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Recipes
How to Make the Ultimate Iceberg Wedge Salad
By LRay
Bon Appetit, September 2013, page 185
- 4 oz. slab bacon into 1″-thick pieces
- 1/2 finely chopped small shallot
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. white wine vinegar, plud additional if needed
- 1/2 cup crumbled mild blue cheese
- Kosher salt
- Greshly ground black pepper
- 1 small head of iceberg lettuce into 4 wedges
- Any of the following OPTIONAL ingredients can be used if desired.
- Croutons
- Dried Cranberries
- Diced Avocado
- Fresh Tarragon
- Spanish Chorizo
- Egg Mimosa
- Toasted Almonds
- Fried Shallots
- Sliced Scallion
One-Pot Clambake
By LRay
One-Pot Clambake Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for di...
- 1 750-milliliter bottle dry white wine
- 2 1/2 pounds small new potatoes, about 1" in diameter
- 8 live lobsters, about 1 1/4 pounds each
- 8 large eggs
- 8 ears of corn, husked, halved
- 4 celery stalks, cut diagonally into 1/2" pieces
- 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2" pieces
- 2 lemons, quartered, sliced
- 1 orange, quartered, sliced
- 1 head of garlic, cloves separated
- 1 large bunch thyme
- 4 pounds littleneck, Manila, or steamer clams, scrubbed
- 2 pounds mussels, scrubbed, debearded
- Chile-Thyme Spice Mix (click for recipe)
- 1 cup (2 sticks) salted butter, melted
Salted Honey & Lemon Chess Pie
By LRay
This Salted Honey & Lemon Chess Pie recipe is a one of our family favorites, The honey and lemon combine perfectly ...
- 1 frozen or homemade pie crust
- 3 eggs
- 1/4 cup granulated sugar
- 1/2 cup good quality honey
- 3 tablespoons cornmeal
- Zest 2 lemons
- Pinch of salt
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- Sea salt for sprinkling
Baked Brie with Pecans
By LRay
Martha Stewart Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre
- Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Colcannon
By LRay
Steam the potatoes in their skins for 30 minutes
- 3 pounds potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded
- 1 (1-pound) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
Maque Choux Soup
By LRay
Caroline Wright, Southern Living AUGUST 2013, page 124
- 3 cups fresh corn kernels (about 6 ears)
- 1 medium-size orange bell pepper, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 (32-oz.) container chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 3 tablespoons plain white cornmeal
- Toppings: cooked bacon, fresh flat-leaf parsley leaves, fresh lime juice
Banana Bread
By LRay
From my friend Carol Scott
- 3/4 cup granulated sugar
- 3/4 Cup Oil
- 2 large eggs
- 3 ripe bananas, ripe (1 1/2 Cup Mashed)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Teaspoons Vanilla
- 1/2 Cup Nuts (Optional)
Crème de Menthe Frosting
By LRay
Southern Living DECEMBER 2012
- 1 cup butter, softened
- 1 (2-lb.) package powdered sugar
- 1/2 cup plus 2 Tbsp. milk
- 4 tablespoons green crème de menthe
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Green Garlic and Pea Soup with Whipped Cream
By LRay
Bon Appetit, April 2014, page 69
- 2 bunches green garlic (about 1 lb.)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
- 1/3 cup heavy cream
Salted Butter Apple Galette with Maple Whipped Cream
By LRay
Stun your family and friends with this apple galette this holiday season
- 1/4 cup (1/2 stick) salted butter
- 1/2 vanilla bean, split lengthwise
- Basic Tart Dough
- All-purpose flour for dusting
- 1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8” thick
- 3 tablespoons dark muscovado or dark brown sugar
- 1 large egg
- 1 tablespoon granulated sugar
- 2 cups heavy cream
- 2 tablespoons pure maple syrup