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Recipes
Winter Mushroom Risotto
By LRay
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN, Southern Living...
- 9 cups reduced-sodium chicken broth
- 2 (8-oz.) packages fresh cremini mushrooms
- 6 fresh thyme sprigs
- 1 bunch flat-leaf parsley
- 2 1/2 ounces chicken livers or gizzards
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 1 large yellow onion, minced
- 2 celery ribs, minced
- 1 1/2 cups uncooked Arborio (short grain) rice
- 1 cup dry white wine
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons chopped fresh thyme
Collard Green Dumplings
By LRay
The Local Palate, December 2013/January 2014,page 52
- For collards:
- 2 pounds collard greens, stems removed and leaves torn into large pieces
- Olive oil
- 2 large yellow onions, thinly sliced lengthwise
- 1/2 cup nduja (spreadable Calabrian salami)
- 4 slices bacon, preferably Benton’s, sliced thin
- 1 cup pepper vinegar, plus more to taste
- 2 quarts chicken stock
- For the potlikker:
- Potlikker from collards
- 1 pound chicken feet
- For the pepper vinegar:
- 1 pound jalapeño chilies
- 1 pound Serrano chilies
- 1 bunch fresh thyme
- 1 head garlic
- 1 tablespoon peppercorns
- 1 tablespoon coriander seeds
- 2 bay leaves
- 4 About 4 cups distilled white vinegar
- For the pork brodo:
- Pork rib bones
- Bones of 1 chicken
- 8 ounces prosciutto scraps
- 2 onions
- 2 stalks celery
- 2 cloves garlic
- 1 leek
- 1 sprig thyme
- Olive oil
- For the peanut agrodolce:
- 1 cup roasted peanuts, blended
- 5 cloves garlic, caramelized
- 2 tablespoons balsamic vinegar
- 4 tablespoons honey
- 1 tablespoon Calabrian hot chili
- 2 tablespoons sweet calabrian
- 4 tablespoons juice and zest of 1 lime
- To assemble:
- 1 package wonton wrappers
Our Favorite Buttermilk Biscuit
By LRay
Southern Living, MAY 2014, page 120
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- 2 tablespoons butter, melted
- Parchment paper
- 2 tablespoons butter, melted
COCONUT CREAM PIE
By LRay
by NORMA HUDGINS BURCHETT
- 2 Cups MILK
- 1/4 Cup COCONUT
- 1/2 Cup SUGAR
- 1/4 Teaspoon SALT
- 4 EGG YOLKS
- 3 Tablespoons CORNSTARCH
- 1/2 Cup SUGAR
- 1 Tablespoon BUTTER
- 1 Teaspoon VANILLA
- 2 Drops ALMOND EXTRACT (Optional)
Sesame Chicken Garden Salad
By LRay
Southern Living, March 2014, pagew 106
- 1/2 cup reduced-fat sesame dressing
- 2 tablespoons fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 1 (6-oz.) package regular baby or French baby carrots, thinly sliced lengthwise
- 1 (4-oz.) package fresh sugar snap peas, halved lengthwise
- 1/2 English cucumber, thinly sliced into half moons
- 3 radishes, thinly sliced
- 2 boneless deli-roasted chicken breasts, sliced
- 1/3 cup chopped fresh cilantro $
- 2 tablespoons toasted sesame seeds
Grandma Flaxel's Crispy Fried Oysters
By LRay
This recipe works best with medium to large oysters
- 24 shucked medium to large oysters
- 3 large eggs
- 2 sleeves saltine crackers (8 ounces), pulsed to coarse meal (no bigger than 1/8 inches) in a food processor
- Corn or vegetable oil (for frying)
- Kosher salt
Tomato Pizza Roll
By LRay
Best with garden fresh tomatoes which literally explode in your mouth when you bit into the rolls
- 2 cups warm water (105 degrees to 115 degrees F)
- 2 package active dry yeast
- 6 cups bread or all-purpose flour
- 2 1/2 teaspoons fine sea salt
- 1 large clove garlic
- 3 cups cherry tomatoes, halved and/or quartered
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon finely ground black pepper
- 2 - 4 ounces thinly sliced proscuitto
- 1 cup basil leaves
- olive oil
- snipped fresh basil
Cauliflower Antipasto
By LRay
From The Southern Palate, November 2014, page 54
- For the Antipasto
- 1/2 head of cauliflower, broken into small florets
- Salt and pepper, as needed
- Olive oil
- 1/2 bunch kale, hand torn
- 1 lemon
- 30 little neck clams, scrubbed
- 5 cloves garlic, chopped
- 1/2 cup wine
- Alici dressing (recipe follows)
- Bread crumbs*
- For the Alici Dressing
- 10 anchovy fillets
- 5 cloves garlic, chopped
- 2 lemons
- Olive oil
- 2 tablespoons fish sauce
Triple-Ginger Cookies
By LRay
Recipes & Menus / recipes Triple-Ginger Cookies Makes about 60 PREP TIME: 30 minutes TOTAL TIME: 1 hour Rec
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 3/4 cup solid vegetable shortening (preferably non-hydrogenated)
- 1/4 cup mild-flavored (light) molasses
- 1 large egg
- 2 teaspoons minced peeled fresh ginger
- 1/4 cup chopped crystallized ginger
- Raw sugar (for rolling)
Lamb and Broccoli Stew
By LRay
Lamb and Broccoli Stew Brining the lamb before it is slowly braised results in flavorful meat
- 1/4 cup sugar
- 3/4 cup kosher salt plus more
- 2 pounds bone-in lamb shoulder
- 2 tablespoons vegetable oil
- 4 medium onions, coarsely chopped
- 4 garlic cloves, chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 cup dry white wine
- 8 cups low-sodium chicken broth