Realtychick's profile page
Recipes
Mussels with Carmelized Fennel & Leeks
By Realtychick
Make the mussel broth Combine all of the ingredients in a saucepan
- MUSSEL BROTH:
- 1/2 pound mussels, scrubbed and debearded
- 1 shallot, thinly sliced
- 4 tarragon sprigs
- 2 cups dry white wine
- 1/4 cup Pernod
- CARAMELIZED FENNEL AND LEEKS:
- 2 tablespoons unsalted butter
- 2 fennel bulbs, trimmed and cut into 1/2-inch dice
- 2 leeks, light green and white parts only, sliced 1/2 inch thick
- MUSSELS:
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 5 pounds mussels, scrubbed and debearded
- 1/4 cup Pernod
- 3/4 cup crème fraîche
- Kosher salt
- Small tarragon leaves, for garnish
- Toasted or grilled baguettes, for serving
Thai Beef Stew with Lemongrass and Noodles
By Realtychick
Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms
- 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced
- 4 cloves garlic chopped
- 4 kaffir lime leaves, chopped
- 2 tablespoons chopped peeled ginger
- 2 red Thai chiles, with seeds, sliced
- 3 pounds boneless beef chuck, cut into 2” pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 whole star anise pods
- 1 cinnamon stick
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1/4 cup (packed) light brown sugar
- 1 cup unsweetened coconut flakes
- 4 medium shallots, quartered
- 1 pound carrots, peeled, cut into 2” lengths, halved if large
- 4 scallions, cut into 1” lengths, plus more for serving
- 8 oz. wide rice noodles
- Lime wedges (for serving)
Creme of Tomato & Basil Soup
By Realtychick
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish
Steak Salad with Horseradish Dressing & Pickled Onions
By Realtychick
Horseradish Dressing: Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt...
- Horseradish Dressing:
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground pepper
- Steak Salad:
- 2 tablespoons olive oil, divided
- 1 1-pound rib-eye, flank, or skirt steak
- Kosher salt, freshly ground pepper
- 12 ounces fingerling potatoes, thinly sliced
- 1/2 English hothouse cucumber, thinly sliced
- 6 radishes, cut into thin wedges
- 2 cups greens (such as arugula or torn Bibb lettuce leaves)
- Pickled Red Onions:
- 2 Tbs. red wine vinegar
- 1/2 tsp. Kosher or sea salt
- 1/2 small red onion, sliced thin
Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze
By Realtychick
Make the zucchini bread: Preheat the oven to 350 degrees F
- For the Bread:
- 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup dried cranberries
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest (optional)
- 1 cup shredded zucchini, squeezed dry
- For the Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 vanilla bean, split lengthwise and seeds scraped
Orecchiette with Sautéed Greens and Scallion Sauce
By Realtychick
In a large pot of boiling salted water, cook the orecchiette until al dente
- 3/4 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 1 bunch of scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- One 5-ounce bag of baby arugula
- 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
- 1/4 cup mascarpone cheese
Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise
By Realtychick
Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper
- 1/2 turkey breast, bone in, about 4 pounds
- Olive oil
- Salt and coarsely ground black pepper
- 12 slices bacon, cut 1/2-inch thick
- 4 ounces soft goat cheese
- 4 ounces prepared mayonnaise
- 1 tablespoon finely chopped fresh sage leaves
- 12 (1-inch) thick slices country white bread, grilled
- 2 green tomatoes, cut into 1/4-inch thick slices
- Watercress
Spicy Jerk Vegetables with Yogurt-Scallion Sauce
By Realtychick
Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil
- 1 tablespoon ground allspice
- 1 tablespoon onion powder
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon dried powdered ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne or ground dried habanero
- 1 1/2 tablespoons dried thyme
- Kosher salt
- Freshly ground pepper
- 1 3/4 cups extra-virgin olive oil
- 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
- 1/2 pound shiitake mushrooms, stemmed
- 1 fennel bulb, sliced 1/4 inch thick through the core
- 2 red bell peppers, quartered
- 1 1/2 pounds thin eggplant, sliced 1/2 inch thick
- 1 pound medium asparagus
- 8 whole scallions, plus 1/2 cup minced scallions
- 1 large sweet onion, sliced 1/2 inch thick
- 2 cups plain fat-free Greek yogurt
- 1/4 cup fresh lime juice
- Grilled bread, for serving
Grilled Steak Salad with Poblano Vinaigrette
By Realtychick
Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once
- Mesa Steak Sauce:
- 1 cup ketchup
- 1/4 cup horseradish
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ancho chile powder
- Salt and freshly ground white pepper
- 4 rib eye steaks (6 ounces each)
- 1 cup Mesa Steak sauce
- Salt and freshly ground pepper
- 1 vidalia onion, peeled and sliced into 1/2 inch thick slices
- 4 plum tomotoes, sliced in half
- Olive oil
- 8 cups baby spinach, washed
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Poblano Vinaigrette:
- 2 poblano pepers, roasted, peeled and seeded
- 1/4 cup chopped red onion
- 3 tablespoons fresh lime juice
- 3/4 cup olive oil
- 1/2 cup spinach leaves
- 1 teaspoon honey
- Salt and freshly ground pepper
Nacho Burgers
By Realtychick
MAKE THE SALSA: In a bowl, combine all of the ingredients and season with salt
- Salsa:
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- Salt
- Cheese Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt
- Freshly ground pepper
- Burgers:
- 1 1/2 pounds ground beef chuck
- Vegetable oil, for brushing
- Salt
- Freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeños and blue corn tortilla chips, for topping