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Recipes
Best Damn Tuna Sandwich
By Realtychick
In a medium bowl, toss the green onions with the red bell pepper, cucumber, capers, parsley and tuna to combine
- 1/2 bunch green onions, thinly sliced
- 1/2 red bell pepper, diced
- 1/4 European cucumber, halved and thinly sliced
- 1/4 cup capers, drained
- 1/2 cup parsley leaves
- Two 2.6-ounce pouches StarKist Tuna Creations® Lemon Pepper
- 1 tablespoons extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 1 tablespoons crème fraîche (or Greek yogurt)
- Kosher salt
- Freshly ground black pepper
- 2 slices pumpernickel bread
- Read more: Fancy Tuna Salad | Recipes - PureWow
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Key Lime Pie
By Realtychick
Preheat the oven to 350 degrees F
- Filling:
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 teaspoons lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice, or store bought
- Topping:
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
- Candied Lime Peel:
- 4 cups sugar, plus more for coating
- 2 cups water
- 6 limes, zest only, julienned
Fragrant South Indian Beef Curry
By Realtychick
In a medium enameled cast-iron casserole, heat the oil until shimmering
- 2 tablespoons canola oil
- 1 medium onion, thinly sliced
- 12 fresh curry leaves or 2 bay leaves
- 6 garlic cloves, grated
- 4 teaspoons finely grated peeled fresh ginger
- 1 tablespoon tomato paste dissolved in 1/2 cup of water
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cayenne
- 1/2 teaspoon ground turmeric
- 4 small dried hot chiles
- 4 star anise pods
- Two 3-inch cinnamon sticks
- 1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces
- Salt
Stuffed Eggplant with Lamb and Pine Nuts
By Realtychick
Preheat the oven to 425°
- Four 1-pound eggplants, halved lengthwise
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt
- Freshly ground pepper
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1 large onion, finely chopped
- 1 pound ground lamb
- 3 tablespoons pine nuts
- 2 teaspoons tomato paste
- 1/4 cup chopped parsley
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon tamarind concentrate
- One 1 1/2-inch cinnamon stick
Spicy Tomato-and-Watermelon Gazpacho with Crab
By Realtychick
Roast the habanero over a gas flame until lightly charred all over
- 1 habanero chile, preferably red
- 4 cups seedless watermelon chunks (1 1/2 pounds)
- 1 large garlic clove, mashed to a paste
- 2 pounds tomatoes, cored
- 2 tablespoons red wine vinegar
- Salt
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup buttermilk
- 1/4 cup extra-virgin olive oil
- 1 pound jumbo lump crab, picked over
- 2 small Hass avocados, cut into 1/2-inch dice
- 1 large poblano, finely diced
Ditalini "Risotto"
By Realtychick
Heat butter and 2 Tbsp. oil in a large pot over medium
- 2 tablespoons unsalted butter
- 2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 1 cup dry white wine
- 1 pound ditalini or other short, tubular pasta
- 6 cups (or more) Toasted Garlic-Beef Stock
- 1/2 cup finely grated Pecorino, plus more for serving
- Kosher salt
- 1 cup baby kale
- 1 cup baby mustard greens or other spicy greens
- 2 teaspoons freshly ground black pepper
Grilled Shrimp Summer Rolls w/ Chili-Lime Dipping Sauce
By Realtychick
In a small bowl, stir 2 tablespoons lime juice with the vinegar, fish sauce, sugar, sambal oelek, garlic, and 2 tab...
- 3 1⁄2 tbsp. fresh lime juice
- 2 tbsp. rice wine vinegar
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. sambal oelek
- 1 clove garlic, minced
- 24 medium shrimp, peeled, deveined, and tail removed
- 1 tbsp. toasted sesame oil
- 1 ⁄2 tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper
- 12 round (8-inch) rice paper spring roll wrappers
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 mango, peeled, pitted, and thinly sliced lengthwise
- 1 cucumber, julienned
- 1 cup shredded red cabbage (about 3 oz.)
- 1 cup packed cilantro leaves
Grilled Flank Steak with Gorgonzola Cream Sauce
By Realtychick
Melt 1 tablespoon butter in a medium saucepan over medium heat
- 1 tablespoon salted butter, plus 1 stick slightly softened
- 1 shallot, minced
- 1 cup heavy cream
- 1/4 pound gorgonzola cheese,crumbled
- Kosher salt and freshly ground pepper
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 cup paprika
- 1/4 teaspoon onion powder
Italian Chicken Sausage and Artichoke Soup
By Realtychick
Heat oil in a large pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound Italian chicken sausage, casings removed and meat broken into chunks
- 3 cans (15 oz. each) reduced-sodium chicken broth
- 1 pound frozen artichoke hearts, thawed and halved
- 1 bunch chard (1 lb.), stemmed and chopped
- Parmesan cheese
- Warm rustic or ciabbatta bread
Grilled Rack of Lamb with Tangerine-Cranberry Sauce
By Realtychick
Preheat grill pan to high and oven to 400 degrees F
- 1 racks of lamb, ask the butcher to trim and French, about 1 1/2 pounds total
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper
- 1/2 cup cranberry juice concentrate, available on canned and bottled juice aisle
- 2 tangerines, zested and juiced
- 1/4 cup chicken stock
- 1/4 cup dried sweetened cranberries