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Recipes
Oyster Casserole
By LRay
A popular Southerner's dish, this Oyster Casserole was also known as oyster dressing, oyster pie or even scalloped ...
- 5 tablespoons salted butter, divided
- 1/4 cup yellow onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup celery, chopped
- 2 scallions, thinly sliced
- 1 teaspoon garlic, minced
- 2 (16-ounce) containers fresh oysters, drained well
- 4 ounces fresh mushrooms, sliced (about 1 1/2 cups)
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup coarse fresh breadcrumbs (from 1/4 baguette)
Honey-Vinegar Leg of Lamb with Fennel and Carrots
By LRay
Bon Appetite, October 2013, page 89
- 2 garlic cloves, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 tablespoon fennel seeds, crushed
- 1/2 cup fennel fronds plus more for serving
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 7–9 lb. bone-in leg of lamb, tied
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 4 fennel bulbs, sliced 1/2” thick
- 16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large
Fried Hominy
By LRay
Southern Living, December 2014, page 125 by Whitney Wright
- 2 (14.5-oz.) cans white hominy, drained
- Canola oil
- 1 cup all-purpose flour
- 1/2 cup plain white cornmeal
- 1/4 cup cornstarch
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- SAVORY SPICE MIX
- Ingredients
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon table salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon dried oregano
Italian Chicken and Pasta Salad
By LRay
Combine pasta, onion, bell pepper, artichokes, olives, mozzarella, and Parmesan cheese, chicken, garlic powder, sal...
- 4 C Farfalle pasta, cooked
- 16 oz Italian dressing, divided
- 1 large onion, chopped
- salt and pepper to taste
- 1 large green bell pepper, chopped
- 1 tsp garlic powder
- 1 (14 oz) can artichoke hearts, chopped
- 3/4 cup freshly grated Parmesan cheese
- 1 (4.25 oz) can sliced ripe olives
- 1 1/2 cups shredded mozzarella cheese
- 3-4 skinned and boned chicken breasts, cooked and cut into bite size pieces
Homemade Cream of Mushroom Soup
By LRay
Southern Living JANUARY 2014
- 1/2 cup butter, divided
- 3 (8-oz.) packages fresh mushrooms, chopped
- 1/3 cup all-purpose flour
- 2 cups whipping cream
- 1 (8-oz.) package cream cheese, softened
- 2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)
Rapscallion Burger with Pimento Cheese
By LRay
These rapscallion burgers with pimento cheese and bacon are so flavorful! Perfect for lunch or dinner
- BURGER:
- 8 ounces ground beef (80/20 is ideal)
- 1 1/2 ounces Rapscallion pimento cheese (recipe follows)
- kosher salt and black pepper for seasoning
- pan au lait bun (or brioche bun)
- 1 tablespoon Zatarain’s Creole mustard
- 2 slices tomato
- Bibb lettuce leaves
- 1 slice onion
- 2 strips thick-cut black pepper bacon, cooked
- PIMENTO CHEESE:
- 8 ounces extra sharp cheddar, grated
- 2 ounces goat cheese
- 3 ounces parmesan cheese, finely grated
- 1/2 cup Duke's mayonnaise
- 2 tablespoons minced onion
- 2 tablespoons minced shallot
- 2 tablespoons minced peppadew peppers
- 1 teaspoon no-salt barbecue spice blend or chicken rub
- 1 teaspoon black pepper
- 1 tablespoon Crystal hot sauce
- 1 tablespoon Tabasco
- 1/2 teaspoon salt
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sugar
- 1 teaspoon Zatarain’s Creole mustard
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Strawberry Pistachio Semifreddo
By LRay
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse
- 1/2 cup unsalted roasted shelled pistachios
- 8 ounces strawberries, hulled (about 2 cups)
- 1/2 cup plus 3 tablespoons sugar, divided
- 3 large egg yolks, room temperature
- 1 1/2 cups cold heavy cream
- 1/2 teaspoon pure vanilla extract
Short Rib Pot Pie
By LRay
Bon Appetit, March 2014, page 74
- CRUST
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup(1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup vegetable shortening or beef lard
- FILLING AND ASSEMBLY
- 3 pounds boneless beef short ribs, cut into 2” pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour, plus more
- 2 tablespoons olive oil
- 1 10-oz. package frozen pearl onions, thawed
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs thyme, plus 2 Tbsp. chopped thyme
- Flaky sea salt (such as Maldon)
- Heavy cream (for brushing)
Scott DeSimon's Lobster Stew
By LRay
Scott DeSimon's Lobster Stew The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat
- 2 1 1/4-pound lobsters (female if you have a choice; you want the roe)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 large shallot, chopped
- 1 tablespoon brandy or Cognac
- 2 sprigs thyme
- 2 cups half-and-half
- Kosher salt
- Freshly ground white pepper
- Tabasco
Pumpkin Bread with Cream Cheese Swirl
By LRay
Williams-Sonoma Catalog and Website
- 4 oz. (125 g) cream cheese, at room temperature
- 2 Tbs. sugar
- 1 tsp. vanilla extract
- 1 package spiced pecan pumpkin quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (250 ml) water
- 2 eggs