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Recipes
Boston Market Creamed Spinach
By es123
Prepare the white sauce using medium low setting melt butter in a saucepan add flour and salt until creamed togethe...
- White Sauce:
- 1 20oz Package Chopped Spinach Frozen
- 1 C. White Sauce (Thick)
- 1/2 C. Sour Cream
- 1 tsp. Salt
- 2 Tbsp. Butter
- 2 tablespoons Finely Chopped Onion
- 1/4 C. Water
- 3 Tbsp. Butter
- 4 Tbsp. Flour
- 1/4 tsp. Salt
- 1 C. Whole Milk
Wild Mushroom Stroganoff
By es123
1 Melt the first amount of butter over medium heat and add the shallot, cook until tender
- 2 tablespoons butter, and
- 2 tablespoons butter
- 1 large shallot, minced
- 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
- 1 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- salt and pepper
Malaysian Curry Noodle Hot Pot
By es123
Heat a large casserole over medium-high heat and add oil
- 4 tablespoons canola oil
- 1/2 cup Massaman curry paste
- 1/2 cup parsley leaves
- 2 tablespoons fish sauce
- 1/4 cup sugar
- 16 ounces coconut milk
- 1/4 cup water
- 1 bunch cilantro, rough chopped
- 2 cups bean sprouts, picked
- Juice of 1 lime
- 2 packages firm tofu, cut into 1-inch x1-inch squares
- Crispy chow mein noodles, for garnish
- Kosher salt and freshly ground pepper
Braised Short Ribs
By es123
Season each short rib generously with salt
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion cut into 1/2-inch pieces
- 2 ribs celery cut into 1/2-inch pieces
- 2 carrots, peeled cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme tied with kitchen string
- 2 bay leaves
Mexican Shrimp "Burgers"
By es123
Burgers: In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, s...
- Burgers:
- 1 pound medium shrimp, shelled and deveined
- 1 egg
- 2 tablespoons chopped cilantro leaves
- 1 garlic clove, peeled
- 3/4 cup plain bread crumbs, plus more as needed
- 1 poblano chile, roasted, peeled, stemmed, seeded, and diced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Avocado Aioli:
- 1 Hass avocado, halved, pitted, and peeled
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 medium garlic cloves, peeled
- 1 serrano chile, stemmed, halved and seeded
- 2 tablespoons chopped cilantro leaves
- Sea salt and freshly ground black pepper
- 6 hamburger buns, split in half
- 3 medium tomatoes, sliced
- 6 lettuce leaves or a mixture of baby lettuce leaves
Coconut-Cranberry Chicken Curry
By es123
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side do...
- 6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
- 2 red onions, sliced
- 2 sweet potatoes, peeled, 1/2-inch dice
- 1 tablespoon minced ginger
- 1 heaping tablespoon minced jalapeno
- heaping 1/2 cup Craisins
- 2 tablespoon Madras curry powder
- 1 13.5 ounce can of coconut milk
- 1 cup water
- Canola oil
- Kosher salt and freshly ground black pepper to taste
- Steamed Brown Rice
Banana-Brick Candy
By es123
Mix all (including the banana peals) onto a large pan and start cooking on high until liquidly
- 1 kilogram of mashed bananas - that is about 8-9 bananas (including some of the banana peals 3-4, washed)
- 1 kilogram of sugar
- 1/2 cup of orange juice
- Juice from one lemon and its grated peal
Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
By es123
Preheat the oven to 350 degrees F
- Profiteroles:
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- Pinch salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 3 tablespoons grated Parmesan
- Pinch freshly ground black pepper
- Filling:
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- 1/2 cup diced sun dried tomatoes
- Pinch salt and freshly ground black pepper
- Filling 2:
- 11 ounces goat cheese, room temperature
- 1/4 cup roasted garlic
- 1 tsp fresh thyme
- 1 tbsp parsley
- Pinch salt and freshly ground black pepper
- Herb Oil:
- 3/4 cup fresh mint leaves
- 3/4 cup fresh basil leaves
- 1 cup olive oil
- Pinch salt
- Freshly ground black pepper
- 1 cup chopped toasted walnuts, for garnish
Mediterranean Quiche
By es123
In a large skillet melt the butter over medium-high heat
- 2 tablespoons unsalted butter
- 1 cup sliced yellow onions
- 1 medium zucchini, chopped
- 1/4 pound mushrooms, wiped clean and sliced
- 1 teaspoon minced garlic
- 4 ounces oil-packed sun-dried tomatoes, drained and chopped
- 3 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs
- 1 1/4 cups half-and-half
- 1/2 cup grated Gruyere
- 1/2 teaspoon crushed red pepper
- Savory pie crust, recipe follows
- 3 ounces goat cheese, crumbled
Seared Scallops with Spring Onion and Tarragon Cream
By es123
Place the scallops on a plate or platter and refrigerate, uncovered, for 30 minutes
- 1 pound wild dry sea scallops
- 4 tablespoons unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 cup whole milk
- Kosher or sea salt
- 1 bunch spring onions, about 1/2 lb.
- 2 tablespoons fresh tarragon leaves
- grapeseed or other neutral oil
- 2 tablespoons crème fraiche
- fresh chives for garnish