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Recipes
Eggplant Parmesan Light
By es123
1. Preheat oven to 375°. 2
- Eggplant:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- Filling:
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Bolo de Macaxeira
By es123
Ligue o forno em temperatura média (180 graus)
- 1 kilogram de macaxeira
- 3 xícara açúcar
- 100 grams de manteiga
- 200 mililiters de leite de coco
- 1 pacote de coco ralado
- 1 pitada de sal
- 1 xícara leite
Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil
By es123
Preheat a grill with woodchips
- Rice:
- 4 (6-ounce) salmon steaks
- 2 tablespoons brown sugar
- Lemon pepper
- Salt
- 3 cups basmati rice
- 6 cups water
- 2 tablespoons fresh shredded coconut (unsweetened)
- 1 teaspoon toasted sesame seeds
- Pinch cumin seeds
- 1 tablespoon prepared pesto
- 1 teaspoon fresh grated Parmesan
- 1 green onion (scallion), chopped
- Sauce:
- 6 plum tomatoes
- 2/3 cup extra-virgin olive oil
- Sugar
- Salt and freshly ground black pepper
- 3 green onions (scallions), chopped
- 1/3 cup white wine
- 1 teaspoon prepared pesto
Shrimp Bisque
By es123
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Rhubarb and Ginger Brioche Bread Pudding
By es123
For rhubarb: Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve
- Rhubarb:
- 1 cup seedless raspberry preserves
- 1/2 cup water
- 1/3 cup chopped crystallized ginger
- 1 tablespoon finely grated orange peel
- 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
- Pudding:
- 3/4 cup sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 vanilla bean, split lengthwise
- Butter (for dish)
- 8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
- Lightly sweetened whipped cream
White Truffle Mac and Cheese
By es123
Preheat the broiler. Add butter to a saucepan over medium-high heat
- 1/2 cup butter
- 1/2 cup chopped red onion
- 1/2 cup chopped garlic
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups cooked cavatappi pasta
- 1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
- 1/4 cup infused white truffle oil
- 1/2 cup grated Parmesan
- 1/4 cup Japanese bread crumbs (panko)
- Salt and freshly ground black pepper
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
By es123
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy
- Cake:
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples
- Crumble Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- Brown Sugar Glaze:
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- Directions
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
Lemon Pepper Cashews
By es123
In large pan, combine cashews and sugar over medium high heat
- 1 c raw cashews
- 1/4 c sugar
- pinch of salt
- zest of 1 lemon
- 1 tsp freshly cracked pepper
Eggplant and Oyster Stuffed Peppers with a Creole Sauce
By es123
In a large saute pan, over medium heat, add the oil
- For the Garnish:
- 2 tablespoons olive oil
- 1 small eggplant, peeled and small diced, about 2 cups
- Salt
- Cayenne pepper
- 1 cup chopped onions
- 1 teaspoon chopped garlic
- 2 dozen fresh oysters, with their liquid
- 1/4 cup chopped green onions
- 1 to 1 1/2 cups fine dried bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 8 small green bell peppers
- 1 recipe Creole Sauce, recipe follows
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped green onions, green part only
Moqueca-Brazilian Fish Stew - Emeril
By es123
Put the fish in a large nonreactive mixing bowl along with the lime juice and set aside for 20 minutes
- 2 1/2 pounds red grouper, cut into 2-inch pieces (or substitute redfish, flounder, striped bass, escolar or any other white fleshed fish)
- 3 tablespoons fresh lime juice
- 1/4 cup dende oil (Brazilian palm oil) or olive oil
- 1 1/2 cups thinly sliced onions
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 cups roughly chopped tomatoes, plus 2 tomatoes sliced into 1/4-inch rounds, divided
- 1/2 cup fish stock or water
- 2 teaspoons salt, divided
- 1/4 cup Piri Piri, recipe follows
- 1 (14.5-ounce) can coconut milk
- 2 tablespoons chopped fresh cilantro leaves
- Steamed white rice, as an accompaniment