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Recipes
salmon with whole lemon dressing
By dhoffmanlatter
Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dress...
- 2 lemons, seeds removed, peel, pith and fruit finely chopped
- 1 small shallot or garlic clove, finely chopped
- 3 oregano, marjoram or thyme sprigs, leaves stripped, chopped
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil, plus more for drizzling
- 1 ½ pounds skin-on salmon fillet (skinless is fine in a pinch)
- 1 head butter or Little Gem lettuce, torn into large pieces
grilled scallop tacos
By dhoffmanlatter
Preheat grill to medium (about 450°F)
- 1 pound fresh, dry-packed bay scallops (30/40 count) 1 tablespoon olive oil 1/2 teaspoon black pepper 1 1/4 teaspoons kosher salt, divided 2 ears fresh corn, husks removed 3 scallions 1 to 2 jalapeno chiles 1/3 cup chopped fresh cilantro (leaves and tender stems) 1 1/2 tablespoons fresh lime juice1 large, ripe avocado 8 (6-in.) corn tortillas, warmed
seared scallops with chile garlic spinach
By dhoffmanlatter
Heat a large cast-iron skillet over high
- Cooking spray 1 1/2 pounds dry sea scallops, patted dry with paper towels 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's) 1 tablespoon olive oil 1 cup thinly sliced red onion 2 red Fresno chiles, seeded and thinly sliced2 red Fresno chiles, seeded and thinly sliced 4 garlic cloves, thinly sliced 1 pound baby spinach
seared scallops with meyer lemon sauce
By dhoffmanlatter
Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil
- 2/3 cup fresh Meyer lemon juice (about 6 lemons) 1/3 cup dry white wine 3 tablespoons minced shallots 2 thyme sprigs 3 tablespoons chilled butter, cut into pieces 3/4 teaspoon sugar 1/2 teaspoon salt, divided1/4 teaspoon freshly ground black pepper, divided Cooking spray 1 1/2 pounds dry sea scallops
seared scallops with shallot herb butter
By dhoffmanlatter
Combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil in a food processor; pulse to form a past...
- 2 shallots, peeled and roughly chopped (about 1/2 cup) 2 garlic cloves, peeled 1/2 fresh flat-leaf parsley, leaves only, chopped (about 1 cup) 2 tablespoons fresh tarragon leaves 1 tablespoon fresh oregano leaves or 1 tsp. dried oregano 1/8 teaspoon kosher salt 1/4 cup olive oil 24 dry-packed scallops (about 1 1/4 lb.) 2 tablespoons fresh lemon juice
- 1 t canola oil
chocolate caramel tart
By dhoffmanlatter
Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa
- FOR THE CHOCOLATE DOUGH:
- ½ cup (1 stick) salted butter, at room temperature
- ½ cup plus 1 tablespoon confectioners' sugar
- ¼ cup unsweetened cocoa
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- FOR THE CARAMEL FILLING:
- 2 cups sugar
- ½ cup water
- ¼ cup corn syrup
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 2 tablespoons creme fraiche (available at specialty food markets)
- PInch of saltFOR THE CHOCOLATE GLAZE:
- 3 ½ ounces extra-bittersweet chocolate (70 to 85%), chopped
- ½ cup heavy cream
- Fleur de sel
intense chocolate mousse cake
By dhoffmanlatter
Heat oven to 350 degrees. Position the oven rack in lower center of the oven
- 10 ounces bittersweet chocolate
- 9 tablespoons unsalted butter
- 6 large eggs, room temperature and separated
- Pinch of salt
- ¾ cup sugar
- 2 tablespoons brandy
- 1 teaspoon confectioners' sugar
skillet brownie with chocolate glaze
By dhoffmanlatter
Heat the oven to 350 degrees
- FOR THE BROWNIE:
- 6 ounces/170 grams finely chopped bittersweet chocolate
- 4 tablespoons/55 grams unsalted butter, cut into pieces, plus more for the pan
- ½ cup/120 milliliters neutral oil, such as vegetable or coconut
- 1 cup/220 grams light brown sugar
- ½ cup/100 grams granulated sugar
- 1 1/3 cup/170 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- FOR THE GANACHE:
- 6 ounces/170 grams finely chopped bittersweet chocolate
- ¾ cup/180 milliliters heavy cream
- Flaky sea salt, as needed
chocolate cassis cake
By dhoffmanlatter
For the cake, preheat the oven to 350 degrees
- For the cake:
- Baking spray with flour, such as Baker's Joy
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder, such as Pernigotti
- 6 tablespoons creme de cassis liqueur
- 1 teaspoon pure vanilla extract
- 5 extra-large eggs, at room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- For the glaze:
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup heavy cream
- 2 to 3 tablespoons creme de cassis liqueur
- 1/2 teaspoon pure vanilla extract
- To serve:
- 2 (1/2 pint) boxes fresh raspberries
- 1 pint fresh strawberries, hulled and thickly sliced
- 1/3 cup sugar
- 1/3 cup creme de cassis liqueur
seared scallops
By dhoffmanlatter
Remove the small muscle flap on the side of each scallop by gently peeling it off
- 8 (1 oz.) sea scallops 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon grapeseed oil (or other high heat cooking oil)