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Recipes
Cognac Risotto
By exdircomp
Melt 2 tablespoons butter in a medium skillet over medium-high heat
- 4 tablespoons butter
- 15 small white mushrooms – cleaned, trimmed and quartered
- 2/3 cups cognac
- 3/4 cup heavy cream
- 7 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 medium shallots, peeled and minced
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley leaves
Strawberry Cake
By exdircomp
Preheat oven to 350 degrees
- Icing:
- 1 package white or yellow cake mix
- 1 box strawberry Jell-O (3 ounces)
- 3 tablespoons flour
- 1/2 box frozen strawberries in syrup, thawed and pureed (10 ounce package)
- 1 cup salad oil
- 1/4 cup water
- 4 eggs
- 1/2 stick butter, room temperature
- 1 pound powdered sugar
- 1/2 box frozen strawberries in syrup, thawed
Chocolate-Dipped Strawberries Grand Marnier
By exdircomp
This is perfect with almost anything dunked in it---any berry, pieces of pound cake or biscotti, bits of lady finge...
- 6 tablespoons heavy cream
- 1 teaspoon grated orange zest
- 7 ounces semisweet chocolate, such as Callebaut, chopped
- 1/2 teaspoon instant coffee granules
- 3 tablespoons orange liqueur (recommend: Grand Marnier)
- 2 tablespoons light corn syrup
- Long-stemmed strawberries, for serving
Chicken (flattened)
By exdircomp
Serve with Mint Yogurt Dressing and Apricot Couscous
- 2 tablespoons cumin seed
- 2 tablespoons whole coriander
- 2 cinnamon sticks
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
- Extra-virgin olive oil
Nutty Pasta
By exdircomp
Put the nuts and herbs in the food processor and whiz up
- 2 ounces almonds, shelled
- 2 ounces pine nuts
- 2 ounces pistachios, shelled
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- 12 ounces spaghetti
- Kosher salt
- Splash olive oil
- Parmesan cheese, for grating
- Zest of 1 orange, optional
Sweet and Sour Meatballs
By exdircomp
Directions 1. Preheat oven to 400 degrees F
- 1 pounds lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 eggs
- 1 cup dry bread crumbs
- 2 shallot, finely chopped
- 2 garlic cloves chopped
- 1/2 teaspoon ground ginger
- 1 tablespoons dried mustard
- 1/4 teaspoon Chinese five-spice powder or ground allspice
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons granulated sugar
- 1 (20 ounce) can pineapple chunks, drained with juice reserved
- 1/3 cup water
- 3 tablespoons distilled white vinegar
- 1 tablespoon soy sauce
- 1/2 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon seasoning salt
- 1 large carrot, diced
- 1 large red bell pepper, cut into 1/2 inch pieces
Lemon Poached Fish
By exdircomp
Preheat oven to 250 degrees F
- 4 (6-ounce) halibut
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup capers (preferably in salt), rinsed
- 1 1/2 large lemons, thinly sliced crosswise
- 1/4 cup fresh flat-leaf parsley leaves
- 2 cups TOOC D'Luscious Lemon Olive Oil
Pecan Shortbread Bars
By exdircomp
Preheat oven to 350 degrees F and place the rack in the center of the oven
- Crust:
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup light brown sugar
- 1/4 cup finely chopped pecans
- Pecan Filling:
- 2 large eggs
- 1/4 cup light brown sugar
- 3/4 cup dark corn syrup (or golden syrup)
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped pecans
Gulf Shrimp Jambalaya
By exdircomp
Coat a large, wide pot with olive oil and bring to medium-high heat
- 2 pounds medium gulf shrimp, peeled and deveined,
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 red peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, whites and greens thinly sliced, for garnish
- 32 - 48 ounces Seafood stock
Sticky rice with Mangos
By exdircomp
1. Place rice in a large bowl
- 1 cup Thai sticky rice
- 1 cup coconut cream
- 1⁄2 cup sugar
- 1 tsp. salt
- 2 mangoes, peeled and sliced