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Recipes
Benton’s Country Ham with Red-Eye Gravy
By LRay
The Local Palate, November 2015, page 114
- 4 slices country ham, about 1/4-inch thick
- 2 teaspoons vegetable oil as needed
- 1 cup fresh, hot coffee, divided
- 2 tablespoons firmly packed light brown sugar
- Biscuits for sopping
Greek Chicken & Rice Soup with Egg & Lemon (Avgolemono)
By LRay
Simple to prepare, this Greek style chicken with rice soup also known as Avgolemono gets its name and great flavor ...
- 1 1/2 pounds chicken breasts, boneless, skinless, trimmed
- Salt and pepper
- 12 (3-inch) strips lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons)
- 2 sprigs fresh dill, plus 2 teaspoons chopped
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 garlic clove, peeled and smashed
- 8 cups chicken broth
- 1 cup long-grain rice
- 2 large eggs plus 2 large yolks
Roast Lamb Shoulder
By LRay
Recipes & Menus | recipes Roast Lamb Shoulder A lamb shoulder is a stress-free dish to make, says Wyn Owen
- 1 6–7-lb. bone-in lamb shoulder, some fat still attached (1/8"–1/4" thick)
- 2 tablespoons sea salt
- Coarsely ground black pepper
- 5 garlic cloves, chopped
- 3 tablespoons coarsely chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
Buttermilk Biscuit (Southern Living)
By LRay
Southern Living, April 2015, page 6
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- PARCHMENT PAPER
- 2 tablespoons butter, melted
Southern Art’s Banana Crème Pie
By LRay
From the Kitchen of Southern Art in Atlanta, Georgia
- For Vanilla Chantilly
- 3 cups heavy cream
- 2 teaspoons vanilla paste
- 1 cup white chocolate
- For Filling
- 2 cups milk
- 5 tablespoons butter
- 1/2 cup sugar
- 1 teaspoon vanilla paste
- 1 1/2 tablespoons crème de banane
- 4 ounces egg yolks
- 4 tablespoons cornstarch
- 2 bananas, thinly sliced
- For Crust
- 1/2 cup butter, melted
- 3 cups Nilla Wafers, crushed
South Indian Lentil Cakes with Raita
By LRay
Recipes & Menus | recipes South Indian Lentil Cakes with Raita At Philadelphia’s Bindi, legumes and rice are so...
- 1 head of garlic
- 1 tablespoon extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 1/4 teaspoon cumin seeds
- 1 cup plain low-fat yogurt
- 1/4 cup finely chopped, peeled, seeded cucumber
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1 teaspoon minced seeded jalapeño
- 1/2 teaspoon (or more) fresh lemon juice
Tandoori Chicken
By LRay
by Bela Banerjee: Toms River, New Jersey as published in Bon Appetit, November 1992, page 194
- 1 3 1/4-pound chicken, cut into 8 pieces
- 1/4 cup fresh lemon juice
- 1 8-ounce container plain low-fat yogurt
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon turmeric
Cheesecake Supreme
By LRay
A Crowd Pleaser. Wonderful for Holidays and Special Occasions
- Crust:
- 3/4 Cup FLOUR
- 1/2 Teaspoon SUGAR
- 1/2 Teaspoon Grated LEMON PEEL
- 6 Tablespoons BUTTER
- 1 Slightly beaten EGG Yolk
- 1/4 Teaspoon VANILLA
- Filling:
- 3 8-ounce packages of CREAM CHESE (Softened)
- 1/4 Teaspoon Grated LEMON PEEL
- 1/4 Teaspoon VANILLA
- 1/4 Teaspoon SALT
- 1 Cup SUGAR
- 2 Tablespoons FLOUR
- 2 EGGS
- 1 EGG YOLK
- 1/4 Cup MILK
- Topping:
- 1 Can CHERRY PIE FILLIN
- 1 Teaspoon LEMON JUICE
Torrone Semifreddo
By LRay
This frozen desert gets its nougatlike texture from egg whites folded into whipped cream
- 2 cups sugar (3/4 cup plus 1 1/4 cups)
- 1 tablespoon plus 1/4 cup water
- 6 ounces skinned hazelnuts (1 1/2 cups)
- 6 large egg whites, room temperature
- 1/8 teaspoon coarse salt
- 1 3/4 cups heavy cream
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, finely chopped (1 1/2 cups)
Cheesesteaks
By LRay
Bon Appetit, February 2017, page 38
- Peppers and Onions
- 2 tablespoons olive oil
- 4 large onions, sliced 1/4 inch thick
- 3 large red and/or green bell peppers, seeds removed, sliced 1/4 inch thick
- Kosher salt, freshly ground pepper
- 3 tablespoons white or red wine vinegar
- Steak and Assembly
- 4 pounds boneless beef short ribs
- 8 10-inch-long Italian sub rolls
- Vegetable oil (for griddle)
- Kosher salt
- Freshly ground pepper
- 10 ounces white or yellow American cheese slices (about 16)
- 10 ounces mild or sharp provolone slices (about 16)
- Ketchup and/or hot sauce (for serving; optional)