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Recipes
Cauliflower and Potatoes: "Aloo Gobi"
By drinkfairy
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl
- 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
White Pizza with Tomato and Basil
By drinkfairy
David Bonom, Cooking Light MARCH 2011
- 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
- 1 teaspoon cornmeal
- Cooking spray
- 3 tablespoons refrigerated pesto with basil (such as Buitoni)
- 1/2 cup (2 ounces) shredded fresh mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/2 cup sliced small tomatoes (such as Campari tomatoes)
- 1/4 teaspoon black pepper
- 1/4 cup small basil leaves
- Crushed red pepper (optional)
Shrimp and Grits
By drinkfairy
Sprinkle shrimp with creole seasoning and set aside
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 pound chicken andouille sausage, cut in chunks (Bruce Aidells)
- 2 tablespoons all-purpose flour
- 2 cups seafood stock (Kitchen Basics) or chicken stock
- 1 bay leaf
- 2 pounds large shrimp, peeled and deveined (16-20 count)
- Kosher salt and freshly ground black pepper
- 1 tablespoon creole seasoning (Emeril's Essence)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 green onion, white and green part, chopped
- Creamy Cheese Grits
- 3 cups water
- 3 cups milk
- 1 teaspoons salt
- 1/2 teaspoon white pepper -- freshly ground
- 2 tablespoons butter
- 1 cups quick grits, white
- 1 cup Vermont white cheddar cheese, shredded
Dreamy Risotto-Style Cauliflower Rice
By drinkfairy
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in bat...
- 5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
- 1/3 cup light/reduced-fat cream cheese
- 2 tbsp. plus 2 tsp. grated Parmesan cheese
- 2 tbsp. light whipped butter/light buttery spread
- 2 tsp. chopped garlic
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Optional topping: chopped scallions
Quick Pickled Onions
By drinkfairy
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve
- 1/2 cups apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion, thinly sliced
Cheesy Jalapeno Bacon Poppers
By drinkfairy
1 12 Jalapeno Pepper (tops removed, very thoroughly cored and seeded) 2 cups White Tequila Soak the preppe...
- 12 Jalapeno Pepper (tops removed
- very thoroughly cored and seeded)
- 2 cups White Tequila
- 1 cup Cream Cheese (softened)
- 3 slices Crispy Bacon (chopped)
- 2 tablespoons Finely Chopped Chives
- 1/2 teaspoon Chipotle Chili Powder
- Salt
- Freshly Cracked Black Pepper
- 2 cups Masa Harina (corn flour)
- 2 1/2 cups Water (plus more as needed)
- Canola Oil (for frying)
- Hot Ranch Sauce
- 1 cup Ranch Dressing
- 2 tablespoons Buttermilk
- 1 tablespoon Hot Sauce (plus more to taste)
- Salt
- Freshly Cracked Black Pepper
North Carolina Style Barbecue Sauce
By drinkfairy
Combine all ingredients well
- 1 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1/6 cup black pepper
- 1/6 cup cayenne pepper
- 1/6 cup salt
Butter Bean Ragout
By drinkfairy
1. In a large bowl add beans and enough water to cover by 3 inches
- 1 pound dried butter beans (about 2 1/2 cups)
- 8 cloves garlic, peeled
- 4 sprigs fresh thyme
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- 2 large onions, peeled and split in half
- 12 cups reduced-sodium chicken broth
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 2 teaspoons finely shredded lemon peel
- 1/8 teaspoon crushed red pepper
- 1/2 cup Seasoned Bread Crumbs
Ahi Poke
By drinkfairy
Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl
- 1/4 to 1/2 cup soy sauce
- 1/2 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 3 scallions, white and green parts separated, sliced thinly on the bias
- 2 cloves garlic, smashed and finely chopped
- One 1/2-inch piece ginger, peeled and grated
- 1/2 white onion, such as Maui onion, julienned
- 1 pound ahi tuna, cut into 1/2-inch chunks
- 2 tablespoons chopped dry-roasted macadamia nuts
Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe
By drinkfairy
[Photograph: J. Kenji López-Alt] Editor's Note: This recipe is excerpted from the upcoming second volume of my bo...
- For the Chicken:
- 2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
- 1 teaspoon (5ml) Shaoxing wine (see note)
- 2 teaspoons light soy sauce (10ml)
- 2 teaspoons cornstarch (about 5g)
- Large pinch kosher salt
- For the Sauce:
- 1 tablespoon honey (15ml)
- 2 tablespoons (30ml) Chinkiang vinegar (see note)
- 1 tablespoon Shaoxing wine (15ml)
- 2 teaspoons (10ml) light soy sauce (see note)
- 1/2 teaspoon cornstarch (about 2g)
- Water or homemade or store-bought low-sodium chicken stock, as needed
- For the Stir-Fry:
- 3 tablespoons vegetable oil (45ml)
- 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
- 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
- 4 medium cloves garlic, thinly sliced
- 1-inch knob ginger, peeled and cut into fine matchsticks or grated
- 6 scallions, white and pale green parts only, cut into 1/2-inch pieces
- 3/4 cup roasted peanuts (about 5 ounces; 150g)