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Recipes
Grilled Mexican Corn Salad
By LRay
Marian Cooper Cairns, Southern Living JUNE 2014
- 3 limes, divided
- 8 large ears fresh yellow corn, husks removed
- 3 tablespoons mayonnaise
- 2/3 cup crumbled feta or Cotija cheese
- 1/3 cup sliced fresh chives
Chicken Parmesan
By LRay
Chicken Parmesan Using chicken thighs instead of breasts ensures juicy cutlets
- 2 cups fine dry breadcrumbs
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 8 small skinless, boneless chicken thighs, pounded to 1/2-inch thickness
- Kosher salt, freshly ground pepper
- 8 tablespoons olive oil
- 8 tablespoons prepared sun-dried tomato pesto
- 1 pound fresh mozzarella, cut into 8 slices
- 1/2 teaspoon crushed red pepper flakes
- 4 cups prepared marinara sauce, warmed
- Finely grated Parmesan (for serving)
TLP’s Beignets
By LRay
The Local Palate, February 2015, page 78
- 1 cup milk, lukewarm
- 1 teaspoon plus 1/4 cup sugar, divided
- 1 tablespoon yeast
- 2 eggs, beaten
- 1/4 cup butter, melted
- 1 teaspoon kosher salt
- 4 cups flour
- 6 cups oil for frying beignets
- Powdered sugar for dusting
Candied Roasted Squash
By LRay
Bill Scepansky, Southern Living OCTOBER 2013
- 1 small kabocha or butternut squash (about 3 to 4 lb.), halved and seeded
- 1/2 cup butter, melted
- 3 tablespoons light brown sugar
- Salt and pepper to taste
Rose Water Marshmallows
By LRay
A candy thermometer Lightly coat a 13x9” baking pan with nonstick spray and sprinkle with ¼ cup powdered sugar
- Nonstick vegetable oil spray
- 1/2 cup powdered sugar, divided, plus more for dusting
- 1/2 ounce unflavored powdered gelatin
- 2 large egg whites
- 2 cups sugar
- 1/4 teaspoon rose water or orange-flower water
- 1 drop red or orange food coloring (optional)
Layered Eggnog Cream with Puff Pastry
By LRay
Southern Living, December 2015, page 218
- 1 (17.3-oz.) package frozen puff pastry sheets
- 1 1/2 cups fresh blackberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons bourbon, divided
- PARCHMENT PAPER
- 2 cups heavy cream
- 1/2 cup refrigerated eggnog
- 1/2 cup powdered sugar
- 1/4 teaspoon ground nutmeg
Shrimp and Snapper Seviche with Tomatillos
By LRay
Directions Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully s...
- 3/4 pound skinless red snapper fillet, cut in 3/4-inch cubes
- 1 cup fresh lime juice (from 8 to 10 limes)
- 3/4 cup fresh orange juice (from 2 oranges)
- 3/4 pound medium unpeeled shrimp
- 1 teaspoon coarse salt, plus more if needed
- 1/2 teaspoon sugar, plus more if needed
- 2 tablespoons extra-virgin olive oil
- 2 navel oranges, peel and pith removed, cut into segments
- 1 pink grapefruit, peel and pith removed, cut into segments
- 1 jalapeno chile, thinly sliced
- 6 ounces tomatillos, husked, rinsed, and cut into thin wedges
- 1/4 cup roughly chopped fresh cilantro leaves
Rugelach
By LRay
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Pasta Salad with Melon, Pancetta, and Ricotta Salata
By LRay
Pasta Salad with Melon, Pancetta, and Ricotta Salata Like the classic combination of melon and prosciutto? Then yo...
- 2 ounces thinly sliced pancetta (Italian bacon)
- 4 ounces orecchiette (ear-shaped pasta)
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons Champagne vinegar or white wine vinegar
- 2 cups 1x1x1/4" pieces peeled melon (any variety)
- 1/3 cup coarsely chopped fresh mint, divided
- 3 tablespoons thinly sliced scallion
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
- 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
Goat Cheese Cake with Mixed Berries
By LRay
Recipes & Menus | recipes Goat Cheese Cake with Mixed Berries This tangy, crustless cheesecake feels light and ai...
- Unsalted butter (for pan)
- 3/4 cup sugar plus more for pan
- 12 ounces fresh soft goat cheese, room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries)