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Recipes
Fried Oysters (The Local Palate)
By LRay
by Chris Hastings, Hot and Hot Fish Club Birmingham, Alabama
- For Oyster Preparation
- 1 pint oysters
- 1/4 cup buttermilk
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- For Breading Mix
- 1 cup cornmeal
- 1 cup corn flour
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- For Frying
- 4 Cups peanut oil
Valentine's Cake
By LRay
Better Homes and Gardens, February 2019
- 3 /4
- cup all-purpose flour
- 1 1/2 1 1/2
- teaspoons baking powder
- 9 9
- eggs, separated
- 1 1
- teaspoon kosher salt
- 3 /4
- cup sugar
- 1 1
- 8 ounce container almond paste, crumbled
- 1 1/2 1 1/2
- teaspoons vanilla
- 3 /4
- teaspoon almond extract
- 2 2
- cups heavy whipping cream
- 2 /3
- cup powdered sugar
- 1 1
- teaspoon almond extract
- 1 1
- cup strawberry-rhubarb jam
- Desired sprinkles
- Decorated heart cookies, if desired
Glass Onion Buttermilk Fried Chicken
By LRay
Chef Chris Stewart of The Glass Onion in Charleston, South Carolina shares with TLP the secrets of truly great frie...
- 1 whole chicken (3 1/2−4 pounds), cut into 8 serving pieces
- Vegetable oil for frying
- 2 cups self-rising flour
- 2 cups all-purpose flour
- 1 1/2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon freshly ground white pepper
- 1 teaspoon cayenne pepper
- Buttermilk brine (see recipe below)
- Buttermilk Brine
- 1 quart buttermilk
- 1/4 cup hot sauce
- 1/4 cup kosher salt
- 2 teaspoons minced garlic (about 1 large garlic clove)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
Lamb Burger with Merguez Spice
By LRay
The Local Palate, August/September, page 48
- For Merguez Spice:
- Burger
- 1 English cucumber, shaved into coins
- 2 tablespoons mint, chopped chiffonade
- Salt and pepper
- Juice and zest from 1 lemon
- 1/4 cup Greek yogurt
- 2 pounds ground lamb shoulder
- 6 tablespoons merguez spice (see recipe below)
- 4 buns, preferably homemade
- 1 large tomato, cut into 4 even slices
- 2 tablespoons ground fennel
- 2 tablespoons ground cumin
- 2 tablespoons fresh oregano, chopped
- 1/4 cup smoked paprika
- 2 1/2 tablespoons black pepper
- 2 tablespoons ground coriander
- 2 tablespoons crushed red pepper
- 1/4 cup salt
- 3 tablespoons granulated garlic
- 1/2 teaspoon ground cinnamon
Boeuf Stroganoff (Traditional Recipe)
By LRay
Serves 4
- 1 Pound Lean Beef
- 1 Pint Beef Stock, Heated
- 2 Tablespoons Sour Cream
- 1 Tablespoon Tomato Juice
- 1 Tablespoon Flour
- 1 Tablespoon Butter
- Onion
- Salt
- Pepper
- Cooked Noodles
Pepperoni Pasta Salad
By LRay
A great hit from My Friend Mary (May 2014)
- 2 Cups Spiral Pasta
- 1 Cup Coarsely Chopped Cucumber
- 5-6 Grape Tomatoes
- 1/2 Cup Chopped Celery
- 1/2 Cup Chopped Bell Pepper
- 2 Green Onions Sliced
- 28 Pepperoni Slices
- 1/2 Cup Olive Garden Lite Salad Dressing
- 1/2 Cup Marinated Fresh Mozzarella Balls (drained) OPTIONAL
- Grated Parmesan Cheese to taste
Mushroom Croque-Monsieur
By LRay
Recipes & Menus / recipes Mushroom Croque-Monsieur This traditional French sandwich is topped with a classic M...
- 1 1/2 1 1/2
- tablespoons
- butter
- 1 1/2 1 1/2
- tablespoons
- all purpose flour
- 1 1/2 1 1/2
- cups
- whole milk
- 1 1
- bay leaf
- 1/2 1/2
- cup
- finely grated Parmesan cheese
- Pinch of freshly grated nutmeg
- Hot pepper sauce
- 1 1
- 8-ounce package crimini (baby bella) or button mushrooms, trimmed
- 7 7
- tablespoons
- butter, room temperature, divided
- 2 2
- tablespoons
- minced shallot
- 12 12
- 1/3-inch-thick slices egg bread
- 6 6
- thin ham slices
- 12 12
- ounces
- Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated
- 2 2
- tablespoons
- grated Parmesan cheese
- Fresh tarragon leaves (optional)
Fried Green Tomato Stacks
By LRay
Southern Living AUGUST 2002
- 3 tomatillos, husked
- 2 tablespoons bacon drippings
- 1 garlic clove, pressed
- 1 1/2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1/2 teaspoon paprika
- 1/4 cup thinly sliced fresh basil
- 1 1/2 cups self-rising yellow cornmeal
- 4 large green tomatoes, cut into 18 (1/4-inch) slices
- 1 cup buttermilk
- Peanut oil
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) package goat cheese, softened
- 1/3 cup milk
- 1 teaspoon sugar
- Garnish: fresh basil leaf
Romaine Salad with Country Ham and Eggs
By LRay
Southern Living, January 2015, page 120
- 4 ounces country ham, diced
- 2 1/2 cups 1-inch cubed bread
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/3 cup white wine vinegar
- 2 tablespoons stone-ground mustard
- 1 tablespoon anchovy paste
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 2/3 cup olive oil
- 12 ounces romaine lettuce hearts
- 1/2 small red onion, sliced
- 4 ounces sliced mushrooms
- 1/2 teaspoon white vinegar
- 4 large eggs
- Shaved Parmesan cheese
Sausage Balls
By LRay
Easy Holiday Favorite
- 1 Pound SAISAGE
- 8 Ounces CHEDDAR CHEESE (Grated)
- 3 Cups BISQUICKk Mix
- Chopped ONION to Taste