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Recipes
Grilled Flatiron Steaks with Tomatoes and Tapenade
By norsegal8
Tapenade: Place all ingredients into the bowl of a food processor
- TAPENADE:
- 1/3 cup (or more) olive oil
- 1/4 cup vegetable oil
- 1 cup pitted olives (such as Nicoise or Kalamata)
- 1 tablespoon minced capers
- 1 garlic clove, minced
- 1 anchovy fillet packed in olive oil
- STEAK:
- 2 lb. flatiron, flank, hanger or skirt steak
- kosher salt
- zest and juice of one orange
- 2 tablespoons chopped fresh oregano
- 1/4 cup thinly slice shallots
- 2 tablespoons chopped fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons smoked paprika
- 2 tablespoons vegetable oil
- 1 tablespoon crushed red pepper flakes
- TOMATOES:
- 4 large tomatoes (about 3 pounds), sliced 1/4-inch thick
- 1 shallot thinly sliced into rings
- 1/4 cup loosely packed flat-leaf parsley
- 1 tablespoon olive oil, plus more for drizzling
- flaky sea salt
- black pepper
- 1 bunch watercress, tough stems removed (about 4 cups)
- 1 tablespoon fresh lemon juice
Fennel Salad
By norsegal8
Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later
- 2 pounds fennel bulbs
- 1/4 cup plus tablespoons good olive oil
- 1/4 cup orange juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
Chicken Marbella
By norsegal8
Any combination of split breasts and leg quarters can be used in this recipe
- Paste
- 1/3 cup pitted green olives, rinsed
- 1/3 cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, rinsed
- 3 anchovy fillets, rinsed
- 1/2 teaspoon dried oregano1/2teaspoon pepper
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- Chicken
- 2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
- Kosher salt and pepper
- 2 teaspoons olive oil
- 3/4 cup low-sodium chicken broth
- 1/3 cup white wine1/3cup pitted green olives, rinsed and halved
- 1 tablespoon capers, rinsed
- 2 bay leaves
- 1/3 cup pitted prunes, chopped coarse
- 1 tablespoon unsalted butter
- 1 teaspoon red wine vinegar
- 2 tablespoons minced fresh parsley
Trout Ponchartrain
By norsegal8
Of course the filets of any flaky, white fish will work fine here; so will most any mushroom
- 1 cup flour
- 1 tablespoon basic creole spices
- 4 eggs
- 1/2 cup milk
- 3 cups panko bread crumbs
- 6 speckled trout filets
- salt
- pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 handful fresh wild mushrooms, sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup jumbo lump crabmeat, picked over
- 1 teaspoon fresh lemon juice
- 2 dashes Tabasco
- 2 tablespoons chopped fresh chives
- 1 cup basic Hollandaise sauce
Pecan Pie - ATK
By norsegal8
Chop the toasted pecans by hand or the best texture; a food processor will grind them too small
- Crust
- 1 1/4 cup (6 1/4 ounces) unbleached all-purpose flour, plus more for dusting work surface
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 3 tablespoons chilled solid vegetable shortening
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
- 4 - 5 tablespoons ice water
- Filling
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 1 cup (7 ounces) packed dark brown sugar
- 1/2 teaspoon table salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups whole pecans (8 ounces), toasted and chopped into small pieces
Queen Bee
By norsegal8
The quintessential showoff cake
- CAKE COMPONENTS
- 1 recipe Biscuit de Savoie, bottom and top crust removed
- 1 recipe Rum Nectar: when making the syrup for the biscuit, use dark rum as the liqueur and add 1 teaspoon lemon juice and 1 teaspoon honey
- 1 recipe Royal Honey Buttercream
- 1 9-inch chocolate disc made with 3 ounces quick-tempered chocolate and 1-inch random holes cut in it
- 1 recipe Nougatine Honey Crunch
- honey in a plastic squeeze dispenser
- Optional
- marzipan bees
- angel hair pasta
Pork Cracklings
By norsegal8
We sprinkle these crispy cubes of pork fat as a garnish on the Wonton noodle soup
- 8 ounces pork fat, in 1 piece
- 2 cups canola oil
Uncle Bubba's Seafood Nachos
By norsegal8
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 large (16-ounce) bag corn tortilla chips
- 2 cups shredded sharp Cheddar
- 2 cups shredded Pepper Jack cheese
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 ounces lump crabmeat, picked clean of shells, chopped
- 1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
- 1/2 pound scallops, muscle removed, chopped
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 2 cups grated Parmesan
- Salt and freshly ground black pepper
- 1 cup shredded iceberg lettuce, for topping
- 1 cup pico de gallo, for topping
- 10 to 12 pickled jalapeno slices, for topping
- Sour cream, for topping
Raisin Pecan Oatmeal Cookies
By norsegal8
Preheat the oven to 350 degrees
- 1 1/2 cups pecans
- 1/2 pound unsalted butter at room temp.
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temp.
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Crème Anglaise Praliné
By norsegal8
Praline paste made with hazelnuts and caramelized sugar is a flavorful enrichment to crème anglaise
- 1/4 cup Praline paste
- 1 cup milk
- 2 large egg yolks
- pinch of salt
- 1 teaspoon vanilla
- 1 1/2 tablespoons rum or Cognac