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Recipes
Sea Bass Baked in a Bag
By LadyRev-2
Lay out apiece of foil and fold in half
- Aluminum foil
- Sea salt
- Fennel tops
- 1/2 red onion thinly sliced Olive oil
- 2 ounces butter
- 2 pound whole sea bass Black pepper
- Handful basil Bay leaves
- 2/3 lemon, juiced
Champagne Poached Salmon
By LadyRev-2
Grease a 2-quart straight-sided sauté pan with the butter
- 1 tablespoon unsalted butter
- 4 cups Brut Champagne
- 1/4 cup shallots
- 6 sprigs fresh dill
- 2 tablespoons minced fresh dill
- 3 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets, skin removed.
- Champagne Vanilla Sauce, recipe follows
- Champagne-Vanilla Sauce.
- 1/2 cup chopped shallots
- 1 cup Champagne
- 1 vanilla bean, halved lengthwise
- 1 1/2 cups heavy cream
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Champagne vinegar
Salami
By LadyRev-2
You can use a prepackaged Beef salami mix instead of all the other ingredients (except the beef)
- 5# ground beef
- 4 T. Curing salt
- 1 ½ tsp. Liquid smoke
- 1 tsp garlic powder
- 1 ½ tsp coarse pepper
- 2 ½ tsp. Mustard seed
Jack Daniels Bar-B-Q Appetizer
By LadyRev-2
Mix together. Cut up turkey hot dogs; put into sauce
- 1 1/2 cups catsup
- 1/4 cups Jack Daniels
- 1/4 cup brown sugar
Chicken Salad with Mango and Mint
By LadyRev-2
In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons canola oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 12 mint leaves, roughly chopped, plus sprigs for garnish
- 1-inch piece ginger, peeled and finely grated
- 2 whole boneless, skinless chicken breasts
- 6 ounces sugar snap peas, trimmed
- 4 cups well-washed and -dried arugula leaves
- 1/4 pound pea shoots
- Coarse salt and freshly ground pepper
- 1 small jicama, peeled and julienned
- 1 small ripe mango, peeled, pitted and julienned
- 6 lavash flatbreads
Stuffed Breakfast Avocados
By LadyRev-2
Can interchange bacon or pancetta for the salmon
- 4 avocados
- 5 oz. smoked salmon, cut into thin strips
- 16 baby spinach leaves
- 8 eggs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 tsp. crushed red pepper flakes
- Chopped chives, for sprinkling
Apple Pecan Stuffing
By LadyRev-2
This accompanies Pork Crown Roast recipe in a separate location
- 3 tablespoons extra-virgin olive oil, plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
- 1/4 bunch fresh flat-leaf parsley, roughly chopped
- Reviewer of this recipe suggested adding a bit of sausage to other stuffing ingredients.
Herbs Used in Cooking Chervil through Cilantro
By LadyRev-2
Cilantro/Coriander Cilantro is also known as a Coriander Plant, Chinese Parsley, Yeun Sai and Japanese Parsley
- Chervil
- 6 known as Gourmet Parsley and Garden Chervil. Can be used as fresh leaves or dried. Store dried leaves in a cool, dry, dark place away from heat light and moisture. Dried chervil will keep for 6 months.
- Chervil is a delicate herb with subtle taste. It has a slightly anise-like flavor that can be quickly lost in cooking. Garnish salads with it, but serve it at the last moment. Chervil is a very popular herb in France.
- Chervil is better used as a fresh herb because during a cooking process a lot of its anise - like aroma and parsley taste is lost.
- Chervil is extremely delicate but may be preserved in vinegar and oil. (see recipe)
- Chives
- 6 to 1 and freeze dried. Store dried chives in a cool, dry, dark place away from sunlight, heat and moisture. Will keep for 6 months to 1 year.
- to are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.
- Store fresh chives in damp paper towel in an airtight container in the refrigerator.
- to can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
Cream of Tomato Soup
By LadyRev-2
In a Dutch oven, over medium heat, sauté onions in butter until translucent
- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons all-purpose flower
- 1 quart tomato juice (for best results, puree fresh tomatoes)
- Salt to taste
- 2 cups milk
Caprese (Mozzarella with Tomatoes)
By LadyRev-2
Preparation: Arrange mozzarella and tomato slices in alternate overlapping layers on serving tray
- 1 Pound Mozzarella Cheese sliced
- 3 Tomatoes, Red Ripe sliced
- 2 Teaspoons Oregano
- 4 Tablespoons Olive Oil
- Salt to taste
- Fresh Ground Black Pepper to taste
- 2 Ounce Can Anchovies drained
- Basil Leaves to taste
- Black Olives (Neopolitan