Realtychick's profile page
Recipes
Chopped Nicoise Salad
By Realtychick
Boil water in a large pot with a fitted steamer basket
- 4 small red potatoes (about 1/2 pound)
- 1/3 pound fresh green beans, trimmed
- 12-ounce can light tuna packed in water, drained
- 1/2 cup chopped pitted Greek or Spanish olives
- 1/4 cup diced red onion
- 2 large tomatoes, seeded and diced (about 2 cups)
- 5 cups chopped romaine lettuce
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper
Red Cabbage & Fennel Saute'
By Realtychick
Heat oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 small fennel bulb, cored, thinly sliced
- 1/2 head red cabbage (about 1 lb.), thinly sliced
- Kosher salt, freshly ground pepper
- 2 tablespoons (or more) red wine vinegar
- 1 teaspoon honey
Uncle Boon's Thai Roast Chicken
By Realtychick
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until the...
- 1 tablespoons coriander seeds
- 1 tablespoons whole black peppercorns
- 2 1/2 quarts water
- 1/3 cup granulated coconut palm sugar or brown sugar
- 1/4 cup Asian fish sauce
- 6 cloves garlic, peeled and crushed
- 10 kaffir lime leaves
- 1/4 cup kosher salt, plus more for seasoning
- 1 3-pound chicken
- 1/2 cup unsweetened coconut cream (not coconut milk!)
- Freshly ground black pepper
Red Onion & Gorgonzola Mini Flatbreads
By Realtychick
In a large bowl, dissolve yeast in 1 cup warm water (about 100°)
- 1 package (1/4 oz.) active dry yeast
- 2 cups all-purpose flour
- 1 About 1 cup semolina flour
- 4 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 medium red onion
- 1 tablespoon fresh rosemary leaves, minced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red chile flakes
- 4 ounces gorgonzola or other blue cheese, crumbled
Grilled Pork Banh Mi
By Realtychick
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic
- 1/4 cup Asian fish sauce
- 1 tablespoon honey
- 2 tablespoons sugar
- 1 teaspoon freshly ground pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 pounds pork tenderloin, thinly sliced
- Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin sauce and Sriracha chile sauce
- Vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
- 1 1/2 loosely packed cups cilantro sprigs
Bacon-Wrapped Shrimp Poppers
By Realtychick
In a bowl, combine the spice mix
- Spice Mix:
- 1 teaspoon smoked paprika
- 1 teaspoon chile ancho powder or mild chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon crushed oregano
- 1/2 teaspoon chile de arbol powder or Cayenne pepper
- 1/2 teaspoon pepper
- Salt to taste
- You will also need:
- 12 jumbo shrimp (12 to 15 count per pound)
- 3 fresh jalapeño peppers
- 4 ounces pepperjack cheese
- 12 strips bacon
- 1/3 cup your favorite hot sauce, wing sauce or barbeque sauce
Beer-Marinated Pork Tenderloin with Red Cabbage
By Realtychick
Place pork in a large resealable plastic bag
- 2 pork tenderloins (1 1/2-1 3/4 pound total)
- 1/4 cup lager
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons(packed)brown sugar
- 1 tablespoon plus 1 teaspoon apple cider vinegar, divided
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 medium red cabbage, cored, cut into 1/2-inch strips
- 1 apple, peeled, cored, chopped
- 2 bay leaves
- Kosher salt, freshly ground pepper
Curried Potatoes and Chickpeas
By Realtychick
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- Kosher salt
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups fried onions (one 2.8-ounce can)
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro, plus leaves for topping
- 2 tablespoons fresh lime juice
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Grilled Skirt Steak with Shishitos & Charred Lemon
By Realtychick
Prepare the steak: In a blender, combine all of the ingredients except the steak, salt and pepper
- STEAK:
- 1/4 cup each rosemary and thyme leaves
- 1/4 cup minced shallot
- 8 garlic cloves
- 6 whole peppercorns
- 1 cup grapeseed oil
- 1 1/2 pounds skirt steak, cut into 2 equal pieces
- Kosher salt
- Pepper
- SALAD:
- 4 ounces shishito peppers
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 lemon, halved
- 4 cups frisée, coarsely torn
- 4 cups watercress, stemmed and coarsely torn
- 1/4 cup chopped mint
- 2 celery ribs, thinly sliced on the diagonal, plus 1/2 cup celery leaves
- 2 ounces Stilton or other blue cheese, crumbled
Spicy Root Beer and Bourbon Glazed Baby Back Ribs
By Realtychick
To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high...
- Glaze:
- 4 (12-ounce) cans root beer
- 4 tablespoons hot pepper jelly
- 2 bay leaf
- 4 tablespoons steak sauce
- 2 teaspoon Caribbean Pick-A-Peppa sauce
- 12 whole cloves
- 2 stick cinnamon
- 2 orange, zested and juiced
- 2 lemon, zested and juiced
- 1 vanilla bean, split and scraped
- 4 teaspoons bitters (recommended: Angostura)
- 2 cup bourbon
- 2 cup sugar
- Ribs:
- 8-10 pounds baby back ribs (2 full slabs, each cut in 1/2)
- 4 tablespoons kosher salt
- 2 tablespoon paprika
- 1.5 teaspoon granulated garlic powder
- 1 TBS granulated onion powder
- 2 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 cup chicken stock