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Recipes
Salads: Reinke Cucumber Salad
By JoFClark
If using a mold, slightly oil it Dissolve the gelatin in the hot water Mix in the mayonnaise to melt it Add the res...
- 3 oz package Lemon Jello
- 1/2 cup boiling water
- 1 cucumber, finely chopped
- 1 small onion, finely chopped
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 1 tsp vinegar
- 1/4 tsp salt
- 2 cups cream-style cottage cheese
Salads: Elaine O'Malley's Broccoli Salad
By JoFClark
Cook bacon and crumble. Chop onions
- Broccoli
- 10 slices bacon
- 1/2 cup raisins
- 1 bunch green onions
- 3/4 - 1 cup grated cheddar cheese
- Dressing
- 1/4 cup sugar
- 2 T vinegar
- 1 cup mayonnaise
Lemon Pound Cake
By JoFClark
This is a lovely cake, but to my great surprise, I haven’t been able to find it on other blogs or recipe sites
- Cake
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 2 cups granulated sugar
- 1/4 cup finely grated lemon zest
- 6 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1/4 cup fresh lemon juice
- Glaze
- 1 cup + 1 tablespoon confectioners' sugar
- 2 tablespoons fresh lemon juice
- .
Vegetables: Bagatelle's Tomato Tartare with Green Vean Salad and Cilantro Oil
By JoFClark
1 Mix the herbs and cream together and season with salt and white pepper to taste
- 5 medium tomatoes, blanched and peeled
- 1 1/2 cups green beans, blanched
- 1 tablespoon basil, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon mint, chopped
- 1/4 cup cream
- 1/2 whole lemon, juiced
- Salt and white pepper, to taste
- Cilantro Oil
- 4 cups cilantro leaves, whole
- 3/4 cup canola oil
- Yield: 1/3 cup
Chicken (a la Tom Bird)
By JoFClark
Split chicken with bone cut out
- 1 1/2 lb chicken
- Salt & Pepper
- Butter
- Mushrooms
- Onion (optional)
Pies: French Coconut Pie
By JoFClark
Combine all ingredients and pour into unbaked shell Bake at 350 degrees for 1 hour
- 1 stick butter
- 1 1/2 cup sugar
- 3 whole eggs, beaten
- 1 1/2 cup fresh coconut or 1 can of flaked
- 1 T vinegar
- 1 t vanilla
Seafood: Coco Bistro Style Ahi Tuna Sashimi
By JoFClark
Dressing of the plate (in order) Put cabbage on the plate
- 3.5 oz fresh Ahi Tuna, diced in nice cubes
- One 12 inch flour tortilla, cut in half, seasoned with salt and pepper and lightly fry
- Finely chopped red onions
- 1/2 t chopped Scotch bonnet pepper
- 1/2 Tomato, blanched, peeled and diced (same size as tuna)
- 1 T chopped scallion
- 1 T red tobiko eggs
- Fresh cilantro leaves
- Drizzle of wasabi mayo
- Drizzle of eel sauce
- Julienne white cabbage
- Eel Sauce
- 3 cups sake
- 3 cups mirin vinegar
- 3/4 cup soy sauce
- 1 cup sugar
- Cook for 20 minutes over medium heat.
Seafood: Salmon Croquettes
By JoFClark
1. Remove skin and large bones from salmon
- 3 small or 2 large cans wild sockeye salmon
- 1 egg
- 1/2 cup bread or cracker crumbs
- 1 small onion, minced
- Italian parsley, chopped
- A few spoonfuls of plain Greek-style yogurt
- Onion powder, garlic powder, kosher salt, and pepper to taste
Vegetables: Palmer's Marinated Beets
By JoFClark
Mix all
- Sugar
- White wine vinegar
- Coriander
- Crushed red pepper
Poultry: Bar B Q Chicken
By JoFClark
Place chicken in pan. Sprinkle in flour
- 3/4 cup chopped onion
- 1/2 cup salad oil
- Cook until tender
- Add, simmering for 15 minutes
- 3/4 cup tomato catsup
- 3/4 cup water
- 1/3 cup lemon juice (1 lemon)
- 3 T sugar
- 3 T Worcestershire sauce
- 3 t salt
- 1 t pepper
- 2 cut chickens