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Recipes
Lobster Mac and Cheese
By Antcri742
2009, Ina Garten, All Rights Reserved
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Lobster Tails with Clarified Butter
By Antcri742
Recipe courtesy Giada De Laurentiis, 2008
- 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
- 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
- Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
- 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
- 3 lemons, zested
Baked Lobster with Garlic Butter Panko
By Antcri742
Recipe courtesy Tyler Florence, 2008
- 1 cup panko bread crumbs
- 1/2 stick butter, melted
- 4 sprigs fresh thyme, leaves only
- 2 tablespoons, chopped fresh flat-leaf parsley
- 4 or 5 cloves fresh garlic, peeled and gently smashed
- Kosher salt and freshly ground black pepper
- 2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
- Extra-virgin olive oil, for drizzling
- 1 lemon, cut into large wedges, plus more for drizzling, for serving
- Mixed lettuce, for serving
Turkey Gravy
By Antcri742
Recipe courtesy Tyler Florence
- 2 pounds turkey wings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, halved
- 4 carrots, chopped
- 1 head garlic, smashed
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 black peppercorns
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
Hummus Dip
By Antcri742
Recipe courtesy Dave Lieberman
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water
- Paprika, for garnish
Cucumber and Tomato Sandwich with Garlic White Bean Hummus
By Antcri742
Recipe courtesy Sandra Lee
- 1 head garlic
- 1/4 cup extra-virgin olive oil, plus 1 teaspoon
- 2 (15-ounce) cans white beans
- Kosher salt and freshly ground black pepper
- 8 slices whole-wheat bread, toasted
- 2 large cucumbers, sliced
- 3 Roma tomatoes, sliced
Sliders with Chipotle Mayonnaise
By Antcri742
Add all the ingredients to a food processor and puree
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 lime, juice
- Salt and freshly ground black pepper
- 1 to 1 1/2 pounds ground chuck, 80/20
- Salt and freshly ground black pepper
- Cheese slices, your choice
- Mini burger buns
- Chipotle Mayonnaise
- Pickles
- Red onion slices
Tzatziki Sauce
By Antcri742
Recipe courtesy Serena Palumbo
- 1 small cucumber, grated
- Bunch fresh mint, leaves finely chopped
- Bunch fresh dill, leaves finely chopped
- Zest of 1 lemon
- 1 cup Greek-style yogurt
- Kosher salt
Mushroom-Stuffed Pork Tenderloin
By Antcri742
Heat 2 tablespoons olive oil in a large skillet over medium heat
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
New England Clam Chowder
By Antcri742
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, William Morrow Publishers, New York, 2004
- 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
- 6 slices bacon, cut crosswise into 1/2-inch strips
- 4 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 2 teaspoons minced garlic
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, or to taste
- 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives or green onions