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Recipes
Grilled Caesar Salad
By pattynorman1947
From the Green Egg cookbook
- Dressing:
- 2 egg yolks
- 2 cloves of garlic
- 3 anchovy filets
- 1 Tablespoon Dijon mustard
- 1 cup extra virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano cheese (2 ounces)
- 1/4 cup freshly aqueezed lemon juice (1-2)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tobasco sauce
- Kosher saol and freshly ground pepper
- Croutons;
- 4 Tablespoons unsalted butter
- 4 cloves garlic, crushed
- 2 cups 1/2 inch ciabatta bread
- kosher salt and freshly ground pepper
- 2 Heads roaine lettuce, cut inhalf lenghtwise
- 1/4 cup grated Parmigiano- Reggiano cheese (1 ounce)
Haricot Vert with Lemon Shallot Vinaigrette
By pattynorman1947
Salad/ side dish
- Dressing:
- Salad
- 2 lbs Haricot Verts
- sea salt/pepper
- 1/2 cup Craisins or dried cherries, covered with boiling water
- 1/2 cup slivered almonds, toasted
- 2 lemons, juiced and zested (about 6 Tbsp. of juice)
- 6 Tbsp olive oil
- 2 tsp dijon mustard
- 1 shallot
- 2 tsp honey
- 1/4-1/2 tsp salt
- ground pepper
Wild Rice Salad with Cranberries and Pecans
By pattynorman1947
salad or side dish
- 1 cup wild rice, rinsed
- 1 tsp kosher salt
- 1/2 cup dried cranberries
- 3/4 cup pecans, toasted and coarsely chopped
- 2 scallions, finely sliced
- 2 Tbsp extra virgin olive oil
- 3 T balsamic Vinegar (on sweeter side)
- 3/4 tsp orange zest and 2 T juice from one orange
- 1 tsp honey
- Freshly ground black pepper
Wild Rice - Gay Dillashaw
By pattynorman1947
Cook rices separately until done
- 2 cups wild rice
- 1 Tablespoon salt
- 2 Tablespoon butter
- 4 ounces market bacon cut across into 1/4 inch slices
- 1/2 cup white rice
- 2/3 cup onions chopped
- 2/3 cup mushrooms chopped
- 1 teaspoon freshly ground pepper
Rosemary Polenta Sauteed
By pattynorman1947
Heat the butter and olive oil in a large saucepan
- 1/4 pound (1 stick) unsalted butter
- 1/4 cup olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken stock, preferably homemade
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup good grated Parmesan
- Flour, olive oil, and butter, for frying
Chris' Chicken Pie
By pattynorman1947
Preheat oven 400 degrees Put chickn n stock pot and cover with water
- Crus:
- 2 1/2 lbs chicken breasts
- 2 Stalks celery (with leaves)
- 1 small bunch green onion
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 stick butter , melted butter
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup selfrising flour
- 1 cup buttermilk
Spoon Bread - Charlotte Junior League Cookbook
By pattynorman1947
Mix meal, meil, sugar and salt in top of double boiler
- 1 cup corn meal
- 1 pint milk
- 1 teasp sugar ( I add a little more)
- 1/2 tsp salt
- 4 egs, separated
- 1/2 stick unsalted butter
Lobster Mornay Sauce
By pattynorman1947
Melt the butter in a med saucepan over medium heat
- 1/4 cup of butter
- 1 cup sliced fresh mushrooms
- 1 pound lobster meat, diced
- 1/4 cup all purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 tsp pepper
- 1/2 cup freshly grated Parmesan cheese
Iron Skillet Succotash
By pattynorman1947
A heavy deep saute pan will work
- Ingredients
- 3 tablespoons butter
- 1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
- 18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
- 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 10-ounce package frozen lima beans or shelled edamame, partially frozen
- 1 10-ounce package frozen corn kernels, partially frozen
- 1 tablespoon minced fresh marjoram
- Coarse kosher alt
- Read More http://www.bonappetit.com/recipes/2010/11/iron_skillet_succotash#ixzz1FlU7dIUx