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Recipes
Coconut Cream Bread Pudding
By exdircomp
Lightly butter the bottom of a 9-inch square flameproof baking dish
- Ingredients
- Butter, for dish
- 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
- 4 egg yolks
- 2 whole eggs
- 2 (13 1/2-ounce) cans unsweetened coconut milk
- 1 (13 1/2-ounce) can cream of coconut
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon mace
- 1 1/2 cups flaked coconut, plus 1/2 cup, toasted for garnish
- Chocolate Velvet Sauce,
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup heavy cream
Beet, Strawberry, Cranberry Smoothie
By exdircomp
Directions 1.Place all ingredients into the Vitamix container in the order listed and secure lid
- Ingredients
- 3/4 cup (180 ml) cranberry juice, chilled
- 1/4 cup (24 g) cranberries, fresh or frozen
- 1 (50 g) small beet, steamed
- 1/3 cup (50 g) frozen strawberries
- 2 teaspoons honey or other sweetener, to taste
- 2/3 cup (160 ml) ice cubes
Penne with Beef and Arugula
By exdircomp
On a cookie sheet place the cherry tomatoes, spinkle with olive oil, salt and pepper
- 1 (1-pound) New York strip steak or Rib Eye Steak
- 1 teaspoon herbs de Provence
- 2 garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for steak and pasta water
- 1/2 teaspoon freshly ground black pepper, plus more for steak
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cups chopped arugula
- Cherry tomatoes roasted in oven with olive oil salt and pepper
- Sun dried tomatoes drained and chopped
- grated parmesan cheese
Steak Salad
By exdircomp
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginge...
- Dressing/Marinade:
- 3/4 cups canola oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons lime juice
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot chili oil
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, peeled and minced or chopped
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
- 2 whole 1-inch rib eye steaks, extra fat trimmed
- Onion Strings:
- 2 whole onions
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- Freshly ground black pepper
- 4 cups canola oil
- Salad:
- Lettuce mix: romaine, arugula, watercress, radicchio, etc.
- 3/4 cups crumbled feta cheese
- 4 roma tomatoes, sliced
Tricia's Hooters hot wing sauce
By exdircomp
Instructions Mix all ingredients together
- 1 1/2 cups unsalted butter (3 sticks Butter, softened)
- 1/2 cup + 2 tablespoons Tabasco sauce
- 3 tablespoons brown sugar
- 3/4 teaspoon paprika
- 3/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 3/8 teaspoon cayenne pepper
- 2 tablespoons chili sauce
Chocolate-Dipped Strawberries Tempered
By exdircomp
Directions To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in...
- (6 ounces) dark chocolate
- 12 long-stemmed strawberries
Halibut with Caper Sauce
By exdircomp
Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup chopped cornichon pickles
- 2 hard-cooked eggs, peeled and diced fairly finely
- 1/3 cup chopped Italian parsley
- 1/4 cup The Olive Press California Mission Extra Virgin Olive Oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 cup flour
- 4 halibut fillets (6 to 7 ounces each)
- 2 to 3 tablespoons vegetable oil
- Lemon wedges
Classic Macaroni Salad
By exdircomp
For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar, pickle juice and sugar together in a small bo...
- DRESSING:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon/colemans/german hot mustard
- 1 tablespoon sherry vinegar
- 2 teaspoons sugar
- Splash of Pickle juice
- Kosher salt and freshly cracked black pepper
- PASTA:
- 1/2-pound macaroni pasta, cooked and rinsed (about 4 cups cooked)
- 1 tablespoon roughly chopped fresh dill
- 2 large stalks celery, diced
- 1 large carrot diced
- 1 small red bell pepper, seeded and diced
- 1/2 small red onion, diced and rinsed in cold water
- Hot and spicy pickles/ dill pickles, bread and butter pickles diced
- 6 hard boiled eggs diced
- Kosher salt and freshly cracked black pepper
Asparagus & Wild Mushroom Pappardelle
By exdircomp
Bring a large pot of salted water to a boil for the pasta
- 8 to 12 ounces fresh pappardelle pasta (see Note)
- 3 tablespoons The Olive Press Arbequina extra virgin olive oil
- 1/2 bunch asparagus, cut into 1-inch lengths
- 1/2 large onion, halved and sliced
- 1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
- Salt and freshly ground pepper to taste
- 3/4 cup dry white wine
- 2 tomatoes, chopped
- 2 tablespoons chopped Italian parsley
- 2 tablespoons freshly grated Parmesan cheese
- The Olive Press Arbequina extra virgin olive oil, to drizzle
Key Lime Pie
By exdircomp
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven
- Graham Cracker Crust:
- 1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
- 2 tablespoons (30 grams) granulated white sugar
- 5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
- Filling:
- 3 large egg yolks
- One 14 - ounce (390 grams) can sweetened condensed milk
- 1/2 cup (120 ml) key lime juice
- 2 teaspoons grated lime zest
- Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (25 grams) granulated white sugar