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Recipes
Smoked Salmon Tartines with Fried Capers
By LRay
O-M-G these Smoked Salmon Tartines With Fried Capers are so good! Hot-smoked salmon, a Pacific Northwest delicacy c...
- 1/2 small red onion, very thinly sliced
- 2/3 cup champagne vinegar or white wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
- 8 slices country-style bread, toasted or grilled
- 1 cup crème fraîche
- Kosher salt and freshly ground black pepper
- 1 pound hot-smoked salmon, flaked
- 1 tablespoon fresh chives, chopped
- Olive oil (for drizzling)
Mocha-Espresso Cream Pie
By LRay
Southern Living NOVEMBER 2013, page 106
- 1 (9-oz.) package chocolate wafers
- 1/2 cup finely chopped toasted pecans
- 1/2 cup butter, melted
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons instant espresso
- 2 cups half-and-half
- 4 large egg yolks
- 2 ounces bittersweet chocolate baking squares, chopped
- 2 tablespoons butter
- Coffee Whipped Cream
- 2 cups heavy cream
- 1 tablespoon coffee liqueur
- 1/3 cup sugar
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- .2 cups heavy cream
- 1 tablespoon coffee liqueur
- 1/3 cup sugar
- Preparation
- Beat heavy cream and coffee liqueur at medium-high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
- Note: We tested with Kahlúa coffee liqueur.
Standing Rib Roast with Red Wine Mushrooms
By LRay
Southern Living DECEMBER 2013, page 160
- 1 (7-lb.) 4-bone prime rib roast, chine bone removed
- 1/3 cup Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 7 teaspoons kosher salt
- 2 1/4 teaspoons freshly ground black pepper
- 2 tablespoons butter
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 shallots, minced
- 1/2 cup dry red wine
- 1 cup beef broth
Cold Sesame Noodles with Summer Vegetables
By LRay
Recipes & Menus | recipes Cold Sesame Noodles with Summer Vegetables We like vegetarian mains in summer; for a he...
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Skillet Fried Chicken
By LRay
The Local Palate, August/September 2014, page 106
- Seasoning Mix (Dry Rub)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 3 –3 1/2 pounds cut-up fryer chicken
- For Fried Chicken
- 1 1/4 cups non-hydrogenated lard
- 1/2 cup bacon drippings
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup self-rising flour
Pan-Roasted Chicken Paillard
By LRay
Recipes & Menus | recipes Pan-Roasted Chicken Paillard At the Lambs Club in New York, chef Geoffrey Zakarian dust...
- 2 8-ounce skin-on bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- Wondra flour or all-purpose flour (for dusting)
- 3 tablespoons unsalted butter
- 1 lemon, halved
Grilled Pineapple Dessert Pizza
By LRay
Southern Living, August 2015, Page 115
- Homemade Pizza Dough
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- 1 fresh pineapple
- 1 (8-oz.) package cream cheese, softened
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- Caramel topping
- Toasted pecans
- Fresh mint sprigs
- Homemade Pizza Dough
- Ingredients
- 2 cups warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 2 teaspoons sugar
- 1 tablespoon kosher salt
- 6 cups all-purpose flour, divided
- 1/2 cup olive oil
- Plain yellow cornmeal
- 2 to 3 tablespoons olive oil
Roman Holiday Cocktail
By LRay
Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have tw...
- 8 mint leaves, plus sprig for serving
- 1/2 ounce simple syrup
- 1 ounce Averna Amaro Siciliano
- 1 ounce Italian sweet vermouth (such as Carpano Antica Formula)
- 3/4 ounce fresh lemon juice
- Lemon wedge (for serving)
PECAN PIE
By LRay
by NORMA HUDGINS BURCHETT
- 3 EGGS Slightly Beaten
- 1 Cup KARO Light 'n' Dark SYRUP
- 1 Cup SUGAR
- 2 Tablespoons BUTTER
- 1 Teaspoon VANILLA
- 1 1/2 Cups PECANS
- 1 Unbaked 9 inch PIE SHELL
Crisp Hoi An Pancakes
By LRay
Bon Appetit, May 2014, page 98
- Batter
- 1 cup rice flour
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- Assembly
- 5 tablespoons(or more) vegetable oil, divided
- 4 oz. small shrimp, peeled, deveined
- Kosher salt and freshly ground black pepper
- 6 scallions, thinly sliced
- 4 oz. mung bean sprouts (about 1 cup)
- Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
- Nuoc Cham (Recipe Below)
- Nuoc Cham
- 1 (or more) Thai chile, with seeds, thinly sliced
- 2 cloves garlic, Finely chopped
- 2 teaspoons grated peeled ginger
- 2 1/2 teaspoons sugar
- 1/3 cup fresh lime juice
- 1/4 cup fish sauce (such as nam pla or nuoc nam)