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Recipes
Cocktail Meatballs
By LRay
Southern Living, February 2016
- 1 1/2 pounds ground chuck
- 1/4 cup seasoned breadcrumbs
- 2 teaspoons prepared horseradish
- 2 garlic cloves, crushed
- 3/4 cup tomato juice
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium-size yellow onions, chopped (about 1 1/2 cups), divided
- Vegetable cooking spray
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup dry red wine
- 2 tablespoons light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 3 gingersnaps, crumbled (about 3 Tbsp.)
Weekend Brisket
By LRay
Southern Living, March 2014, page 102
- 2 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons light molasses, honey, or sorghum
- 2 tablespoons yellow mustard
- 1/4 teaspoon ground red pepper
- 1 (4- to 5-lb.) brisket flat, trimmed
- 1 yellow onion, halved and thinly sliced
- 1 tablespoon vegetable oil
- 6 garlic cloves, chopped
- 1 cup beef broth
- Horseradish Cream
Fried Catfish
By LRay
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN, Southern Living
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons table salt
- 2 teaspoons freshly ground black pepper
- 4 large eggs
- 1 1/2 cups plain yellow cornmeal
- 4 (6-oz.) catfish fillets
- Vegetable oil
- Pickled Peppers
Veracruz’s Fish Taco
By LRay
The Local Palate, December 2014/January 2015, page 49
- 1 –1 1/2 pounds tilapia
- Salt and pepper to taste
- 8 homemade corn tortillas (or buy the best quality you can find)
- 1 cup Monterey jack cheese, shredded
- 1 1/2 cups shredded cabbage
- Mango pico de gallo, as desired*
- 1 avocado, sliced
- Limes, as needed
- Chipotle mayo, homemade or preferred brand
- Salsa, homemade or preferred brand
Skillet Corn, Edamame, and Tomatoes with Basil Oil
By LRay
For a fresh update on succotash, replace lima beans with edamame
- 1 cup fresh basil leaves
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons coarse salt, divided
- 1/4 cup finely sliced scallions (from 4 scallions)
- 1 1/2 teaspoons minced garlic (from 3 small garlic cloves)
- 3 1/4 cups corn kernels (from 4 or 5 ears)
- 2/3 cup frozen shelled edamame, thawed
- 1/2 pound cherry tomatoes, halved (1 3/4 cups)
- 2 tablespoons white balsamic vinegar
Everything Spice–Coated Cheddar Cheese Ball
By LRay
Bon Appetit, Octoberr 2014, page 19
- 2 ounces pancetta, finely chopped
- 1 1/3 cups finely grated extra sharp cheddar
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 scallion, thinly sliced
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons Worcestershire sauce
- Kosher salt
- 5 garlic cloves, thinly sliced
- 1/2 cup vegetable oil
- 2 shallots, thinly sliced
- 1 teaspoon poppy seed
- 1 teaspoon sesame seeds, toasted
- Crackers (for serving)
Mac and Cheese with Sourdough Breadcrumbs
By LRay
Recipes & Menus / Recipes Mac and Cheese with Sourdough Breadcrumbs This mac and cheese is made with leftovers...
- 1 tablespoon olive oil
- 1 cup finely chopped shallots
- 1 tablespoon chopped fresh rosemary
- 2 cups sourdough croutons (see Caesar Salad recipe), coarsely crumbled
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup all purpose flour
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 6 tablespoons (3/4 stick) butter
- 4 cups whole milk
- 3 cups (packed) coarsely grated extra-sharp cheddar cheese, divided
- 3 cups (packed) coarsely grated Fontina cheese, divided
- 1/2 cup grated Pecorino Romano cheese, divided
- 8 cups reserved cooked ziti
- Chopped fresh Italian parsley
Moroccan Vegetable Soup
By LRay
Directions Bring a large pot of water to a boil
- 1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces
- 1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces
- 3 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallots (2 to 3 small)
- Coarse salt
- 1 teaspoon ground cumin
- 2 tablespoons harissa (North African hot-chile paste; kalustyans.com)
- 1/3 cup dry white wine
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- Pinch of saffron threads
- 1 1/2 cups Israeli couscous
- Coarsely chopped cilantro, for garnish
Cranberry Curd Tartlets
By LRay
Martha Stewart Living, November 2013, pages 96-99
- Cranberry Curd
- 4 cups fresh or unthawed frozen cranberries (from one 14.5-ounce package)
- 1/2 cup water
- 2/3 cup fresh orange juice (from about 3 oranges)
- 5 tablespoons unsalted butter, cut into pieces
- 1 3/4 cups sugar
- Pinch of coarse salt
- 3 large egg yolks plus 1 large whole egg
- 40 Pecan Pastry Cups
- Whipped cream, for serving
- Pecan Pastry Cups
- 3/4 cup pecan halves, toasted
- 1 cup mascarpone cheese, room temperature
- 1/2 stick unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- Vegetable-oil nonstick cooking spray
Honey-Soaked Quinoa Salad with Cherries & Cashews
By LRay
From the Test Kitchen•Tip Couscous VariationSubstitute 1-1/4 cups water and 3/4 cup couscous for the quinoa
- Honey Vinaigrette (Makes 1 cup)
- 2 tablespoons grated fresh ginger
- 1/4 cup honey
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 small clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt and freshly ground black pepper
- Quinoa Salad
- 1 cup water
- 2/3 cup uncooked quinoa
- 1/4 teaspoon salt
- 1/2 cup whole cashews, coarsely chopped
- 1/2 cup dried apricots, sliced in thin slivers
- 1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
- 1/4 cup thinly sliced red onion
- 1 small head butter lettuce, torn (4 cups)