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Recipes
Oysters Rockefeller
By LRay
Oysters Rockefeller The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in...
- 1 garlic clove
- 2 cups loosely packed fresh spinach
- 1 bunch watercress, stems trimmed
- 1/2 cup chopped green onions
- 3/4 cup (11/2 sticks) unsalted butter, room temperature
- 1/2 cup dry breadcrumbs
- 2 tablespoons Pernod or other anise-flavored liqueur
- 1 teaspoon fennel seeds, ground
- 1 teaspoon hot pepper sauce
- 1 pound (about) rock salt
- 24 fresh oysters, shucked, shells reserved
- 1/4 cup freshly grated Parmesan cheese
Creamy Parmesan Polenta
By LRay
Directions Bring 4 cups of water and the salt to a boil in a saucepan
- 1 tablespoon kosher salt
- 1 cup instant polenta
- 1/2 cup (2 ounces) grated Parmesan
- 4 tablespoons unsalted butter
ASPARAGUS CASSEROLE
By LRay
Grease baking dish. Spread 1 layer cracker crumbs, add other ingredients and mix together except for the 1/2 cup a...
- 2 16-Oounce cans asparagus, drained well & save
- 1/2 cup of asparagus juice
- 1 can Campbell's cream of mushroom soup
- 1 stick real butter
- 1 sleeve Ritz crackers crushed into crumbs
- 1/2 Cup shredded cheddar cheese
- 3 Boiled Eggs Chopped
Thai Ginger Chicken Salad
By LRay
Recipes & Menus | recipes Thai Ginger Chicken Salad The fresh herbs in this dishpart of the gluten-free menu at...
- 2 Thai chiles, sliced
- 1/2 cup fresh lime juice
- 1/2 cup gluten-free fish sauce (such as the Thai Kitchen brand)
- 1/4 cup sugar
- 2 teaspoons plus one tablespoon chopped peeled fresh ginger
- 1/2 garlic clove, chopped
- 12 ounces rice stick noodles (maifun)
- 2 tablespoons (or more) vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
- 2 cups (loosely packed) cilantro, coarsely chopped, divided
- 1 cup (loosely packed) mint leaves, coarsely chopped, divided
- 1 cup (loosely packed) basil leaves, coarsely chopped, divided
- Large butter lettuce leaves
Poor Man's "Shrimp" Cocktail
By LRay
Recipes & Menus | recipes Poor Man's "Shrimp" Cocktail Chef Kevin Roberts transforms humble cauliflower into a de...
- 1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
- 1/4 cup kosher salt
- 2 yellow onions, quartered
- 6 garlic cloves
- 3 lemons, halved crosswise
- 2 1-pound heads of cauliflower, cored, trimmed into 2" florets
- Cocktail sauce
Coconut-Lime Bread
By LRay
1. Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup coconut milk or milk
- 1/3 cup butter, melted
- 1 cup flaked coconut, toasted
- 3/4 cup lime marmalade, melted*
- 1 tablespoon lime marmalade, melted
- 1/4 cupchip or flake coconut, toasted
4-Step Potato Latkes
By LRay
4-Step Potato Latkes are a simple way to adorn your Hanukkah or holiday table with these crispy potato delights
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1.5-pounds Russet potatoes, peeled
- 2 tablespoons vegetable oil
Sour Cream Biscuits with Sausage Gravy
By LRay
Bon Appetit, October 2015, page 101
- Biscuits
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups all-purpose flour, plus more
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus 2 tablespoons, melted
- 1/2 cup sour cream
- 1/2 cup whole milk
- Gravy And Assembly
- 8 ounces breakfast sausage links, chopped
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Kosher salt, freshly ground pepper
- Special Equipment
- A 2 1/4-inch-diameter biscuit cutter
Coconut-Bluberry Smoothie
By LRay
Raspberries or blackperries can be swapped in for the blueberries
- 1 1/2 cup fresh (or frozen, thawed) blueberries
- 1/2 cup unsweetened coconut milk
- 1 Tablespoon fresh mint leaves
- 1 Teaspoons (or more) fresh lime juice
- 1 Teaspoon (or more) honey
Fricassee of Chanterelles
By LRay
Recipes & Menus | recipes Fricassee of Chanterelles Keep it simple by spooning this quick sauté over crushed boi...
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 1 pound chanterelles, brushed clean (halved if large)
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- 1 teaspoon fresh oregano plus more for garnish
- Fresh lemon juice
- 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes