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Recipes
Chocolate Ice Cream
By LRay
Recipes + Menus | recipes Chocolate Ice Cream Plan to start making this truffle-rich ice cream five days befor...
- 7 7
- ounces
- dark chocolate (70% to 75% cacao), finely chopped
- 2 2
- cups
- plus 2 tablespoons whole milk
- 1/3 1/3
- cup
- unsweetened cocoa powder
- 6 6
- large egg yolks
- 13 13
- tablespoons
- sugar, divided
- 1/4 1/4
- cup
- heavy whipping cream
Shrimp Po'Boy
By LRay
Recipes + Menus | recipes Shrimp Po'Boy The paper-thin crust and pillowy crumb of a New Orleans-style French r...
- 2 1/2 2 1/2
- teaspoons
- kosher salt
- 1 1
- teaspoon
- cayenne pepper
- 1 1
- teaspoon
- garlic powder
- 1 1
- teaspoon
- paprika
- 1/2 1/2
- teaspoon
- dried oregano
- 1/2 1/2
- teaspoon
- dried thyme
- 1/2 1/2
- teaspoon
- freshly ground black pepper
- 1/2 1/2
- teaspoon
- onion powder
- Vegetable oil for frying
- 1 1/2 1 1/2
- pounds
- medium shrimp (about 36), peeled, deveined
- 1 1
- cup
- buttermilk
- 1 1/2 1 1/2
- cups
- all-purpose flour
- 1 1
- cup
- cornmeal
- 4 4
- 8 "-long French rolls, split horizontally
- Rémoulade (click for recipe) or mayonnaise
- Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal
Chocolate Pots de Creme
By LRay
Directions Preheat oven to 325 degrees
- 6 ounces best-quality bittersweet chocolate, finely chopped
- 3 1/2 cups heavy cream
- 6 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Boiling water, for roasting pan
TREEBEARDS' SEAFOOD GUMBO
By LRay
This gumbo is packed with four kinds of seafood in a dark, rich roux base
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 3/4 cups chopped onion (1/2-inch pieces)
- 1 1/4 cups chopped celery (1/2-inch pieces)
- 1 1/4 cups chopped bell pepper (1/2-inch pieces)
- 1/2 cup plus 3 tablespoons vegetable oil
- 1/2 cup plus 3 tablespoons all-purpose flour
- 4 teaspoons Worcestershire sauce
- 2 teaspoons fish sauce*
- 3 1/2 cups water mixed with 2 teaspoons shrimp base**
- 2 cups chopped okra (1/2-inch pieces)
- 1 1/4 cups chopped tomatoes
- 1/3 cup chopped green onions (including tops)
- 2 tablespoons butter
- 1 pound Treebeards' shrimp (see recipe on page 209)
- 1 pound Treebeards' scallops/catfish mixture (see recipe on next page)
- 8 ounces crab meat
- SCALLOPS/CATFISH MIXTURE FOR GUMBO
- 1/2 pound bay scallops
- 1/2 pound catfish filet, cut into 3/4-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
Cherry Tomato Pie
By LRay
Better Homes & Garden, August 2013, page 107
- 6 stripsbacon
- 1 15 ounce packagerolled refrigerated unbaked piecrust (2 crust)
- 2/3 cup finely shredded Parmesan cheese
- 3/4 cup finely chopped sweet onion
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/4 cup fresh basil, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 8 ounce packagecream cheese, softened
- 1/4 cup mayonnaise
- 1 egg yolk, lighlty beaten
- 1 teaspoon finely shredded lemon peel
- 3/4 cup thinly sliced leaf lettuce
- Lemon wedges (optional)
Baked Rice with Chorizo and Clams
By LRay
Directions Preheat oven to 400 degrees
- 2 tablespoons extra-virgin olive oil
- 3 ounces dried chorizo, sliced 1/4 inch thick
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- 3/4 cup water
- 12 littleneck clams, scrubbed well
Striped Bass with Lime Broth
By LRay
INGREDIENT INFORMATION: Thai green curry paste is available at Asian markets and in the Asian foods section of m...
- 1 Tbsp. cracked cardamom pods
- 1 tsp. Thai green curry paste
- 4 sprigs cilantro, stems and leaves separated
- 2 kaffir lime leaves or 1/2 tsp. finely grated lime zest
- 1 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 1/3 cup (or more) fresh lime juice
- Kosher salt
- 1 grapefruit
- 1 lime
- 2 Tbsp. vegetable oil
- 4 6-oz. striped bass fillets or snapper, John Dory, or black bass fillets, halved if long and narrow
- Freshly ground black pepper
- Fresh mint and basil leaves, extra-virgin olive oil, and flaky sea salt (such as Maldon; for serving)
Red Snapper with Israeli Couscous and A Sweet Pea Mint Sauce
By LRay
The Local Palate, May 2015, page 54
- Israeli Couscous
- 2 cups Israeli couscous
- 1/2 pound asparagus
- 1 tablespoon olive oil
- 1/2 cup scallions
- 1/2 cup medium diced carrot
- 1/2 cup chicken stock
- Salt and pepper
- Sweet Pea Mint Sauce
- 1 cup peas,
- fresh or frozen
- 2 tablespoons olive oil
- 1/4 cup shallots
- 1/2-1 cup chicken stock
- 1/2 cup Greek yogurt
- 1/4 cup mint leaves
- Salt and pepper
- Red Snapper
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 4 7-ounce portions of red snapper (can substitute grouper or flounder)
- Salt and pepper
Chicken Tikka Masala
By LRay
Chicken Tikka Masala The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse...
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Steamed basmati rice (for serving)
Apple-Molasses Upside-Down Cake
By LRay
Recipes & Menus | recipes Apple-Molasses Upside-Down Cake Tarte Tatin meets ginger-bread cake in this pretty upsi...
- 5 tablespoons unsalted butter
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup mild-flavored (light) molasses
- 1 large egg
- 2 teaspoons grated peeled ginger
- 1/2 cup sugar, divided
- 1/3 cup sour cream
- 1/4 cup whole milk
- 3-4 Honeycrisp or Pink Lady apples, (about 2 pounds), peeled