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Recipes
Hot Louisiana Blue Crab Dip
By LRay
Recipe Directions: 1. Blend cream cheese with Worcestershire sauce, green onions, garlic and soy sauce
- 8 oz. ea. / 3 ea. Lowfat Cream Cheese
- 3/4 cup Worcestershire sauce
- 3 cups Green onions, chopped
- 3 Tbsp. Garlic, chopped
- 1 1/4 cups Low-sodium soy sauce
- 2 1/4 lb. Louisiana Blue Crabs
- 6 cups Artichoke hearts, chopped
- 3/4 "/30 ea. Celery sticks
- 3/4 "/30 ea. Red bell pepper sticks
- 3/4 "/30 ea. Green bell pepper sticks
- 48 ea. Baked tortilla chips
- To assemble: 3
- /4"/30 ea. Celery sticks
- 3/4 "/30 ea. Red bell pepper sticks
- 3/4 "/30 ea. Green bell pepper sticks
- 48 ea. Baked tortilla chips -
Asian Cucumbers and Pasta
By LRay
Tired of green salad? Try cucumbers warm, with the tastes of peanut butter, ginger, and soy in this yummy dish!
- 2 cloves garlic
- 1 tablespoon grated fresh ginger
- 1/3 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon molasses
- 8 ounces angel hair pasta, uncooked
- 3 medium cucumbers, peeled,seeded,and coarsely chopped
- 1/2 cup sliced green onion
Basic Tart Dough
By LRay
Bon Appetit, November 2014, page 123
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for surface
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
Plateau de Fruits de Mer with Two Sauces
By LRay
The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish, an shuck...
- 1/4 cup white-wine vinegar
- 1 tablespoon finely chopped shallot
- 2 tablespoons finely diced, peeled cucumber
- Coarsely ground black pepper
- 1/3 cup ketchup
- 1 tablespoon prepared horseradish
- 1/4 teaspoon finely grated orange zest
- 4 jumbo shrimp, steamed, peeled, and deveined
- 4 oysters, shucked and in shells
- 1 small lobster tail, steamed and cut in half
- Lemon wedges, for garnish
Coconut-Curry Fish With Sweet Potatoes and Eggplant
By LRay
Martha Stewart Living, February 2016, page 48
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 tablespoons green curry paste
- 3/4 pound eggplant, cut into 1 1/2-inch pieces
- 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
- 1 sprig basil, plus leaves for serving
- Coarse salt and freshly ground pepper
- 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
- Steamed rice, sliced Thai chiles, and lime wedges, for serving
Bourbon-Butterscotch Pudding
By LRay
Recipes & Menus | recipes Bourbon-Butterscotch Pudding This complexly flavored pudding owes its smooth texture to...
- 1/4 cup (1/2 stick) unsalted butter
- 1 vanilla bean, split lengthwise
- 3/4 cup (packed) light brown sugar
- 2 1/2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon bourbon or Scotch
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 1/4 cup cornstarch
- 3 tablespoons sugar
- Crème fraîche and crushed gingersnap cookies (for serving; optional)
Crook’s Corner’s Hushpuppies
By LRay
The Local Palate, Feb/March 2014, page 120
- 12 eggs
- 6 1/4 cups buttermilk
- 3 tablespoons, plus 1/4 teaspoon salt
- 3/4 cup chopped scallions
- 21 finely chopped jalapeños, seeds are fine
- 1 1/2 cups melted butter
- 9 cups grated sharp white cheddar cheese
- 12 cups white cornmeal
- Cocktail sauce or softened butter, for serving
Fallen Chocolate Cake
By LRay
Recipes & Menus | recipes Fallen Chocolate Cake The late Richard Sax, celebrated cookbook author and champion of ...
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more, room temperature, for pan
- 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
- 2 tablespoons vegetable oil
- 6 large eggs
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
FALL VEGETABLE PUREE
By LRay
8 Servings From Bon Appetit (November 1988, page 76) Can be prepared 1 day ahead
- 1 & 1/2 Pounds TURNIPS, peeled and cut into 1-inch pieces.
- 1 & 1/2 Pounds RUTABAGAS, peeled and cut into 1-inch pieces.
- 1 & 1/2 Pounds CARROTS, peeled and cut into 1-inch pieces.
- 6 GARLIC CLOVES
- 1/2 Cup (1 Stick) UNSALTED BUTTER, Cut into Pieces
- SALT and Freshly GROUND PEPPER
Creamy Baked Eggs with Herbs and Bacon
By LRay
Southern Living, March 2016
- ngredients
- 1/2 cup heavy whipping cream
- 2 tablespoons thinly sliced chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 4 cooked bacon slices, crumbled (about 1/2 cup)