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Recipes
Sauteed Green Beans With Pecans And Fresh Tarragon
By ebdonahue
Cut beans into pieces or leave whole
- 2 pounds green beans, cleaned and trimmed
- 1/2 cup butter or margarine
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 cup minced shallots
- 1 cup pecan halves or pieces
- 5 tablespoons chopped fresh tarragon leaves
- Salt and pepper to taste
Bacon Wrapped Smokies
By ebdonahue
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 1 16 ounce package small cooked smoked sausage links
- 15 slices bacon, each cut crosswise into thirds
- 3/4 cup packed brown sugar
Spicy Thai Steak Salad
By ebdonahue
Combine all marinade ingredients, except steak, in a large resealable plastic bag
- For the marinade/dressing:
- 3 Tablespoons olive oil
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 Tablespoon red wine vinegar
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons brown sugar
- 2 Tablespoons fish sauce
- 2 Tablespoons chili garlic sauce
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 (1 1/2-pound) flank steak, lightly scored crosswise
- For the salad:
- 1 red onion, thinly sliced
- 1 pint cherry tomatoes, halved*
- 1 English cucumber, halved and thinly sliced
- 1 cup julienned carrot
- 4 cups torn romaine lettuce
- See a Greek Salad Recipe
- For garnish (optional):
- Toasted sesame seeds
- Green onions, sliced
- Sliced avocado
- Chopped fresh mint or fresh Thai basil
- Dry roasted unsalted peanuts
Indian-Spiced Shrimp
By ebdonahue
Toasting the spices in a sauté pan before grinding them makes them especially fragrant
- 2 Tbs. coriander seeds
- 2 tsp. cumin seeds
- 1/4 to 1/2 tsp. dried red chile flakes
- 1/2 cup unsweetened coconut milk
- 3 Tbs. minced garlic
- 3 Tbs. minced fresh ginger
- 1-1/2 lb. jumbo shrimp (21-25 count), peeled and deveined
- 2 Tbs. canola or vegetable oil
- 1/4 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice; plus 4 lime wedges for serving
- Kosher salt and freshly ground black pepper
Five-Spice-Glazed Salmon with Sesame Green Beans
By ebdonahue
Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish
- 1/4 cup honey
- 4 tsp. reduced-sodium soy sauce
- 1-1/2 tsp. five-spice powder
- 2 large cloves garlic, minced
- Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
- Nonstick cooking spray
- 1 lb. slender green beans, trimmed
- 2 tsp. canola oil
- 1 tsp. Asian sesame oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. toasted sesame seeds
- 1 tsp. lemon juice
Boneless Pork Chops in Creamy Mustard Thyme Sauce
By ebdonahue
Sound fancy or complicated? It's really not, providing you have some caramelized shallots or onions done ahead of ...
- 4 center cut boneless chops
- sliced baby portabella mushrooms
- 1/2 cup chicken broth
- 2 T coarse grain mustard
- 1 cup cream or half and half
- fresh thyme
- caramelized shallots or onions
Clam Broth
By ebdonahue
Use this broth as a base for New England, Manhattan, and Rhode Island clam chowders
- 8 lb. large cherrystone clams (about 20)
Grilled Sweet Corn Salsa
By ebdonahue
Gilled sweet corn combines with bell peppers, red onion, cilantro, and pickled jalapeños
- 4 ears fresh sweet corn
- Extra light olive oil, plus1 tablesspon, divided
- 1/2 orange bell pepper, diced small
- 1/2 red bell pepper, diced small
- 1/4 cup red onion, diced small
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon pickled jalapeño, chopped
- 1 lime, juiced
- 1/2 teaspoon kosher salt, plus more to taste
Rhode Island Clam Chowder
By ebdonahue
This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the m...
- 2 oz. thin-sliced bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
- 1-1/2 oz. unsalted butter (3 Tbs.)
- 1 large yellow onion, cut into small dice (about 2 cups)
- 4 tender inner celery stalks, sliced crosswise 1/8 inch thick (about 1 cup)
- 1 Tbs. finely chopped garlic (2 large cloves)
- 6 cups diluted clam broth, plus the reserved clam meat, finely chopped
- 1-1/2 lb. large Yukon Gold potatoes, peeled and cut into 1/3-inch dice (about 3-1/2 cups)
- 2-1/2 tsp. chopped fresh thyme
- 2 bay leaves
- Freshly ground black pepper
- 2 Tbs. chopped fresh flat-leaf parsley
One Pot Lightened Up Chicken Parmesan Pasta
By ebdonahue
Creamy tomato basil sauce coated pasta with bite-sized pieces of chicken, fresh basil and crispy, buttery parmesan ...
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup panko bread crumbs
- 1/4 teaspoon granulated garlic
- 3/4 teaspoon Italian seasoning
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1 pound boneless, skinless chicken breast or thighs, cut into 3/4-inch by 3/4-inch pieces
- 3 teaspoons kosher salt, divided
- 1 pound box dried linguine
- 3 cups halved grape or cherry tomatoes (*See Notes)
- 1 large onion, trimmed of both ends, halved, peeled, and cut into thin strips
- 4 1/2 cups low-sodium chicken broth or water
- 10-12 fresh basil leaves, roughly torn, plus more for serving
- 5 garlic cloves, peeled and thinly sliced or roughly chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes