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Recipes
Sausage-Bean Soup
By Antcri742
Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
Pat's "Old School" Onion Rings
By Antcri742
Recipe courtesy The Neelys
- Peanut oil, for deep-frying
- 2 medium Vidalia onions
- 2 cups buttermilk
- 1/4 teaspoon hot sauce
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons seasoned salt
- 1/4 teaspoon cayenne
- Salt
Pizza Dough
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
- 1 (1/4-ounce) packet active dry yeast
- 5 cups all-purpose flour, plus extra as needed
- 1 1/2 teaspoons fine sea salt
- Olive oil, for drizzling
Bacon Wrapped Breadsticks
By Antcri742
Recipe courtesy Bobby Deen
- 4 1/2-ounce box sesame seed breadsticks
- 16-ounce package bacon
- 8-ounce container grated Parmesan
Crabmeat-Stuffed Flounder Roulades
By Antcri742
Recipe courtesy Emeril Lagasse
- 3 tablespoons unsalted butter
- 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
- 1 1/2 teaspoons Essence, recipe follows
- 1/4 cup minced yellow onion
- 2 tablespoons minced celery
- 2 tablespoons minced green bell pepper
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce
- 3/4 cup crushed butter crackers (recommended: Ritz)
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed
- 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving
- 3 tablespoons melted unsalted butter, for drizzling over the fish
- Green Beans Almandine, recipe follows
Bacon Wrapped Shrimp and Scallops
By Antcri742
Preheat oven to 425 degrees F
- 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
- 12 large sea scallops, trimmed and well drained
- 1 lime, juiced and zested
- 1 tablespoon toasted sesame oil
- 1 tablespoon grill seasoning or coarse salt and black pepper
- 1 teaspoon hot red pepper flakes
- 12 slices center cut or applewood smoked bacon, cut in 1/2
- Toothpicks
- 3 scallions, very thinly sliced on an angle
Lobster Fra Diavolo
By Antcri742
Recipe courtesy Emeril Lagasse, 2006
- 1 pound fettucine
- 4 tablespoons extra-virgin olive oil
- 3/4 cup small diced onion
- 2 teaspoons shallots
- 2 tablespoons minced garlic
- 1/4 cup crushed red pepper flakes
- 2 cups canned tomato sauce
- 2 tablespoons tomato paste
- 1 pound blanched lobster meat, from claws and tails
- 1 cup lobster stock, recipe follows
- 1 teaspoon salt, plus more for pasta water
- 2 tablespoons chopped fresh parsley leaves
- Fresh basil leaves, to garnish
Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing
By Antcri742
Recipe courtesy Emeril Lagasse, 1999
- 4 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1 pound rock shrimp
- Salt
- Cayenne or Essence, recipe follows
- 1 tablespoon lemon zest
- 1 teaspoon chopped garlic
- 4 cups left-over cornbread crumbs
- 1 to 2 cups chicken stock
- 4 (6-ounce) flounder fillets, skin removed
- 1 tablespoon chopped fresh parsley leaves
- Steamed Haricots Verts, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon olive oil
- 2 shallots, sliced thin
- Salt and freshly ground pepper
- 1 pound haricots verts, cleaned
- 1/4 cup water
Grilled Salmon with Herb-Caper Cream
By Antcri742
A grill pan cooks simply seasoned salmon steaks perfectly
- 4 (1 inch thick, about 6 ounces each) salmon steaks
- .5 teaspoon(s) salt
- .5 teaspoon(s) coarsely ground black pepper
- .5 cup(s) loosely packed fresh parsley leaves
- 2 tablespoon(s) capers, drained
- 1 green onion, cut into 4 pieces
- .333 cup(s) reduced-fat sour cream
- .25 cup(s) light mayonnaise
- 1 tablespoon(s) fresh lemon juice
Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles
By Antcri742
Recipe courtesy Emeril Lagasse, 2001
- 1 boneless pork butt, about 4 pounds
- 3 tablespoons dark brown sugar
- 2 tablespoons Essence, recipe follows
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- Wet Mop Basting Sauce, recipe follows
- Barbecue Sauce, recipe follows
- 8 Hamburger buns
- Kicked Up Cole Slaw, recipe follows
- Fried Pickles, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon cracked black pepper
- 1 tablespoon salt
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3 tablespoons packed dark brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon molasses
- 1 teaspoon salt
- 1/2 teaspoon dried crushed red pepper
- 1 (16-ounce) jar whole dill pickles
- 1 cup buttermilk
- 2 tablespoons hot red pepper sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons Essence, plus more for dusting
- 4 cups vegetable oil, for frying
- Salt
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (about 1/2 head cabbage)
- 3 cups shredded red cabbage (about 1/2 head cabbage)
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley