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Recipes
SHRIMP****Lemon-Garlic Shrimp and Grits (ActiFry)
By Unblond1
27/01/17 - Great for both
- Creamy Instant Polenta:
- 1 tablespoon unsalted butter
- 1 tablespoon EVOO
- 3/4 pound medium shrimp, peeled and deveined, tails removed
- 2 cloves garlic, minced
- pinch of Maldon salt
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper
- Juice of 1 lemon
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons instant polenta
- pinch of salt
- 1/3 cup each 1% milk and chicken broth
- 20 grams room temperature mascarpone
- 30 grams finely grated parmigiano reggiano
- pinch of freshly grated nutmeg
- Maldon salt and freshly ground pepper, to taste
CRAB****Crab Newburg
By Unblond1
* Melt butter then stir in flour and spices and cook roux for 1 to 2 minutes
- 3 servings
- 1 can crabmeat, drained
- 2 tbsp. butter
- 1 1/2 tbsp. flour
- 3/4 cup 1% milk
- 1/4 cup whipping cream
- salt and pepper
- pinch each cayenne and freshly grated nutmeg
- 1 egg yolk
- 2 tbsp. sherry
SALSA****Cucumber Pineapple Salsa
By Unblond1
11/05/12 Great - served on grilled swordfish
- 1 clove garlic, minced
- 1/2 teaspoon fresh minced ginger
- 2 tablespoons chopped scallions
- 1 tablespoon finely minced red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped fresh pineapple
- 2 tablespoons finely minced red pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh chopped cilantro or basil leaves
- 1 tablespoon fresh chopped mint leaves
- 1/2 medium jalapeno, finely minced, or 2 - 3 dashes chipotle Tabsco sauce
- Pinch salt
- Pinch freshly ground black pepper
LIMA**Greek Baked Beans
By Unblond1
I liked these but Dan didn't even manage three bites so don't bother
- 4 SERVINGS
- 1 cup dried lima beans or white kidney beans
- 2 tablespoons extra virgin olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, sliced lengthwise
- 1 1/2 stalks celery, diced
- 2 carrots, diced
- Several sprigs fresh thyme
- 1 bay leaf
- Big pinch dried oregano (preferably Greek)
- 1 generous pinch chili flakes
- 1/2 can (28 oz) diced tomatoes with juice
- 1/2 cup water or chicken broth
- 1 tablespoon honey
- Coarse salt and freshly cracked black pepper to taste
- 2 - 4 tbsp. minced fresh dill
- 1/4 cup crumbled light feta, to serve
OLIVES*****Green Olives filled with Piquillo Peppers and Anchovy
By Unblond1
These are stupendous. I made this for Mike and Dan and everyone raved about them
- 8 servings
- 8 very large green olives, pitted (if you can't find already pitted ones, use the largest pimento-stuffed olives you can find and remove the pimento and give them a light rinse before continuing with recipe)
- 4 anchovy fillets, drained and patted dry
- 2 Piquillo peppers
- 1 clove garlic
- 3 tbsp. EVOO
- 1/2 orange - zested
- 1 tbsp. best Sherry vinegar
MACARONI - Stove-Top Squash Mac & Cheese
By Unblond1
In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic
- 1 1/2 cups cubed butternut squash
- 10 tablespoons chicken stock
- 3/4 cup milk
- 1 clove garlic
- sprigs of fresh rosemary and thyme
- 1 tablespoon Greek yogurt
- 2 oz. shredded Gruyere cheese
- 2 oz. grated Parmigiano-Reggiano
- 8 ounces fusilli, macaroni or cavatappi
- 1/2 tablespoon butter
- 1/4 cup Italian seasoned panko
- 1 tablespoon chopped fresh parsley
- kosher salt and freshly ground black pepper
GROUND - Make-Ahead Gravy for Prime Rib
By Unblond1
Xmas 2017 - Made for gravy for prime rib for Christmas dinner
- FOR GRAVY:
- 1 small onion, roughly, chopped
- 1 small carrot, peeled and roughly chopped
- 8 ounces mushrooms, halved
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 8 ounces ground beef (I used half ground beef and half ground pork because I had it on hand already measured)
- 1 tablespoon tomato paste
- 2 cups red wine
- 4 cups beef broth (I used 1 litre of Campbell's low sodium beef broth and 1 pint of Campbell's Beef Stock for cooking)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons black peppercorns
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- up to 6 cups beef broth from above
ROAST*****Perfect Prime Rib (Serious Eats)
By Unblond1
25/12/17 - If you want to make a prime rib, this is the method to follow
- 1 standing rib roast (prime rib), 3 to 12 pounds (Xmas 2017 - I had 8.3 lbs./4 ribs. There were 6 of us, including Kaleb, and after removing the bones, there were about 3 lbs. leftover)
- Kosher salt and freshly ground black pepper
- 1 - 2 bunches rosemary
- 1 - 2 bunches sage
- 1 - 2 bunches thyme
- olive oil
GROUND*****Pot Stickers
By Unblond1
FILLING: Combine all ingredients in a bowl and mix well
- Makes approximately 60 pot stickers
- 9 - 10 ounces ground pork, chicken, turkey or combination
- 1 can salad shrimp
- 1 can water chestnuts, chopped
- 3 green onions, finely chopped
- 6 dried mushrooms, shiitake - soaked and finely diced
- 1/2 tsp. sugar
- 4 tsp. sake or dry sherry
- 5 tsp. soy sauce
- 1 tbsp. cornstarch
- 1 egg
- 1 package wonton wrappers (approximately)
CORNISH HEN****Pollo al Mattone
By Unblond1
This was very good. It wound up marinating two days before I cooked it
- 2 cloves garlic, smashed and finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 lemons, zested and juiced
- 3 sprigs rosemary or sage, leaves finely chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon toasted ground cumin
- 2 tbsp. Extra-virgin olive oil
- 1 Cornish game hens, spatchcocked
- Kosher salt and freshly ground black pepper