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Recipes
CHIPOLTE LIME GRILLED CHOPS
By Silvermama
You can also make this "chipolte lemon grilled chops" Using lemonade concentrate directly from the can adds a nice ...
- 4 boneless thick center cut lion chops
- 1 chipolte chile, canned in adobo, chopped
- 2 tsp oregano
- 2 cloves garlic, crushed
- 1/4 cup vegetable oil
- 2/3 cup lime juice
- 1 tbs fresh cilantro, chopped
- 1/2 tsp salt
CRAB CAKES WITH SPICY REMOULADE
By Silvermama
1. To prepare crab cakes, combine first 8 ingredients
- Rémoulade:
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 tablespoon olive oil, divided
- 1/4 cup canola-based mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
AHI TUNA TARTAR
By Silvermama
Goes well with Sangria.
- 6 oz sushi grade tuna, cut into 1/4 inch dice
- 2 tbs green onions, green parts only, finely chopped
- 2 tbs sesame seeds
- 2 tbs soy sauce
- 1 tsp sesame oil
- 1 tsp peeled and grated ginger
- 1 clove garlic, minced
- 3/4 tsp orange zest
- 2 tbs cilantro, finely chopped
- 1/2 tsp kosher salt
- 1 avacado, cut into 1/4 inch dice
- 2 tbs lime juice
- Cilantro sprigs for garnish
GREEN BEAN CASSEROLE WITH FRIED SHALLOTS
By Silvermama
1.Preheat oven to 425 degrees
- 3 cups vegetable oil
- 6 large shallots, cut into very thin rounds, rings separated
- 1 1/2 cups all-purpose flour
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed and halved
- 1/4 cup (1/2 stick) unsalted butter
- 1 pound button mushrooms, trimmed and coarsely chopped
- 14.5 ounces low-sodium chicken broth
- 1 cup whole milk
CIDER PORK TENDERLOIN
By Silvermama
Easy week night quickie.
- 2 trimmed pork tenderloins
- 4 tbs flour
- 2 cups apple cider
- 1 cup whipping cream 4 tbs butter or margarine
- 2 cloves garlic, minced
- 1 cup chopped parsley
SUN-DRIED TOMATO BITES
By Silvermama
SUN-DRIED TOMATO BITES
- 1 cup chopped sun-dried tomatoes (packed in oil)
- 1 small jar capers, rinsed and drained
- 1 tbs minced garlic
- 1 cup extra virgin olive oil
- 1 loaf crusty french bread, cut in 2 inch pieces
- 1 tbs chopped fresh basil or 1 tsp dried
- 1 tbs chopped fresh oregano or 1 tsp dried
- 1 cup Asiago or Feta Cheese
PAN SEARED SCALLOPS WITH BACON AND SPINACH
By Silvermama
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp
- 3 center-cut bacon slices
- 1 1/2 pounds jumbo sea scallops (about 12)
- 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 cup chopped onion
- 6 garlic cloves, sliced
- 12 ounces fresh baby spinach
- 4 lemon wedges (optional)
GOAT CHEESE SOUFFLES
By Silvermama
Serve as an appetizer or with a salad
- 3 tbs unsalted butter + more for dishes
- 3 tbs all purpose flour + more for dusting
- 1/2 cup whole milk, warm
- 4 oz firm aged goat cheese, grated or coarsely chopped
- (1 1/2 cups)
- 1/4 tsp nutmeg
- 1 tsp coarse salt
- 1/4 / tsp ground pepper
- 4 large eggs, separated