Times Real Burger
By contessawannabe
Start fire, grill or heat skillet
- 1 1/2 - 2 lbs not too lean sirloin in chunks
- 1/2 white onion peeded and in chunks (optional)
- Salt & Pepper to taste
Lobster Sauce
By contessawannabe
Preparation 1. Wrap star anise, peppercorns, and, if desired, lobster shells in a piece of cheesecloth, and tie wi...
- 3 pieces star anise
- 1 tablespoon white peppercorns
- Shells from 1 lobster, optional
- 1/4 cup butter
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 onion, chopped
- 1/2 fennel bulb, chopped
- 1 cup cognac
- 4 cups lobster, fish, or seafood stock
- 1/2 cup butter, cut into pieces
Carrot Cupcake (87 calories/serving)
By contessawannabe
Spoon muffin mixture into 24 greased mini-muffin tins
- 1 1/4 c white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 1 tsp pumpkin pie spice
- (mix)
- (in another bowl, beat for 1 minute)
- 1/4 c canola oil
- 1/2 c sugar
- add
- 1 large egg
- 1/2 cup unsweetened applesauce
- (beat until moistened and stir in)
- 1 cup shredded carrots
- 1/2 cup raising
- Frosting
- 1/4 c softened reduced-fat cream chees
- 1/4 c confectioner's sugar
- 1/4 tsp vanilla extract
- 1/2 tsp skin milk
- Orange peel for garnish
Summer Tomato Suop
By contessawannabe
In dutch oven over medium-high heat, warm oil
- 2 TBS Olive Oil
- 1 yellow onion diced
- 1 fennel bulb, trimmed and diced
- 2 garlic cloves, minced
- 1/4 cup dry vermouth (optional)
- 2 lbs plum tomatoes, peeled, seeded and chopped
- 2 TBS tomato paste
- 4 cups chicken broth
- salt & pepper to taste
- 2 TBS chopped fresh fine herbes (combination of parsley, chervil, tarragon and chives)
- creme fraiche for garnish
John Besh Rice Dressing Grand-Mere
By contessawannabe
Preheat the oven to 400˚F
- • 6 tbsp. rendered bacon fat (from 6 slices bacon)
- • 2 tbsp. all-purpose flour
- • 2/3 cup finely minced onion
- • 8 oz. andouille sausage, removed from the casing and coarsely chopped in a food processor (about 11/3 cups)
- • 3 tbsp. finely minced celery
- • 6 tbsp. finely minced green bell pepper
- • 2 tsp. minced garlic
- • 11/2 tsp. Creole seasoning
- • 13/4 cups jasmine rice
- • 1 lb. chicken or duck livers, chopped
- • 3 cups chicken stock
- • 2/3 cup chopped green onions
- • 11/2 tbsp. minced fresh Italian parsley
- • Coarse salt and pepper
Sweet Potato Souffle with sticky rum goo - John Besh
By contessawannabe
To make the goo, melt the butter in a small saucepan over low heat
- Sticky Rum Goo
- • 6 tbsp. unsalted butter
- • 7/8 cup brown sugar
- • 6 tbsp. heavy cream
- • 3 tbsp. light corn syrup
- • 3 tbsp. dark rum
- Soufflés
- • 1 cup milk
- • 3 tbsp. sugar
- • 1 vanilla bean, split and scraped, or 11/2 tsp. pure vanilla extract
- • 2 tbsp. all-purpose flour
- • Pinch coarse salt
- • 2 sweet potatoes (11/4 lb.), roasted at 400˚F for 40 to 45 minutes, peeled and puréed through a food mill or ricer
- • 4 large egg yolks
- • 3 tbsp. unsalted butter (softened)
- • 6 large egg whites
Scallop Skilllet with Bacon, Edamame, Basil and Creamy Grits
By contessawannabe
1. Prepare Creamy Grits; cover and keep warm
- 5 slices bacon
- 2 pounds sea scallops
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons unsalted butter
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 cup chopped red bell pepper
- 1 cup shelled frozen edamame (green soybeans)
- 1/2 cup dry white wine
- 1 cup grape tomatoes
- 1/4 cup fresh basil, thinly sliced
Mango Couscous
By contessawannabe
Directions: Prepare couscous according to package directions
- 1 cup couscous
- 2 tablespoons olive oil
- 1 clove garlic , minced
- 1 mango , peeled, pitted and cut into 1-inch cubes (about 1 cup)
- 1 jalapeno chili , seeds and ribs removed, finely chopped
- 1/2 cup raisins
- 1 ripe tomato , chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup cilantro sprigs, chopped
- 1/4 cup parsley sprigs, chopped
- 1/2 teaspoon salt , plus more to taste
Gumbo z-herbs - John Besh
By contessawannabe
In a large pot, heat the bacon fat over high heat
- • 1 tbsp. rendered bacon fat, or oil
- • 2 onions, diced (about 13/4 cups)
- • 1 stalk celery, diced (about 1/3 cup)
- • 3 cloves garlic, minced
- • 3 smoked ham hocks, rinsed
- • 21/4 lb. mixed greens (mustard, turnip, collards, kale, arugula, spinach, cress and/or sorrel), washed, stemmed and roughly chopped
- • 15 cups (33/4 qt.) water
- • 3/4 lb. fresh or frozen okra, chopped
- • 1 bay leaf
- • Leaves from 3 sprigs fresh thyme
- • 1 clove, crushed
- • 1/4 tsp. allspice
- • 1/4 tsp. cayenne pepper
- • Salt and black pepper
- • 4 hard-boiled eggs, peeled and chopped
- • 2 cups cooked white rice (made with 2/3 cup long grain rice)
- • 2 green onions, chopped
Creamy Grits
By contessawannabe
Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 teaspoon freshly ground pepper
- 1 cup uncooked regular grits