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Recipes
Spring Vegetable Carbonara
By chris5863
1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain
- 1/2 cup frozen green peas, thawed
- 12 ounces asparagus, trimmed and
- cut into 'l-inch pieces
- 8 ounces uncooked c:avatappi
- pasta
- 112 cup (2 ounces) grated pecorino
- Romano cheese
- '12 teaspoon kosher salt
- '12 teaspoon freshly ground black
- pepper
- 3 large eggs, lightly beaten
- 4 slices center-cut bacon, chopped
- 1 cup chopped seeded red bell
- pepper
Pumpkin Creme Brulee
By chris5863
Preheat the oven to 325 degrees F
- 2 cups heavy cream
- 1/4 cup light brown sugar
- 1/4 cup sugar, plus 4 teaspoons
- 8 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 cup mashed cooked pumpkin
Mediterranean Salmon
By chris5863
Step 1 Preheat oven to 425°
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
- Cooking spray
- 2 cups cherry tomatoes, halved
- 1/2 cup finely chopped zucchini
- 2 tablespoons capers, drained
- 1 tablespoon olive oil
- 20 calamata olives chopped
Pasta Bolognese
By chris5863
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Crab Cakes with Spicy Remoulade
By chris5863
1. To prepare crab cakes, combine first 8 ingredients
- Crab cakes:
- 2 tablespoons finely chopped fresh
- chives
- 1 tablespoon chopped fresh flat-leaf
- parsley
- 1112 tablespoons canola-based
- mayonnaise (such as Spectrum
- brand)
- 112 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 114 teaspoon freshly ground black
- pepper
- 1 Ia teaspoon ground red pepper
- 1 large egg
- 113 cup panko (Japanese
- breadcrumbs)
- 1 pound lump crabmeat, drained and
- shell pieces removed
- 1 tablespoon olive oil, divided
- Remoulade:
- 114 CUp canola-based mayonnaise
- 1 tablespoon chopped shallots
- 1112 tablespoons capers, drained and
- chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 114 teaspoon ground red pepper
- 118 teaspoon kosher sa
Basil Spaghetti
By chris5863
Molecular cooking
- 2 cups basil leaves
- 2/3 cup water
- blender
- 1 envelope Agar
- Syringe
- Forming tube
- Ice water bath
Tuscan Chicken with Tomato-Basil Relish and toasted almond broccoli
By chris5863
A fresh tomato-basil relish tops this simple chicken dish
- Toasted Almond Broccoli:
- Ingredients
- 1/2 cup diced plum tomatoes
- 2 tablespoons diced red onion
- 1/4 cup sliced, drained sweet pimientos
- 1/4 cup snipped fresh basil leaves
- 1/2 teaspoon balsamic vinegar
- Salt and freshly ground black pepper
- 3/4 pound boneless, skinless chicken breasts
- Olive oil spray
- Toasted Almond Broccoli, recipe follows
- 4 tablespoons sliced almonds
- 1/2 pound broccoli florets (4 cups)
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/tuscan-chicken-with-tomato-basil-relish-and-toasted-almond-broccoli-recipe.html?oc=linkback
CHICKEN WITH OLIVES AND PINE NUTS
By chris5863
Pan-cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around th...
- 3 1/2 TO 4 POUNDS ASSORTED CUT-UP CHICKEN PIECES
- 1 TEASPOON KOSHER SALT
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 2 TABLESPOONS BUTTER
- 3 PLUMP GARLIC CLOVES, PEELED
- 2 BAY LEAVES, PREFERABLY FRESH
- 1 CUP BRINE-CURED GREEN ITALIAN OLIVES OR OIL-CURED BLACK ITALIAN OLIVES
- 1/2 CUP WHITE WINE
- 1/4 CUP TOASTED PINE NUTS
Hot Chicken Salad Casserole (Allrecipes)
By chris5863
Preheat oven to 350 and lightly grease a 9 X 13 baking dish In a large bowl mix the chicken, celery, water chestnu...
- 4 boneless chicken breasts halves, cooked and diced
- 1 C chopped celery
- 1 8 oz can water chestnuts
- 1 4.5 oz can sliced mushrooms
- 3/4 C mayonnaise
- 1 t lemon juice
- 1/2 t salt
- 3 t dried onion or grated fresh onion
- 1/2 c shredded cheddar cheese
- 1.5 C crushed potato chips
Indian and Thai chicken curry
By chris5863
Fusion of Thai and Indian curries
- 3 red potatoes quartered
- 3 cups water
- 1 1/2 cups jasmine rice
- Peanut oil
- 1 T red curry paste
- 1 T grated garlic
- 1 T grated ginger
- 7 oz light coconut milk
- 1/4 t cayenne pepper
- 1/2 t salt
- 4 boneless skinless chicken thighs cubed
- 1/2 C chicken stock
- 1 small yellow onion cubed
- 1 very small yellow pepper cubed
- 1 very small red pepper cubed
- 1 very small green pepper cubed
- 1 carrot diced
- 2 T brown sugar
- 3 T fish sauce
- 1 T yellow curry
- 1 bay leaf
- 1/2 C green peas