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Recipes
Fattoush
By LRay
Recipes & Menus | recipes Fattoush Coating the toasted pita in olive oil prevents it from getting soggy when m...
- 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons (or more) fresh lemon juice
- 2 tablespoons (or more) pomegranate molasses
- 2 small garlic cloves, minced
- 2 teaspoons (or more) white wine vinegar
- 1/2 teaspoon dried mint
- 3/4 cup extra-virgin olive oil
- Kosher salt
Beef in Ale with Cheese Cobbler
By LRay
“This beef casserole, made with Irish ale, is a lighter version of the traditional dish known as Beef and Guinnes...
- Casserole
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds beef chuck or round, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 1 clove garlic, minced
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- One 12-ounce bottle Irish ale, such as Killlian’s or Smithwick’s
- Cobbler
- 2 cups self-rising flour
- 1/2 teaspoon dry mustard
- Salt and freshly ground black pepper to taste
- 3 tablespoons cold, unsalted Kerrygold Irish butter
- 1 cup shredded Kerrygold Dubliner cheese
- 1/2 teaspoon Tabasco sauce
- 1/2-2/3 cups water
- 1 tablespoon milk for brushing tops
Braised Pork with Cabbage and Apples
By LRay
Martha Stewart Living, September 2014, page 112
- 2 1/2 pounds boneless pork loin, tied
- Coarse salt and freshly ground pepper
- 2 to 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 4 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon caraway seeds
- 2 tablespoons all-purpose flour
- 1/2 cup apple-cider vinegar, plus more for sauce (optional)
- 1 1/2 cups apple cider
- 1 cup low-sodium chicken broth
- 1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
- 2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
- 3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
- 1 tablespoon unsalted butter
Goat Cheese, Cranberry & Walnut Canapes
By LRay
These easy canapes are perfect for a light snack or appetizer in autumn
- 24 walnut halves (about 3/4 cup)
- 4 teaspoons olive oil
- 1/8 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 24 thin slices whole-wheat baguette, from 1/2 baguette
- 8 ounces fresh goat cheese
- 1/2 cup dried cranberries
- 1 teaspoon fresh thyme, choped, plus whole leaves for garnish
Vieux Carré
By LRay
Recipes & Menus / recipes Vieux Carré An almost forgotten classic cocktail that deserves a revival
- 1 1/2 1 1/2
- tablespoons
- rye whiskey
- 1 1/2 1 1/2
- tablespoons
- brandy
- 1 1/2 1 1/2
- tablespoons
- sweet vermouth
- 1 1/2 1 1/2
- teaspoons
- Bénédictine D.O.M.
- 2 2
- dashes
- Peychaud's bitters
- 2 2
- dashes
- Angostura bitters
- Lemon twist (for garnish)
Broccolini with Spicy Sesame Vinaigrette
By LRay
Broccolini with Spicy Sesame Vinaigrette Use this dressing to add zip to broccolini, also sold as baby broccoli or ...
- 2 bunches broccolini (1 lb.)
- Kosher salt
- 2 tablespoons plus 1 tsp. toasted white sesame seeds
- 1/2 teaspoon crushed red pepper flakes plus more to taste
- 2 tablespoons plus 1 tsp. vegetable oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon distilled white vinegar
- 2 teaspoons minced garlic
- Freshly ground black pepper
Mandarin Orange Pineapple Cake
By LRay
Try this delicious Mandarin Orange Pineapple Cake recipe
- Cake:
- 1 package golden butter cake mix
- 1 can mandarin oranges with juice, 11 ounces
- 3/4 cup oil
- 4 eggs
- Frosting:
- 1 Cool Whip, 13 1/2 oz.
- 1 package vanilla instant pudding, 3 ounces
- 1 can crushed pineapple, 20 ounces
Zucchini Fritters with Herb-and-Mozzarella Salad
By LRay
Caroline Wright, Southern Living AUGUST 2013, page 124
- 1/2 cup finely crumbled cornbread
- 1/4 cup all-purpose flour
- 2 teaspoons loosely packed lemon zest
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1 large egg, lightly beaten
- 3 medium zucchini (about 1 1/2 lb.), coarsely shredded
- 1/2 cup peanut oil
- 1 tablespoon olive oil
- 1 tablespoon drained capers
- 1 tablespoon fresh lemon juice
- 1 (8-oz.) tub fresh small mozzarella cheese balls, drained
- 1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil, and mint)
Smashed Fried Okra
By LRay
Southern Living JUNE 2014
- 1 pound fresh okra
- 1 1/2 cups buttermilk
- 2 cups fine yellow cornmeal
- Kosher salt and freshly ground black pepper
- Canola oil
Wine-Braised Brisket
By LRay
Martha Stewart Living, April 2016, Page 60
- 1 "first cut" beef brisket (5 pounds), fat trimmed to 1/4 inch thick
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 6 shallots, peeled and halved
- 5 cloves garlic, peeled
- 1/4 cup potato starch
- 1 1/2 cups dry white wine, such as Sauvignon Blanc
- 4 cups low-sodium chicken broth
- 1/4 cup grainy mustard
- 3 long strips lemon zest, plus 2 tablespoons fresh lemon juice
- 6 sprigs thyme
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed clean
- 4 medium carrots, peeled and cut into 3-inch pieces
- 1 small turnip, peeled and cut into 4 wedges