KatKD's profile page
Recipes
Scallops Bonne Femme and Spinach with Crispy Prosciutto
By KatKD
Place oven rack at center of oven and preheat broiler
- 5 tablespoons extra-virgin olive oil, divided
- 1 large shallot, finely chopped
- 12 button mushrooms, thinly sliced
- 8 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 cup cream
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
- 1 or 2 dashes hot sauce
- 8 slices prosciutto
- 1 clove garlic, grated
- 2 fresh thyme sprigs, leaves chopped
- 3 to 4 fresh basil leaves, chopped
- 1 baguette, split and halved
- 20 large sea scallops, trimmed of any connective tissue and patted dry
- 1 cup plain bread crumbs
- Handful parsley leaves, chopped
- 1 clove garlic, cracked from skin
- 1 pound triple washed spinach, stems removed
Tomato and Basil Tarte Tatin
By KatKD
Preheat the oven to 400 degrees F (200 degrees C)
- 50 vine-ripened cherry tomatoes
- 2 tbsp vegetable oil
- Large pinch of sea salt
- Freshly ground black pepper
- 1 squidge of honey or 1 tbsp superfine sugar
- Handful of bread crumbs
- All-purpose flour, for dusting
- 1 lb 2oz/500g homemade or store-bought puff pastry
- 1 egg, lightly beaten
- Small bunch of fresh basil or mint leaves
- 2 tbsp extra-virgin olive oil, for drizzling
Tilapia and Garlic Red Pepper Sauce
By KatKD
For sauce, put all ingredients in a mini-processor and whirl until smooth
- Sauce:
- 2-3 filets tilapia
- 1 Tblspn olive oil
- Salt, pepper, seasoning
- 1 red pepper, roasted and coarsely chopped, or ½ 18 oz jar roasted red peppers
- 2 Tblspn olive oil
- ½ tsp lemon juice
- 1 tsp balsamic vinegar
- 5 cloves roasted garlic
- Couple shakes cayenne
General Tso's Crispy Chicken Sandwich
By KatKD
From The Kitchen... mostly for the chicken, not necessarily to make a sandwich
- Marinade & Chicken:
- 1/2 cup hoisin sauce
- 1/4 cup rice wine vinegar or rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 4 boneless, skinless chicken thighs
- Crispy Chicken:
- 1 1/2 quarts (6 cups) vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 1/2 cups cornstarch
- 1/2 cup self-rising flour
- General Tso's Sauce
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 3 to 5 dried Szechuan peppercorns, crushed
- 2 cloves garlic, minced
- Sandwich Build
- 4 large Hawaiian rolls
- Butter, for the rolls
- 2 tablespoons toasted sesame seeds
- Chinese Slaw, recipe follows
- Chinese Hot Mustard, recipe follows
- Chinese Slaw:
- 2 tablespoons thinly sliced green onions
- 2 carrots, julienned
- 1 medium head napa cabbage, shredded
- 1 red Fresno chile, seeds and ribs removed, julienned
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil
- Chinese Hot Mustard:
- 1/4 cup boiling water
- 1/4 cup dry English-style mustard, such as Coleman's
- 1/2 cup mayonnaise
- 1 clove garlic, grated on a rasp grater
- Kosher salt and freshly ground black pepper, optional
Home
By KatKD
Preheat oven to 450 °F. Coat a rimmed baking sheet or roasting pan with cooking spray
- 4 large portobello mushrooms, stems removed
- 1/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 1/4 cup plain dry breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon extra-virgin olive oil
Grilled Marlin With Tropical Fruit Salsa
By KatKD
Rub fish with garlic and leave garlic on fish
- Servings 4
- 4 marlin steaks
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- 1 ⁄2 lime, juice of
- 1 lime, juice of
- 1 1⁄2 tablespoons soy sauce
- 1 green onion, chopped
- 1 ⁄2 mango, chopped (jarred)
- 1 ⁄4 teaspoon salt
- 1 ⁄2 red peppers or 1⁄2 green pepper, chopped (jarred)
- 1 ⁄4 red onion, chopped
- 1 -2 teaspoon fresh parsley/cilantro, minced
Seared Scallops with Herb-Butter Pan Sauce
By KatKD
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes
- Scallops:
- 1 lb. dry large sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Sauce:
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced shallot (1 medium shallot)
- 1/4 cup dry white vermouth or dry white wine
- 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving
Vinegar Chicken Sauté Recipe
By KatKD
Complex and mildly piquant, this vinegar chicken sauté recipe will become a valuable dish in your kitchen repertoi...
- 1 4-pound chicken, cut into 8 pieces
- Salt
- Pepper
- 3 tablespoons plus 1 tablespoon butter, divided
- 8 garlic cloves, peeled
- 1 cup red wine vinegar
- 3 large tomatoes or 1 1/2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 bouquet garni
- 1 cup chicken broth
- 1 tablespoon chopped, fresh parsley
Cheesy Ham & Broccoli Casserole
By KatKD
Great use for leftover ham
- 6 ounces rotini pasta, boiled and drained (1 1/2 cups) (couple hands full)
- 1 1⁄2 cups diced cooked ham
- 1 1⁄2 cups grated cheddar cheese, divided
- 2 cups broccoli florets, partially cooked
- 1 ⁄2 cup chopped green pepper
- 1 ⁄2 cup Miracle Whip
- 1 ⁄4 cup milk
- onion, garlic
- 3 ⁄4 cup crushed seasoned croutons (substitute fresh bread crumbs with butter, fines herbes, parm)
Peaches and Cream
By KatKD
In a medium bowl, combine the peaches and orange juice
- 16 oz bag frozen peach slices, thawed – or 6-8 fresh peaches, sliced
- ¼ c orange juice
- 8 oz low fat ricotta cheese
- ½ t vanilla
- ¼ c measurable Splenda
- 1 container light whipped topping, thawed
- Fresh mint
- 6 vanilla wafers, crushed