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Recipes
Cuban-Style Grilled Salmon
By Realtychick
Preheat a grill to medium high
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons or limes
- 2 large cloves garlic, minced
- 2 large shallots, minced
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Kosher salt
- 1/2 bunch cilantro, roughly chopped
- 4 6-ounce center-cut salmon fillets, skin removed
- 1 14-ounce can hearts of palm, cut into 1-inch pieces
- 1 pint cherry or grape tomatoes, halved
- Vegetable oil, for brushing
- 2 cups mixed salad greens
Mini Lamb Meatballs with Cilantro-Mint Chutney
By Realtychick
Make meatballs: In a small frying pan, toast cumin over medium heat until fragrant, 3 to 5 minutes
- Meatballs
- 1 1/2 teaspoons cumin seeds, divided
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1 pound ground lamb (preferably grass-fed)
- 1 large egg, lightly beaten
- 1 tablespoon vegetable oil
- Chutney
- 3 tablespoons low-fat Greek yogurt
- 1 teaspoon minced serrano chile*
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon salt
- 2 cups loosely packed cilantro
- 1 cup loosely packed fresh mint leaves
- 1 cup chopped onion
- 1 About 1 tsp. lemon juice
Rosemary Polenta
By Realtychick
Heat the butter and olive oil in a large saucepan
- 1/2 stick unsalted butter
- 1/8 cup olive oil
- 1/2 tablespoon minced garlic (1-2 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1.5 cups chicken stock, preferably homemade
- 1 cups half-and-half
- 1 cups milk
- 1 cups cornmeal
- 1/4 cup good grated Parmesan or Romano
- Flour, olive oil, and butter, for frying
Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil
By Realtychick
Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof
- Tomato Red Pepper Sauce:
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
- 1 1/2 teaspoons salt
- 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
- 8 ounces buffalo mozzarella, thinly sliced
- Tomato-Red Pepper Sauce, recipe follows
- 12 ounces goat cheese, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- Red Chili Oil, recipe follows
- 2 tablespoons olive oil
- 1 large Spanish onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 roasted red peppers, peeled, seeded and chopped
- 2 cups canned plum tomatoes, with juice, pureed
- Salt and pepper
- Red Chili Oil:
- 1/2 cup extra-virgin olive oil
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt
Braised Pork Belly Sandwich with Pesto Mayo
By Realtychick
Preheat oven to 375 degrees F
- Pesto Mayo:
- 4 (8-ounce) square portions pork belly
- Kosher salt
- Freshly ground black pepper
- Grapeseed oil, to coat bottom of pan
- 4 whole cloves garlic
- 1 onion, diced
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 sprig rosemary
- 1/4 cup dry portobello mushrooms
- 2 Scotch bonnet peppers or jalapenos, optional
- 2 cups beef broth
- 2 cups chicken broth
- 4 small ciabatta rolls, split and toasted
- 8 ounces smoked mozzarella, sliced
- 1/2 cup prepared pesto
- 1/2 cup mayonnaise
- Dash lemon juice
- Pinch kosher salt
- Pinch freshly ground black pepper
Endive & Citrus Salad with Bacon Vinaigrette
By Realtychick
In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes
- 1 small shallot, finely chopped
- 2 tablespoons seasoned rice vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 2 Ruby Red grapefruits
- 2 blood oranges
- 1 navel orange
- 1 tangerine
- 6 Belgian endives, leaves separated
- 4 slices cooked bacon, coarsely chopped
- 2 teaspoons chopped tarragon
- Mesclun greens, for garnish
Grilled Avocado BLT Burgers
By Realtychick
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- 1 large sweet onion, halved and thinly sliced
- 1 tablespoon TABASCO Chipotle Pepper Sauce
- 1 tablespoon beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon dark brown suga
- 6 1/2 ounces light garlic-and-herbs spreadable cheese
- 4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled
- 1 pound ground chuck
- 1 pound ground sirloin
- 1/3 cup minced sweet onion
- 1/4 cup Zinfandel
- 3 tablespoons minced fresh oregano, thyme, and basil (any combination)
- 1 tablespoon TABASCO Chipotle Pepper Sauce
- 1 1/2 teaspoons spicy seasoned salt
- Vegetable oil, for brushing on the grill rack
- 12 California avocado slices
- Balsamic vinegar, for brushing on the avocado slices
- Spicy seasoned salt, for sprinkling on the avocado slices
- 12 pre-cooked bacon slices
- 6 (4 1/2-inch) soft Kaiser rolls, split
- 6 romaine lettuce leaves
- 6 (1/4-inch-thick) large tomato slices
Spotted Cow Brownies
By Realtychick
To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350 degrees F
- Brownie Batter:
- Vegetable shortening, for pan
- 2 stick(s) unsalted butter
- 3 ounce(s) unsweetened baking chocolate
- 1 1/2 cup(s)(9 ounces) 60% cacao bittersweet chocolate chips
- 4 1/2 ounce(s)premium white baking chocolate
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoon(s) pure vanilla extract
- 1 cup bleached all-purpose flour
- 1/2 teaspoon baking powder
- Chocolate Glaze:
- 6 tablespoon(s) unsalted butter
- 1 tablespoon light corn syrup
- 1 cup 60 percent cacao bittersweet chocolate chips
- White Chocolate Spots:
- 1 1/2 teaspoon(s) canola oil
- 1 1/2 ounce(s) premium white baking chocolate
Caribbean Sliced Salad
By Realtychick
In a small bowl, whisk the mustard with the white wine vinegar and olive oil
- 1 teaspoon whole-grain mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 small cabbage, thinly sliced
- 1 carrot, sliced lengthwise 1/8 inch thick on a mandoline
- 1 yellow bell pepper, thinly sliced
- 1 yellow tomato, thinly sliced
- 1 ripe green tomato, thinly sliced
Red Velvet Cupcakes
By Realtychick
Preheat oven to 350 degrees
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- entire bottle of red food coloring
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Cream Cheese Frosting