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Recipes
Dirty Rice Scotch Eggs
By Tufgrlz
1. Sauté sausage in a large skillet over medium heat 3 to 4 minutes or until crisp
- 1 cup finely chopped spicy smoked sausage
- 1/4 cup finely chopped sweet onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped bell pepper
- 2 1/2 cups cooked jasmine rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon dry mustard
- 2 large eggs
- 1/4 cup fine, dry breadcrumbs
- 6 hard-cooked eggs
- Vegetable oil
Baby Brussels Sprouts with Buttered Pecans
By Tufgrlz
If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones
- 1/2 cup pecan halves, cut crosswise into thirds
- 3 Tbs. unsalted butter
- 3/4 tsp. salt
- 2 lb. baby Brussels sprouts, trimmed
- 1/2 Tbs. minced garlic
- 1 tsp. fresh lemon juice, or to taste
- 1/4 tsp. black pepper
Cod with Eggplant, Tomatoes & Basil
By Tufgrlz
Preheat the broiler
- 6 tablespoons EVOO
- 5 cloves garlic, chopped
- 1 pint cherry tomatoes, halved
- Salt and pepper
- 1 eggplant (1 lb.), trimmed and cut into 12 round slices (about 1/2 inch thick)
- 3/4 pound skinless cod fillet, cut into 1-inch cubes
- 1/3 cup shredded fresh basil
Fritto Misto Po'boys
By Tufgrlz
1. Peel shrimp; devein, if desired
- 1 1/2 pounds unpeeled, large raw Gulf shrimp (26/30 count)
- 3 teaspoons Creole seasoning, divided
- 1 cup jarred pepperoncini salad peppers, stemmed
- 1 (8-oz.) package tempura batter mix
- 1 cup cold light beer
- 1 tablespoon lemon zest
- 1 tablespoon hot sauce
- Vegetable oil
- Cajun Coleslaw
- 8 hoagie rolls, split and toasted
- 2 green tomatoes, sliced
- Cajun Coleslaw
- 1 cup mayonnaise
- 1/2 cup red pepper jelly
- 6 tablespoons Creole mustard
- 1/2 teaspoon salt
- 1 (16-oz.) package coleslaw mix
- (Stir together mayonnaise, red pepper jelly, Creole mustard, and salt in a large bowl. Reserve half of mixture. Add coleslaw mix to remaining mayonnaise mixture, stirring until well coated. Serve reserved mayo mixture with po'boys.)
Clam Bake Cheese Ball
By Tufgrlz
Mix cream cheese, clams, horseradish, parsley and Old Bay
- 16 ounces cream cheese, softened
- 1/2 cup clams, minced
- 1/4 cup prepared horseradish
- 2 tablespoons chopped parsley
- 1 teaspoon Old Bay
- 1 cup fresh breadcrumbs, toasted
- Butter
- Buttery crackers, such as Ritz, for serving
Porcini Lovers' Tagliatelle
By Tufgrlz
Bring a large pot of water to a boil for the pasta
- 2 About 2 oz. dried sliced porcini mushrooms
- 1 1/2 About 1 1/2 cups chicken or vegetable stock
- 3 About 3 tbsp. EVOO
- 1 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 3 rounded tbsp. tomato paste
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 pound fresh or 12 oz. dried egg tagliatelle
- 2 teaspoons fresh lemon juice
- A fat handful flat-leaf parsley, chopped (about 1/4 cup)
- Freshly grated Parmigiano-Reggiano
Onion Poppers
By Tufgrlz
In a medium bowl, mix together the yogurt, 1 tbsp
- 3/4 cup greek yogurt
- 2 large lemons - 1 zested and juiced, 1 cut inot wedges for serving
- 1/4 cup chopped fresh herbs, such as dill, basil or parsley
- Salt and pepper
- Vegetable oil, for frying
- 3/4 cup flour
- 1/4 teaspoon cayenne
- 1 large onion, chopped into 1/3-inch pieces
- 1 egg
Limoncello
By Tufgrlz
Pour Everclear and Vodka into large bottle (4 liter wine jugs work best)
- 1 1.75 liter Everclear
- 1 1.75 liter Vodka
- 20 lemons
- 7 cups sugar
- 7 cups water
- optional: tangerines to taste
Shrimp & Grits
By Tufgrlz
In a heavy saucepan, bring 4 cups water to a boil
- 4 Tbs. butter
- salt and pepper to taste
- 1 cup grits
- 1/4 cup heavy cream
- 1 1/2 kielbasa, thinly sliced
- 4 oz. contry ham, cut into strips
- 8 sea scallops
- 12 medium shrimp, deveined
- 2 tomatoes, seeded and chopped
- 1/4 tsp. finely chopped garlic
- 1/4 cup chopped scallions
- 1 pinch cajun seasoning
Corn on the Cob, Tex-Mex
By Tufgrlz
In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes
- 6 ears fresh corn, husks and silk removed
- 4 tablespoons softened butter
- 1 clove garlic
- 1/2 tablespoon finely chopped cilantro
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 pinch paprika
- 1 pinch salt
- Lime juice