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Recipes
Savory Shaved Cantaloupe Salad
By LRay
Bon Appetit, July 2016, page 49
- 1/2 medium cantaloupe
- Olive oil (for drizzling)
- Tarragon leaves and Aleppo-style pepper (for serving)
- Flaky sea salt
Leeks with Bacon and Mushrooms
By LRay
Recipe from Good Food magazine, February 2012
- 3 tablespoons butter
- 4 rashers smoked streaky bacon, chopped
- few thyme sprigs
- 1 3/4 cup mushrooms
- 2 leeks, thickly sliced
Aggie Brisket (Treebeards)
By LRay
We affectionately named this Aggie Brisket after a friend of Treebeards who sent this recipe from Texas A&M
- 4 pounds brisket, trimmed of visible fat
- salt
- garlic powder
- coarsely ground black pepper
- lemon pepper
- 5 cups cold strong brewed coffee
- 12 small new potatoes
- 4 carrots, quartered
- 2 onions, quartered and separated
Banana-Chocolate Chip Cake with Peanut Butter Frosting
By LRay
Recipes & Menus | recipes Banana-Chocolate Chip Cake with Peanut Butter Frosting This cake is perfect for beginn...
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 1 10-oz. bag mini chocolate chips
Fall Vegetable Hash
By LRay
Southern Living SEPTEMBER 2013
- 4 thick bacon slices
- 2 tablespoons olive oil
- 1 medium-size sweet onion, chopped
- 1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
- 2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
- 1 tablespoon white wine vinegar
- 1 pound small fresh Brussels sprouts, quartered
- 2 garlic cloves, sliced
Crown Roast of Pork with Sausage Stuffing
By LRay
Bon Appetit Magazine Recipe by Thomas R
- Roast:
- 1 11-rib crown roast of pork (about 5 1/2 pounds)
- Sausage Stuffing
- 2 cups canned low-salt chicken broth
- 1 1/2 cups dry vermouth or white wine
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons all purpose flour
- 3 bacon slices, cooked, crumbled
- Sausage Stuffing
- 2 tablespoons (1/4 stick) butter
- 1 12-ounce package bulk pork sausage, crumbled
- 1 large onion, chopped
- 4 cups coarsely ground crustless French bread
- 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped
- 1/2 cup canned low-salt chicken broth
- 1/2 cup chopped fresh parsley
- 2 teaspoons crumbled dried sage leaves
- 2 teaspoons dried thyme
Shrimp and Crabmeat Étoufée
By LRay
The Local Palate, February 2015, Page 112
- 1 1/2 pounds salted butter or margarine
- a Gulf shrimp (36–40 count), peeled and deveined large onions, diced
- 1 1/2 green bell peppers, diced
- 2 tablespoons seafood or chicken base (if you have fresh shrimp simply boil the shells after peeling to render one cup of stock)
- 6 cups shrimp stock (or water)
- Salt and pepper to taste, or approximately 2 tablespoons of your favorite seasoning salt blend
- 1 tablespoon cayenne pepper
- 1 tablespoon Spanish paprika
- 1 pound Louisiana crabmeat, regular lump
- 1 pound Louisiana crab claw meat
- 1 –2 tablespoons cornstarch to thicken as needed
- 4 cups Louisiana white rice
Cheese Cracker-Topped Squash Casserole
By LRay
Southern Living, November 2014, 108
- 3 pounds yellow squash, chopped
- 2 pounds zucchini, chopped
- 1 medium onion, chopped
- 2 tablespoons kosher salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 large egg
- 1 (8-oz.) block extra-sharp Cheddar cheese, grated
- 1/2 teaspoon ground black pepper
- 2 cups fish-shaped Cheddar cheese crackers
- 2 tablespoons butter, melted
Easy Steak Sauce with Seared Hanger Steak
By LRay
Bon Appetite, January 2014, page 37
- 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 Fresno chile or red jalapeño, seeded, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/2 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/4 cup(packed) dark brown sugar
- 2 tablespoons whole grain mustard
- Few dashes of hot sauce
- 1 1/2 poundshanger steak, center membrane removed, cut into 4 pieces
Roman-Style Artichokes
By LRay
Preheat oven to 350 degrees
- 1 lemon
- 6 artichokes (8 to 10 ounces each)
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup water
- 1 teaspoon coarse salt
- 1/4 teaspoon red-pepper flakes, plus more for sprinkling
- 2 tablespoons minced garlic (from about 5 cloves)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh mint leaves