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Recipes
Lobster Mascarpone Risotto
By exdircomp
In a large saucepan, bring the broth to a simmer
- 6 cups seafood broth or clam juice
- 2 tablespoons cultured butter with sea salt crystals
- 1 cup onion, minced
- 2 cups arborio rice
- ½ cup dry white wine
- 4 ounces mascarpone
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- 1½ pounds cooked lobster meat
Banana Bread Recipe
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position
- 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
Stuffed Peppers (Indian)
By exdircomp
Preheat the oven to 425 degrees F
- 1/2 pound hamburger or sausage
- 2 potatoes, boiled and then mashed
- 1 cup spinach, chopped
- 1 cup cooked brown/ white rice
- 2 tablespoons grated ginger
- 1 tablespoon garam masala
- Pinch red chile flakes
- 1 teaspoon pomegranate powder
- 1 teaspoon salt
- 3 peppers, red, yellow or green
- 1/2 cup chicken broth mixed with 1/2 cup tomato sauce
Baked Halibut with Arugula Salsa Verde
By exdircomp
Directions Position an oven rack in the center of the oven
- Fish Topping:
- Ingredients
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- Baked Halibut:
- Four 6-ounce halibut fillets, each about 1 1/2 inches thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Arugula Salsa Verde, recipe follows :
- 1 cup finely chopped arugula
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
- 3 cloves of garlic
- 1/4 cup capers, rinsed and drained
- Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper
- Lemon wedges for garnish, optional
Lemon Rosemary Marinated Goat Cheese
By exdircomp
Directions Combine lemon zest, rosemary, and olive oil
- 5 lemons, zested
- 3 tablespoons freshly chopped rosemary leaves
- 1/2 cup extra-virgin olive oil
- 8 (2-ounce) rounds goat cheese
- Salt and freshly ground black pepper
Twice-Fried Chicken with Sriracha Honey
By exdircomp
Lard is available at better supermarkets at the meat counter, or at specialty butcher shops
- 2 tablespoons seafood seasoning, such as Old Bay
- 1 tablespoon coriander seeds, toasted and cracked
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- Kosher salt
- One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings and 1 backbone, halved)
- 3 tablespoons honey
- 3 tablespoons Sriracha
- Lard, for frying
- 1 1/2 cups instant flour, such as Wondra
Spiced Poached Peaches
By exdircomp
TOTAL TIME: 1 hr 0 min Prep: 20 min Cook: 40 min YIELD: 6 servings LEVEL: Intermediate
- 6 ripe peaches
- 5 cups cold water
- 1 cinnamon stick
- 4 star anise, left whole, plus 2 teaspoons ground star anise
- 4 thin slices fresh ginger
- 8 ounces sugar
- 14 ounces Greek-style yogurt
- Flaked toasted almonds (blanched and sliced), for garnish
Wild Leek Pesto (ramps)
By exdircomp
Directions: 1. Place everything in a food processor and give it a whirl
- 1/2 cup wild leeks/ramps (roots trimmed and roughly chopped)
- 1/2 cup basil
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1/4 cup pine nuts (toasted)
- salt and pepper to taste
- 1/4 cup parmigiano reggiano
Crimson Baked Cranberries
By exdircomp
Preheat oven to 350 degrees F
- One 12-ounce bag cranberries, fresh or frozen
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspon allspice
- 3 tablespoons brandy, or orange juice
Lemon Cake
By exdircomp
Directions Preheat the oven to 350 degrees F
- For the glaze:
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice