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Recipes
chile-lime crab salad with tomato and avocado
By pdav
In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and g...
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat, picked over
- 1 1/2 Hass avocados, diced ( 1/2 inch)
- 1/3 cup minced red onion
- 1 large heirloom tomato, cut into four 1/2-inch-thick slices
- Tortilla chips, for serving
roasted eggplant with pomegranate viniagrette
By pdav
What to do: 1. Preheat the oven to 350 degrees
- Active Time: 20 minutes
- Total Time: 50 minutes
- Serves: 4
- 1 eggplant, 1 to 1½ pounds
- 2 tablespoons olive oil
- 1 large pomegranate, seeded
- 1 small green apple, peeled and cut into ¼-inch dice
- 1 ounce cured chorizo, cut into ¼-inch dice
- ½ shallot, thinly sliced
- Juice of ½ a lime
- ½ cup walnuts, toasted and chopped
- 1 tablespoon walnut oil
- ¼ cup mint, cilantro and/or parsley, roughly chopped
- Salt and pepper
steak frites with shallot pan reduction
By pdav
1. Position 1 oven rack on the highest setting
- 1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 2 teaspoons chopped fresh thyme, divided
- 1 pound boneless sirloin steak, trimmed
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons finely chopped shallots
- 2 tablespoons brandy
- 3/4 cup less-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons butter
filet mignon with balsamic syrup and goat cheese
By pdav
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirr...
- 1 1/2 cups balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons butter
- 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese
fall insalata with green apple and fennel
By pdav
1. Pick through and discard any wilted or bruised arugula or watercress
- Total Time: 20 minutes
- 1 bunch arugula (about 4 cups loosely packed)
- 1 bunch watercress (about 4 cups loosely packed)
- 8 leaves basil
- 1 medium fennel bulb, trimmed
- 1 medium green apple
- 3 stalks celery, trimmed
- ¾ cup white raisins, soaked in warm water
- ¼ cup roasted salted almonds
- Finely grated zest and juice of 2 lemons
- ¼ cup extra virgin olive oil
- Salt and freshly cracked pepper
- 2 tablespoons grated Pecorino or Parmesan
asian chicken salad
By pdav
. Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon honey
- 2 teaspoons grated fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable or peanut oil
- 2 cups shredded cooked chicken
- 3 cups shredded Napa cabbage
- 1 cup grated carrots (about
- 2 medium carrots)
- 1/2 large red pepper, julienned
- 3 scallions, sliced
- 1 cup cilantro leaves
- Black sesame seeds, for garnish
- Boston lettuce leaves, for serving
ouzotini cat cora
By pdav
in a martini shaker, combne all ingredients with 1/2 cup ice
- 4 oz pomegranate juice
- 4 oz pineapple juice
- 2 oz ouzo
- 2 oz vodka
- 1 tsp fresh lime juice
- 2 lime slices for garnish
easy hummus with tahini
By pdav
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky pa...
- One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
- 1 small garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1/4 cup tahini
- Extra-virgin olive oil
- Pinch of sweet smoked paprika
- Kosher salt
- Pita chips or crudités, for serving
greek couscous
By pdav
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano
- 1 1/2 cups water
- 1 cup uncooked couscous
- 1/2 teaspoon dried oregano
- 1 1/2 cups diced plum tomatoes
- 1 cup diced peeled cucumber
- 1/3 cup crumbled feta cheese
- 1/4 cup small ripe olives, halved
- 3 tablespoons diced red onion
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1/4 cup water
- 3 tablespoons lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
pumpkin-gingersnap cheesecake
By pdav
1. Position a rack in the center of the oven and preheat to 350°
- 1 3/4 cups gingersnap crumbs
- 1 cup sugar
- 6 tbsp. unsalted butter, melted
- 3 pkgs. (8 oz. each) cream cheese at room temperature
- 3 eggs, at room temperature
- 1 cup canned pure pumpkin puree
- 1/2 cup sour cream
- 2 tsp. pure vanilla extract
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tbsp. flour