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Recipes
Oxtail Soup with Onions and Barley
By LRay
Recipes & Menus | recipes Oxtail Soup with Onions and Barley 6-8 servings Recipe by Colby Garrelts of Rye in Le
- 3 tablespoons vegetable oil, divided
- 4 pounds oxtails or beef shanks
- Kosher salt, freshly ground pepper
- 3 large shallots, coarsely chopped
- 2 medium carrots, peeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 garlic cloves, chopped
- 2 cups dry red wine
- 4 sprigs flat-leaf parsley
- 2 sprigs thyme
Chicken and Olive Tamale Pie
By LRay
1. Preheat oven to 400 degrees F
- 1 1/4 cups water
- 1/2 cup cornmeal
- 1 14 & 3/4 ounce can cream-style corn
- 1 pound shredded cooked chicken* (about 3 cups)
- 1 16 ounce jarmild or medium green or red salsa
- 1/4 cup pimiento-stuffed green olives, chopped
- 1 tomato, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- Snipped fresh cilantro, green onion, and/or chili powder (optional)
Croque Monsieur Panini
By LRay
Preheat an electric panini press on the panini setting according to the manufacturer’s instructions
- 5 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1 cup milk
- 1 bay leaf
- 1 fresh thyme sprig
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper, to taste
- 6 oz. Gruyère cheese, grated
- 8 slices sweet batard
- 4 tsp. Dijon mustard
- 12 oz. thinly sliced ham
Chocolate Crust Dough
By LRay
Use for Sweet Potatoe Pie
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons unsalted butter, chilled and cut into pieces
- 3 large egg yolks, lightly beaten
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Avocado and Crab Soup
By LRay
Avocado and Crab Soup 4 servings Recipe by Shaun McCrain, Book Bindery, Seattle Photograph by Zack DeSart
- 1/2 cup lump crabmeat
- 1 celery stalk, diced
- 1/2 tablespoon chervil, chopped
- 1 teaspoon finely grated lemon zest
- 2 avocados
- 1 cup vegetable stock
- 2 tablespoons crème fraîche
- 1 tablespoon fresh lime juice
- 3/4 teaspoons kosher salt
Strawberry Salad with Warm Goat Cheese Croutons Recipe
By LRay
Southern Living, May 2016, page 126
- 2 2 2 (4-oz.) goat cheese logs
- 1/3 1/3 1/3 cup all-purpose flour
- 1 1 1 large egg
- 2 2 2 tablespoons whole milk
- 1/2 1/2 1/2 cup panko (Japanese breadcrumbs)
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/4 1/4 1/4 cup vegetable oil
- 5 5 5 ounces mixed baby greens
- 1 1/2 1 1/2 1/2 cups sliced fresh strawberries
- 1 1 1/2-inch cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
- 1/4 1/4 1/4 red onion, thinly sliced
- Strawberry-Poppy Seed Vinaigrette
- Garnish: dill sprigs
- Strawberry-Poppy Seed Vinaigrette
- Ingredients
- 1 1 1 cup quartered fresh strawberries
- 2 2 2 tablespoons granulated sugar
- 5 5 5 tablespoons white wine vinegar
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/3 1/3 1/3 cup extra-virgin olive oil
- 1 1 1 tablespoon poppy seeds
- Preparation
Mini Shrimp Rolls
By LRay
A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England l...
- Kosher salt
- 1 pound medium shrimp, shelled, deveined
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon grapeseed oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon prepared horseradish
- Freshly ground black pepper
- 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin's potato rolls or King's Hawaiian)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup celery leaves or crushed potato chips
Savoy Cabbage Rolls with Halibut, Browned Butter, and Capers
By LRay
Recipes & Menus / recipes Savoy Cabbage Rolls with Halibut, Browned Butter, and Capers For step-by-step guide ...
- Ice cubes
- 6 6
- large savoy cabbage leaves
- 8 8
- tablespoons
- (1 stick) unsalted butter, room temperature, divided
- 1/4 1/4
- cup
- drained capers, divided
- 2 2
- tablespoons
- chopped fresh Italian parsley
- Coarse kosher salt
- 6 6
- 4-ounce halibut fillets
Grilled Cheese with Comte and Emmental
By LRay
Visit www.thecheesesofeurope
- 1 tablespoon butter
- 4 slices whole-grain bread
- 1 tablespoon Dijon mustard
- 1 teaspoon light mayonnaise
- 4 very thin slices Emmental and Comte
21st-Century Green Top Salad
By LRay
Southern Living, March 2014, page 90
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1/2 cup boiling water
- 1 (14-oz.) can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1/2 cup plain Greek yogurt
- 1 (8-oz.) can crushed pineapple in juice, undrained
- 1 to 4 drops green liquid food coloring (optional)
- 1 (7-oz.) jar marshmallow creme
- 1 (8-oz.) package cream cheese, softened
- 1/4 to 1/2 cup plain Greek yogurt