LRay's profile page
Recipes
Chef Paul Flynn's Broiled Salmon with Capers and Raisin Butter
By LRay
In small saucepan, combine Kerrygold Pure Irish Butter, capers and raisins; heat over medium heat just until butter...
- Ingredients:
- 1/2 cup (4 ounces) Kerrygold Pure Irish Butter
- 1/4 cup drained capers
- 1/4 cup golden raisins
- 4 center-cut skin-on salmon fillets (about 6 ounces each)
- 1 to 2 tablespoons Kerrygold Pure Irish Butter, melted
- Salt and pepper
- One 12-ounce bag baby spinach leaves
- Hot boiled or steamed new potatoes, optional
Nutty Grain and Oat Bars
By LRay
Bon Appetite, January 2014, Page 63
- Nonstick vegetable oil spray
- 6 large Medjool dates, pitted, chopped
- 1 cup pure maple syrup
- 2 tablespoons unsalted butter or virgin coconut oil
- 2 cups old-fashioned oats
- 1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup shelled sunflower seeds
- 2 tablespoons amaranth
- 1/2 teaspoon kosher salt
Summer Sangria Salad
By LRay
Southern Living JULY 2013, Page 93
- 2 cups peeled and diced fresh peaches
- 1 cup diced fresh strawberries
- 2 tablespoons sugar
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 1 1/2 cups dry white wine
- 1 (3-oz.) package strawberry-flavored gelatin
- 1 (3-oz.) package lemon-flavored gelatin
- 2 cups chilled lemon-lime soft drink
- 1 cup fresh raspberries
Forget-Me Cookies
By LRay
Great for Holidays. Recipe from Sarah
- 2 egg whites (room temperature)
- 3/4 Cup white sugar
- 1 Teaspoon vanilla
- 1 Cup chocolate chips
- 1 Cup Chopped Nuts
Thai-Style Dogs
By LRay
Southern Living JULY 2012
- 2 tablespoons seasoned rice wine vinegar
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon honey
- 1/4 teaspoon fish sauce
- 1/8 teaspoon dried crushed red pepper
- 2 cups chopped red cabbage
- 1/2 cup sliced English cucumber
- 1/4 cup grated carrot
- 1/4 cup light mayonnaise
- 3/4 teaspoon fresh lime juice
- 1/2 teaspoon Asian Sriracha hot chili sauce
- Hot dog buns
- 8 turkey dogs
- Fresh cilantro leaves
- Chopped cocktail peanuts
- Sliced radishes
Ricotta and Sage Fried Meatballs
By LRay
These little show-stoppers will incite a fried food frenzy–even though they're baked on party night
- 1/3 cup whole-milk ricotta
- 2 tablespoons vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds, toasted, lightly crushed
- 1 1/4 teaspoons dried sage
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed (optional)
Pistachio-Yogurt Sauce
By LRay
Bon Appetit, August 2016, page 68
- 1 cup raw pistachios
- 1 garlic clove, finely grated
- 1 teaspoon finely grated lemon zest
- 1/4 cup olive oil, plus more
- Kosher salt, freshly ground pepper
- 1 cup plain whole-milk Greek yogurt
White Barbecue Sauce
By LRay
Bon Appetit, September 2016
- 1 cup mayonnaise (preferably Duke’s)
- 2 teaspoons apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce (preferably Texas Pete)
- 1 teaspoon Worcestershire sauce
- 4 teaspoons sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon hickory smoke powder (optional)
- Kosher salt, freshly ground pepper
Beans and Sausage
By LRay
Bon Appetit, May 2014, page 118
- 1 dried choricero pepper or ancho chile
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- Kosher salt
- 1 pound dried kidney beans, preferably red speckled, or cranberry beans
- 4 oz. bacon (about 4 slices), chopped
- 6 clovesgarlic peeled, smashed
- 8 oz. morcilla (Spanish blood sausage) or fresh chorizo (about 2 links)
- 2 tablespoons apple cider vinegar
- Cabbage and assembly
- 2 tablespoons olive oil
- 1 clove garlic finely chopped
- 1/4 head green cabbage, thinly sliced (about 3 cups)
- Kosher salt
- Pickled guindilla or other mild pickled peppers (for serving)
Poached Eggs over Scafata
By LRay
Bon Appetit, May 2014, page 102
- 1 spring onion bulb, sliced
- 1 fresh red chile, halved lengthwise
- 2 garlic cloves, finely chopped
- 8 oz. asparagus (about 1/2 bunch), cut on a diagonal into 1” pieces
- 1/4 cup olive oil, plus more for drizzling
- 2 scallions, thinly sliced
- 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
- 1/2 cup shelled fresh peas (from about 1/2 lb. pods) or frozen peas, thawed
- 1/2 head escarole, torn into bite-size pieces (about 2 cups)
- 1/4 cup fresh basil leaves, torn if large
- 1/4 cupfresh mint leaves, torn if large
- Kosher salt
- 2 tablespoons white wine vinegar
- 4 large eggs
- 2 oz. Pecorino Romano, finely grated