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Recipes
Shrimp and Grapefruit Ceviche with Avocado and
By exdircomp
Can substitute Bay Scallops for Shrimp
- 3 grapefruit, zested and juiced
- 3 lemons, zested and juiced
- 1 teaspoon gray salt
- 1 tablespoon cracked black pepper
- 1 serrano chili, thinly sliced
- 1 teaspoon freshly chopped thyme leaves
- 3/4 cup extra-virgin olive oil
- 1 pound fresh shrimp
- 4 scallions, white and light green parts only, sliced thin
- 1/2 cup minced red onion
- 1/2 cup small diced red bell peppers
- 1 1/2 tablespoons freshly chopped cilantro leaves
- 3 tablespoons freshly chopped Italian parsley leaves
- 6 cups baby salad greens
- 3 avocados, peeled and medium diced
- 2 English breakfast radishes, sliced thinly on mandolin
Lemon-Mascarpone Filled Pancakes
By exdircomp
In the bowl of an electric mixer fitted with the flat beater, beat together the mascarpone and lemon curd until flu...
- 1/4 cup mascarpone cheese
- 1/4 cup Meyer lemon curd
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1/2 tsp. salt
- Zest of 1/2 lemon
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 7 Tbs. unsalted butter, melted
- Confectioners' sugar for dusting
Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle
By exdircomp
For the Braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate wi...
- For the Braciole:
- •1 box chopped frozen organic spinach (10 ounces)
- •Salt and freshly ground black pepper
- •Freshly grated nutmeg
- •2 hard boiled eggs, peeled and finely chopped
- •2 tablespoons dried currants or chopped raisins
- •2-3 tablespoons pine nuts, toasted
- •2 large cloves garlic, finely chopped
- •1/4 cup Parmigiano Reggiano cheese, freshly shredded
- •4 pieces thin-cut top round veal or beef, pounded very thin (8 ounces each)
- •2 tablespoons extra virgin olive oil (EVOO)
- Note: you will need kitchen twine to prepare the Braciole.
- For the Sunday Sauce:
- •2 tablespoons extra virgin olive oil (EVOO), divided
- •1 carrot, finely chopped
- •1 onion, finely chopped
- •4 cloves garlic, thinly sliced
- •1 large fresh bay leaf
- •A few sprigs fresh rosemary, leaves removed and finely chopped
- •A few sprigs fresh sage, thinly sliced
- •1/4 cup tomato paste
- •1 cup dry white wine
- •2 cups chicken stock
- •1 large can San Marzano tomatoes (28 ounces)
- •2 pounds hot or sweet Italian sausage or a combination of both
- •1 package pappardelle pasta (8 ounces) or egg tagliatelle (12 ounces)
- •1 tablespoon butter
- •A generous handful of fresh sweet basil leaves, torn or shredded
- •A small handful of flat leaf parsley, finely chopped
Pecan Pumpkin Filled Pancakes
By exdircomp
In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until so...
- 4 oz. cream cheese, at room temperature
- 1 cup pecan pumpkin butter
- 2 cups all-purpose flour
- 2 Tbs. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 4 eggs, separated
- 2 cups buttermilk
- 4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking
Mozzarella Sticks
By exdircomp
Marinara Sauce: In a large aluminum casserole pot, Add all the ingredients and roast until the ingredients is so...
- Marinara Sauce:
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- 4 cups Marinara Sauce, recipe follows
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1 baby egg plant
- 1/2 lb. shitake mushrooms
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
Three-Cheese Potato Gratin
By exdircomp
Position a rack in the center of the oven and preheat to 400 degrees F
- Ingredients:
- Butter, for greasing the baking dish
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 2/3 cup heavy whipping cream
- 1/2 cup low-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
- 1 large yam (red skinned sweet potatoes), cut into 1/8-inch-to-1/4-inch-thick rounds
- 2 cups coarsely grated gruyere cheese (about 5 ounces)
- 3/4 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
- 3/4 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley, optional
Beet, Strawberry, Rhubarb 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
- 1/2 cup (24 g) rhubarb, 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
Tricia's Buffalo Wings with Tangy Cheese Dip
By exdircomp
Use canola oil
- CREAMY ROQUEFORT DIP:
- 1 ounce Roquefort cheese, crumbled
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon white wine vinegar
- Juice of 1 lemon, fresh squeezed
- Juice of 1 lime, fresh squeezed
- BUFFALO WINGS:
- Nonstick cooking spray, for greasing
- 12 chicken wings (about 3 1/2 pounds), disjointed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup hot sauce
- 1/4 cup honey
- Celery and carrot sticks, for serving
Eggnog Pie
By exdircomp
Cut each cookie into two 2½” sections; set aside
- 1 can (13½ oz) Pirouette cookies
- 1/2 ½ C graham cracker crumbs
- 1/4 ¼ C butter, melted
- 2 pkgs (8 oz each) cream cheese, softened
- 2 C cold eggnog
- 1 1/3 1⅓ C cold whole milk
- 2 pkgs (3.4 oz each) instant vanilla pudding mix
- 1/2 ½ t rum extract
- 1/8 ⅛ t ground nutmeg
- 1 C heavy whipping cream
Swiss chard with Spaghetti
By exdircomp
Directions Heat the oil in a heavy large frying pan over medium heat
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts