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Recipes
Peruvian Roast Chicken with Garlic and Lime
By norsegal8
This recipe calls for a vertical poultry roaster
- 3 tablespoons extra-virgin olive oil
- 1/4 cup lightly packed fresh mint leaves
- 2 tablespoons kosher salt
- 6 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
- 1 teaspoon minced habanero chile (see note)
- 1 (3 1/2-to 4-pound) whole chicken
Steamed Whole Fish with Ginger, Scallions and Soy
By norsegal8
This is a simple way to prepare whole fish, yet one that few Western cooks have mastered
- 1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
- Kosher salt and freshly ground black pepper
- 2 by 1/2-inch piece fresh ginger, peeled and finely julienned
- 1/4 cup light soy sauce
- 1 tablespoon rice wine
- 1 scallion, white and light green parts only, julienned
- 4 cilantro sprigs
- 1/2 cup canola oil
Confetti Corn
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 tablespoons good olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2-inch diced
- 2 tablespoons unsalted butter
- Kernels cut from 5 ears yellow or white corn (4 cups)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Presidential Cherry Pie
By norsegal8
In honor of George (of course), the following recipe uses canned, frozen or bottled sour cherries
- One prepared double pie crust or your favorite recipe
- 5 to 6 cups sour cherries, packed in water or individually quick frozen
- 3/4 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 2 tablespoons butter, optional
Baked Manicotti - ATK
By norsegal8
We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta
- Tomato Sauce
- 2 28-ounce cans diced tomatoes (in juice)
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoon hot red pepper flakes, optional
- Table salt
- 2 tablespoons chopped fresh basil
- Cheese Filling and Pasta
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs, lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil
- 16 no-boil lasagna noodles (see note above)
Grilled Whole Fish
By norsegal8
The goal here is a crisp-skinned fish that is imbued with smoke from the grill and whose flesh is gently perfumed b...
- 1 (1 1/2 - 2 pound) whole branzino, cleaned, with head and tail still intact
- kosher salt
- freshly ground black pepper
- 1 by 1-inch piece of fresh ginger, cut into thin coins
- 2 Thai basil sprigs
- 2 large cilantro sprigs
- 3 thin lemon slices
- 3 thin lime slices
- 2 tablespoons canola or olive oil
- Dipping Sauce
- 2 1/2 tablespoons lime juice
- 2 tablespoon fish sauce
- 2 teaspoons sugar
- 1 teaspoon peeled and minced fresh ginger
- 1/4 teaspoon minced garlic
- 1/4 teaspoon minced Thai chile
Sweet Orange Butter
By norsegal8
Using a stand mixer fitted with the whisk, whip the butter on medium speed until smooth, about 30 seconds
- 8 tablespoons unsalted butter, softened
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- 1/8 teaspoon vanilla
- pinch of salt
Fresh Tomato Sauce with Rosemary and Bacon
By norsegal8
Pancetta can be substituted for the bacon
- 6 ounces bacon (6 slices), cut crosswise into 1/2-inch strips
- 2 tablespoons extra virgin olive oil
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon minced fresh rosemary
- 1/2 - 3/4 teaspoon hot red pepper flakes
- 3 pounds ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
- 1 tablespoon chopped fresh parsley leaves
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Granulated sugar
- 2 ounces Parmesan cheese, shaved thin with vegetable peeler (about 3/4 cup)
Farfalle with Asparagus, Toasted Almonds and Browned Butter
By norsegal8
1. Bring 4 quarts water to boil in stockpot
- 1 tablespoon table salt
- 1/2 teaspoon table salt
- 1 pound farfalle
- 2 tablespoons vegetable oil
- 1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
- 3 large cloves garlic, sliced thin
- 2 medium shallots, sliced into thin rings
- 1/2 teaspoon ground black pepper
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 cup sliced almonds
- 1/4 cup sherry vinegar
- 1 teaspoon fresh thyme, chopped
- 1 cup grated Parmesan cheese
Baby Carrots with Sweet Ginger Butter
By norsegal8
In a shallow saucepan, over low heat, add the carrots and cover with water
- 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
- sea salt
- 3 tablespoons butter
- 2 tablespoons finely diced cystallized ginger
- white pepper