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Recipes
Roasted Marinated Lamb Lollipops with Charred Shishito Peppers and Romesco Sauce
By LRay
The Local Palate, December 2014, page 63
- Lamb Marinade
- 4 leeks
- 2 cups red wine vinegar
- 6 cloves garlic
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon paprika
- 2 tablespoons annatto seeds (optional)
- 1 teaspoon chile powder
- 4 cups olive oil
- 1 cup roughly chopped tomatoes, fresh or canned
- Kosher salt and sugar to taste
- Roasted Lamb
- 2 –3 racks of lamb with the bones frenched by your butcher
- Lamb marinade (recipe above)
- Romesco sauce (recipe below)
- Blistered shishito peppers (recipe below)
- Romesco Sauce
- 3 whole red bell peppers
- 1/4 cup garlic cloves, peeled and crushed
- 1/4 cup marcona almonds
- 1 tablespoon extra-virgin olive oil
- 2 medium red tomatoes, quartered and seeds removed
- Sea salt, sugar, freshly squeezed lemon juice, and Sriracha to taste
- Shishito Peppers
- 2 tablespoons grapeseed oil
- 1 pound shishito (or Padrón) peppers, washed and left whole with stems attached
- Kosher salt and sugar to taste
Almond Tart with Stone Fruit and Lime Meringue
By LRay
Bon Appetit, August 2015, page 82
- 1 2/3 cups all-purpose flour
- 3/4 cup powdered sugar
- Pinch of kosher salt
- 1/2 vanilla bean, split lengthwise
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1 cup milk
- 1/3 cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Pinch of kosher salt
- 1 cup sliced almonds
- 3/4 cup powdered sugar
- 6 tablespoons unsalted butter, melted, slightly cooled
- 3 large egg whites
- 1/4 cup chopped white chocolate
- 3/4 cup skin-on almonds, chopped
- 2 tablespoons unsalted butter, melted, slightly cooled
- 1 tablespoon plus 1/4 cup granulated sugar
- 2 large egg whites
- 1/2 teaspoon finely grated lime zest, plus more for serving
- 1 tablespoon fresh lime juice
- 1 pound mixed stone fruit (such as peaches, plums, and cherries), sliced
- A 10" fluted tart pan with removable bottom
The Coconut Chiffon Cake
By LRay
Southern Living, February 2016, page 233
- CAKE LAYERS:
- 2 1/2 cups sifted cake flour
- 1 1/3 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1/2 cup canola oil
- 5 large eggs, separated, at room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon cream of tartar
- Shortening
- COCONUT-MASCARPONE FILLING:
- 1 (8-oz.) container mascarpone cheese
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 3/4 cup whipping cream
- 1 (6-oz.) package frozen grated coconut, thawed
- WHITE CHOCOLATE BUTTERCREAM FROSTING:
- 1 1/2 (4-oz.) white chocolate baking bars, chopped
- 2 tablespoons whipping cream
- 1 cup butter, softened
- 3 cups sifted powdered sugar, divided
- 2 teaspoons vanilla extract
- 3 cups sweetened flaked coconut
Kohlrabi Slaw
By LRay
From the Kitchen of Friend K
- 4 Medium Kohlrabi, pared and coarselyh shredded
- 1 Medium Apples, cored and chopped
- 1 Tablespoon sliced Green Onion with Tops
- 1/2 Cup Sour Cream
- 1/2 Cup Creamy French Dressing
CHARRED-ROMAINE SALAD
By LRay
Active Time: 15 Minutes Total Time: 20 Minutes Even lettuce can be grilled
- 1 Bunch RADISHES, trimmed and quartered
- 1 SHALLOT, thinly sliced
- 2/3 Cup WATER
- 1/2 Cup Plus 2 Tablespoons RED-WINE VINEGAR
- 2 Tablespoons SUGAR
- Coarse SALT and freshly ground PEPPER
- 1/2 Cup LOW-FAT BUTTERMILK
- 1/4 Cup Plus 2 Tablespoons Sour Cream
- 1 Large Head ROMAINE LETTUCE, Halved Lengthwise
- 1 Tablespoon VEGETABLE OIL, for Brushing
TLP Kentucky Bourbon Balls
By LRay
The Local Palate, May 2015, page 110
- 1 cup pecans
- 1 1/2 cups vanilla wafers
- 1/2 cup Jim Beam honey bourbon
- 1/4 teaspoon salt
- 1/3 cup confectioners’ sugar, plus 1 cup more for dusting
- 6 ounces bittersweet chocolate, chopped
- 3 tablespoons honey
- 1 ounce butter, unsalted
- 1 vanilla bean
- Cocoa, for dusting
Pepper, Pineapple, and Bean Breakfast Tacos
By LRay
Directions Remove stems and seeds from peppers
- 2 fresh poblano chiles or Cubanelle peppers
- 1 teaspoon extra-virgin olive oil
- 2 scallions, thinly sliced on the bias
- Coarse salt
- 1 1/2 cups drained canned red kidney beans (from one 19-ounce can), 1/4 cup liquid reserved
- 7 ounces cored fresh pineapple, cut crosswise into 1/4-inch-thick rings, rings cut into 8 pieces to form small triangles
- 2 to 4 tablespoons hot sauce, such as Cholula
- 8 soft corn tortillas (6 inches)
- 2/3 cup nonfat Greek yogurt
- 1/3 cup cilantro leaves
New Potato Salad With Feta Cheese
By LRay
Kay Glenos, Birmingham, Alabama, Southern Living MARCH 2006
- 3 pounds small new potatoes
- 2/3 cup olive oil
- 1/2 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 bunch green onions, sliced
- 1 (4-ounce) package crumbled garlic-and-herb feta cheese
- 1/4 cup chopped fresh parsley
- Mixed salad greens (optional)
Tequila-Key Lime Meringue Pie
By LRay
Tim Byres, Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 large egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 3/4 cup Key lime juice
- 2 tablespoons lime zest
- 1 tablespoon tequila
- 3 tablespoons cold water
- 1 1/2 tablespoons cornstarch
- 2/3 cup boiling water
- 4 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
French-Style Mashed Potatoes (Pommes Purée)
By LRay
Cooks Illustrated, November/December 2017, page 7
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 20 tablespoons (2 1/2 sticks) unsalted butter
- 1 1/3 cups whole milk
- Salt and white pepper