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Recipes
Lemon Crab Fritters With Red Chile Jelly
By danaheller
In a mixing bowl, mix cream cheese, shallots, garlic, parsley, lemon oil, cayenne and salt until well-combined
- For the Red Chile Jelly:
- 12 ounces (1 1/2 8-ounce packages) cream cheese, room temperature
- 1/4 cup shallots, minced
- 1 clove garlic, minced
- 1 tablespoon fresh finely chopped parsley
- 1 1/2 teaspoons lemon oil
- 1/4 teaspoon cayenne
- 1 teaspoon kosher salt
- 8 ounces lump crabmeat
- 2 cups all-purpose flour
- 1 1/2 cups buttermilk
- 1 (6-ounce package) panko (Japanese bread crumbs)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup water
- 2 tablespoons sambal
- 2 tablespoons rice wine vinegar
- Cooking oil
Fish Tacos
By danaheller
To prepare the achiote paste: Mix achiote seeds, oregano, cumin, peppercorns and cloves and grind them as finely as...
- For the achiote paste:
- 4 rounded tablespoons achiote seeds (annatto seeds)
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 12 whole allspice cloves
- For the Fish Tacos:
- 2 cloves garlic, peeled and crushed
- 1/4 teaspoon kosher salt
- 1 pound yellowtail fillet, skin removed
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 cup finely shredded cabbage
- 1 lime, cut into 8 wedges
- For the chipotle mayonnaise:
- 1 cup mayonnaise
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 3 chipotle peppers in adobo, roughly chopped
Swiss Enchiladas
By danaheller
***
- Sauce:
- 4 cups cooked green salsa (recipe follows)
- 2 poblano chiles, roasted, peeled, seeded, and chopped
- 1 cup heavy cream
- 12 6-inch store-bought corn tortillas
- 3/4 cup vegetable or light olive oil
- 4 cups cooked shredded chicken
- Toppings:
- 1 1/2 cups shredded queso Chihuahua or Muenster cheese
- 1 cup finely chopped white onion
- 1/3 cup chopped fresh cilantro
- Salsa Verde:
- 2 lbs tomatillos, husked and washed
- 2 jalapenos
- 3 small garlic cloves
- 1 tsp ground cumin
- 1 bunch cilantro, thick bottom stems removed (keep cilantro in a bunch and put in the blender stems first)
- 1 tbs vegetable oil
- 1 tbs salt, or to taste
Linton Hopkins' Gumbo YaYa
By danaheller
Roux: In a saucepan, melt the butter (or butter and fat) over medium heat and slowly stir in flour
- Roux:
- 1/2 cup (1 stick) unsalted butter, or 1/4 cup butter and 1/4 cup duck fat
- 1 cup all-purpose flour
- 1 tsp Creole seasoning
- 1/2 onion, diced small
- 1/2 green bell pepper, diced small
- 1 celery rib, diced small
- 3 cloves garlic, minced
- 1/2 cup port wine
- Gumbo:
- 1 1/2 tbs peanut oil
- 1 lb andouille sausage, sliced on bias
- 1/2 lb tasso, diced
- 1 lb boneless chicken thighs, cut into cubes
- 1 onion, diced small, divided
- 1 green bell pepper, diced small, divided
- 2 celery stalks, small diced, divided
- 6 cloves garlic, minced, divided
- 1/4 cup chopped parsley (save stems)
- 1 cup chopped tomato
- 4 tsp Creole seasoning
- 2 tbs Worcestershire sauce
- 6 cups chicken stock
- 4 cups veal or beef stock
- 1 sprig fresh thyme
- 6 black peppercorns
- 1 bay leaf
- mojo (your own secret ingredient)
- Tabasco sauce
- ground black pepper and salt
- cooked rice
- minced green onion
- file powder
Gruyere and Cheddar Mac & Cheese
By danaheller
**
- 1 lb elbow macaroni or other shaped pasta
- 1/2 cup (1 stick) unsalted buuter, divided
- 1/2 cup all-purpose flour
- 4 cups low-fat milk (or any other type except skim), heated
- 12 oz Gruyere cheese, grated
- 8 oz extra-sharp cheddar cheese, grated
- 1 tbs salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp nutmeg
- 3/4 lb fresh tomatoes (4 small), sliced
- 1 1/2 cups fresh white bread crumbs (about 4 slices, crusts removed)
Henry's Shrimp and Grits
By danaheller
***
- Grits:
- 2 tbs olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 tbs diced celery
- 1/2 tbs diced fresh garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbs Vietnamese chile garlic paste
- 1/2 tbs Cajun or creole seasoning
- 1 to 2 tbs hot sauce, to taste
- 3 cups milk
- 1 cup water 1 cup heavy cream
- 2 cups quick grits
- 1/2 cup Parmesan cheese, grated
- Shrimp:
- 1/2 gallon vegetable oil
- 1 cup half-and-half
- 1 cup fish fry
- 1 1/4 lbs small shrimp, deveined
French Onion Soup
By danaheller
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- 8 tbs (1 stick) unsalted butter
- 6 onions, sliced thin
- 3 shallots, minced
- 8 cups beef broth or vegetable broth
- 1/4 tsp fresh thyme, minced
- 1/2 cup sherry
- salt and pepper to taste
- 1 baguette, sliced into 1/2-inch-thick rounds
- 2 cups grated Gruyere cheese
Tailgate Tortilla Chicken Wraps with Pineapple Serrano Chile Salsa
By danaheller
***
- Wraps:
- 2 whole boneless chicken breasts, about 16 oz
- 8 tbs Buffalo hot wing sauce (such as Texas Pete)
- 8 (8-inch) whole-weat flour tortillas
- 4 oz grated low-fat Monterey Jack cheese
- 8 oz fat-free sour cream
- 1 small avocado
- 1 cup packed arugula
- Salsa:
- 1/2 cup diced mango
- 1/2 cup diced pineapple, fresh if possible (if canned, use water-packed)
- 4 tbs chopped mint
- 4 tbs chopped cilantro
- 1 minced serrano pepper (if less heat is desired, use jalapeno)
- 1 tbs olive oil
- 1 lime, juiced
- 2 tbs granulated sugar or artificial sweetener equivalent
- 1 tsp salt
- 1 tsp black pepper
Moroccan Meatballs Over Couscous
By danaheller
***
- 3 tsp vegetable oil, divided
- 1 2/3 cups (10 oz box) plain couscous
- 36 precooked meatballs, fresh or frozen
- 2 large onions (about 2 cups chopped)
- 1 (28 oz) can diced tomatoes
- 2 cloves fresh garlic, minced
- 1 1/2 tsp granulated sugar
- 2 tbs minced jalapeno (1 pepper)
- 3 tbs chopped fresh cilantro (optional)
- 3 tbs chopped fresh parsley (optional)
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground dried ginger