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Sesame-Chicken Thigh Paillard with Peanut Sauce

Sesame-Chicken Thigh Paillard with Peanut Sauce

By

Southern Living, March 2015, page 100

  • 6 skinned and boned chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup sesame seeds
  • 1/4 cup canola oil
  • PEANUT SAUCE (See Below)
  • Peanut Sauce
  • Ingredients
  • 1/2 cup creamy peanut butter
  • 1/3 cup lite soy sauce
  • 1/4 cup loosely packed fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 3 tablespoons dark sesame oil
4.6/5 (7 Votes)

Hare and Wine Stew

Hare and Wine Stew

By

Cabrini's Celtic Kitchen 2015

  • 1 (2 - 2 1/2lbs.) hare portioned
  • 1 brown onion,sliced
  • 1 medium carrot, sliced
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 2 cloves
  • 3 sprigs of thyme
  • 1/4 c. brandy
  • 2 1/4 c. red wine
  • 2 tbsps.vegetable oil
  • 1 tbsp butter
  • salt and freshly
  • ground black pepper
  • 1 1/2 tbsps. lain flour
  • 3 tbsps. chopped parsley
0/5 (0 Votes)

Red Wine Arancini (Crispy Risotto Balls)

Red Wine Arancini (Crispy Risotto Balls)

By

The Local Palate, December 2014, page 130

  • Risotto Base
  • 1 teaspoon olive oil
  • 1 teaspoon minced shallot
  • 1 tablespoon minced garlic
  • 1 cup Carnaroli or Arborio rice
  • 1 cup button mushrooms, minced
  • 2 cups pinot noir
  • 4 –6 cups hot chicken stock, preferably homemade
  • 2 tablespoons butter
  • 1 cup good-quality Parmigiano-Reggiano cheese, grated
  • Salt and pepper
4.3/5 (12 Votes)

Forager Sandwich

Forager Sandwich

By

Bon Appetit, September 2014, page 123

  • MARINATED MUSHROOMS
  • 1/2 shallot, thinly sliced
  • 1 sprig thyme
  • 4 oz. king trumpet mushrooms (about 2), sliced 1/4” thick, lightly scored
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 1/2 teaspoons kosher salt
  • SAUTÉED KALE
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 large bunches kale, ribs and stems removed, leaves chopped (about 6 cups)
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • MUSHROOM MAYONNAISE
  • 1/4 cup dried mushrooms (such as black trumpets)
  • 1/2 shallot, very finely chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon very finely chopped rosemary
  • Kosher salt and freshly ground black pepper
  • ASSEMBLY
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 brioche, challah, or potato rolls, split, buttered, lightly toasted
  • 4 slices Swiss cheese
  • Green chile hot sauce (optional; for serving)
4.8/5 (4 Votes)

Turkey and Oyster Pie

Turkey and Oyster Pie

By

Combine turkey, gravy, milk and oysters

  • 2 Cups of cooked, diced Turkey
  • 1 Cup Leftover Turkey Gravy
  • 1 Cup Milk
  • 1/2 Cup Oysters
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Tablespoon Parsley
  • 1 Tablespoon Chopped Celery
  • 1 Tablespoon Chopped Pimiento
  • 1 Recipe Plain Pastry
4.7/5 (3 Votes)

Jumbo Lump Crab Cake

Jumbo Lump Crab Cake

By

The Local Palate, June/July 2014, page 48

  • 1 egg, beaten
  • 1/4 cup cream
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground white pepper
  • 1 pound jumbo lump crab, picked clean of shells and leaving lumps as whole as possible
  • Panko bread crumbs
  • 1/4 cup chopped parsley
  • Oil for cooking
4.6/5 (11 Votes)

Pecan Buttermilk Fudge

Pecan Buttermilk Fudge

By

Bon Appetit, March 2014, page 100

  • 1 cup pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup(1 stick) unsalted butter, cut into pieces
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt
  • Flaky sea salt (such as Maldon)
4.6/5 (18 Votes)

Cane Syrup Slice 'N' Bakes

Cane Syrup Slice 'N' Bakes

By

Ben Mims, Southern Living DECEMBER 2013

  • 2 cups butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup cane syrup*
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 cup turbinado sugar (such as Sugar in the Raw)
4.3/5 (12 Votes)

Cowboy Coconut Bars

Cowboy Coconut Bars

By

Martha Stewart Living, June 2016, page 103

  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 teaspoon coarse salt
  • 3/4 cup packed light-brown sugar
  • 1 stick unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 ounces)
  • 1 cup pecans, toasted and coarsely chopped
  • 1 cup large unsweetened coconut flakes
4.4/5 (9 Votes)

Harvest’s Burgoo

Harvest’s Burgoo

By

The Local Palate, March 2015, page 116

  • Ingredients
  • 2 tablespoons butter, divided
  • 1 cup onion, small dice
  • 1/2 cup celery, small dice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper powder (optional)
  • 4 ounces whole tomatoes, crushed by hand
  • 1 1/3 cups chicken stock
  • 3/4 cup potatoes, medium dice
  • 1/2 cup raw green beans, cut into ¹⁄2 inch pieces
  • 1/4 cup grilled corn kernels
  • 1/2 cup sweet potatoes, medium dice
  • 6-8 ounces cooked, shredded meat (pork, chicken, turkey, rabbit)
  • 1 tablespoon flour
4/5 (3 Votes)