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Recipes
Baby Back Ribs with Plum BBQ Sauce
By LRay
Barnes and Noble, September 2014, page 124
- Spice Rub:
- 8 pounds baby back pork ribs
- 2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 2 tablespoons packed brown sugar
- 4 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- Plum BBQ Sauce:
- 1 tablespoon olive oil
- 3/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 cups chopped plums, skin on
- 1/2 cup tomato sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 canned chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce
- Kosher salt
Bruleed Winter-Bean Soup
By LRay
Martha Stewart Living, February 2015, page 75
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, peeled and finely diced
- 1 can (15 ounces) diced tomatoes
- 1 2-inch piece Parmesan rind
- 1 can (15 ounces) white beans, drained and rinsed
- 8 ounces kale, stems removed, cut into 1-inch pieces (6 cups)
- Coarse salt and freshly ground pepper
- 4 slices country bread, cut into 1-inch pieces
- 1 1/2 cups coarsely grated young Asiago
Brussels Sprouts with Parmesan Cream
By LRay
Preparation 1. Preheat oven to 425°
- 3 pounds fresh Brussels sprouts $
- 1 1/2 tablespoons olive oil $
- 2 teaspoons kosher salt $
- 1/2 teaspoon freshly ground black pepper
- 2 cups heavy cream
- 3 fresh rosemary sprigs
- 4 garlic cloves
- 1/4 cup freshly grated Parmesan cheese $
- Toppings: shaved Parmesan cheese, sliced fresh chives, freshly ground black pepper
Creamed Green Frittata
By LRay
The Local Palate, November 2014, page 62
- 8 whole eggs
- Hot sauce, as needed
- Juice from half a lemon
- Salt and pepper, as needed
- 4 tablespoons unsalted butter
- 1 1/2 cups creamed greens
- 1/4 cup Parmesan cheese
Caramel-Macchiato Tiramisu Parfaits
By LRay
What a delicious twist on a traditional parfait! I recommend these for a delicious holiday party dessert
- 4 ounces PHILIDELPHIA Cream Cheese, softened
- 1-1/2 cups cold milk
- 1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
- 1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup hot brewed strong MAXWELL HOUSE Coffee
- 1/4 cup caramel ice cream topping
- 1 package (16 ounces) frozen pound cake, cut into 3/4-inch cubes
- 1-1/2 oz. BAKER'S Semi-Sweet Chocolate, grated
Asian Blueberry Coleslaw
By LRay
In very large bowl whisk together mayonnaise, chili sauce, ginger, and lime zest
- 1/2 cup mayonnaise
- 2 tablespoons sweet Asian chili sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon lime zest
- 1/2 medium head red cabbage, shredded (8 cups)
- 1/2 jicama, peeled and cut into julienne strips (2 cups)
- 2 cups fresh blueberries
- 1/2 cup fresh basil leaves, cut into slivers
TLP Chicken Stock
By LRay
The Local Palate, March 2105, Page 112
- 4 pounds chicken bones
- 2 onions
- 4 carrots
- 4 stalks celery
- 5 –10 peppercorns
- 7 sprigs thyme
- 6 sprigs fresh parsley
Cardamom Crescents
By LRay
Cardamom Crescents (December 2011/Bon Appetit) Serve these fragrantly spiced classics with coffee or tea
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups powdered sugar, divided
- 1 cup pecans
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tablespoon vanilla extract
Lamb Curry
By LRay
Martha Stewart Living, September 2014, page 113
- 3 tablespoons safflower oil
- 2 onions, finely chopped (about 2 1/4 cups)
- 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece)
- 6 cloves garlic, minced (about 3 tablespoons)
- Coarse salt
- 1 3-inch cinnamon stick
- 2 1/4 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds, crushed
- 3/4 teaspoon ground turmeric
- 2 cardamom pods, crushed
- 2 teaspoons tomato paste
- 2 1/2 pounds lamb shoulder, cut into 1-inch pieces
- 12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)
- 2 cups low-sodium chicken broth
- 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves)
- Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving
Chicken Meatball Noodle Bowl
By LRay
Better Homes & Gardens, August 2013, page 125
- 4 ounces thin rice noodles
- 12 ounces ground chicken
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
- 1 red Fresno chili pepper, seeded and finely chopped
- 1/3 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- 3 cups shredded leaf lettuce
- 1/2 cup finely shredded carrot
- Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)