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Recipes
Roasted Chicken Thighs with Lemon and Oregano
By LRay
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes ...
- 1 lemon
- 4 large or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
Buttermilk Dressing
By LRay
Recipes & Menus | recipes Buttermilk Dressing Skip the bottled ranch; make this dressing all winter long to add a...
- 1 cup low-fat (2%) yogurt
- 1/2 cup buttermilk
- 6 tablespoons low-fat sour cream
- 2 tablespoons white wine vinegar
- 1/2 teaspoon freshly cracked black peppercorns
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon (or more) finely grated garlic
- Kosher salt
Polenta Toad in the Hole
By LRay
Martha Stewart Living, October 2013
- Bacon
- Polenta
- Eggs
Roasted Chicken Thighs with Tomatoes, Olives, and Feta
By LRay
Preheat oven to 375 degrees
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 pint grape tomatoes, halved lengthwise
- 1/2 cup pitted Spanish olives
- 6 medium shallots, halved lengthwise and peeled (about 6 ounces)
- 3 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- Fresh mint leaves, for garnish
- Feta cheese, crumbled, for garnish
Pecan Bourbon Balls
By LRay
Julia Reed, Southern Living DECEMBER 2013, page 144
- Bourbon Balls
- 1 (12-oz.) package vanilla wafers, finely crushed
- 1 cup powdered sugar
- 1 cup finely chopped toasted pecans
- 1/2 cup bourbon
- 2 tablespoons unsweetened cocoa
- 2 tablespoons light corn syrup
- Powdered sugar or Buttery Toasted Pecans, coarsely chopped
- BUTTERY TOASTED PECANS
- 1/4 cup butter, melted
- 4 cups pecan halves
- 1 tablespoon kosher salt
- 1/2 teaspoon ground red pepper
Corn Maque Choux
By LRay
Martha Stewart Living, July/August Page 145
- 4 slices bacon
- 1 cup finely chopped onion
- (from 1 small)
- 1 to 2 teaspoons extra-virgin olive oil, if needed
- 2 teaspoons minced garlic (from about 2 cloves)
- 1/2 stick unsalted butter
- 4 cups fresh corn kernels (from 4 to 5 ears)
- 1/4 cup thinly sliced scallions (from 3 to 4)
- 1/4 cup chicken broth
- 1/4 cup whole milk
- 1 cup coarsely chopped tomato
- (from 1 large)
- 1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
- Coarse salt and freshly ground pepper
Firehouse Chicken
By LRay
Bon Appetit, December 2015, Page 14
- 4 garlic cloves, chopped
- 2 cups distilled white vinegar
- 1/2 cup olive oil
- 1/4 cup kosher salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paprika
- 1 tablespoon freshly ground black pepper
- 1 cup vegetable oil, divided
- 1 3 1/2–4-pound chicken, halved
Sausages With Ratatouille
By LRay
Directions Heat oven to 400° F
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped
- 1 small eggplant, unpeeled, cut into a 1/2-inch dice
- 1 red bell pepper, cut into a 1/2-inch dice
- 1 yellow bell pepper, cut into a 1/2-inch dice
- 2 cloves garlic, thinly sliced
- 1 14.5-ounce can diced tomatoes, undrained
- kosher salt and black pepper
- 1/4 teaspoon red pepper flakes
- 4 Italian sausages
- 1/2 cup fresh flat-leaf parsley, finely chopped, plus sprigs
Green Tomato Mayonnaise
By LRay
Southern Living, July 2015, Page 107
- 1/2 cup mayonnaise $
- 1 (7- to 8-oz.) green tomato, cored and diced
- 4 fresh basil leaves, cut into thin strips
- 1 tablespoon chopped fresh chives
- 2 teaspoons Dijon mustard
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