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Recipes
Thai Massaman Curry Paste
By es123
1 Before assembling your other ingredients, slice chilis lengthwise and remove seeds
- Nine to 10 dried chilis
- 1 tsp. ginger, finely chopped
- 1 tbsp. ground caraway seeds
- 1 tbsp. ground coriander seeds
- 1 tsp. fresh lemongrass, finely chopped
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 medium shallot, finely chopped
- Five to cloves of garlic, finely chopped
- Five cardamom pods
- 1 tsp. Thai shrimp paste
- Five bay leaves
- 1 tbsp. vegetable oil
- Saucepan
- Mortar and pestle
Lobster Pot Pie
By es123
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baki...
- Lobster Cream Sauce:
- 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups heavy cream
- 1/2 cup medium-dry sherry
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
- Crumb Topping:
- 1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
- 3 tablespoons butter, melted
- 1/2 teaspoon paprika
- print a shopping list for this recipe
ASIAN TURKEY-NOODLE SOUP
By es123
1. Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes
- Bones of a leftover turkey
- 1 medium onion
- 1/4 cups fresh ginger
- 6 garlic cloves
- 1/2 teaspoon red-pepper flakes
- 1 Napa cabbage
- 4 ounce Asian rice noodles
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- Salt
- Cilantro sprigs
- Lime wedges
Crab Cakes With Roasted Pepper And Garlic Aioli
By es123
In a small saute pan over medium heat, add oil and cook onion and celery; until softened, 4 to 5 minutes
- Roasted Pepper and Garlic Aioli:
- 1 tablespoon vegetable oil
- 2 tablespoons diced onion
- 2 tablespoons diced celery
- 1 small clove garlic, finely minced
- 2 cups fine dry, plain breadcrumbs
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced fresh tarragon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- dash Worcestershire sauce
- dash Tabasco sauce
- 1 1/4 pounds crabmeat, picked through for shell bits
- 1/4 cup finely diced red or yellow bell pepper
- vegetable oil for frying
- 1 large red bell pepper
- 3 large cloves garlic, do not peel
- 1 cup mayonnaise
- 1 teaspoon chopped capers
- 1 scant tablespoon lemon juice
- 1/2 teaspoon salt
- several grinds of black pepper
Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee
By es123
Butterfly salmon and lay onto a 12" sheet of plastic wrap on cutting board
- 4 - 5 oz skinless, boneless Scottish salmon fillet (may substitute with other salmon)
- 2 cups maitake mushrooms, shredded by hand
- 1 cup sweet corn off the cob
- 16 Italian basil leaves, sliced thinly
- 2 cups of watercress tops
- juice and zest of 1 lemon
- salt and pepper to taste
- extra virgin olive oil for cooking
Fresh Herb, Potato and Leek Soup
By es123
Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat
- 3 pounds russet potatoes, peeled, cut into 1-inch pieces
- 5 cups canned low-salt chicken broth
- 3 cups water
- 3 large leeks (white and pale green parts only), chopped
- 1/2 cup whipping cream
- 1/4 cup minced fresh chives or green onion tops
- 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
- 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
- Hot pepper sauce (such as Tabasco)
- Chopped fresh chives or green onion tops
Waterchestnut & Ginger Spread
By es123
Cut soy sauce into cream cheese, mixing well
- 1 8-oz. package softened cream cheese
- 2 tablespoons soy sauce
- 1 can water chestnuts, chopped fine
- 4-6 large cloves garlic, chopped fine
- 3 tablespoons green onions, chopped, tops and bottoms
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons chopped candied ginger
Blue Cheese Butter
By es123
Gently mash together all ingredients in a bowl with a fork, leaving some texture
- 1/4 pound crumbled firm blue cheese (1 cup)
- 1 stick Butter , softened
- 2 tablespoons Port
Beef Stew with Potatoes and Carrots
By es123
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid Accompaniment: crusty bread Braise beef: Preh...
- For braised beef:
- 5 pound boneless beef chuck (not lean), cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 carrots, quartered
- 3 celery ribs quartered
- 2 medium onions quartered
- 1 head garlic halved crosswise
- 3 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
- 2 Turkish bay leaves or 1 California
- 2 thyme sprigs
- 3 cups reduced-sodium beef broth
- 3 cups water
- For potatoes and carrots:
- 2 1/2 pound small white boiling potatoes
- 1 1/2 pound carrots
Flour's Famous Sticky Buns
By es123
"This is my favorite sticky bun recipe-the brioche dough recipe is a bit intense getting the butter to absorb but i...
- GOO:
- 3/4 cup (1 1/2-sticks; 170-grams, 6-ounces) unsalted butter
- 1 1/2 cups (345-grams) light brown sugar, firmly packed
- 1/3 cup (110-grams) honey
- 1/3 cup (80-grams) heavy cream
- 1/3 cup (80-grams) water
- 1/4 teaspoon kosher salt
- Basic brioche dough (recipe follows)
- 1/4 cup (55-grams) light brown sugar
- 1/4 cup (50-grams) granulated sugar
- 1/8 teaspoon ground cinnamon
- 1 cup (100-grams) pecan halves, toasted and chopped
- BRIOCHE DOUGH:
- 2 1/2 cups (350-grams) unbleached all-purpose flour, plus more if needed
- 2 1/4 cups (340-grams) bread flour
- 1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28-grams) fresh cake yeast
- 1/3 cup plus 1 tablespoon (82-grams) sugar
- 1 tablespoon kosher salt
- 1/2 cup cold water
- 6 eggs
- 1 3/8 cups (2 3/4-sticks; 310-grams) unsalted butter, at room temperature, cut into 10 to 12 pieces