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Recipes
Smoked Salmon with Black Pepper Potato Chips and Lemon Creme Fraiche
By JeanAnn
Stir creme fraiche and lemon peel in small bowl
- 1/4 cup creme fraiche or sour cream
- 1 1/2 teaspoons finely grated lemon peel
- 16 large black pepper or salt and pepper potato chips
- 1 4-ounce package thinly sliced smoked salmon, cut into 16 pieces
- chopped fresh chives
Frozen Key Lime Pie
By JeanAnn
In Florida, key lime pie is made with the juice of those small, tart, Key limes
- For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- For the filling:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Irish Soda Bread
By JeanAnn
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe/index.html?oc=linkback
Lisa Espinoza's Pico de Gallo
By JeanAnn
Stir all ingredients together, except cilantro
- 5 Roma tomatoes, diced
- 1/2 white onion, diced
- 1 whole Serrano pepper, chopped (use only if you like spicy pico)
- Juice from 1/2 large lime
- 1 teaspoon honey
- Salt to taste
- 1/2 cup cilantro, chopped
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
By JeanAnn
Light a grill. In a medium bowl, mash the avocadoes, sour cream, jalapeno, red onion, cilantro and 3 tablespoons of...
- 2 Haas avocados - halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeno, seedly and thinly sliced
- 2 tablespoons very finely chopped red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground black pepper
- 1 small head of Napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds tilapia, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
Smoky Pork Pappardelle
By JeanAnn
For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweet...
- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly ground pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra-virgin olive oil, for drizzling
Crunchy Wasabi Salmon with Lime
By JeanAnn
Preheat oven to 400 degrees
- 3/4 cup Wasabi peas (about 3 ounces)
- 4 8-ounce salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
- 1 tablespoon finely grated lime peel
- 2 tablespoons olive oil, divided
- 6 cups thinly sliced red cabbage (about 1/2 large head)
- 1 8-ounce package trimmed sugar snap peas
- 2 tablespoons fresh lime juice
- Lime wedges
Parmesan and Thyme Crackers
By JeanAnn
Whenever I got to London, I have to visit the Borough Market
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups all purpose flour
Lobster Pot Pies - Neiman Marcus
By JeanAnn
This indulgent, free-form pot pie has such an attractive vertical presentation that’s it’s definitely one of th...
- For the lobster broth
- 2 tablespoons olive oil
- 1 pound Cooked Lobster Meat (page 274), lobster shells and bodies reserved
- 2 cups chopped onions (1-inch dice)
- 1 cup chopped celery (1-inch dice)
- 1 cup peeled and chopped carrots (1-inch dice)
- 1/4 cup fresh Italian (flat-leaf) parsley stems
- 1 bunch fresh tarragon
- 1/2 bunch fresh thyme
- 3 dried bay leaves
- 1 1/2 teaspoons black peppercorns
- 1/8 teaspoon saffron threads (optional)
- 1/4 cup brandy
- 1/4 cup white wine or vermouth
- 3 large ears corn, kernels cut off and reserved, cobs cut into 2-insh sections
- 3 quarts Neiman Marcus Chicken Broth (page 12) or prepared chicken stock
- For the puff pastry
- 1 sheet frozen puff pastry cut into six 3-inch squares, about 1/8 inch thick
- 1 large egg, beaten
- For the “Pot pie” filling
- 1 cup fresh or frozen peas
- 2 cups fresh corn kernels
- 2 tablespoons butter
- 1 cup finely diced onion
- 1/2 cup peeled and finely diced carrot
- 1/2 cup finely diced celery
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 3/4 cup finely diced white or yellow potatoes
- Salt and freshly ground black pepper to taste
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh Italian (flat-leaf) parsley
- 1/4 cut fresh Italian (flat-leaf) parsley sprigs, for garnish