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Recipes
Lemon Ice Box Pie
By LRay
The Locale Palate
- For Pie:
- 1 recipe graham cracker pie crust
- 16 ounces cream cheese, room temperature
- 3/4 Cup Sugar
- 1/3 Cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 2 teaspoons gelatin
- 1/4 cup water
- 1/2 cup cream
- Yield: 9-inch pie crust.
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 6 tablespoons butter, melted
Boiled Peanut Salad
By LRay
The Local Palate, August/September 2014, page 56
- 1 cup boiled (shelled) peanuts*
- 1 cup very thinly sliced cabbage (mix of red and green for color)
- 1 large tomato, cored, seeded, and diced
- 1 small serrano pepper, seeded and minced
- 1 shallot, thinly sliced
- 3 tablespoons chopped cilantro
- 1 tablespoon chopped basil
- 1 1/2 teaspoons toasted and crushed cumin seed
- 2 teaspoons toasted and crushed black peppercorns
- 1 teaspoon hot sauce
- 1 teaspoon sugar
- 2 teaspoons oil
- Zest and juice of 2 limes
- Salt to taste
CHESS PIE
By LRay
By Norma Hudgins Burchett
- 1 1/2 Cup Sugar
- 2 Tablespoons Corn Meal
- 1 Tablespoon Flour
- 3 EGGS
- 1/4 Cup Milk
- 1 1/2 Tablespoons VANILLA
- 1/2 Stick BUTTER
Soft Shell Crab
By LRay
The Local Palate, June/July 2014, page 2014
- 4 fresh soft shell crabs, remove apron and lungs, eyes and mouth with scissors*
- 1 1/2 cups white lily flour
- 1/2 pound clarified butter
- 1 teaspoon salt
- White wine
- 2 tablespoons minced shallot
- 1 tablespoons capers, rinsed
- 2 lemons, 1 juiced, 1 quartered
- 1/2 cup chopped parsley
- 1/4 pound whole butter
- Asparagus
- Pea tendrils
Stuffed Baked Potatoes with Horseradish Cream
By LRay
From Bon Appetit November 1994 page 100
- 6 large russet potatoes, rinsed, dried
- 6 tablespoons plus 1/2 cup sour cream
- 6 tablespoons (3/4 stick) butter
- 4 tablespoons prepared white horseradish, drained
- 2 tablespoons chopped fresh dill
Pasture’s Pimento
By LRay
The Local Palate, October 2014, page 49
- 1 1/2 pounds sharp cheddar cheese, freshly grated
- 1 medium red bell pepper, roasted, peeled, and seeded and then finely diced
- 1 small shallot, minced
- 2 sprigs fresh tarragon, stems removed, minced
- 1 1/4 cup mayonnaise, preferably Duke’s
- 2 dashes Worcestershire sauce
- 1 dash hot pepper sauce
- 1 teaspoon freshly ground black pepper
Sea Bass and Tomato Ceviche
By LRay
Bon Appetit, May 2015, Page 134
- 1/4 medium red onion, chopped, plus thin slices for serving
- 1 large celery stalk, chopped
- 2 garlic cloves, smashed
- 1/4 habanero chile, seeded
- 1 tablespoon chopped peeled ginger
- 1/2 teaspoon sugar
- 1 tablespoon kosher salt, plus more
- 1/3 cup coarsely chopped fresh cilantro
- 1 pound sea bass fillet, skin, bones, and bloodline removed
- 1/2 cup passion fruit juice or fresh orange juice, strained
- 1/2 cup (or more) fresh lime juice, strained
- 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
- Microgreens (for serving)
Crepes From Brittany -Crepes Bretonnes
By LRay
Cabrini's Celtic Kitchen 2015
- 1 c. plain flour
- 2 1/4 c. milk or
- 1/2 tsp. salt
- a mixture of milk and water
- 4 eggs, lightly beaten
Smoky Sausage-and-Grits Casserole
By LRay
Southern Living, December 2015, page 225
- 1 1/2 pounds smoked sausage, chopped
- 1/2 teaspoon table salt
- 1 1/2 cups uncooked quick-cooking grits
- 2 (8-oz.) blocks sharp Cheddar cheese, shredded
- 1 cup milk
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten
- Vegetable cooking spray
Coleslaw with Apple and Yogurt Dressing
By LRay
Coleslaw with Apple and Yogurt Dressing Hot ribs, meet cool slaw
- 8 cups mixed shredded red and green cabbage
- 1 12-oz. bag broccoli slaw mix
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced scallions (about 4)
- 1 cup nonfat Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons distilled white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated garlic
- Kosher salt, freshly ground pepper
- 1 green apple