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Recipes
Cheese Grits - Buckhead Dinner
By contessawannabe
In a large pot, bring corn, garlic, milk, cream, half and half, salt, and pepper to a boil
- 2 cups Silver Queen corn off the cob
- 2 cloves garlic minced
- 2 cups heavy cream
- 2 cups milk
- 2 cups half and half
- 1 tbsp kosher salt
- 1/2 tsp white pepper
- 1 lb. shredded Vermont white cheddar
- 1 1/2 cups Ashton Mills grits
Spiced cold chicken
By contessawannabe
Heat oven to 400° F. Pat the chicken dry with paper towels and place in a large roasting pan
- 1 4-pound chicken, cut into 8 pieces
- 1 tablespoon sweet paprika
- 2 teaspoons brown sugar
- 1 teaspoon dry mustard
- Kosher salt and pepper
- 1 tablespoon olive oil
Herb Dip
By contessawannabe
Mix in food processor Add salt and pepper to taste Serve
- 4 ounces softened goat cheese
- 1/2 cup plain nonfat yogurt
- 3 tablespoons assorted chopped fresh herbs
- 1 minced garlic clove
- 1 tablespoon lemon juice
- salt and pepper
- fresh cut vegetables
Bitter Orange Crostata
By contessawannabe
Heat oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- Kosher salt
- 2 sticks unsalted butter, cold and cut into pieces, plus more for the pan
- 2 large egg yolks
- 1 12-ounce jar orange marmalade
Pumpkin Pie Parfaits
By contessawannabe
Put 7 cookies in resealable plastic bag and crush into crumbs with a heavy pan
- 13 gingersnaps, chocolate wafers or graham crackers
- 1 T. unsalted butter, melted
- 3/4 cup plus 1 T. powdered sugar
- 1/2 cup canned pure pumpkin
- 2 1/2 t. bourbon
- Pinch freshly grated nutmeg
- 1/2 cup white chocolate chips
- 2 cups cold heavy cream
Bolognese Sauce
By contessawannabe
In a Dutch oven, over medium heat, heat the oil
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1/4 pound pancetta, chopped
- 1 1/2 pounds lean ground beef
- 1 cup dry white wine
- 1 cup whole milk
- 1 6-ounce can tomato paste
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1/4 teaspoon red pepper
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup grated Parmesan
Spiced Maple Sausage Patties
By contessawannabe
Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 1/2 teaspoons salt and 1/...
- 1 3/4 pounds ground pork (not lean)
- 1 small onion, grated and squeezed dry
- 4 cloves garlic, finely grated
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh thyme
- 3 tablespoons pure maple syrup
- 1 tablespoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Grilled Vegetables
By contessawannabe
Cut eggplants, squash and zucchini into 1/2" slices
- 2 meaty eggplants, with vertical stripes made on the skin with a peeler
- 2 summer squash
- 2 green zucchini
- 12 carrots, peeled
- 1 red onion
- 2 red, yellow or orange bell peppers
- 4 cloves garlic, minced
- 1 cups olive oil
- 2 tbsp salt
Salmon on Cedar Plank with Maple-Ginger Glaze
By contessawannabe
Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on ...
- 1 2-to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)
- 2 teaspoons ground coriander
- Kosher salt and freshly ground pepper
- 1/4 cup pure maple syrup
- 1 2-inch piece ginger, peeled and grated
- Grated zest and juice of 1 lemon
- 2 tablespoons unsalted butter
Shrimp & Grits - Williams Sonoma
By contessawannabe
To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt an...
- For the shrimp:
- 1 cup white grits
- 4 1/2 cups water, plus more as needed
- 1 1/4 tsp. kosher salt
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
- 2/3 cup shredded medium-sharp cheddar
- cheese
- 1/3 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
- 1 tsp. Tabasco (optional)
- 1 1/2 lb. large shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 2 Tbs. all-purpose flour
- 6 oz. bacon slices, cut into 1/2-inch dice, fried
- until crispy and fat reserved
- 1/3 lb. white button mushrooms, sliced
- 1/3 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/3 cup sliced green onions, white and light
- green portions
- 2 plum tomatoes, diced
- 1/3 cup chicken stock
- 4 tsp. fresh lemon juice
- 1 1/2 tsp. Tabasco sauce