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Rolled Stuffed Salmon

Rolled Stuffed Salmon

By

Martha Stewart Living, April 2015, page 83

  • 3 tablespoons unsalted butter
  • 2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
  • 1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
  • Coarse salt and freshly ground pepper
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons low-sodium soy sauce
  • 2 1/4 pounds salmon fillet, preferably wild, skin removed
  • 1/4 cup packed dill sprigs, plus 6 more sprigs for tops
  • Extra-virgin olive oil
4.7/5 (6 Votes)

Las Tortugas’ Elote (Street Corn)

Las Tortugas’ Elote (Street Corn)

By

The Local Palate, June/July 2014, page 102

  • 4 ears corn in the husk (the largest ears of corn you can find)
  • 4 3/4 -inch-long wooden skewers with sharp points
  • 2 large limes, juiced
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 3/4 cup finely ground Cotija cheese
  • 1/4 teaspoon powdered chile pequín* (a small very hot chile pepper usually found in Latin markets)
4.4/5 (8 Votes)

Dante's Spoonbread

Dante's Spoonbread

By

The Local Palate, November 2014, page 120

  • 3 eggs
  • 2 cups buttermilk
  • 1 tablespoon sour cream
  • 1 tablespoon molasses
  • 1 cup flour
  • 1 cup cornmeal
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
4.3/5 (10 Votes)

Asparagus Squares

Asparagus Squares

By

Southern Living AUGUST 2002

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 3 tablespoons butter or margarine
  • 1 Vidalia onion, chopped
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded Swiss cheese
4.5/5 (24 Votes)

Chocolate and Coffee Dusted Lamb Ribs with Stout Glaze

Chocolate and Coffee Dusted Lamb Ribs with Stout Glaze

By

The Local Palate, Feb/March 2014, Page 2014

  • 4 racks lamb ribs (can substitute pork ribs if desired)
  • For Rub
  • 1/2 cup coffee, ground
  • 1/2 cup Dutch cocoa powder
  • 2 tablespoons chili flakes, ground
  • 1 tablespoon coriander seed, toasted and ground
  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 1 teaspoon allspice, toasted and ground
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons cumin seed, toasted and ground
  • For Braising Liquid
  • 1 cup apple cider vinegar
  • 2 cups apple cider
  • 1 onion, chopped
  • 2 cloves garlic
  • For Stout Chocolate Glaze
  • 1 red onion, finely diced
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 1/2 cup black Chinese vinegar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup brown sugar
  • 1 cup ketchup
  • 1/2 cup yellow mustard
  • 1 bottle Old Rasputin Stout (or your favorite stout beer)
  • 1/2 cup 70 percent chocolate, chopped
  • 2 teaspoons fish sauce
4.5/5 (6 Votes)

Herbed Chicken with Herbed Vegetables

Herbed Chicken with Herbed Vegetables

By

1. In a small bowl combine the 1/4 cup parsley, the 2 Tbsp

  • 1/4 cup snipped fresh flat-leaf Italian parsely
  • 2 tablespoons snipped fresh tarragon
  • 2 teaspoons finely shredded lemon peel
  • 1/2 teaspoon salt
  • 1 4 1/2 - 5 pound whole roasting chicken
  • 1/2 cup lemon juice
  • 4 cloves garlic, halved and smashed
  • 3 sprigs fresh flat-leaf Italian parsley
  • 2 sprigs fresh tarragon
  • 1 lemon wedge or 1/2 of a Meyer lemon
  • 1 tablespoon olive oil
  • 1 1/2 pounds assorted small new potatoes, halved or quartered
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound asparagus, trimmed and cut into 3-inch pieces
  • 6 thick green onions, tops trimmed
  • 2 small Meyer lemons, halved (optional)
  • 1/4 teaspoon sea salt or salt
4.5/5 (15 Votes)

Pork & Fennel Pâté

Pork & Fennel Pâté

By

Pork and fennel are a classic flavor duo that enrich this pâté recipe and guaranteed that it will be a hit on you...

  • MARINADE:
  • 10 garlic cloves, minced
  • 1 pound applewood smoked bacon, diced
  • 1/2 pound chicken livers
  • 3 pounds ground lean pork
  • 1 teaspoon green peppercorns
  • 1 bunch parsley, chopped, stems reserved
  • 1 teaspoon crushed red pepper
  • salt and pepper
  • olive Oil
  • 1 bulb fennel
  • 2 shallots
  • 1 teaspoon rosemary
  • 2 cups white wine
  • 1 Newcasstle been
  • 1/2 cup brandy
  • 2 ounces Pernod, about 4 tablespoons
  • 2 ounces applejack, about 4 tablespoons
  • reserved parsley stems
  • 2 bay leaves
4/5 (2 Votes)

Key Lime Pie

Key Lime Pie

By

Martha Stewart Living, February 2016, page 75

  • 12 graham crackers
  • 2 tablespoons light-brown sugar
  • 1 ⁄2 cup unsalted butter, melted
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 ⁄2 cup fresh Key lime juice, plus grated lime zest for garnish
  • 1 ⁄2 cup heavy cream
  • 1 ⁄2 cup unsweetened dried coconut flakes, toasted
4.3/5 (12 Votes)

Dark-Chocolate Mousse

Dark-Chocolate Mousse

By

Bon Appetit, September 2015, page 133

  • 7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
  • 6 tablespoons unsalted butter
  • 6 large eggs, separated
  • 1/4 cup plus 3 tablespoons sugar
  • 1 cup chilled heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon unsweetened cocoa powder
  • Eight 6-ounce ramekins or bowls
4.6/5 (17 Votes)

Slow-Roasted, Twice-Fried Porterhouse Steak

Slow-Roasted, Twice-Fried Porterhouse Steak

By

Bon Appetit, April 2015, Page 94

  • 1 2-inch-thick bone-in porterhouse steak (about 3 pounds)
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cayenne pepper
  • Rice bran oil or vegetable oil (for frying; about 4 cups)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon vadouvan, masala, or spice mix of choice
  • Special Equipment
  • A digital probe thermometer or a deep-fry thermometer
4.4/5 (17 Votes)