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Recipes
Snapper, Whole Roasted
By Janet-2
In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes
- For Aioli
- 3 garlic cloves, coarsely chopped
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1 cup extra-virgin olive oil
- 2 large egg yolks
- fresh lemon juice
- For Fish
- 12 large garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons sea salt (also called gros sel)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons za'atar*
- 2 (2-pound) whole red snappers, cleaned, leaving head and tail intact
- 2 beefsteak tomatoes, cut into 1/3-inch thick slices
- 1 bunch fresh thyme
- 1 bunch rosemary
- For Artichokes
- 2 lemons, halved
- 12 baby artichokes
- 3 cups olive oil
- Sea salt
Vegetable Soup with Slow Cooker
By Janet-2
Pour broth into slow cooker
- chicken or vegetable stock
- 1 medium onion
- 3 carrots, sliced
- 1 zucchini, sliced
- kale or swiss chard
- basil
- 1 can cannellini beans
- small pasta shapes, i.e. rotini or small shells
- 1 tbsp. olive oil
- shaved Parmesan cheese
Genovese Braised Pork Shoulder
By Janet-2
Using the food processor with the metal blade, mince the bacon and garlic cloves together into a fine pestata
- For the pestata (paste)
- • 4 ounces bacon, cut in 1-inch pieces
- • 1/2 cup whole peeled garlic cloves
- • 5 to 7 pound pork shoulder (butt) roast, bone-in
- • 1 tablespoon coarse sea salt
- • 1/2 cup extra-virgin olive oil
- • 1/4 teaspoon pepperoncino ( hot red pepper flakes), or none
- • 2 tablespoons tomato paste
- • 1 small carrot, peeled and finely shredded or chopped
- • 1 stalk celery, finely shredded or chopped
- • 5 to 7 pounds onions, peeled and medium chopped (1/4-inch pieces)
- • 4 cups, or more or less, hot Turkey Broth, Simple Vegetable Broth or water
Seafood in Lemongrass Soup
By Janet-2
Bring stock to a boil in large stock pot
- 2 stalks of lemongrass
- 1 dozen medium sized shrimp, peeled and deveined
- 1 white fish, i.e. codfish, cut into large chunks
- 1 dozen medium sized scallops
- 2 quarts chicken stock
- 2 sprigs of cilantro
- Salt and pepper to taste
Crab Dip
By Janet-2
Slice the key limes horizontally and cut out the skin and white pith
- 2 key limes
- 8 oz. jumbo crab meat
- 2 tbsp. key lime juice
- 1 tbsp. mirin
- 1 tsp. finely chopped chives
- 1 tsp. finely chopped jalapeno
- Maldon sea salt
Beef Short Ribs - Roasted & Grilled
By Janet-2
Pre-heat oven to 300 degrees
- Dry Rub:
- English short ribs, 5 lbs. (bone is lengthwise)
- 1 tbsp. brown sugar
- 2 tbsp. kosher salt
- 2 tsp. black pepper
- 2 tsp. cumen
- 2 tsp. garlic powder
- 2 tsp. tsp. paprika
- 1/8 tsp. cayenne pepper
- (Reserve 1 tbsp. of rub for the glaze)
- Glaze:
- 1/2 cup dijon mustard
- 1/2 cup red wine vinegar, plus 2 tbsp.
- 1/4 cup brown sugar
- 1 tbsp. of dry rub
Pasta e Fagioli
By Janet-2
Heat a deep pot over medium high heat and add oil and pancetta
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
Frappuccino
By Janet-2
Brew coffee using twice the coffee required by your coffee maker
- 3/4 cup double strength coffee, cold
- 3 tbsp. granulated sugar
- 1 cup low fat milk
- 2 cups of ice
- Add 3 tbsp. Hershey's chocolate syrup for the Mocha frappuccino version.
Steamed Black Sea Bass, Chinese Style
By Janet-2
Lay fish flat on cutting board
- - 1 1/4-pound black sea bass, gutted and cleaned, gills and fins removed
- 2 - 2 tbsp. peanut oil
- 1 - 1 tsp. salt
- 1/2 - 1/2 tsp. freshly ground pepper
- 1 - 1 tsp. sugar
- 3 - 3 tbsp. fresh ginger, peeled, and julienned
- 1/4 - 1/4 cup scallions, white parts only, thinly sliced on the bias, about 2 bunches, plus tops of
- 8 - 8 sprigs of cilantro
- 1/4 - 1/4 cup soy sauce
Dijon Beef Stew
By Janet-2
In a 3 1/2- or 4-quart slow cooker combine onions and carrots
- 2 cups frozen small whole onions
- 2 cups packaged peeled fresh baby carrots
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 ounce can no-salt-added diced tomatoes, undrained
- 1 ounce can reduced-sodium beef broth
- 2 tablespoons Dijon-style mustard
- 4 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon black pepper
- 2 tablespoons snipped fresh parsley or tarragon