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Recipes
Clam and Bacon Soup
By danyell923
Bring 4 cups water and the vermouth to a boil in a large pot over high heat
- 1/2 cup dry vermouth or white wine
- 24 littleneck clams, scrubbed
- 1 tablespoon extra-virgin olive oil
- 3 slices bacon, chopped
- 1 head garlic, cloves roughly chopped
- 3 spring onions or scallions (white and light green parts only), thinly sliced
- 3 stalks celery, thinly sliced, plus chopped leaves for topping
- Kosher salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 1 cup fresh or frozen peas
- 1/2 cup half-and-half or light cream
- 1 small baguette, sliced
Fresh Corn Grits with Shrimp
By danyell923
MAKE THE GRITS In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirr...
- 5 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
- 1/4 cup milk, plus more for stirring
- Salt
- Freshly ground pepper
- 1/4 cup unsweetened roasted pecan butter (see Note)
- 6 tablespoons unsalted butter
- 3 ounces thinly sliced country ham or prosciutto, cut into strips
- 1/2 large sweet onion, thinly sliced
- 6 ounces sugar snap peas, trimmed
- 1 cup fresh corn kernels (from 2 ears)
- Salt
- Freshly ground pepper
- 1 pound shelled and deveined large shrimp
- 1 cup lager
Andouille, Crab and Oyster Gumbo
By danyell923
In a pot, stir the flour and oil until smooth
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4 inch thick
- 3 celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 garlic cloves, minced
- 1/2 pound okra, sliced 1/4 inch thick
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 tablespoons filé powder (see Note)
- 5 cups chicken stock
- 3 cups bottled clam juice
- 3 tablespoons Worcestershire sauce
- 3 large tomatoes, finely chopped
- 1 pound lump crabmeat, picked over
- 24 shucked oysters and their liquor
- Salt
- Freshly ground pepper
Creamy Piquillo Pepper and Chickpea Soup with Chicken
By danyell923
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
Chicken Stock
By danyell923
Recipes & Menus | recipes Chicken Stock Chicken wings are great for stock
- 4 pounds chicken wings
- 1 medium onion, unpeeled, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 6 sprigs flat-leaf parsley
- 1 teaspoon whole black peppercorns
Red Lobster Cheddar Bay Biscuits
By danyell923
preheat over to 450 stir together biscuit mix, cheddar, milk and dash garlic powder until soft dough forms
- 2 cups biscuit mix
- 1/2 cup shredded mild cheddar plus extra
- 2/3 cup milk
- 4 tbsp butter
- 1/4 tsp garlic powder + dash
- parsley flakes, for sprinkling
Fallen Toasted-Almond Soufflés with Poached Pears and Prunes
By danyell923
PREPARE THE FRUIT In a medium skillet, combine the wine, sugar and vanilla bean and bring to a simmer over moderat...
- 1 1/2 cups dry rosé wine
- 2 tablespoons sugar
- 1/4 vanilla bean, split lengthwise
- 8 pitted prunes, quartered lengthwise
- 3 Bartlett pears—peeled, halved, cored and sliced lengthwise 1/3 inch thick
- 1 tablespoon fresh lemon juice
- 1 1/3 cups whole blanched almonds
- Unsalted butter, for brushing
- 1/4 cup plus 2 tablespoons granulated sugar, plus more for sprinkling
- 5 large egg yolks
- 1/8 teaspoon pure almond extract
- 4 large egg whites
- Pinch of salt
- Confectioners’ sugar, for dusting
Shot-Glass Parfaits
By danyell923
Banana Split: Crumbled brownies, diced bananas, hot fudge, rainbow sprinkles, vanilla Ice Cream, whipped cream, che...
- Banana Split
- Lemon Meringue Pie
- Key Lime Pie
- Apple Pie
- Strawberry Shortcake
- Peanut Butter Cup
- Carrot Cake
Beer-Battered Fried Chicken & Cornmeal-Scallion Waffles
By danyell923
Preheat the oven to 200 degrees
- 4 3/4 cups buttermilk pancake mix
- 1/2 cup yellow cornmeal
- 2 large eggs
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons canola oil, plus more for brushing and frying
- 1 cup lager-style beer
- 1/4 cup Dijon mustard
- 3 tablespoons Cajun seasoning
- 8 large chicken tenders (1 lb. total)
- 1/2 cup honey
- 1 teaspoon sriracha
Five-Spice Tofu with Barley and Kale
By danyell923
In a saucepan, cover the barley with 2 cups of water, add a pinch of salt and bring to a boil
- 1 cup pearled barley, rinsed
- Salt
- One 14-ounce block extra-firm tofu, drained on paper towels for 10 minutes
- 2 tablespoons grapeseed oil or coconut oil (increases saturated fat to 7 grams)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 4 scallions, white and tender green parts only, thinly sliced
- Freshly ground pepper
- 1 lemongrass stalk, bottom 6 inches only, peeled and minced
- 4 1/2 packed cups shredded stemmed Tuscan kale
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons tamari or soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sweetened shredded coconut, toasted
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped cilantro