LRay's profile page
Recipes
Creme Brulee
By LRay
Martha Stewart
- For Custard
- 4 cups heavy cream
- 3/4 cups sugar
- 1 vanilla bean, split lengthwise
- 7 large egg yolks
- 1/4 teaspoon coarse salt
- For Topping
- 3/4 cup sugar
Cornmeal Butter Cake with Pomegranate Sauce
By LRay
Better Homes and Gardens, November 2015, page 115
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup white cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups buttermilk*
- 1 cup butter, melted
- 2 cups pomegranate juice
- 2 tablespoons lemon juice
- 1 cup pomegranate seeds
Toasted Coconut Waffles
By LRay
BON APPETIT, December 2013, page 28
- 1 1/2 cups unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1 cup whole milk
- 2/3 cup virgin coconut oil, melted
- 1/4 cup sugar
- Nonstick cooking oil spray
- Unsalted butter and pure maple syrup (for serving)
Hoppin’ John
By LRay
Directions Smoky Peas In a small rondeau, sweat vegetables and bay leaves in olive oil until tender
- Smoky Peas
- 1/3 cup small diced celery
- 1/3 cup small diced carrot
- 1 1/4 cups small diced leeks
- 3 cloves garlic, sliced thin
- 1/3 cup small diced onion
- 2 bay leaves
- 1/4 cup Texas olive oil
- Salt and fresh black pepper
- 1 quart smoked black-eyed peas, with their liquid*
- 1/2 teaspoon Tabasco
- Note: If you don’t have the time or inclination to smoke your own peas, used smoked sea salt or substitute smoked olive oil for regular.
- Marinated Pole Beans
- 3 cups pole beans, blanched and halved
- 1/3 cup garlic chive, sliced thin
- 10 cloves garlic
- 1 1/3 cups thinly sliced onion
- 1/2 pound sungold tomatoes
- 1 1/4 cups white wine
- 1 1/4 cups olive oil
- 4 bay leaves
- 1/3 cup fermented peppers (Olamaie suggests Trappy’s Hot Vinegar Peppers)
- Carolina Gold Rice
- 1/2 quart Carolina Gold Rice
- 1 quart water
- 2 bay leaves
- Salt
Savory Collard Greens
By LRay
Better Homes & Garden, November 2014, page 119
- 5 pounds collard greens (about 6 bunches), cleaned
- 1/2 pound pancetta, cut into 1/2-inch pieces
- 12 cloves garlic (1 bulb), coarsely chopped
- 1/2 teaspoon crushed red pepper
- 2 cups chicken broth
- 1/4 cup balsamic vinegar
- Salt and ground black pepper
- Crushed red pepper (optional)
Buttermilk-Lady Pea Soup with Bacon
By LRay
Key Ingredients, August 2015, page 131
- 4 uncooked bacon slices, coarsely chopped
- 1 small shallot, minced
- 1/2 teaspoon minced garlic
- 5 cups cooked Lady Peas
- 3/4 to 1 cup reserved cooking liquid from Lady Peas
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups buttermilk
- Ingredients for Lady Peas
- 9 cups fresh lady peas
- 1/2 small yellow onion, quartered
- 1 teaspoon kosher salt
- 9 cups water
Rum Raisin Ring Cake
By LRay
1 Drain pineapple, pressing out 1 1/4 cups pineapple syrup or juice; reserve 1/4 cup for cake and 3 tbsp
- 1 can (20 oz.) Dole Crushed Pineapple in syrup or juice
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. allspice
- 1/2 tsp. salt
- 1/2 cup dark rum
- 1 cup raisins
- 1 cup chopped walnuts
Vietnamese Pork Chops
By LRay
Recipes & Menus | recipes Vietnamese Pork Chops Go light on the salt when seasoning these chops; the marinade is ...
- 1 small shallot, finely chopped
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- Kosher salt
- Lime halves (for serving)
Black Sea Bass with Chile Salt
By LRay
Black Sea Bass with Chile Salt At Pinche Tacos in Denver, Kevin Morrison uses potent chile salt to re-create a sim...
- 1 habanero or serrano chile, seeded, minced
- 2 teaspoons kosher salt
- 2 6-oz. skin-on black bass, striped bass, or pink snapper fillets
- 1 tablespoon extra-virgin olive oil
- 1 lime, quartered
- 1 avocado, cut into 1/2" wedges (optional)
- Cilantro sprigs (optional)
- Corn tortillas (optional)
Pickled Nectarine Salad with Burrata
By LRay
Bon Appetiit, August 2013, page 38
- 2 nectarines, thinly sliced
- 1/4 cup white wine vinegar
- 1 tsp sugar
- Kosher salt, freshly ground pepper
- 4 cups mixed bitter greens (such as arugula and mizuna)
- 1 cup fresh mint leaves
- 2 tablespoons olive oil plus more for drizzling
- 8 ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces