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Recipes
Mexican Short Ribs with Dried Cherries
By LRay
Better Homes & Gardens, October 2014, page 115
- RIBS
- 1 16 ounce jar roasted red sweet peppers, drained (2 cups)
- 3 tablespoons Mexican Chile-Cocoa Spice Mix
- 3 pounds bone-in beef short ribs (6), trimmed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Nonstick cooking spray
- 1 large onion, chopped (2 cups)
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 14 1/2 ounce can diced tomatoes (undrained)
- 3/4 cup lower-sodium beef broth
- 1/3 cup dried tart red cherries
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Mexican Chile-Cocoa Spice Mix
- Ingredients
- 2 tablespoons ancho chile powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano or dried oregano, crushed
- 2 teaspoons cocoa powder
- 1 teaspoon ground black pepper
Chocolate Caramel Pecan Tart
By LRay
Martha Stewart Living, December 2013, Page 100
- 1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Coarse sanding sugar
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 ounce dark chocolate, finely chopped
- 1/2 cup pecans, toasted and finely chopped
- Flaky sea salt, such as Maldon
- Unsweetened whipped cream, for serving
Berber Pie
By LRay
The Local Palate, December/January 2014, page 88
- For Dough
- 1 teaspoon dry yeast
- 213 cup warm water
- 2 1/3 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 tablespoons olive
- For Spiced Onion Filling
- 2 medium onions, sliced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon coriander, toasted and ground
- 1/2 teaspoon hot chili powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon cilantro
- For Pie
- Extra virgin olive oil
- 4 slices prosciutto or aged country ham, such as Benton's
- 2/3 cup fig jam or chutney
- Sea salt
Pimiento Mac and Cheese
By LRay
Recipes & Menus / recipes Pimiento Mac and Cheese How do you improve upon mac and cheese? Mix in a little sout...
- 1 1
- 7 - to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
- 2 2
- garlic cloves, halved, divided
- 1/2 1/2
- cup
- panko (Japanese breadcrumbs)
- 3 3
- tablespoons
- unsalted butter, room temperature, divided
- 1/2 1/2
- cup
- freshly grated Parmesan cheese, divided
- 3/4 3/4
- cup
- drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
- 1/4 1/4
- teaspoon
- ground ancho chiles
- 1 1/4 1 1/4
- cups
- (packed) coarsely grated extra-sharp cheddar cheese
- 1 1
- cup
- (packed) coarsely grated whole-milk mozzarella
- 8 8
- ounces
- medium shell pasta or gemelli
Martha Stewart's Chocolate Pots de Crème
By LRay
We served these custards with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally a...
- 1 1/4 cups half-and-half
- 3-ounces bittersweet chocolate, finely chopped
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- pinch of salt
- 1 tablespoon hazelnut-flavored liqueur, such as Frangelico, optional
- whipped cream, for garnish, optional
Eggs Florentine with Savory Waffles and Herbed Hollandaise
By LRay
To make the waffles, have all the ingredients at room temperature
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbs. sugar
- 2 egg yolks
- 1 Tbs. fresh lemon juice
- 1/4 cup packed fresh flat-leaf parsley leaves
- 8 Tbs. (1 stick) unsalted butter, melted and kept very warm
- 1/2 tsp. kosher salt
- 1 lb. baby spinach, wilted
- 8 slices Canadian bacon, warmed
- 8 fried or poached eggs
Corn Waffles
By LRay
Southern Living JANUARY 2001
- Waffle:
- 1 3/4 cups self-rising flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup frozen whole kernel corn, thawed
- Cilantro-Lime Butter
- Cilantro-Lime Butter Ingredients
- 1/2 cup butter, softened
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
Braised Carrots and Parsnips with Dried Cranberries
By LRay
Cooks Illustrated, November/December 2016, page 19
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 shallot, minced
- 1 cup chicken broth
- 1 cup apple cider
- 6 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper
- 1 pound carrots, peeled and sliced on bias 1/4 inch thick
- 1 pound parsnips, peeled and sliced on bias 1/4 inch thick
- 1/2 cup dried cranberries
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh parsley
Mexican Street Corn Salad "Esquites"
By LRay
The Local Palate, May 2016, page 101
- 2 tablespoons canola oil
- 4 cups white corn kernels
- 1/2 cup mayonnaise
- Juice of 2 limes
- Salt
- 1/4 cup grated Cotija cheese
- 1 teaspoon ground Mexican chili powder
Wheat Berry Gazpacho Salad
By LRay
1. In a medium bowl combine wheat berries and 3 cups water
- 1 cup wheat berries
- 6 1/2-inch thick slices whole grain crusty country bread
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon snipped fresh oregano
- 1 teaspoon snipped fresh tarragon
- 1/4 teaspoon salt
- 3 ounces Manchego or Parmesan cheese, shaved or grated
- 1 15 ounce canchickpeas, rinsed and drained (optional)
- 1 cup chopped fresh tomatoes
- 1 cup seedless green grapes, halved
- 1/2 cup sliced or chopped English cucumber
- 1/4 cup seeded and chopped yellow sweet pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped red onion
- 2 tablespoons red wine vinegar
- 1 tablespoon snipped fresh oregano
- 2 teaspoons snipped fresh tarragon
- 1/2 teaspoon salt
- Cracked black pepper