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Recipes
Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad
By LRay
Directions Cover lentils with 2 inches cold water
- 1 cup red lentils
- 3 scallions, pale-green and white parts chopped; greens thinly sliced on bias
- 1 tablespoon harissa (igourmet.com)
- 1/4 teaspoon turmeric
- 1/4 teaspoon baking powder
- Coarse salt
- 1 large egg plus 1 large egg white
- 2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon finely grated garlic (from 1 small clove)
- 1/2 English cucumber, cut into half-moons (1 cup)
- 1/2 ounce upland cress or watercress (1 cup)
- 1/4 ounce fresh mint leaves (1/2 cup)
- 2 teaspoons safflower oil
Tamales - Pressure Cooker Style
By LRay
This delicious Pork Tamale recipe is great for preparing pork to use in making tamales
- TAMALE DOUGH:
- 1 1/2 cups corn kernels, fresh
- 3/4 cup red onion, diced small
- 1 tablespoon garlic, puréed
- 1 1/4 cup chicken stock
- 2 cups masa harina
- 1/2 tablespoon sugar
- 1 tablespoon salt
- 1/2 tablespoon Schezuan peppercorns
- 1/2 cup cold butter
- 1/4 cup goat cheese
- 1/2 tablespoon ground cumin
- PORK SHOULDER FOR TAMALE FILLING:
- 2 tablespoons salt
- 1 1/2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 1 3-4 pound pork but (bone-in preferably)
- 1/2 bunch cilantro, chopped roughly
- 1 yellow onion, sliced thin
- 8 cloves garlic, halved
- 2 carrots, peeled and roughly chopped
- 3 tomatoes, halved, seeded, and chopped
- 8 cups chicken stock
- Corn husks, soaked in water until tender
Beignets d’Huîtres au Champagne (Oyster Beignets in a Champagne Batter)
By LRay
If you want to impress someone without a lot of fuss, try these simple Oyster Beignets in a Champagne Batter
- 1 cup flour
- 1/2 cup cornstarch
- 1 cup Champagne
- 24 local oysters
- Canola oil, for frying
- Salt and pepper
- 1 lemon, cut into wedges
Banana-Chocolate Chip Cake with Peanut Butter Frosting
By LRay
Recipes & Menus | recipes Banana-Chocolate Chip Cake with Peanut Butter Frosting This cake is perfect for beginn...
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 1 10-oz. bag mini chocolate chips
Old-Fashioned Gingersnaps
By LRay
Better Homes & Gardens, October 2013, page 130
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup unsulfured dark molasses (not blackstrap)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons peeled and grated fresh ginger
- 1 large egg, beaten
- 1/2 cup coarse sugar (such as turbinado)
- Orange Whipped Cream* (optional)
Street’s Fine Chicken’s Chicken Lollipops
By LRay
Fried chicken is having a moment — never mind that it’s long been a staple of American regional cuisine from th...
- Chicken Lollipops
- 10 pounds brined drumsticks
- 1 cup steak seasoning
- Micro greens, for garnish
- Grand Marnier Horseradish Molasses
- (Makes 40 ounces)
- 4 cups molasses
- 1/2 cup Grand Marnier (Gran Gala to reduce cost)
- 1/4 cup Dijon mustard
- 1 orange, zested and juiced
- 1/4 cup horseradish
- 2 tablespoons coarse cracked pepper
- Salt to taste
Rabbit Rillettes
By LRay
The Local Palate, February 2015, page 48
- 1 rabbit, 3–3 1/2 pounds
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 quart lard
- 1/2 cup chicken stock or rabbit stock
- 8 whole garlic cloves
- 2 shallots, cut into quarters
- 1 slice heavily smoked bacon
- 2 bay leaves
- 1 teaspoon mustard seeds
- 3 allspice berries
- 1 teaspoon crushed red pepper
- 2 cloves
- 3 juniper berries, smashed with the back of a knife
- 5 sage leaves
- 1 bunch fresh thyme
- 1 tablespoon whole-grain mustard
- 1 teaspoon white pepper
Spiced Cranberry Custard
By LRay
by Mamie Lee Dodds in the Big Spring Herald, November 24, 2013
- 4 eggs
- 1 1/2 cups milk
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon powdered sugar
- 1 (1pound) can strained cranberry sauce
Chocolate Fudge Brownies
By LRay
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second i...
- 4 (1-ounce) unsweetened chocolate baking squares
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate morsels
Sweet Potato Wedges with Lime Mayo
By LRay
Recipes & Menus | recipes Sweet Potato Wedges with Lime Mayo This zesty mayo dip would also go well with sliced r...
- 3 sweet potatoes (about 1 1/2 pounds), peeled, each cut lengthwise into 8 wedges
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1/3 cup mayonnaise
- 1/4 teaspoon finely grated lime zest
- 2 teaspoons fresh lime juice
- Chopped fresh cilantro (for serving)