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Recipes
Pork Chop Sandwiches with Gravy and Grits
By LRay
Southern Living, July 2015, Page 115
- 6 frozen buttermilk biscuits (from a 41.6-oz. package)
- 6 thin boneless pork loin chops (about 1 3/4 lb.)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1/2 cup butter, divided
- 1/3 cup all-purpose flour
- 3 3/4 cups milk
- 1/2 teaspoon hot sauce
- 1 cup uncooked quick-cooking grits
- 1/2 cup (2 oz.) freshly shredded Cheddar cheese
Black Bass with Warm Rosemary-Olive Vinaigrette
By LRay
Bon Appetit, February 2014, page 40
- 2 tablespoons olive oil
- 4 4–5-oz. black bass fillets, skin lightly scored
- Kosher salt and freshly ground black pepper
- 2 cloves garlic thinly sliced
- 3 tablespoons black oil-cured olives, pitted, coarsely chopped
- 1 tablespoon fresh rosemary leaves
- 1/2 cup fresh orange juice
- 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2” pieces (about 3 cups)
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Fresh Pear Cake (Treebeard's)
By LRay
The texture is similar to a fresh apple cake, but pears make a real taste difference
- 4 cups peeled, cored and chopped pears
- 2 cups sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 cup chopped pecans
FARRO, CHICKPEA, FETA, and MINT SALAD
By LRay
ACTIVE TIME: 15 Minutes TOTAL TIME: 2 Hours 15 Minutes MAKES: 6 cups SERVES: 4 TO 6 STORAGE: Salad can be ref...
- 2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 3/4 cup feta cheese, crumbled (3 ounces)
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup fresh mint
- 1/4 small red onion, chopped (optional)
- Coarse salt
Cornbread-and-Chili Pie
By LRay
Martha Stewart Living, September 2014, Page 114
- 2 tablespoons safflower oil
- 1 onion, minced (about 1 1/4 cups)
- 2 carrots, cut into a 1/4-inch dice (about 1 cup)
- 4 cloves garlic, minced (about 2 tablespoons)
- Coarse salt
- 2 tablespoons chili powder
- 2 tablespoons tomato paste
- 2 pounds 85 percent–lean ground beef
- 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 3/4 cup all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
Blackberry Buttermilk Cake
By LRay
Blackberry Buttermilk Cake Buttermilk keeps this moist cake light and flavorful
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 1/2 cups (10 ounces) fresh blackberries
- 1/4 cup plus 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
Chickpea Pancakes with Leeks, Squash, and Yogurt
By LRay
Try this delicious Chickpea Pancakes with Leeks, Squash, and Yogurt recipe!
- 6 tablespoons olive oil, divided
- 1 medium leek, white and pale-green parts only, chopped
- 1/2 teaspoon kosher salt, plus more
- Freshly ground black pepper
- 1 cup grated peeled squash (such as butternut or kabocha)
- 1 large egg
- 3/4 cup chickpea flour
- 1/4 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/4 cup coarsely chopped fresh parsley
- Flaky sea salt, such as Maldon
Double-Crust Chicken Pot Pies
By LRay
Southern Living, January 2017, page 77
- 2 (14.-ounce) package refrigerated pie crusts
- 1/2 cup (4 ounces) unsalted butter, divided
- 2 (6-ounce) boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, quartered
- 1 1/2 cups russet potato, diced (about 1 small)
- 1/2 cup cups russet potato, diced (about 1 small)
- 1/2 cup yellow onion, chopped
- 1/2 cup carrot, diced
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons garlic, finely chopped (about 3 garlic cloves)
- 2 teaspoons chopped fresh oregano
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken stock, divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 3/4 cup frozen green peas
- 1/2 cup heavy cream
- 1 large egg yolk
- 1/2 teaspoon water
Curry Roasted Cauliflower
By LRay
Williams Sonoma Catalog Even those who aren’t big cauliflower fans are usually won over by this hearty side dish...
- 1 head cauliflower
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. curry powder
- Kosher salt
- 1/4 cup (1/4 oz./7 g) chopped fresh flat-leaf parsley
- 2 Tbs. minced red onion
- 1 Tbs. capers, drained and coarsely chopped
- 1 Tbs. red wine vinegar
Caramel-Dipped Popovers with Chocolate Mousse
By LRay
Place chocolate and salt in a large bowl; set aside
- Chocolate Mousse
- 6 oz. bittersweet chocolate (at least 70% cacao), melted, slightly cooled
- 1/2 teaspoon kosher salt
- 3 large egg yolks
- 1/4 cupsugar
- 1 cup heavy cream, divided
- Popovers and assembly
- Unsalted butter (for pans)
- 2 l arge eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup grated white cheddar
- Nonstick vegetable oil spray
- 1 cup sugar
- Nutritional Information
- Calories (kcal) 360 Fat (g) 25 Saturated Fat (g) 14 Cholesterol (mg) 160 Carbohydrates (g) 35 Dietary Fiber (g) 1 Total Sugars (g) 25 Protein (g) 7 Sodium (mg) 360