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Recipes
Pumpkin-Carrot Soup Shooters with Coconut Cream
By LRay
Marian Cooper Cairns, Southern Living DECEMBER 2013, PAGE 184
- 3 tablespoons butter
- 2 large shallots, sliced
- 1 small red bell pepper, chopped
- 3 garlic cloves, chopped
- 1/2 jalapeño pepper, seeded and diced (optional)
- 1 (1-lb.) package baby carrots, coarsely chopped
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon pimentón (sweet smoked Spanish paprika)
- 6 cups vegetable broth
- 1 (15-oz.) can pumpkin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Coconut Cream
- Garnishes: toasted flaked coconut
- COCONUT CREAM
- 1/2 cup cold heavy cream
- Pinch of table salt
- 1/3 cup coconut milk
Triple Chocolate Brownie-Mousse Stacks
By LRay
Southern Living, December 2015, page 208
- BROWNIES
- Vegetable cooking spray
- 3/4 cup butter
- 1 (4-oz.) bittersweet dark chocolate baking bar, chopped
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- MILK CHOCOLATE MOUSSE
- 1/2 (12-oz.) package milk chocolate morsels (1 cup)
- 1/4 cup creamy peanut butter
- 1 cup heavy cream
- WHITE CHOCOLATE MOUSSE
- 1 cup white chocolate morsels
- 1 1/4 cups heavy cream, divided
- ADDITIONAL INGREDIENTS
- 8 large paper clips
- Heavy-duty aluminum foil
- Garnish: shaved chocolate
Restorative Beef Broth
By LRay
Restorative Beef Broth Sip this beefy, faintly sweet broth as is, or, to make it even heartier, simmer diced root v...
- 4 pounds bone-in beef short ribs (about 15 individual ribs)
- 1 medium onion, halved
- 1/2 cup pitted prunes (about 3 ounces)
- 3 garlic cloves, lightly crushed
- Kosher salt
Apple Brown Betty
By LRay
The Local Palate, June/July 2015, Page 108
- 3 Granny Smith apples
- 2 cups sugar
- 1/3 cup brown sugar
- 1 tablespoon all-purpose flour
- Pinch garam masala
- Pinch salt
- 1 tablespoon lemon juice
- For topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, chilled and diced
- Pinch salt
Boudin
By LRay
The Local Palate, Feb/March 2014, page 127
- 2 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1/2 pound chicken livers
- 2 onions, roughly chopped
- 2 poblano peppers stemmed, seeded, and chopped
- 3 jalapeño peppers stemmed, seeded, and chopped
- 3 celery stalks, chopped
- 8 cloves garlic, coarsely chopped
- 4 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon white pepper
- 1/2 teaspoon curing salt
- 2 teaspoons cayenne
- 1 teaspoon chili powder
- 8 cups cooked white rice
- 1 cup chopped parsley
- 1 cup chopped scallions, green and white parts
- 30 feet of rinsed hog casings
Jelly Doughnut Cake
By LRay
Better Homes and Gardens, February 2014, page 84
- CAKE
- 3 1/2 cups all-purpose flour
- 2 packages active dry yeast
- 1 cup milk
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup strawberry or cherry jelly or jam
- Cream filling
- Sifted powdered sugar
- 1/4 cup strawberry or cherry jelly or jam (optional)
Cherry Cream Cheese Pie
By LRay
Numerous Pie Recipies available from http://www
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (8 or 9-inch) prepared graham cracker or baked pie crust
- 1 (21 oz.) can cherry pie filling, chilled
Cornish Hens with Spicy Pecan-Cornbread Stuffing
By LRay
Southern Living OCTOBER 2001
- Spicy Pecan-Cornbread Stuffing
- 8 (1-to 1 1/2-pound) Cornish hens
- Melted butter or margarine
Salt-and-Vinegar Rösti
By LRay
Bon Appetit, November 2015, page 95
- 4 pounds russet potatoes, peeled
- 1 tablespoon kosher salt, plus more
- 2 tablespoons olive oil, plus more
- 2 onions, thinly sliced
- 1 tablespoon distilled white vinegar
- Freshly ground black pepper
- Flaky sea salt
TREEBEARDS’ SHRIMP ETOUFFEE
By LRay
This butter-based dish is loaded with vegetables and shrimp in a sauce lightly accented with cayenne pepper
- 1 1 1 cup butter or margarine
- 2 2/3 2 2/3 1/2-inch cups celery, chopped into 1/2-inch pieces
- 2 2 1/2-inch medium onions, chopped into 1/2-inch pieces
- 1 1 1/2-inch bell pepper, chopped into 1/2-inch pieces
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1/8 1/8 1/8 rounded teaspoon cayenne pepper
- 3/4 3/4 teaspoon 3/4 scant teaspoon black pepper
- 3/4 3/4 teaspoon 3/4 scant teaspoon garlic powder
- 3/4 3/4 teaspoon 3/4 scant teaspoon thyme
- 2 2 1 cups boiling water mixed with 1 teaspoon shrimp base*
- 1/8 1/8 1/8 teaspoon liquid crab boil
- 1/2 1/2 1/2 teaspoon hot sauce
- 4 4 4 teaspoons Worcestershire sauce
- 1/3 1/3 1/3 cup all purpose flour
- 2 2 2 cups chopped green onions (including tops)
- 1/3 1/3 1/3 cup chopped fresh parsley
- 4 4 4 teaspoons tomato paste
- 2 2 2 pounds Treebeards’ shrimp, (see recipe below)
- see note about shrimp base below