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Recipes
Summer Pudding with Rum Whipped Cream
By chris5863
Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat f...
- Rum Whipped Cream:
- 1 pint fresh strawberries, hulled and sliced
- 1 1/2 cups sugar
- 3 half-pints fresh raspberries, divided
- 2 half-pints fresh blueberries
- 2 tablespoons framboise (raspberry brandy)
- 1 loaf brioche or egg bread (1 to 1 1/2 pounds)
- 1 cup (1/2 pint) cold heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon dark rum
Corn-and-Crabmeat Soup
By chris5863
The combination of sweet summer corn and delicate crabmeat is hard to beat
- 1 quart fresh corn kernels (cut from about 8 ears)
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 tablespoons butter
- 1 onion, chopped
- 1/4 cup dry white wine
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 1/2 pound lump crabmeat, picked free of shell
- 1/3 cup chopped fresh chives or scallion tops
Stovetop Stuffed Artichokes
By chris5863
To start, trim the artichoke stems to fit nicely inside of a stockpot or Dutch oven with the lid on
- Marinara Sauce:
- 4 medium artichokes
- 2 lemons
- 3 1/2 cups Italian breadcrumbs
- 2 1/2 cups freshly grated Parmesan
- 1/2 cup fresh flat-leaf parsley, chopped
- Kosher salt and freshly ground black pepper
- 8 cups vegetable stock (two 32-ounce cartons)
- 4 cloves garlic
- Homemade or store-bought marinara sauce, recipe follows, for dipping, optional
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- One 28-ounce can San Marzano tomatoes
- 1 sprig fresh basil
Keto Vegetarian Lettuce Wraps
By chris5863
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil
- 3 3 3 tablespoons hoisin sauce
- 3 3 3 tablespoons hoisin sauce
- 3 3 3 tablespoons hoisin sauce
- 3 3 3 tablespoons reduced-sodium soy sauce
- 3 3 3 tablespoons reduced-sodium soy sauce
- 3 3 3 tablespoons reduced-sodium soy sauce
- 2 2 2 tablespoons rice vinegar
- 2 2 2 tablespoons rice vinegar
- 2 2 2 tablespoons rice vinegar
- 1 1 1 teaspoon sesame oil
- 1 1 1 teaspoon sesame oil
- 1 1 1 teaspoon sesame oil
- 2 2 2 teaspoons canola or grapeseed oil
- 2 2 2 teaspoons canola or grapeseed oil
- 2 2 2 teaspoons canola or grapeseed oil
- 1 1 to 14-ounce) to 14-ounce) package extra-firm tofu (do not use silken)
- 1 1 to 14-ounce) to 14-ounce) package extra-firm tofu (do not use silken)
- 1 1 to 14-ounce) to 14-ounce) package extra-firm tofu (do not use silken)
- 8 8 8 ounces baby bella (cremini) mushrooms, finely chopped
- 8 8 8 ounces baby bella (cremini) mushrooms, finely chopped
- 8 8 8 ounces baby bella (cremini) mushrooms, finely chopped
- 1 1 can 1 (8-ounce) can water chestnuts, drained and finely chopped
- 1 1 can 1 (8-ounce) can water chestnuts, drained and finely chopped
- 1 1 can 1 (8-ounce) can water chestnuts, drained and finely chopped
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 teaspoons freshly grated ginger
- 2 2 2 teaspoons freshly grated ginger
- 2 2 2 teaspoons freshly grated ginger
- 1/4 1/4 to teaspoon red pepper flakes (omit if sensitive to spice)
- 1/4 1/4 to teaspoon red pepper flakes (omit if sensitive to spice)
- 1/4 1/4 to teaspoon red pepper flakes (omit if sensitive to spice)
- 4 4 4 green onions, thinly sliced, divided
- 4 4 4 green onions, thinly sliced, divided
- 4 4 4 green onions, thinly sliced, divided
- 8 8 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
- 8 8 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
- 8 8 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
- Optional for serving: grated carrots, additional red pepper flakes
- Optional for serving: grated carrots, additional red pepper flakes
- Optional for serving: grated carrots, additional red pepper flakes
Broiled Halibut with Tomato Salad
By chris5863
Place fish in a glass baking dish and drizzle with oil
- 6 Halibut steaks (4 oz each)
- 1 T EVOO
- 1 Lemon Juiced
- S&P
- Tomato Salad
- 6 medium Tomatoes
- 1/3 C basil chopped
- 3 T parsley chopped
- 2 garlic cloves minced
- 2 T EVOO
- 2 T Lemon Juice
- S&P
Aromatic Pumpkin soup with Halibut
By chris5863
This holiday soup is a wower, first done on Iron Chef America by Chef Charles Clark, he shared his recipe with me a...
- SOUP
- 1 ½ T peanut oil
- 1 Cup diced onion
- 1 ½ t minced garlic
- 1 Cup thinly sliced carrot
- 2 Jalapenos finely chopped
- 2 Cups chicken stock
- 1 Can prepared pumpkin
- ½ t salt
- ½ t pepper
- ½ t fresh nutmeg
- HALIBUT
- 3 T EVOO
- 4 5 ounce Halibut filets skin removed
- 4 T chopped fresh time
- ½ t salt
- ½ t pepper
- 12 thin slices of pancetta cut into thirds
- AROMATICS
- 4 Cups boiling water
- 16 quarter sized slices of fresh ginger peeled
- 4 t ground cloves
- 4 t ground cinnamon
Balsamic glazed Brussel Sprouts with Pancetta
By chris5863
In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs
- 2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
- 1 to 2 Tbs. extra-virgin olive oil
- 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
- 1/4 cup balsamic vinegar
- Freshly ground black pepper
- 2 Tbs. unsalted butter
- Kosher salt
Classic Chicago Chicken Vesuvio
By chris5863
In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water
- 1/2 cup granulated sugar
- Kosher salt
- 1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- Freshly cracked black pepper
- 1 pound russet potatoes, cut into wedges
- 6 cloves garlic
- 1/2 cup dry white wine
- Zest of 1 lemon plus juice of 1/2 lemon
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup frozen peas, thawed
- 1/4 cup fresh flat-leaf parsley, chopped
Broccoli Rabe with Walnuts and Pecorino
By chris5863
Heat large skillet over medium heat and add oil
- 2 T EVOO
- 1 N shallot minced
- 1 garlic clove minced
- 1 1/2 Lb broccoli rabe leaves and woody stems removed
- 1/4 C vegetable broth
- 1 T lemon zest
- 1 T fresh lemon Juice
- 1/2 C toasted walnuts chopped
- S&P to taste
- 2 OZ pecorinio cheese shaved
Flavor Bomb Cubes
By chris5863
Combine the olive oil, parsley, salt, red pepper flakes, black pepper, garlic and lemon zest in a blender and blend...
- 1 1/2 cups olive oil
- 1 1/2 cups fresh parsley leaves
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 6 cloves garlic
- Zest of 1 1/2 lemons