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Jasper White's Lobster-Stuffed Cabbage Rolls

Jasper White's Lobster-Stuffed Cabbage Rolls

By

Fill a large stockpot with 2 inches of water, add 2 tablespoons of the salt and bring to a boil over high heat

  • 2 tablespoons plus 1/2 teaspoon fine sea salt
  • One 1 1/2-pound live lobster
  • 1 stick (4 ounces) cold unsalted butter
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 3/4 cup finely diced carrots
  • 1/4 pound shelled medium shrimp or scallops, coarsely chopped
  • 1 large egg white
  • 1/4 cup plus 2 tablespoons fresh bread crumbs
  • 3 tablespoons minced chives
  • 1/4 teaspoon freshly ground black pepper
  • Cayenne pepper
  • 1 head Savoy cabbage (1 pound)
  • 1 small onion, thinly sliced
  • 6 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • 2 shallots, minced
  • 1 cup chicken stock or canned low-sodium broth
  • 2 tablespoons chopped chervil and parsley, for garnish
4/5 (1 Votes)

Mini Quiches

Mini Quiches

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Position rack in center of oven; preheat to 325°F

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk
4.5/5 (4 Votes)

Moqueca (Bahian Fish Stew)

Moqueca (Bahian Fish Stew)

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Marinate the fish filets with salt, pepper and lime juice for 1/2 hour

  • 2 lbs. of fish filets, cut in large portions
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large tomatoes, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 cups coconut milk
  • 2 Tbsp of azeite de dendê (palm oil)
  • juice of one lime
  • 1 bunch cilantro
  • 2 Tbsp of green onions, chopped
  • 2 Tbps of parsley, chopped
  • salt and pepper to taste
0/5 (0 Votes)

Mussel Chowder

Mussel Chowder

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Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer

  • 1 cup white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped garlic
  • 1 tablespoon dried basil, plus 1 tablespoon
  • 2 to 3 pounds mussels, scrubbed and debearded
  • 1/4 pound bacon, chopped
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 4 cups (1/2-inch dice) potatoes
  • 1/4 teaspoon dried thyme
  • 2 cups clam juice or fish stock
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 to 2 cups milk (depends on how thick you want chowder)
0/5 (0 Votes)

EatingWell Deviled Eggs

EatingWell Deviled Eggs

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Halve eggs lengthwise with a sharp knife

  • 12 large hard-boiled eggs , (see Tip), peeled
  • 1/3 cup nonfat cottage cheese
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons minced fresh chives , or scallion greens
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Paprika , for garnish
0/5 (0 Votes)

Salmon Salad with Tofu

Salmon Salad with Tofu

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Cream together the tofu, lemon juice, olive oil, salt, pepper and hot sauce until fairly smooth, and set aside

  • 6 oz soft tofu
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • Freshly ground pepper
  • Dash of hot sauce
  • 1/2 cup diced celery stalks
  • 1/2 cup diced red onion
  • 7 oz canned salmon
4/5 (1 Votes)

Capellini with Shrimp and Creamy Tomato Sauce

Capellini with Shrimp and Creamy Tomato Sauce

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Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with orega...

  • 3 tablespoons olive oil
  • 1 pound peeled large shrimp
  • 3 large garlic cloves, forced through a garlic press
  • 1/4 teaspoon dried oregano
  • 1/2 cup sweet (red) vermouth
  • 1 (14- to 15-ounce) can diced tomatoes, drained
  • 3/4 cup heavy cream
  • 1/2 teaspoon fresh lemon juice
  • 1/2 pound capellini
0/5 (0 Votes)

Onion Tart

Onion Tart

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Combine the flours with the salt in a large mixing bowl

  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick), cold
  • 1 egg yolk
  • 2-3 tablespoons ice water
  • For the filling:
  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon mustard
  • 1 cup whipped low-fat cottage cheese (if the cottage cheese you have is higher in fat, that’s fine; if it has a larger curd, give it a whirl in the blender)
  • 1/2 cup milk
  • 1 egg
  • 1 cup grated Swiss cheese
  • 1 tablespoon flour
  • Paprika (optional)
0/5 (0 Votes)

Shrimp in Yuca Coconut Purée (Bobó de Camarão)

Shrimp in Yuca Coconut Purée (Bobó de Camarão)

By

Make yuca purée: Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then ...

  • For yuca purée:
  • 1 (16- to 18-oz) bag frozen peeled yuca*, not thawed
  • 4 cups water
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 1/2 teaspoons salt
  • 1 cup well-stirred canned unsweetened coconut milk (8 fl oz)
  • For shrimp:
  • 2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined, reserving shells
  • 3 cups water
  • 1 1/2 teaspoons salt
  • 1 green bell pepper, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 1 lb fresh tomatoes, chopped
  • 4 bottled red malagueta peppers or 1- to 2-inch fresh red Thai chiles*
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons dendê oil** (optional)
0/5 (0 Votes)

Basil Vinaigrette

Basil Vinaigrette

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Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth

  • 1 cup chopped fresh basil leaves
  • 1/4 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • Water
  • 2 teaspoons honey
  • 2 tablespoons extra-virgin olive oil
  • Kosher Salt
4/5 (1 Votes)