Danaheller's profile page
Recipes
Blue Cheese and Scallop Delight
By danaheller
***
- 1 pound spaghetti
- 1 pound sea scallops, each scallop cut in half in equal rounds
- 1 sweet onion, thinly sliced
- 1/2 cup (1 stick) butter, cut into pieces
- 1 (6-ounce) tub crumbled blue cheese
Chicken Marbella
By danaheller
***
- For the chicken:
- 1 1/2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh rosemary
- 1/2 tablespoon chili powder
- 1/2 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/2 cup light brown sugar
- 1/3 cup balsamic vinegar
- 5 boneless chicken breasts, preferably skin on
- For the marbella sauce:
- 1 tablespoon unsalted butter
- 2 teaspoons minced shallots
- 2 teaspoons minced garlic
- 1 tablespoon all-purpose flour
- 3 cups reduced sodium chicken stock, heated
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons minced fresh ginger
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup balsamic vinegar
- 1/2 cup and 2 tablespoons light brown sugar
- 1/4 cup plus 3 tablespoons port wine, divided
- 1 tablespoon cornstarch
- Infused Mission figs:
- 15 dried Mission figs
- 1 cup port or Madeira wine
- Final preparation
- 1/4 cup Madeira
- 1 tablespoon balsamic vinegar
- 1/3 cup reduced-sodium chicken broth
- 15 Spanish olives
- 3 tablespoons capers, drained
- 1/5 cup sliced almonds, toasted
Potato-Encrusted Grouper With Roasted Tomato Broth and Saffron Aioli
By danaheller
**
- Roasted Tomato Broth:
- 10 Roma tomatoes, quartered and seeded
- 5 cloves garlic, chopped coarsely
- 1/4 cup olive oil
- Salt and pepper
- 6 cups water
- 3 cubes fish (or chicken) bouillon cubes
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon peppercorns
- 1 garlic clove, smashed
- 1/4 cup white wine
- Saffron Aioli:
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- Small pinch of saffron
- 1/2 cup mayonnaise
- Salt and pepper
- Fish:
- 4 cups peeled, shredded potatoes (about 3 medium)
- 2 eggs
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 4 6-ounce grouper fillets
- 1/4 cup olive oil
- 10 ounces fresh spinach
- 2 tablespoons chopped fresh parsley
Pepper-crusted Filet Mignon With Port-Cherry Reduction
By danaheller
*****
- For the steaks:
- 1/4 cup plus 2 teaspoons olive oil, divided
- 1/4 cup black peppercorns, cracked
- 1 tablespoon kosher salt
- 4 center-cut filet mignons, about 1 1/2 to 2 inches thick
- For the Port-Cherry Reduction:
- 1 1/2 cups ruby port
- 1/2 cup balsamic vinegar
- 1/2 cup dried tart cherries
- 1 large shallot, finely minced
- 2 sprigs fresh thyme
- 1 tablespoon unsalted butter
- Salt to taste
Habanero Shrimp and Killer Grits
By danaheller
***
- If you're afraid of a little heat, use a jalapeno instead of a habanero pepper, or start out with half of a habanero.
- 1 pound shrimp, peeled and deveined
- 1 lime, juiced
- 1 ear corn
- 5 slices smoked bacon, cut into pieces
- 4 tablespoons butter, divided
- 1 clove garlic, minced
- 1 1/2 cups half-and-half
- 1 cup chicken broth
- 1/2 cup water
- 3 green onions, chopped
- 1 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 1 cup quick-cooking grits
- 1/2 cup grated Parmesan cheese
- 1 large Vidalia onion, chopped
- 1 habanero pepper, seeded, finely chopped
- 2 tablespoons chopped fresh parsley
Pasta With Shrimp and Jalapeño-Orange Sauce
By danaheller
***
- 6 tablespoons (3/4 stick) unsalted butter
- 24 large shrimp, peeled and deveined
- 2 tablespoons minced shallots
- 1 small jalapeño, seeded, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 cups orange juice
- 3/4 cup whipping cream
- Salt and pepper to taste
- 12 ounces angel-hair pasta
- 1/4 cup chopped fresh parsley
Aglio e Olio Pasta
By danaheller
****
- 1 pound spaghetti
- 3/4 cup olive oil
- 1/4 cup minced garlic
- 8 ounces asparagus, cut diagonally into 1-inch pieces
- 8 ounces grape tomatoes, cut in half
- 6 ounces prosciutto, thinly sliced
- Salt and freshly ground pepper
- 1/2 cup Parmesan cheese
Sweet Potato Bisque
By danaheller
*
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 4 celery ribs, finely chopped
- 6 whole garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dry oregano
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 cup white wine
- 5 large sweet potatoes, peeled and diced into 1-inch cubes
- 6 to 8 cups chicken stock
- 1 bouquet garni (1 or 2 bay leaves, 2 cloves, 10 branches of fresh thyme, 10 parsley stalks, wrapped in cheesecloth — or you can use a large coffee filter tied with kitchen twine)
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) butter
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons honey, to taste
Ezekiel's Shrimp Gumbo
By danaheller
Melt the butter in a stockpot over medium heat
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 1/2 cup chopped parsley, plus extra for garnish
- 4 cups chicken broth
- 2 cups sliced okra
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- Tabasco sauce to taste
- 2 pounds raw large shrimp, peeled and deveined
- Salt
- 4 cups hot cooked rice
Cream of Artichoke Soup
By danaheller
In a medium saucepan, melt the butter over medium heat
- 2 tablespoons butter
- 1/3 cup diced onion
- 2 tablespoons all-purpose flour
- 2 cups vegetable stock
- 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
- 2/3 cup heavy cream
- Salt and white pepper to taste
- 2 tablespoons chopped fresh parsley for garnish