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Recipes
ASIAN****Tangy Thai Sauce/Marinade/Dip
By Unblond1
This was very good. We had it as a dip for Asian Chicken Parcels
- 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced, OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
Clinton Kelly's Pan Fried Chicken with Brown Butter Caper Sauce - 9 Points
By Unblond1
* Pound the chicken cutlets to a 1/2-inch thick
- 2 Chicken Cutlets (pounded thin) about 6 ounces
- 2 tablespoons Flour
- Salt
- Pepper
- 1 tablespoon egg equivalent
- 1/4 cup Panko
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 tablespoon Capers (drained)
- 2 tablespoons Parsley (coarsely chopped)
- 1 Blood Orange (peeled)
- 1 tablespoon Shallot (minced)
POLENTA****Creamy Polenta with Fricassee of Truffled Mushrooms
By Unblond1
Dan likes this more than I did - it was good enough but I get sick of the texture in a hurry
- Creamy Polenta:
- 2 servings
- 1/3 cup heavy cream
- 2/3 cup milk
- 1/2 teaspoons kosher salt
- 3 tbsp. cornmeal, preferably coarse ground
- 1 teaspoon unsalted butter
- 1 tablespoon freshly grated grana padano or Parmigiano-Reggiano
- 1/2 teaspoon chopped fresh chives, optional
- Fricassee of Truffled Mushrooms:
- 1 1/2 tablespoons olive oil
- 1 medium shallot, thinly sliced
- 3 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces
- 1 pinch crushed red pepper
- 2 tablespoons homemade or purchased chicken reduction, diluted with water until a little thicker than chicken stock
- 1 teaspoon snipped fresh chives
- 1/3 teaspoon preserved truffles or truffle oil
PEPPERS****Roasted Poblano Peppers
By Unblond1
22/04/13 - VVG. I used some in Creamy Instant Polenta and put the rest of the strips in a mason jar covered with ol...
- Desired quantity of poblano peppers, left whole, rinsed and dried
- Olive oil as required
POACHED-Poached Eggs over Scafata
By Unblond1
Bon Appetit, May 2014, page 102
- 1 spring onion bulb, sliced
- 1 fresh red chile, halved lengthwise
- 2 garlic cloves, finely chopped
- 8 oz. asparagus (about 1/2 bunch), cut on a diagonal into 1” pieces
- 1/4 cup olive oil, plus more for drizzling
- 2 scallions, thinly sliced
- 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
- 1/2 cup shelled fresh peas (from about 1/2 lb. pods) or frozen peas, thawed
- 1/2 head escarole, torn into bite-size pieces (about 2 cups)
- 1/4 cup fresh basil leaves, torn if large
- 1/4 cupfresh mint leaves, torn if large
- Kosher salt
- 2 tablespoons white wine vinegar
- 4 large eggs
- 2 oz. Pecorino Romano, finely grated
CHICKEN****Mandarin Chicken Salad - 9 Points
By Unblond1
This was good, but my choice of dressing wasn't
- 3 cups spring-mix greens
- 5 halved grape tomatoes
- 1/2 cup mandarin oranges, fresh or packed in juice
- 2 green onions, sliced
- 2 radishes, sliced
- 2 ounces chicken strips
- 2 tablespoons raspberry vinaigrette or sesame thai dressing (I tried Paul Newman and threw the rest out!)
- 1/2 ounce Chinese-Style Steam-Fried Noodles
SHRIMP****Shrimp & Polenta with Chorizo
By Unblond1
20/12/15 - This was very good
- 1/2 cup small-diced Spanish chorizo
- 1 tablespoon olive oil
- 6 ounces uncooked shrimp, peeled and deveined, patted dry with paper towels (chop each into three pieces)
- 1/4 cup white wine
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped roasted red peppers
- A handful of chopped Italian flat-leaf parsley
- A small handful of chopped baby arugula (Optional)
Laura Calder's Steak au Poivre
By Unblond1
*Bring* the meat to room temperature before cooking, about 20 minutes
- 2 servings
- 2 tenderloin steaks (estimate 3 - 5 ounces each)
- 1 Tbsp green peppercorns in brine, rinsed and drained
- 2 Tbsp red wine
- Salt to season
- 1/4 cup beef stock
- 1/4 cup crème fraîche
Spicy Thai Dipping Sauce
By Unblond1
Recipes & Menus | recipes Spicy Thai Dipping Sauce More than just a dipping sauce, this condiment also works as a...
- 2 tablespoons fresh lime juice
- 2 tablespoons Red Boat fish sauce
- 1 tablespoon (packed) palm sugar or light brown sugar
- 1/2 teaspoon grated peeled ginger
- 1/4 teaspoon finely grated garlic
- 1/4 teaspoon finely minced red or green Thai chile (with seeds)
CREAMY - Caesar Dressing (Mexico the Beautiful)
By Unblond1
Combine the garlic, anchovy filets, egg yolks, Dijon, pepper and worchestershire in the bowl of the food processor ...
- 2 cloves garlic, chopped (original recipe calls for 5)
- 4 anchovy filets
- 3 egg yolks
- 1 teaspoon Dijon
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon Maggi or Worchestershire sauce
- 1/2 teaspoon Worchestershire sauce
- 1/4 cup fresh lime or lemon juice
- 1 cup extra virgin olive oil
- 2 tablespoons grated parmigiano reggiano