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Recipes
Sardines with Skordalia, Roasted Red Peppers, and Goat Cheese
By LRay
The Local Palate, October 2014, page 63
- 1/2 cup homemade mayonnaise or high-quality commercial mayonnaise
- 2 tablespoons sliced almonds, toasted
- 1 teaspoon thinly sliced chives
- 1 garlic clove, crushed and chopped to a paste
- Pinch of red pepper flakes
- 1 teaspoon sherry vinegar
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- To Assemble
- 2 red peppers
- 1 can sardines, boneless
- 8 cherry tomatoes, halved
- 1/2 small sweet onion, thinly sliced
- 2 ounces fresh goat cheese, such as Stone Hollow Farmstead
- 1/2 cup skordalia
- Fresh basil, torn
- Olive oil to drizzle
Ceviche Verde
By LRay
Ceviche Verde Serves 4 Recipe by Johnny Hernandez, La Gloria, San Antonio Photograph by Zach DeSart Aug
- 1 pound fresh Pacific halibut or other firm-fleshed fish
- 1 teaspoon kosher salt
- 3 tablespoons fresh lime juice
- 2 ripe avocados, peeled and pitted
- 3/4 cup green olives, sliced
- 1/2 cup tomatillos, diced
- 1/4 cup onion, very finely chopped
- 1/4 cup fresh cilantro leaves
- 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 tablespoons olive oil
- Tostadas or torilla chips
Black Rice Salad with Cilantro Pesto
By LRay
Bon Appetit, December 2015, page 12
- 1 cup Brazil nuts
- 1 small kabocha squash, peeled, seeded, cut into 1/2-inch pieces
- 1 1/2 cups olive oil
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons freshly grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt, freshly ground pepper
- 1 garlic clove, chopped
- 1 1/2 cups cilantro leaves with tender stems, divided
- 6 radishes, very thinly sliced
- 3 scallions, thinly sliced
- 1 shallot, very thinly sliced
- 3 cups cooked black rice (from about 1 1/2 uncooked)
CREAMED GREENS WITH CHESTNUTS
By LRay
Directions Wash all greens, and shake off excess (but not all) water
- 1 bunch kale, tough stems discarded and leaves roughly chopped (11 cups)
- 1 bunch collard greens, tough stems discarded and leaves roughly chopped (5 cups)
- 1 bunch Swiss chard, stems removed, chopped, and reserved and leaves roughly chopped (1 cup stems; 5 1/2 cups leaves)
- Coarse salt
- 3/4 cup dry white wine
- 6 tablespoons unsalted butter, divided
- 2 large shallots, peeled, halved vertically, and thinly sliced crosswise (3/4 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 5 ounces shelled chestnuts, roughly chopped (1 cup)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- Pinch of red-pepper flakes
Pan Cakes The Original "Pam-Cakes"
By LRay
Southern Living, November 2015, Page 154
- 1 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
Brûléed Bourbon-Maple Pumpkin Pie
By LRay
Bon Appetit, November 2013, page 124
- INGREDIENTS
- Chocolate pie dough
- 1/4 cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups plus 1 Tbsp. all-purpose flour, plus more for dusting
- 6 tablespoons(3/4 stick) chilled unsalted butter, cut into pieces
- 2 tablespoons chilled vegetable shortening, cut into pieces
- 1 large egg yolk
- 1/3 teaspoonapple cider vinegar
- Filling and assembly
- All-purpose flour (for dusting)
- 4 large eggs
- 1 15-oz. can pure pumpkin purée
- 1/4 cupsour cream
- 2 tablespoons bourbon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoonground ginger
- 1/4 teaspoonground nutmeg
- 1/8 teaspoonground allspice
- 1/8 teaspoonground mace (optional)
- 3/4 cup pure maple syrup, preferably grade B
- 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Wine-Spiked Cranberry Cheese Log
By LRay
Southern Living, December 2014, page 125
- 1 (10-oz.) package fresh or frozen cranberries, thawed
- 1 cup red wine
- 3/4 cup sugar
- 5 fresh sage leaves
- 3 fresh thyme sprigs
- 1 cinnamon stick
- 1/4 teaspoon table salt
- 1/4 teaspoon ground allspice
- 1 (8-oz.) package cream cheese, softened
- Assorted crackers
Broccoli Fritto
By LRay
Clean and trim the broccoli into florets no bigger than 1 inch wide
- 2 Heads Broccoli
- 1/4 Cup Mayonnaise
- 1/4 Cup chopped pickled hot peppers (like Jalapeno)
- 2 Tablespoons liquid from peppers
- Salt
- Black Pepper
- Canola Oil (for frying)
- 1 3/4 Cups Rice Flour
- 1 / 1/2 Cups Ice Water
- 1/2 Cup Chopped Fresh Basil
- 1/2 Cup Finely Grated Parmigiano-Reggiano
Skillet Chocolate Chip Cookie
By LRay
Martha Stewart Living, April 2016, page 76
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup semisweet chocolate chips
Chorizo and White Bean Stew
By LRay
Recipes & Menus | recipes Chorizo and White Bean Stew If you can't find fresh chorizo, use any fresh sausage
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)