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Recipes
Garlic Cheese Bread Sticks
By Valarie
Set an oven rack on the bottom position and preheat on low broil
- 1 stick butter
- 3 cloves garlic, minced
- 1 loaf French bread, cut in half lengthways
- Two 6-ounce balls fresh mozzarella, sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Grilled Corn Salad
By Valarie
Directions Lemon Dressing: Preheat grill or broiler to medium heat
- 6 ears fresh corn, husked with silks removed
- 2 tablespoons canola oil
- Salt and pepper
- 2 cups halved cherry tomatoes
- 1 small red bell pepper, finely chopped
- 4 scallions, finely chopped
- 2 cups packed arugula
- 1 lemon, juiced
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Neelys Barbeque Seasoning, recipe follows
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Ming Tsai
By Valarie
Mix all ingredients for marinade together
- FOR THE MARINADE
- 1 clove garlic minced
- 1 jalapeno pepper minced, seeds removed
- 1/4 teaspoon chile flakes (if pepper is not very hot—looking for some piquancy here)
- 1/4 teaspoon mustard seeds crushed with 1/4 teaspoon fennel seeds
- 1/4 cup hoisin
- 2 tablespoons red wine vinegar
- 4 skinned salmon filets
- FOR THE SALAD
- 3-4 heirloom tomatoes
- 1 seedless cucumber
- 10-12 basil leaves
- 2 tablespoons red wine vinegar
- Salt & Pepper
Red Wine Roast Chicken Thighs on Bread
By Valarie
Place chicken, garlic, sage and rosemary sprigs, juniper berries (if using), carrot, celery, onion, bay and wine in...
- 8 chicken thighs, skin off, bone-in
- 2 to 3 cloves garlic, crushed
- A few sprigs each sage, rosemary plus 2 tablespoons chopped rosemary
- A few juniper berries (optional)
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 onion, coarsely chopped
- 2 bay leaves
- 2 cups dry red wine
- 4 tablespoons olive oil, divided
- Salt and black pepper
- 2 tablespoons butter
- 4 slices crusty peasant bread
- 1 pound spinach or Swiss chard
- Freshly grated nutmeg, to taste
Butternut Squash and Kale Stir Fry
By Valarie
Directions Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 butternut squash, peeled, seeded and diced.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chile powder (more to taste)
- Freshly ground black pepper
- 1 bunch kale, leaves torn, stalks discarded
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
By Valarie
1. Place porcini and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in pl...
- 1 ounce dried porcini mushrooms, rinsed well
- 1 cup low-sodium chicken broth
- 4 ounces pancetta, cut into 1/2-inch pieces
- 1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (see note)
- 3 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, peeled and sliced thin
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh rosemary leaves
- 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
- Table salt and ground black pepper
- 1 pound spaghetti
- Grated Pecorino Romano, for serving
Baked Coconut Shrimp
By Valarie
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound large shrimp, peeled and deveined
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Artichoke Gratinata
By Valarie
Preheat the oven to 450 degrees F
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed
- 2 tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 2 tablespoons butter
- 1/3 cup plain bread crumbs
- 1/3 cup grated Parmesan
Parmesan Cheese Rounds
By Valarie
Recipe courtesy Susan Mason
- 1 loaf thin sandwich bread
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan
- Yellow mustard, for spreading
- 10 to 12 small white onions (pearl or boiling onions), very thinly sliced
Low Country Boil Packets
By Valarie
Preheat a grill to medium-high heat
- 8 shell-on jumbo shrimp, deveined
- 2 teaspoons seafood seasoning, such as Old Bay
- 6 small red skin potatoes, cut into 1/4-inch slices
- 2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices
- 16 littleneck clams, scrubbed
- 2 ears corn, cut into 1-inch wheels
- 4 tablespoons butter
- 1 lemon, sliced into 8 rounds
- 2 scallions, white and green parts, thinly sliced
- Grilled crusty bread, for serving