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Recipes
Surf and Turf Skewers with Bourbon Teriyaki Sauce
By chris5863
Special equipment: a gas grill and eight 10- to 12-inch metal skewers (or bamboo skewers that have been soaked in w...
- Bourbon Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup bourbon
- 1/4 cup mirin
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 2 teaspoons Dijon mustard
- 2 teaspoons sriracha
- 2 cloves garlic, minced
- Juice of 1 lime
- Skewers:
- 32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
- 2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
- Kosher salt and freshly ground black pepper
- Canola oil, for brushing the grill grates
- 1 navel orange, cut into wedges
- 3 scallions, sliced
- 1 tablespoon toasted sesame seeds
Lobster Bisque
By chris5863
Remove the meat from the shell being sure to retain the juices
- 4 Lobster tails
- 5 T EVOO
- 5 T butter
- 2 leeks, halved lengthwise
- 2 Ontions halved
- 2 celery stalks in big chunks
- 2 carrots in big chunks
- 6 sprigs fresh thyme
- 4 stips orange zest
- 2 T tomato paste
- 1/2 C Cognac
- 3 T AP Flour
- 4 C heavy cream
- 1 t whole pepper corns
- S&P to taste
- finely grated orange zest for garnish
- finely chopped chives for garnish
Pork Chops with Fresh Corn Salsa
By chris5863
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 4 center-cut bone-in 1-inch-thick pork chops
- 3 ear fresh corn
- 1 c. fresh or bottled salsa
Mango Chicken Curry
By chris5863
Ripe mangoes get cooked with onion, peppers, garlic, ginger, curry powder, spices, and vinegar to make a sweet, tan...
- 2 tablespoons peanut oil
- 1 3/4 cups onion, chopped
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 tablespoons cider vinegar or white vinegar
- 1 (13.5-ounce) can coconut milk
- 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 2 bunches scallions, cut into 1-inch pieces (green part only)
- Salt and pepper, to taste
- Jasmine rice, cooked per package directions
Sweet-Potato Ravioli with Sage Butter Sauce
By chris5863
This recipe from Epicurious calls for wonton wrappers; however, I prefer traditional ravioli dough
- Ravioli
- 2 1-pound red-skinned sweet potatoes (yams)
- 2 tablespoons (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 12-ounce package wonton wrappers
- 1 large egg, beaten to blend
- Fried shallots and sauce
- 1 cup vegetable oil
- 4 large shallots, cut crosswise into thin rounds, separated into rings
- 6 tablespoons (3/4 stick) butter
- 8 large fresh sage leaves, thinly sliced
- 1/2 teaspoon dried crushed red pepper
- 1/3 cup pine nuts, toasted
Roasted Squash with Cherries and Pistachios
By chris5863
Preheat the oven to 400 degrees F
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 2 pounds acorn squash, halved, seeded and cut into wedges
- 2 sprigs fresh rosemary
- 2 cloves garlic, unpeeled and smashed
- 2 cups baby arugula
- 1/2 cup roasted pistachios
- 1/4 cup dried tart cherries
- 2 ounces crumbled gorgonzola dolce cheese
Artichoke, Spinach and cream cheese dip
By chris5863
Mix all together in a baking dish and cook at 400 for 20 minutes and stir
- 1 14 oz can artichoke hearts chopped
- 10 oz fresh spinach shopped
- 8 oz cream cheese at room temperature
- 2 T sour cream
- 2 T mayo
- 1/2 C shredded parmeasan cheese
- 1/2 t garlic salt
- dash of cayenne pepper
Grilled Tomato and Brie Sandwiches
By chris5863
Step 1 Prepare grill to high heat
- 8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
- 1 teaspoon olive oil
- 1 garlic clove, halved
- 2 teaspoons country-style Dijon mustard
- 4 ounces Brie cheese, thinly sliced
- 1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
- 8 (1/4-inch-thick) slices beefsteak tomato
- Cooking spray
Edible place cards
By chris5863
Preheat oven to 350 Combine dough with a few drops of extract and 1/4 C powdered sugar
- 1 package sugar cookie dough
- champagne extract
- 2 C powdered sugar
- food coloring
- edible silver candies
- water
Burrata and Kale Salsa Verde Bruschetta
By chris5863
For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped
- Salsa verde:
- 1 1/2 cups chopped Tuscan kale (about 8 large leaves)
- 1 clove garlic, smashed
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- Kosher salt
- 1/2 cup extra-virgin olive oil
- Assembly:
- 1 loaf ciabatta bread, cut in half horizontally
- 1/4 cup extra-virgin olive oil
- 8 ounces burrata or mozzarella (about 2 medium balls)
- 3 tablespoons pine nuts, toasted
- 8 oil-marinated sun-dried tomatoes, roughly chopped