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Recipes
Greek Tossed Salad
By LRay
by Lou Knight in Big Spring Herald November 24, 2013
- Small box bow tie pasta
- 1/4 cup red onion
- 1/2 cup Feta Cheese chopped/crumbled
- 1 Small can sliced black olives
- 1 can artichoke hearts
- 2 roma tomatoes
- Greek Salad Dressing with Feta Cheese
Skillet-Roasted Chicken with Farro and Herb Pistou
By LRay
Recipes & Menus | recipes Skillet-Roasted Chicken with Farro and Herb Pistou "Talk to most chefs and they'll say ...
- 1/3 cup extra-virgin olive oil plus more for drizzling
- 3 tablespoons chopped fresh chives, divided
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh chervil
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 2 garlic cloves, finely chopped
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1 2 1/2-3-lb. chicken, halved, backbone removed
- 2 1/2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Farro with Acorn Squash and Kale (click for recipe)
- Herb Pistou (click for recipe)
- 1 lemon, halved
Smoked Ham Hocks
By LRay
Cathy Barrow, Southern Living AUGUST 2014
- 3 tablespoons table salt
- 1 tablespoon chopped fresh thyme
- 2 tablespoons honey
- 1 teaspoon coarsely ground black pepper
- 4 (10- to 12-oz.) fresh ham hocks
- 4 cups pecan or hickory wood chips
- 2 (9-inch) square disposable aluminum foil pans
- 2 cups beer or apple cider
- 1/4 cup maple syrup or molasses
Scallops with Spice Oil
By LRay
Scallops with Spice Oil Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 6 black peppercorns plus freshly ground for seasoning
- 1/2 teaspoon kosher salt plus more
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon (or more) fresh lemon juice
Flash-Braised Vegetable Medley
By LRay
Better Homes and Gardens, March 2014, page 110
- 2 tablespoons butter
- 1 1/2 pounds young spring carrots, trimmed and scrubbed, or large carrots, peeled and cut into 3-inch pieces
- 8 ounces button mushrooms, quartered or halved if large, and/or other mushrooms, such as oyster or morel*
- 6 ounces pearl or whole boiling onions, peeled
- 3 cloves garlic, chopped
- 1/2 cup dry white wine or chicken broth
- 1 cup chicken broth
- 2 tablespoons snipped fresh marjoram
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- Lemon wedges
Carrot Soup with Brown Butter, Pecans, and Yogurt
By LRay
Southern Living, July 2015, page 14
- 1 pound carrots
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, minced
- 2 sprigs fresh thyme
- 1 red jalapeño, minced
- 2 tablespoons ground sesame seeds (not tahini - pulse them in a food processor or spice grinder)
- 1 qt. chicken stock
- Kosher salt
- 1/2 cup plus 2 Tbsp. plain Greek yogurt
- 1/4 cup crushed pecans
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped carrot tops
- Maple syrup to taste
Swiss Chard Stems and Rainbow Carrots
By LRay
Martha Stewart Living, March 2015, page 23
- Swiss Chard Stems
- Rainbow Carrots
Marinated Summer Vegetables
By LRay
Recipes & Menus | recipes Marinated Summer Vegetables Adding veggies to the marinade while warm helps them absorb...
- 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2-inch thick
- 3 red, orange, or yellow bell peppers, cut into 1 inch strips
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 2 garlic cloves
- 2 tablespoons Sherry or red wine vinegar
- 4 sprigs oregano
Raspberry Swirl Brownies
By LRay
Better Homes & Gardens, February 2015, page 94
- 1 cup fresh raspberries
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- 11 ounces quality dark chocolate (60-72%), coarsely chopped
- 1 cup unsalted butter (2 sticks), cut into 1-inch cubes
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 5 eggs, room temperature
- 1 1/2 teaspoons vanilla
Gambas al Ajillo
By LRay
Heat oil in a large skillet over medium-high until hot but not smoking
- 1/4 cup olive oil
- 20 garlic cloves, thinly sliced
- 20 large shrimp, peeled, deveined
- 1 chile de árbol, crumbled
- 2 teaspoons brandy
- Kosher salt
- Finely chopped parsley (for serving)