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Recipes
High-Low Strip Steak
By ruthg
Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing) Total: 9 Hours Board Dressing: Drizzle the...
- 1/4 cup extra-virgin olive oil
- 2 tablespoons grated fresh onion
- 1 tablespoon chopped fresh thyme
- 1 tablespoon sugar
- 1 tablespoon grated garlic
- 1 teaspoon unsalted butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 bunch thyme sprigs
- 1 bunch rosemary sprigs
- 1 bunch sage sprigs
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
- 2 (1-pound) New York strip steaks, trimmed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
Jamaican Jerk Chicken
By ruthg
Serves 4 From Old Country Meets New on the New American Backyard Grill: Although the recipe calls for cutting the c...
- Jerk sauce:
- One 3 to 4 pound chicken, cut in half
- 1 cup jerk sauce (Jamaican Jerk Sauce)
- 2 onions, roughly chopped
- 2 or 3 Scotch bonnet peppers or 1 habenero
- 1 inch of fresh ginger
- 2 to 3 sprigs fresh thyme, leaves removed from stem
- 1 tablespoon cinnamon
- 1 tablespoon allspice
- 2 stalks green onion, diced
- 1/2 cup apple cider vinegar or white vinegar
- 1/2 cup soy sauce
- 1/4 cup browning sauce or brown sugar (optional)
- Salt and black pepper to taste
- 1/4 cup water
Pierre Schaedelin's Braised Short Ribs with Celery Root Puree
By ruthg
1. Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan
- 8 sections short ribs (each about 1 pound and with 3 ribs)
- 4 cups dry red wine
- 6 garlic cloves
- 2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained
- 2 carrots, peeled and cut into 3-inch lengths
- Coarse salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth
- 1 ounce bittersweet chocolate
- 1 tablespoon all-purpose flour
- Pierre Schaedelin's Celery Root Puree
- Chinese Long Beans
- Braised Salsify for Braised Short Ribs
Sauteed Ground Beef and Kale
By ruthg
In a skillet add the olive oil and saute onions, bell peppers and garlic
- 1 1 1 tablespoon olive oil
- 1 1 1 chopped onion (small)
- 1/3 1/3 1/3 chopped green bell pepper
- 1/3 1/3 1/3 yellow bell pepper (chopped)
- 1/3 1/3 1/3 red bell pepper (chopped)
- 1 1 1 garlic cloves (crushed)
- 1 1 1 pound ground beef
- 5 5 5 leaves kale (chopped)
- salt
- pepper
Easy 10 Minute Asian Zucchini Noodles
By ruthg
In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside
- For the sauce:
- 1/4 cup dark soy sauce
- 1 teaspoon sriracha sauce
- 1 tablespoon dark brown sugar use honey for paleo
- 1 teaspoon oil
- 1/4 cup minced onion
- 2 cloves garlic minced
- 2 large zucchini spiralized
Shrimp and Avacado Salad
By ruthg
Make dressing then add all ingredients and toss gently Seve in a whisky glass or something of the sort
- Mango Vinaigrette ( recipe follows)
- 6 C. shredded romaine lettuce
- 1 C. chopped red bell pepper
- 6 TB. thinly sliced green onions
- 1 lb. cooked shrimp
- 1 avacado
- Mango Vinaigrette
- 1/4 C. lime juice
- 2 TB. chopped cilantro
- 1 TB. olive oil
- 1/2 ts. crushed red pepper
- 1/2 ts. sugar
- salt and pepper
- 1 garlic clove
- 3/4 C diced mango
Steamed Asparagus with Shallot Vinaigrette
By ruthg
by The Bon Appétit Test Kitchen
- Asparagus
- Red wine vinegar
- Extra-virgin olive oil
- Finely chopped shallots
- Chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
Easy Crawfish Dip
By ruthg
I also make it for parties because you can freeze the healthy crawfish dip leftovers to pull out to serve over rice...
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 (10-ounce) can diced tomatoes and green chilies
- 3 tablespoons all-purpose flour
- 1 cup skim milk
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 pound Louisiana crawfish tails, rinsed and drained
- 1/2 cup chopped green onions
Light Crab Bisque
By ruthg
Serves 6 288 calories, 10g protein, 37 g carbohydrates, 9 g fat (2 g saturated fat), 49 mg cholesterol, 6 g fiber, ...
- Bisque
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 small red pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup low-sodium tomato juice
- 2 cups fat-free seafood, chicken, or vegetable stock
- 1 tbsp lemon juice
- 4 cups corn kernels (if using frozen, thaw first)
- 2 cups low-fat milk
- 1 lb lump crabmeat, drained, with shell pieces removed
- dash of salt
- pinch of red or black pepper
- Garnish
- 3 tbsp chopped fresh basil
- 1 medium tomato, seeded and finely diced
- 1 avocado, chopped
- 2 tsp fresh lime juice
- 1 tsp extra virgin olive oil
- dash of salt
Boeuf Bourguignon a La Julia Child
By ruthg
Total Time: 5 hrs Servings: 6 About This Recipe "This is the classic, adapted from "Mastering the Art of Fre...
- For the Stew
- 6 ounces bacon, solid chunk
- 1 tablespoon olive oil
- 3 lbs lean stewing beef, cut into 2-inch cubes
- 1 carrots, peeled and sliced
- 1 onions, peeled and sliced
- 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 tablespoons flour 3 cups red wine ( a full bodied wine like Bordeaux or Burgundy or Chianti)
- 2 -3 cups beef stock ( Simple Beef stock is posted on the site, unsalted and defatted)
- 1 tablespoon tomato paste
- 2 garlic cloves, mashed ( you may choose to add more)
- 1 sprig thyme ( or 1/2 teaspoon dred thyme)
- 1 bay leaves, preferably fresh
- For the braised onions
- 18 -24 white pearl onions, peeled
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/2 cup beef stock
- salt & fresh ground pepper
- 1 bay leaves
- 1 sprig thyme
- 2 sprigs parsley
- For the Sauteed Mushrooms
- 1 lb mushrooms, quartered
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil