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Recipes
Fried Oysters with Cucumbers and Pickled Pepper Mayonnaise
By LRay
The Local Palate, November 2014, page 109
- Pickled Chilies
- 2 cups cider vinegar
- 2 cups white vinegar
- 3/4 cup sugar
- 1 tablespoon salt
- 1 pound hot banana peppers, sliced into rings
- 1 yellow onion, thinly sliced
- Pickled Pepper Mayonnaise
- 1 cup mayonnaise
- 1/2 cup pickled chilies, chopped
- 2 garlic cloves, minced
- 4 tablespoons chili vinegar
- Cucumbers
- 2 small cucumbers, or enough to make about 2 cups, cut into 1/4-inch-thick rounds
- 1 small red onion, thinly sliced
- 1/2 cup mint leaves, torn
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- Oysters
- Oil for frying
- 2 cups cornmeal
- 4 cups white flour
- 24 oysters, shucked, held in their liquor
- Salt
- Finely ground black pepper
Sweet Morning Buns
By LRay
Martha Stewart Living, December 2014, page 24
- 4 tablespoons unsalted butter, room temperature, plus more for pans, plastic wrap, and brushing
- 1/2 cup granulated sugar, plus more for pans and tossing
- 1/2 cup packed light-brown sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon coarse salt
- Buttery Yeast Dough
- All-purpose flour, for dusting
- Buttery Yeast Dough
- Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup warm water
- 1/3 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 6 large eggs, room temperature
- 1 teaspoon finely grated lemon zest
- 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap
Berries and Bubbles
By LRay
Southern Living, March 2014, page 93
- 1 (1-oz.) package unflavored gelatin
- 3 cups chilled Prosecco, divided
- 1 cup sugar
- 1/2 pt. fresh raspberries
- 1/2 pt. fresh blackberries
- 1 cup cold club soda
MAVERICK SHRIMP & GRITS
By LRay
By Frank Lee, Executive Chef, Slightly North of Board (SNOB), Charleston, SC
- Creamy Grits
- 4 cups WATER
- 1/2 Teaspoon SALT
- 2 Tablespoons BUTTER
- 1 1/4 Cup Stone Ground Grits
- 1/4 Cup CREAM
- Shrimp & Sauce
- 20 SHRIMP, peeled and deveined
- 4 Ounces COUNTRY HAM, Julienned
- 4 Ounces SMOKED PORK SAUSAGE, cut in circles (Andouille or other spicy variety)
- 4 Tablespoons TOMATOE, seeded and diced
- 4 Tablespoons GREEN ONION
- 1/8 Teaspoon Fresh GARLIC, minced
- Pinch CAJUN SPICE
- 1 Tablespoon WATER
- 3 Tablespoons BUTTER
Tarragon Creamed Corn
By LRay
Bon Appetit, September 2013, page 30
- INGREDIENTS
- 8 ears of corn, shucked
- 4 sprigs tarragon plus chopped leaves for serving
- 1 cup heavy cream
- 1 Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
Asparagus with Red Pepper Chowchow
By LRay
Southern Living, APRIL 2014, page 113
- 1 pound fresh asparagus
- 1 (8-oz.) package fresh sugar snap peas, trimmed
- 1 (6-oz.) package fresh English peas
- 1 tablespoon butter or olive oil
- 2 tablespoons Red Pepper Chowchow
- Red Pepper Chow-Chow Ingredients
- 3 red bell peppers, chopped $
- 1/2 medium-size sweet onion, chopped
- 3 garlic cloves, finely chopped $
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon dried crushed red pepper $
- 1/2 teaspoon orange zest $
Hidden Snowman Cake
By LRay
Better Homes and Gardens, December 2013, page 130
- VANILLA CAKE:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup canola oil
- 2 eggs
- 1/2 cup buttermilk or sour milk
- CHOCOLATE CAKE:
- Nonstick cooking spray for baking
- 8 ounces bittersweet chocolate, very finely chopped
- 1 cup very hot brewed coffee
- 1/2 cup buttermilk or sour milk
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 3/4 cup canola oil
- 6 eggs
- MARSHMALLOW FROSTING:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 tablespoons light-color corn syrup
- pinch salt
Tofu Scramble
By LRay
Recipes & Menus | recipes Tofu Scramble There's cooking magic at work here: The turmeric turns the tofu yolk-yell...
- 2 14-ounce blocks extra-firm tofu
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 15-ounce can black beans, rinsed, drained
- 1/4 cup coarsely chopped fresh cilantro
- Kosher salt, freshly ground pepper
- 4-6 whole wheat tortillas, warmed
- Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
Coconut Chiffon Loaf Cake Recipe
By LRay
Let egg whites warm to room temperature in large bowl of electric mixer—about 1 hour
- 1/2 Cup Egg whites
- 1 Cup Cake flour
- 2/3 Cup Sifted Sugar
- 1/4 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 1/2 Cup Salad oil
- 3 Egg yolks
- 2 Teaspoons Coconut extract
- 1/2 Teaspoon Vanilla extract
- 1/4 Teaspoon Cream of tartar
- 1/2 Cup Flaked coconut
BROWN RICE, CHICKEN, and CILANTRO SALAD
By LRay
ACTIVE TIME: 15 Minutes TOTAL TIME: 1 Hour 15 Minutes MAKES: 5 Cups SERVES: 4 TO 6 The familiar combination of ...
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 boneless, skinless chicken breast half (about 9 ounces), cut into 3/4-inch cubes
- 3/4 teaspoon toasted sesame oil
- 3 cups cooked brown rice, tossed with 2 tablespoons rice-wine vinegar while warm
- 2 cups shredded bok choy or cabbage
- 1/2 cup fresh cilantro
- 1 tablespoon toasted sesame seeds