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Recipes
Marinated Portobello Mushrooms
By chris5863
In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper
- 2 portobello mushrooms, cut into 1/2 inch pieces
- 10 tablespoons balsamic vinegar
- 4 tablespoons dried rosemary
- salt and pepper to taste
- 1 tablespoon olive oil
Court-Bouillon for Shellfish
By chris5863
Growing up on the east coast we had a lot of lobster, this was used by my parents each and every time and has becom...
- 2 T butter
- 1 Large Onion rough chopped
- 3 celery stalks rough chopped
- 1 large carrot rough chopped
- 2 quarts water
- 1 bay leaf
- 2 sprigs parsley
- 6 peppercorns
- 2 cloves
- 2 T white wine vinegar
Cheese Souffle
By chris5863
In a saucepan melt the butter and add the flour to make a roux
- 3 T butter
- 3 T flour
- 1 C hot milk
- 1 C cheddar cheese finely diced
- 4 egg yolks
- pinch salt
- pinch cayenne pepper
- 6 egg whites
Sweet Polenta Crostini with Mascarpone, Strawberries and Acacia Honey
By chris5863
stirring constantly to avoid lumps
- 3 1/2 cups waterr
- 1/2 teaspoon salt
- I tablespoon sugar
- I cup mediumgrain white or yellow cornmeal
- 4 tablespoons unsalted butter
- I tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
- 2 to 3 tablespoons granulated sugar
- 3/4 cup mascarpone
- 1-2 tablespoons sugar
- 1/2 pint strawberries
- 1/4 cup acacia or other flavorful honey
- Prepare the polenta: Line an 8 by 4-inch loafpan with plastic wrap and set aside.
St. Louis Pork Steaks
By chris5863
Preheat grill to medium-low heat
- 5 pork shoulder steaks
- 1 pinch seasoned salt to taste
- 1/8 teaspoon seasoned pepper to taste
- 2 cups apple cider vinegar
- 1 1/2 cups water
Roasted Carrot and Cumin Puree
By chris5863
Heat the oven to 450°
- 1 1/2 pounds carrots (about 8 large), cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- Salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon butter
- 1 cup whole milk
- 1/2 teaspoon lemon juice
Southwest Beef Lettuce Wraps
By chris5863
In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to ...
- Toppings:
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1/2 yellow onion, diced
- 2 pounds ground beef
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 8 medium inner romaine lettuce leaves (from a romaine heart)
- 1 cup shredded pepper jack cheese
- 1/2 cup chopped tomatoes
- 2 red onions, diced
- 2 avocados, each sliced into 8 slices
- 2 ears fresh corn, cooked and kernels sliced off
- 1 container sour cream
- 1/2 cup fresh cilantro leaves
- 2 limes, each cut into 4 wedges
Fusilli with Artichoke Hearts and Parmesan Cream
By chris5863
In a medium saucepan, melt the butter over moderately low heat
- 2 tbsp. butter
- 2 cloves garlic
- 1 c. heavy cream
- 3/4 tsp. salt
- 1 tsp. fresh-ground black pepper
- 2 1/2 c. canned
- 3/4 lb. fusilli
- 1/2 c. grated Parmesan cheese
- 2 tbsp. Chopped chives
Scallions with Almond Pesto
By chris5863
For the scallions: Preheat a gas grill or prepare a fire in a charcoal grill
- For the scallions:
- Good Morning America Recipes
- HOME>GMA>RECIPES HOME>Mario Batali's Scallions with Almond Pesto
- Mario Batali's Scallions with Almond Pesto
- A scallions recipe with a kick!
- Print Full Page|3x5|4x6FONT SIZE:SHARE:EmailMorePHOTO: Mario Batalis Scallions with Almond Pesto
- From the kitchen of Mario Batali
- Post a Comment
- Servings:6
- Difficulty: Easy
- Cook Time: 1-30 min
- Try this take on scallions from "The Chew" co-host Mario Batali.
- Ingredients
- 4 bunches scallions or ramps, trimmed (leave about 3 inches of the green parts)
- 1/2 About 1/2 cup Almond Pesto (ingredients below)
- 2 lemons, cut into wedges
- Coarse sea salt
- For the almond pesto:
- 2 garlic cloves
- 1 cup packed fresh Italian parsley leaves
- 2 teaspoons fresh thyme leaves, preferably lemon thyme
- 1/3 cup toasted unblanched almonds
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Generous pinch of kosher salt
- 1/4 cup freshly grated Parmigiano-Reggiano
Winter Sangria
By chris5863
In a large bowl, combine the wine, black cherry soda, pomegranate juice, brandy, Triple Sec, pears, and oranges
- 3 bottles fruity red wine (such as Pinot Noir or Cabernet Sauvignon)
- 2 liters black cherry soda
- 1 1/2 cups pomegranate juice
- 3/4 cup brandy
- 1/2 cup Triple Sec
- 4 pears, cored and thinly sliced
- 2 oranges, thinly sliced
- ice, for serving