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Recipes
Key Lime Coconut Cake
By Chez_Alexander
1. Preheat oven to 350F with rack in middle
- 1 cup sweetened flaked coconut
- 1 stick butter, softened
- 1 1/4 cups sugar
- 1 TBS grated Key Lime zest
- 2 large eggs
- 1 3/4 cups flour
- 3/4 cup whole milk
- 1/4 cup fresh Key Lime juice, divided (2 TBS / 2 TBS)
- 1 cup powdered sugar
- 1 TBS rum (optional)
Watermelon Margaritas
By Chez_Alexander
Because of the sweetness of the watermelon this margarita doesn't need much sugar, so one glass has only 105 calori...
- 2 teaspoons sugar
- 1 lime wedge
- 3 1/2 cups cubed seeded watermelon
- 1/2 cup tequila
- 2 tablespoons sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon Triple Sec (orange-flavored liqueur)
- Lime wedges or watermelon balls (optional)
Wild Salmon with Horseradish-Mustard Sauce
By Chez_Alexander
- 2 tablespoons olive oil, divided
- 4 (6-oz.) wild salmon fillets (about 1-in. thick)
- 1 tablespoon chopped fresh thyme, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup whole-milk sour cream
- 1 1/2 teaspoons prepared horseradish
- 1 1/2 teaspoons grainy Dijon mustard
Lemony Herb Dip
By Chez_Alexander
1. Mix first 4 ingredients in small bowl
- 1 container (8 oz) creme fraiche or sour cream
- 2 TBS fresh chives, chopped
- 2 TBS fresh dill, chopped
- 1 TBS fresh lemon juice
Cheesy Grilled Potatoes
By Chez_Alexander
1. Preheat grill to medium heat 2
- Cooking spray
- 4 medium potatoes, pared and sliced
- 1 medium onion, sliced
- 2 TBS butter, cut in small pieces
- 3 TBS cream
- 1 cup shredded cheddar cheese
Herbed Goat Cheese Spread
By Chez_Alexander
Your favorite combination of fresh herbs give this rich and creamy goat cheese spread its unique flavor
- 3 tablespoons whipping cream
- 6 ounces goat cheese, crumbled
- 1/4 cup fresh herbs, snipped (oregano, thyme, rosemary, dill and/or tarragon)
- 1 shallot, minced
- 2 teaspoons lemon rind, grated
- 1 clove garlic, minced
- Kosher salt and pepper to taste
Peach Cobbler for Two
By Chez_Alexander
1. In a small saucepan, combine brown sugar, cornstarch and water until smooth
- FILLING:
- 3 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1/4 cup water
- 1-1/2 cups sliced fresh or frozen peaches
- 1 tablespoon butter or margarine
- 1 teaspoon lemon juice
- TOPPING:
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 2 tablespoons milk
- 4-1/2 teaspoons butter or margarine, melted
- 1/4 teaspoon grated orange peel
Classic Creme Caramel
By Chez_Alexander
1. Preheat oven to 225F. 2
- 4 cups milk
- 1 vanilla bean, split lengthwise
- 1 2/3 cup sugar, divided (1 cup / 2/3 cup)
- 1/4 tsp kosher salt
- 6 large eggs
- 3 TBS heavy whipping cream
Sauteed Garlic Edamame
By Chez_Alexander
Courtesy of Chef Chau Trinh of Sushi Pop, Orlando Fl
- 1 lb bag of edamame soybeans, in pod
- 2 TBS canola oil
- 10 cloves garlic, minced
- 3 tsp kosher salt
Floating Islands with Lemon-Scented Custard Sauce and Raspberries
By Chez_Alexander
SAUCE: 1. Bring cream and milk to simmer in medium heavy saucepan
- SAUCE:
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/4 cup sugar
- 3 TBS fresh lemon juice
- 2 tsp finely grated lemon peel
- MERINGUE ISLANDS:
- 1/2 cup egg whites (~4 large eggs)
- Pinch of salt
- 2/3 cup sugar
- 6 paper-thin lemon slices
- 12 oz fresh raspberries