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Recipes
Grilled Jumbo Shrimp
By lovenaples
Place shrimp in marinade, coat both sides Grill 3-4 minutes per side
- Marinade:
- 2 lbs. Jumbo shrimp , peeled & deveined, butterflied and tail on
- 3/4 c. evoo
- 6 heads of garlic, finely minced
- Juice of 2 lemons
Lamb Shank
By lovenaples
•Preheat oven to 325°F
- •6 lamb shanks (6 to 7 pounds)
- •All purpose flour
- •2 tablespoons olive oil
- •2/3 cup chopped peeled carrots
- •2/3 cup chopped onion
- •2/3 cup chopped celery
- •4 cups low-salt chicken broth
- •4 cups low-salt beef broth
- •3 cups dry white wine
- •1 1/2 cups chopped fresh tomatoes
- •1/4 cup honey
- •5 garlic cloves, peeled, smashed
- •4 whole cloves
- •3 bay leaves
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •4 sprigs each fresh thyme, rosemary, and Italian parsley
- •1 lemon, halved
- Read More http://www.bonappetit.com/recipes/2010/10/braised_lamb_shanks_with_lemon_risotto#ixzz1Bhogvoph
TruffleTwice Baked Potatoes
By lovenaples
Capital Grill Potatoes are undoubtedly one of the most popular comfort foods in the world
- Extra Large Idaho Potatoes 4 ea
- Olive Oil 2 Tbsp
- Kosher Salt 1 Tbsp
- Sour Cream 1/2 Cup
- Heavy Cream 1/2 Cup
- Chives, finely sliced 3 Tbsp
- White Truffle Oil 1 Tbsp
- Reggiano Parmesan, finely grated 3/4 Cup
- Kosher Salt 1 tsp
- Black Pepper, freshly ground 1 tsp
- Butter, unsalted 1 stick (cubed 1/4”)
- Reggiano Parmesan, finely grated 1/4 Cup
Roasted Tomatoes
By lovenaples
Preheat the oven to 450 degrees F
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Crab Bisque
By lovenaples
In a large soup pot over medium heat, melt the butter with the oil
- 1 T. unsalted butter
- 1 T. canola oil
- 3 large shallots
- 5 c. fish or chicken stock
- 2 c. heavy cream
- Kosher salt & white pepper to taste
- 1 lb. fresh lump crabmeat, picked over for shells
- Italian parsley chopped for garnish
- 1/2 c. sherry, dry Marsala, or Maderia
Roasted Tomatoes
By lovenaples
Preheat the oven to 450 degrees F
- 12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Bean Soup
By lovenaples
For added taste
- Bean soup is twice as good with a dollop of olive oil added
Pumpkin Cheesecake
By lovenaples
Recipe courtesy Paula Deen, 2007
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Candied Pecans
By lovenaples
250 oven Place pecans in a 13 x 9 x2 baking pan, Bake 5 minutes In a 2 qt
- 3 c. whole pecan halves
- 2 T. butter
- 1/2 c. light corn syrup
- 1/2 c. sugar, divided
- 1/4 t. cinnamon
Giada's Butternut Squash Soup w/ Crosinti
By lovenaples
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- Crostini:
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese