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Recipes
Scallop, Mango and Avocado Salad
By KrissyW330
Look for uniformly sized sea scallops about 1 1/2 inches in diameter
- For the chili-lime vinaigrette:
- 1/2 jalapeño chili, seeded and minced
- Juice of 2 limes
- 1/4 cup olive oil
- 1/2 tsp. coarse salt
- Freshly ground pepper, to taste
- 1 mango
- 1 avocado, halved, pitted, peeled and cut
- into 1/2-inch cubes
- Juice of 1/2 lime
- 2 Tbs. unsalted butter, melted
- 12 sea scallops
- Coarse salt and freshly ground pepper, to taste
- 6 cups mixed salad greens
- 2 green onions, including tender green tops,
- sliced diagonally
Cauliflower Fritters
By KrissyW330
To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fri...
- 1/2 large head of cauliflower, florets finely chopped (2 cups)
- Salt
- 1/2teaspoon baking powder
- 1/4teaspoon ground cumin
- 1/4teaspoon ground coriander
- 1/4teaspoon freshly ground pepper
- 1/8teaspoon ground allspice
- 3 large egg whites
- 1 1/2 teaspoons extra-virgin olive oil, plus more for frying
- 6 tablespoons whole-milk yogurt
- Salmon caviar, for garnish
Asian Noodles with Barbecued Duck Confit
By KrissyW330
by Paul Grimes
- 7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
- 2 medium carrots, cut into matchsticks
- 1/4 pound Chinese long beans or regular green beans, cut into 1-inch lengths
- 4 Confit Duck Legs at room temperature
- 1/2 cup chopped scallions (about 3)
- 2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons Sriracha (Southeast Asian chile sauce)
- 1/4 cup soy sauce
- 3 tablespoons Chinese black vinegar (preferably Chinkiang)
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon Asian sesame oil
- 1 garlic clove, finely chopped
Chicken BLT Salad with Creamy Avocado and Horned Melon Dressing
By KrissyW330
1. Combine first 3 ingredients in a large bowl; toss well
- 3 cups sliced cooked chicken breast (about 1 pound)
- 1 tomato, cut into wedges
- 1 (10-ounce) package romaine salad
- 3/4 cup Creamy Avocado–Horned Melon Dressing
- 3 center-cut bacon slices, cooked and crumbled
Peaches with Serrano Ham and Basil
By KrissyW330
Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes
- 3 * 3 peaches, each cut into 8 wedges
- 1/4 * 1/4 teaspoon sugar
- 1/2 * 1/2 teaspoon Sherry vinegar
- 1/8 * 1/8 teaspoon ground cumin
- 1/4 * 1/4 pound thinly sliced serrrano ham
- 24 * 24 small basil leaves
Ham and Gruyere Thumbprints
By KrissyW330
Preheat oven to 400 degrees
- 1/2 cup (1 stick) unsalted butter, cut into large pieces
- 1/2 teaspoon coarse salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon freshly ground pepper
- 1/2 cup finely chopped or ground Black Forest ham (2 ounces)
- 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
Short Rib Crostini with Horseradish Marscapone
By KrissyW330
Preheat the oven to 375 degrees and season short ribs with salt and pepper
- 1 lb beef short ribs (boneless), cut into 2 inch cubes
- 1/4 cup finely diced yellow onion
- 2 tsp minced garlic
- 3 cups chicken broth
- 1/2 cup mascarpone, room temp
- 2 tsp prepared horseradish
- 1 baguette, cut into 1/2 inch slices
Chicken Francaise
By KrissyW330
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or...
- 4 large skinless boneless chicken breast halves (2 pounds total)
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
Dinner-Whole-Wheat Fettuccine with Arugula Pesto
By KrissyW330
Top Chef finalist Mike Isabella makes both the silky whole wheat pasta and the simple arugula pesto topping, then f...
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- Salt
- 3 large egg yolks
- 1/3 cup water
- 1/3 cup plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons pine nuts
- 2 packed cups baby arugula (2 ounces)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove, chopped
- 1 cup halved cherry tomatoes
Smoky Bacon Biscuit Dressing
By KrissyW330
Position a rack in the lower third of an oven and preheat to 350°F
- * Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
- 1 * 1 lb. sliced smoky bacon, cut into 1-inch pieces
- 2 * 2 yellow onions, diced
- 5 * 5 celery stalks, diced
- 8 * 8 oz. white button mushrooms, brushed clean and sliced
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 2 * 2 Tbs. chopped fresh sage
- 2 * 2 Tbs. chopped fresh thyme
- * Salt and freshly ground pepper, to taste
- 5 * 5 cups chicken stock