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Recipes
Tabbouleh
By es123
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoo...
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
Mostly Crab Crab Cakes
By es123
Pick over crabmeat to remove any cartilage or shell
- Remoulade sauce:
- 1 lb. jumbo lump crabmeat
- 1/2 cup fine dry bread crumbs or finely crushed saltines
- 4 scallions, green part only, thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoons Old Bay Seasoning
- 1 teaspoons Worcestershire sauce
- dash of Tabasco, or to taste
- 1/4 cup mayonnaise
- 1 egg
- 1/4 cup unsalted butter
- 1/4 cup olive oil or peanut oil
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons finely chopped green onions, white and green parts
- 2 tablespoons finely chopped sweet pickles
- dash garlic powder
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon or Creole mustard
- few drops Worcestershire sauce
- pepper, to taste
Empadinhas de queijo (Cheese-filled Pies)
By es123
For the crust: Prepare the dough just as you would for empadinha, but make only half the recipe because you don't ...
- For the filling:
- 6 cups of grated Muenster or Havarti cheese (or you can mix different cheeses)
- 3 cups milk
- 12 eggs
- 4 1/2 Tbsp of melted butter or tub margarine
- Beat eggs well and mix all ingredients.
Ginger-Carrot Soup
By es123
1. For caramelized onions, in a large skillet heat oil over medium heat
- 2 tablespoons cooking oil
- 3 cups thinly sliced onion
- 2 tablespoons sugar
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons grated fresh ginger
- 8 carrots (about 1-1/4 lb.)
- 1 sweet potato
- 6 cups chicken broth
- 1 cup half-and-half or light cream
Chocolate Pots de Crème
By es123
Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat
- 2 cups whipping cream
- 1/2 cup whole milk
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 large egg yolks
- 1/3 cup sugar
Poached Eggs & Satsuma Hollandaise over Crab Cakes
By es123
This dish is much easier than it looks because you can make the crab cakes well in advance, browning them and keepi...
- FOR THE CRAB CAKES:
- 1 pound crabmeat, picked over
- 1 cup diced white bread
- 2/3 cup mayonnaise
- 2 green onions, chopped
- 2 dashes Tabasco
- Salt
- Freshly ground black pepper
- 3 cups bread crumbs
- 1/4 cup canola oil
- FOR THE HOLLANDAISE:
- 1/2 cup satsuma or orange juice
- 1 tablespoon white wine vinegar
- 1 1-inch piece of ginger, peeled and crushed
- 1 shallot, minced
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- Leaves from 1 sprig fresh thyme
- 1 bay leaf
- Juice of 1/2 lemon
- 4 egg yolks
- 1 cup hot clarified butter (between 135° and 145°)
- 1 pinch cayenne pepper
- Salt
- Tabasco
- FOR THE POACHED EGGS:
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 8 eggs
Indian Spiced Cauliflower and Potatoes
By es123
Accompaniment: lemon wedges Put oven rack in upper third of oven and place a shallow baking pan on rack
- 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
- 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 5 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons minced fresh jalapeño, including seeds
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 cup water
New England clam chowder
By es123
In a large soup pot over high heat, add clams to 3 cups water
- 7 pounds 7 pounds cherrystone clams, well-scrubbed and rinsed
- 3 cups 3 cups water
- 4 4 strips bacon, finely chopped
- 1 medium 1 medium Spanish onion, diced small
- 2 tablespoons 2 tablespoons flour
- 3 large 3 large red potatoes, cut into 1/2-inch dice
- 1 teaspoon 1 teaspoon chopped fresh thyme
- 2 tablespoons 2 tablespoons chopped fresh parsley
- 1 cup 1 cup heavy cream
Sopa de Milho Verde (Burê).
By es123
Corte os grãos do milho, bem rente às espigas
- 12 espigas de milho tenras e novas
- 2 1/2 litros de água
- 3 colheres (sopa) de banha de porco ou óleo
- 1 cebola média, bem picadinha
- 1 xícara (chá) de leite
- Sal e pimenta do reino branca moída
- 1 maço de cambuquira (broto de abóbora) ou 1 maço de cebolinha ou couve manteiga picada bem fininha.
- 2 limões
Italian Subs
By es123
In a large bowl, toss together the lettuce, tomatoes and onion
- 1 head red leaf lettuce, rinsed and torn
- 2 medium fresh tomatoes, chopped
- 1 medium red onion, chopped
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 pinch dried oregano
- 1/2 pound sliced Capacola sausage
- 1/2 pound thinly sliced Genoa salami
- 1/4 pound thinly sliced prosciutto
- 1/2 pound sliced provolone cheese
- 4 submarine rolls, split
- 1 cup dill pickle slices