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Recipes
Potato-Leek Gratin
By mdyess
In large sauterese pan, melt butter, add leeks and salt, stir to coat
- 5 tbs. butter
- 4 lb leeks, rinsed and cut into 1/4" rings
- 1 1/2 tsp salt
- 1 tsp minced thyme
- 1/4 tsp nutmeg
- 3/4 tsp pepper
- 1 cup heavy cream
- 6 oz grated gruyere
- 3 oz parmigiano, grated
- 3 lb russet potatoes
- 3 Tbs minced chives
Blue Cheese Sauce
By mdyess
Cook the shallots in butter until soft (about 7 to 8 minutes)
- 2 shallots finely chopped
- 4 Tbs butter
- 6 oz crumbled blue cheese
- 1/2 heavy cream
- 1/4 tsp pepper
Fried Oyster Sanwich with Lemon Tartar sauce
By mdyess
Directions To make the tartar sauce, place the egg yolk, mustard, and lemon juice in a food processor or blender
- Ingredients
- FOR THE LEMON TARTAR SAUCE
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 2/3 cup peanut or vegetable oil
- 1 tablespoon chopped drained capers
- 1 1/2 teaspoons finely chopped red onions
- 1 1/2 teaspoons finely chopped dill pickles
- 1 tablespoon sweet pickle juice from the jar
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
- 1/4 teaspoon Tabasco sauce, or to taste
- FOR THE SPICY CORNMEAL FLOUR
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 4 1/2 teaspoons cayenne
- 4 1/2 teaspoons paprika
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon celery seeds
- FOR THE SANDWICH
- 2 dozen Pacific oysters, scrubbed, rinsed, and shucked
- 4 pieces French bread, cut into 6- to 8- inch sandwich lengths
- Butter lettuce leaves
- Peanut oil for frying
Linguine with Red Clam sauce
By mdyess
Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot
- Vegetable cooking spray
- 114 c. chopped onion
- 1 (14 112 oz.) can no-salt-added tomatoes, undrained and chopped
- I (6 oz.) can no-salt-added tomato paste
- 114 c. Chablis or other dry white wine
- 114 c. no-salt-added tomato juice
- 1 tsp. dried whole basil
- 112 tsp. garlic powder
- 118 tsp. crushed red pepper
- 1 (10 oz.) can whole baby clams, drained
- 8 oz. linguine, uncooked
- 114 c. grated Parmesan cheese
- Fresh basil sprigs (optional)
Morracan Chicken Tagine
By mdyess
Place first 3 ingredients in a spice or coffee grinder; process until finely ground
- 5 teaspoons cumin seeds
- 5 teaspoonscorlanderseeds
- 2 1/2 teaspoons whole allspice
- 5 teaspoons ground nutmeg
- 2 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground red pepper
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon olive oil
- 8 cups vertically sliced onion (about 2 pounds)
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 cup raisins
- 4 chicken thighs (about 2 pounds), skinned
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 4 cups hot cooked couscous
Veal Scallopini with Mushroom Cream Sauce
By mdyess
Make the Sauce: In a saucepan over medium-high heat saute sliced mushrooms and minced garlic in 1 tablespoon olive ...
- Serves 8
- Mushroom Cream Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 cup wild mushrooms of your choice, sliced thinly
- 4 garlic cloves, minced
- 1/2 cup dry vermouth
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon rubbed sage
- Veal Scallopini
- 2 pounds Veal Scallopini slices, pounded to 1/4-inch thickness
- Salt and pepper, to taste
- Flour for dredging
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
Rich Beef Stew
By mdyess
y the bacon in a skillet until crispy over medium heat
- 6 slices bacon (Melissa prefers apple-smoked bacon)
- 3 Ibs. beef roast, trimmed offat and cut into 'l-Inch cubes
- 3 TB. flour
- Y2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1-2 TB. vegetable oil (optional-as needed)
- 1 red onion, coarsely chopped
- 3 Cups baby carrots or sliced carrots
- Cup red wine
- Cup beef broth (or 1 Cup water mixed with 1 tsp. BEEF SOUP BASE)
- 28 oz. can crushed tomatoes
- 5 oz. can tomato paste
- tsp. CALIFORNIA BASIL
- tsp.THYME
- V2 tsp. salt (Melissa prefers sea salt)
- 8 oz. fresh sliced mushrooms
- Cup dried tomatoes
Baked Beans
By mdyess
Directions In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes
- Ingredients
- 1/2 pound bacon, minced
- 1 onion, diced
- 3 tablespoons minced garlic
- 2 tablespoons freshly minced ginger or 1 teaspoon ground ginger
- 1 green pepper, diced
- 1 teaspoon dry mustard
- 2 (16-ounce) cans kidney beans, undrained
- 1 (16-ounce) can pinto beans, undrained
- 1 (16-ounce) can black beans, undrained
- 1 cup Ed's BBQ Sauce
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1 bottle beer
- Salt and freshly ground black pepper
Honey Glazed Baby Carrots
By mdyess
In a medium skillet, melt butter
- 2-3 cups small baby carrots (pre-peeled)
- 112 cup butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 114 teaspoon nutmeg
- fresh minced parsley and/or chives
The Ultimate Pork Crown Roast
By mdyess
Preheat oven to 375 degrees F
- 1/2 bunch thyme, leaves only
- 1/2 bunch fresh sage, leaves only
- 2 cloves garlic, gently smashed and paper removed
- kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 10 pounds pork rib roast (about 12 to 14 ribs)
- Apple Pecan Stuffing, recipe follows
- Gravy, recipe follows
- Watercress, for garnish, optional
- Special equipment: roasting pan fitted with roasting rack