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Recipes
Crown Roast of Pork with Chestnut-Rye Stuffing
By LRay
Martha Stewart Living, December 2013, page 80
- CROWN ROAST
- 2 8-chop racks of pork (about 4 pounds each)
- Coarse salt and freshly ground pepper
- 2 tablespoons minced garlic
- 2 tablespoons lightly packed finely chopped fresh sage, plus sprigs for garnish
- Grated zest of 1 orange (about 1 tablespoon), juice reserved
- 1 tablespoon extra-virgin olive oil
- Kumquats or other small citrus fruits, halved, for garnish (optional)
- CHESTNUT-RYE STUFFING
- 2 tablespoons unsalted butter, plus more for baking dish
- 1 small onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 1 teaspoon coarse salt
- 1 tablespoon lightly packed finely chopped fresh sage
- 1/2 cup dry white wine
- 1 loaf rye bread (preferably seeded), sliced, lightly toasted, and torn into 1-inch pieces (about 12 cups)
- 1 cup jarred roasted chestnuts, coarsely chopped
- 1/3 cup lightly packed chopped fresh parsley leaves
- 2/3 cup low-sodium chicken broth
- Reserved juice of 1 orange (about 1/3 cup)
- 2 large eggs, lightly beaten
- GRAVY
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Bailey’s Donegal Oatmeal Cream
By LRay
This is a traditional, lightly sweetened Irish pudding which calls for “pinhead oats” also known as “Irish or...
- 16 ounces whole organic milk
- 1/2 cup pinhead oats
- 1 pinch salt
- 1/2 teaspoon ground cardamom (optional, but recommended)
- 1 large egg, beaten
- 1 shot or 2 ounces of Bailey’s Irish Cream or good quality Irish whiskey
- 1 medium to large orange, grated rind with juice
- 3/4 cup sugar
- 1/2 ounce (2 packages) of unflavored gelatin
- 2 tablespoons water
- 8 ounces heavy cream, whipped
- 3/4-1 cup fruit sauce, any flavor (slightly thinned fruit jam works well)
Red Velvet Thumbprints
By LRay
Southern Living, December 2015, page 192
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons red liquid food coloring
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa
- 1/2 teaspoon table salt $
- 1 teaspoon vanilla extract
- PARCHMENT PAPER
- 2 ounces cream cheese, softened at room temperature
- 1/4 cup white chocolate morsels, melted according to package directions and cooled
- Garnish: white chocolate morsels
Chicken Frittata with Canaloupe Tomato Salsa
By LRay
Better Homes & Gardens, September 2013, page 172
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 2 tablespoons snipped fresh cilantro
- 8 eggs
- 1/2 cup milk or half-and-half
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 4 ounce candiced green chiles
- 1 cup shredded cooked chicken
- 2/3 cup canned kidney beans, rinsed and drained
- 2 ounces Monterey Jack cheese, shredded
- Fresh cilanto leaves
Lamb Shanks in Guinness with Country Vegetables
By LRay
Recipes & Menus / Recipes Lamb Shanks in Guinness with Country Vegetables Ireland's famous Guinness stout adds...
- 6 6
- tablespoons
- vegetable oil
- 6 6
- lamb shanks (about 6 pounds total)
- 1/2 1/2
- cup
- all purpose flour
- 5 5
- cups
- chopped onions
- 4 4
- cups
- beef stock or canned broth
- 2 2
- 12-ounce bottles Guinness stout
- 4 4
- carrots, peeled, cut into 1-inch pieces
- 2 2
- large parsnips, peeled, cut into 1-inch pieces
- 2 2
- rutabagas, peeled, cut into 1-inch pieces
- 1/2 1/2
- cup
- pitted prunes
MARTHASTEWART.COM
By LRay
Directions While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch ...
- Coarse salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, smashed
- 1/2 teaspoon dried oregano
- Red-pepper flakes
- 1 can (14 ounces) whole plum tomatoes, chopped, plus 1/2 cup juice
- 2 cans (6.5 ounces each) chopped clams, drained, reserving 1 cup clam juice
- 1 tablespoon capers (preferably salt-packed), rinsed and drained
- 3/4 pound bucatini (perciatelli) or other long pasta
- Coarse sea salt, for sprinkling
Walnut-Molasses Pie
By LRay
1. In a medium mixing bowl, stir together 1-1/4 cup flour, mace, and salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground mace
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons cold water
- 3 slightly beaten eggs
- 3/4 cup light-colored corn syrup
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 1/2 cups walnut pieces
- Vanilla ice cream (optional)
Cured Egg Yolks
By LRay
Bon Appetit, November 2015, page page 28
- 1 3/4 cups kosher salt
- 1 1/4 cups sugar
- 4 large egg yolks
- Nonstick vegetable oil spray
Poblano Chiles Stuffed with Corn and Monterey Jack Cheese
By LRay
You can stuff anything into a poblano chile and fry it, and it will taste good
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of coarse salt
- 3/4 cup lager beer
- 8 poblano chiles
- 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 tablespoon minced garlic (from 2 garlic cloves)
- 2 cups corn kernels (from 2 to 3 ears)
- Coarse salt and freshly ground pepper
- Safflower oil, for frying
- Sour cream, for serving
- Lime wedges, for serving
Lime Curd
By LRay
Whisk together eggs, yolks, sugar, zest and juice, butter, and salt in a saucepan
- 2 large eggs, plus 6 large yolks
- 1 cup sugar
- 4 teaspoons finely grated lime zest, plus 3/4 cup fresh juice
- 6 tablespoons unsalted butter, room temperature
- 1 1/4 teaspoons coarse salt