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Recipes
Flatbread with Fava Beans, Cucumbers, and Burrata
By LRay
Bon Appetit, April 2016, page 88
- 2 cups shelled fava beans (from about 2 pounds pods)
- Kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, plus more for grill
- Freshly ground black pepper
- 2 Persian cucumbers, thinly sliced
- 2 tablespoons unseasoned rice vinegar
- 1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
- 2 8-ounce balls burrata or fresh mozzarella, drained
- Basil leaves (for serving)
- 1 teaspoon toasted sesame seeds
- Flaky sea salt
Pork and Poblano Stew
By LRay
Nutrition Facts (Pork and Poblano Stew) Servings Per Recipe 4, Calories 300, Protein (gm) 32, Carbohydrate (gm) ...
- 2 2
- teaspoonshot chili powder
- 1 1/4 1 1/4
- poundspork tenderloin, cut into 3/4- to 1-inch pieces
- 2 2
- tablespoonsolive oil
- 1 1
- fresh poblano chile pepper, seeded and cut into 1 inch pieces
- 1 1
- large red sweet pepper, seeded and cut into 1 inch pieces
- 1 1
- medium onion cut into thin wedges
- 1 1
- 14 1/2 ouncecanfire-roasted tomatoes with garlic, undrained
- 1 1
- 14 1/2 ouncecanreduced-sodium chicken broth
- 3 3
- inches stick cinnamon
- 2 2
- teaspoonsfinely shredded orange peel
- 1/4 1/4
- cupfresh orange juice
Green Goddess Soup with Jumbo Lump Crabmeat
By LRay
Southern Living, May 2016, page 32
- 1 medium cucumber, peeled, seeded, and roughly chopped
- 1 ripe medium avocado, peeled, pitted, and quartered
- 6 scallions, including about 1 inch of the green stem, roughly chopped (about 1 cup)
- 1/4 cup Italian parsley leaves, roughly chopped
- 1 tablespoon tarragon leaves, plus 1 tablespoon minced for garnish
- 1 tablespoon chives, roughly chopped, plus 1 tablespoon minced for garnish
- 1 cup unsalted chicken stock
- 1 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- Pinch of cayenne pepper
- 1 pound jumbo lump crabmeat
Cheddar's Monte Cristo
By LRay
1. Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C)
- 1 quart oil for frying, or as needed
- 2/3 cup water
- 1 egg
- 2/3 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 slices white bread
- 4 slices Swiss cheese
- 4 slices turkey
- 4 slices ham
- 1/8 teaspoon ground black pepper
- 1 tablespoon confectioners' sugar for dusting
Spicy Okra Fries
By LRay
Vishwesh Bhatt, Snackbar, Oxford, MS, Southern Living JUNE 2013
- 2 medium tomatoes, seeded
- 1/4 cup fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark molasses
- Vegetable oil
- 2 pounds medium okra, cut lengthwise into thin strips
- 2 shallots, minced
- 1/2 cup roasted peanuts, coarsely chopped
- 1 tablespoon garam masala
- Ground red pepper
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- Yogurt Sauce
Lentil and Egg Stew
By LRay
Bon Appetit, February 2017, page 79
- 1 large onion, chopped
- 1 fennel bulb, chopped
- 3 medium carrots, peeled, chopped
- 6 garlic cloves, 5 finely chopped, 1 whole
- 1/4 cup olive oil, plus more for frying
- Kosher salt
- 1 tablespoon tomato paste
- 2 cups French or black beluga lentils
- 1 3x2-inch piece Parmesan rind
- 1 bunch large spinach, tough stems trimmed
- 4 large eggs
- 4 large slices country-style bread
- Red wine vinegar and grated Pecorino (for serving)
Venison Stew
By LRay
The Local Palate, Feb/March 2014, page 68
- For Stew
- 3 pounds venison shoulder, cleaned and cubed
- Salt and freshly ground black pepper
- Oil for searing meat
- 6 celery stalks, large diced
- 6 carrots, large diced
- 3 onions, large diced
- 6 cloves garlic, roughly chopped
- 1/2 bottle good red wine
- 1/2 bunch thyme
- 1/4 bunch rosemary
- 3 bay leaves
- 3 quarts demi-glace
- For Garnish
- 3 parsnips, peeled and diced
- 3 carrots, peeled and diced
- 1 cup cipollini onions, quartered
- 1 tablespoon thyme, chopped
- 1 teaspoon rosemary, chopped
Cornish Pasties
By LRay
Cabrini's Celtic Kitchen 2015
- 2 cups plain flour
- 1 teaspoon salt
- 1/4 cup butter
- 1 egg beaten
- 12 ounces lean top sirloin steak, cut into small pieces
- 1 cup potatoes, peeled and diced
- 1 cup rutabagas, peeled and sliced
- 2 tablespoons butter
- salt and pepper to taste
Cranberry-Maple Jelly
By LRay
Cape Cod's defining crop mingles wiht New England's prized sap in a twist on an iconic Thanksgiving dish
- Vegetable oil, for mold
- 48 ounces fresh or thawed frozen cranberries
- 1 1/2 cups sugar
- 3 1/2 cups water, divided, plus more if needed
- 1 3/4 cups grade A pure maple syrup
- 2 tablespoons unflavored powdered gelatin
Savory Tomato Cobbler
By LRay
Southern Living JUNE 2013
- 1 medium-size sweet onion, chopped
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 3 garlic cloves, minced
- 3 pounds assorted small tomatoes, divided
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups self-rising soft-wheat flour (such as White Lily)
- 1/2 cup stone-ground yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup cold butter, cut into 1/4-inch-thick pieces
- 3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 1/4 cups buttermilk