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Provençal Fish Stew

Provençal Fish Stew

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In a mini food processor, combine the garlic, egg yolk, lemon juice and water

  • 1 garlic clove
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/4 cup minced shallot
  • 2 tablespoons minced seeded tomato
  • Pinch of saffron threads
  • 4 cups Master Fish Stock (see recipe)
  • 1/4 cup Pernod
  • Four 4-ounce, 1-inch-thick, skinless halibut fillets
  • 3 pounds extra large shrimp (shelled)
  • 1/2 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 4 large sea scallops
  • 2 teaspoons chopped tarragon
0/5 (0 Votes)

Grilled Chicken with Jalapeno Caramelized Onions

Grilled Chicken with Jalapeno Caramelized Onions

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Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray

  • Cooking spray
  • 4 boneless skinless chicken breast halves, about 5 ounces each
  • Salt and freshly ground black pepper
  • Salt-free roasted garlic seasoning (recommended: McCormick)
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion
  • 2 jalapeno or serrano peppers, seeded and minced
  • 2 tablespoons sugar
  • 1 cup reduced-sodium chicken broth, divided
  • 2 bay leaves
  • 2 teaspoons cornstarch
  • 2 tablespoons chopped fresh parsley leaves
0/5 (0 Votes)

Charred Cabbage Slaw

Charred Cabbage Slaw

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Heat sugar, fish sauce, lime juice, sambal oelek, garlic, and 2 tbsp

  • 1 ⁄2 cup sugar
  • 1 ⁄4 cup fish sauce
  • 2 tbsp. fresh lime juice
  • 1 tsp. sambal oelek
  • 1 clove garlic, minced
  • 2 tbsp. canola oil
  • 1 head green cabbage, cut into 8 wedges
  • Kosher salt and freshly ground black pepper, to taste
  • 2 red Thai chiles, stemmed and minced
  • 1 small red onion, thinly sliced
  • 1 ⁄4 head red cabbage, thinly sliced
0/5 (0 Votes)

Caramel Chicken

Caramel Chicken

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Heat oil in a large wide heavy pot over medium-high heat

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds skin-on, bone-in chicken legs and thighs
  • Kosher salt
  • 8 garlic cloves, peeled
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup (or more) unseasoned rice vinegar
  • 2 slices 1/4"-thick slices peeled ginger
  • 1 cup low-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 scallions, thinly sliced
  • Cooked white rice (for serving)
0/5 (0 Votes)

Five-Spice Chicken Banh Mi Sandwiches

Five-Spice Chicken Banh Mi Sandwiches

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In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder and chile

  • 1/4 cup Asian fish sauce
  • 2 small shallots, minced
  • 1/8 cup light soy sauce
  • 1 tablespoons minced garlic
  • 3/4 teaspoons red miso
  • 1/4 teaspoon Chinese five-spice powder
  • 1 Thai bird chile, minced
  • 2 5-ounce, skin-on, boneless chicken breasts
  • 1/8 cup sugar
  • 1/8 cup distilled white vinegar
  • 1/8 teaspoon kosher salt
  • 1 small carrot, julienned
  • Canola oil, for greasing
  • Two 6-inch-long soft sandwich rolls, split lengthwise
  • 1/8 cup mayonnaise
  • 1/4 English cucumber, thinly sliced lengthwise
  • 8 cilantro sprigs
  • 1 jalapeño, thinly sliced
0/5 (0 Votes)

Blueberry-Lemon Tart

Blueberry-Lemon Tart

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To make the pastry, pulse the flour, sugar, and salt together in a food processor

  • Pastry:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • Pinch kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold, in chunks
  • 1 large egg, separated
  • 2 tablespoons ice water, plus 1 teaspoon
  • Filling:
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup fresh lemon juice (about 5 lemons)
  • 1/4 cup heavy cream
  • 1 lemon, zested
  • Pinch kosher salt
  • 1 pint blueberries
0/5 (0 Votes)

Meat Loaf Stuffed with Prosciutto and Spinach

Meat Loaf Stuffed with Prosciutto and Spinach

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Preheat the oven to 400°

  • 2 large carrots, each cut lengthwise into 6 slices
  • 4 cups spinach (3 ounces), thick stems discarded
  • 2 pounds lean ground beef
  • 2 pounds ground pork
  • 2 1/2 cups fresh bread crumbs
  • 2 cups freshly grated pecorino cheese (6 ounces)
  • 6 large eggs, lightly beaten
  • Kosher salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 12 thin slices of prosciutto (4 ounces)
  • 1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of rosemary
  • 2 cups dry red wine
  • 1 cup water
0/5 (0 Votes)

Curried Chicken Wraps

Curried Chicken Wraps

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Preheat the oven to 350 degrees F

  • 3 split (1 1/2 whole) chicken breasts, bone in, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups good mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray's)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins
  • 1 cup whole roasted, salted cashews, chopped
  • 6 tortillas
5/5 (1 Votes)

Chocolate Orange Fondue

Chocolate Orange Fondue

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For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels Chop the chocolate and place ...

  • 7 ounces good semisweet chocolate
  • 1/3 cup heavy cream
  • 1 1/2 teaspoons grated orange zest
  • 1/2 teaspoon instant coffee granules
  • 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
0/5 (0 Votes)

Black Bean and Corn Salad

Black Bean and Corn Salad

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Preheat the grill to medium

  • 4 ears corn, husks removed
  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper
  • 3/4 cup diced red onion
  • 1/4 cup cider vinegar
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 teaspoon minced garlic
  • 1/2 cup snow peas, julienned
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
0/5 (0 Votes)