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Recipes
Spiced Plum Pie
By LRay
1. Preheat oven to 350 degrees F
- 10 large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)
- 3/4 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons chopped candied ginger
- 2 teaspoons finely shredded orange peel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon each ground nutmeg and cloves
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 1 tablespoon sugar
- 1 tablespooncornstarch
- 1 egg
- 1/4 cup coarse sugar
Lamb & Cucumber Salad Pitas
By LRay
Lamb burgers are served with a homemade yogurt sauce and a freshly made cucumber salad on a pita bread
- 1 large cucumber, peeled, seeded, and coarsely chopped, about 2 cups
- 1 small red onion, thinly sliced, about 1 cup
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup packed fresh mint leaves
- 1 jalapeno chile pepper, stemmed, seeded, and thinly sliced
- 1 1/2 teaspoons dried oregano, crushed
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1 pound ground lamb
- 4 soft flatbreads
Tortilla-Crusted Tilapia with Citrus Slaw and Chipotle Tartar Sauce
By LRay
Southern Living, January 2017, page 122
- 4 (6-oz.) tilapia fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 large eggs, lightly beaten
- 2 cups crushed corn tortilla chips
- 1/4 cup canola oil, divided
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon orange zest plus 2 Tbsp. fresh juice (from 1 orange)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 cups thinly sliced purple cabbage (1 head cabbage)
- 1/2 cup thinly sliced scallions (about 4 scallions)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 cup mayonnaise
- 1/4 cup drained dill pickle relish
- 2 tablespoons chopped canned chipotle pepper in adobo sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon onion powder
Sweet Potato and Sage-Butter Casserole
By LRay
Sage adds a savory note to sweet-potato casserole
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
- 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
- 2 1/2 tablespoons chopped fresh sage
- 1 1/2 cups whole milk, warmed
- Coarse salt and freshly ground pepper
- 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)
Panisses with Sage Leaves and Lemon
By LRay
Bon Appetit, March 2017, page 80
- 3 tablespoons plus 1 1/2 cups (or more) olive oil
- Kosher salt
- 2 cups chickpea flour
- Flaky sea salt
- 4 sprigs sage
- Lemon wedges (for serving)
Pan Fried Soft Shell Crab, Green Pea Pirlou, and Pea Shoot Salad
By LRay
Created by Executive Chef Frank Lee of Maverick Southern Kitchens in Charleston, South Carolina, this dish holds th...
- 1 cup fresh English peas, blanched
- 1/2 cup Charleston Gold rice
- 4 smallsoft shell crabs
- Butter
- 1 teaspoon lemon zest
- 1 cup extra virgin olive oil, California or other top-quality variety
- 1/2 cup fresh lemon juice
- 3 tablespoons honey
- 3 tablespoons shallots, finely minced
- 1/4 teaspoon salt
- 2 cups rice flour
- 2 cups pea shoots (tendrils), loosely packed
- 2 small watermelon radishes, sliced in thin circles
- 1/2 cup almonds, toasted
- 1 teaspoon smoky salt
Chocolate-Pecan Mousse Tart
By LRay
Southern Living, November 2015, page 115
- CRUST
- 1/2 cup butter, softened
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1/2 cup finely chopped toasted pecans
- Vegetable cooking spray
- MOUSSE
- 1 (12-oz.) package semisweet chocolate morsels
- 2 1/2 cups heavy cream, divided
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped toasted pecans
Seared Cod with Potato and Chorizo Hobo Packs
By LRay
Bon Appetit, page 99, 2015
- Pumpkin Seed–Lime Butter
- 2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- Assembly
- 1 1/2 pounds fingerling potatoes
- 2 ounces dried Spanish chorizo, casings removed, chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 6-ounce skinless cod fillets
Black Bean and Almond Soup
By LRay
Martha Stewart Living, November 2013, page 77
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped red onion (from 1 large onion)
- Coarse salt and freshly ground pepper
- 4 cloves garlic, finely chopped (about 1 rounded tablespoon)
- 1/2 teaspoon ground cumin
- 2 cans (about 15 ounces each) black beans, drained and rinsed
- 4 cups chicken broth
- 1/2 cup lightly packed fresh cilantro leaves, plus more for serving
- 1/4 cup sliced almonds, toasted, plus more for serving
- Sliced avocado, for serving
- Plain Greek yogurt or sour cream, for serving
Pound Cake
By LRay
From the Kitchen of Betty N
- 3 Cups Less 3 Tablespoons Sugar
- 1 Cup Crisco
- 6 Eggs
- 1 Cup Buttermilk with1/4 Teaspoon Soda
- Dash Salt
- 3 Cups Flour
- 1 Teaspoon Butter Flavoring
- 1 Teaspoon Vanilla
- 1 Teaspoon Lemon Flavoring