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Recipes
Creamy Shrimp Casserole with Buttery Crumbs
By ebdonahue
Butter a 3 1/2-quart shallow glass baking dish
- 2 pounds medium shrimp, shelled and deveined, shells reserved
- 3 cups heavy cream
- 1/4 cup dry sherry
- Salt
- 5 tablespoons unsalted butter, 4 tablespoons melted
- 6 medium scallions, white and tender green parts, minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Freshly ground pepper
- Hot sauce
- 4 cups small oyster crackers
- 1/4 teaspoon sweet paprika
Sautéed Green Beans with Garlic and Herbs
By ebdonahue
Combine butter, garlic, and thyme in small bowl; set aside
- 1 tablespoon unsalted butter, softened
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon olive oil
- 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
- Salt and ground black pepper
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Creole Catfish Stew
By ebdonahue
In a large pot, heat the oil over moderate heat
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 ribs celery, cut into 1/2-inch slices
- 1 green bell pepper, cut into 1/2-inch strips
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon fresh-ground black pepper
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3 cups canned low-sodium chicken broth or homemade stock
- 2 cups frozen baby lima beans (one 10-ounce package)
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 2 pounds catfish fillets, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Bacon Cheddar Scallion Scones
By ebdonahue
Read our blog about these scones, with additional photos, at Preheat the oven to 425°F
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons (1/2 stick, 2 ounces) cold butter
- 1 cup (4 ounces) very coarsely grated or diced cheddar cheese
- 1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Skirt Steak with Creamed Corn and Poblanos
By ebdonahue
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over
- 2 poblano chiles
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 cup sour cream
- Salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 6-inch pieces
Apple and Onion Stuffin' Muffins
By ebdonahue
Preheat oven to 375 degrees F
- Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Green Chile Mac and Cheese
By ebdonahue
We used a mixture of hatch, anaheim, and poblano chiles for this dish, but any combination of those you'd like will...
- 2 cups elbow macaroni
- Salt
- 1 1/2 cups of whole milk
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1/4 pound (1 cup, packed) finely shredded jack chese
- 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
- 2/3 cup corn kernels (frozen is okay, if frozen, defrost before using)
- 1 1/4 cups chopped roasted, seeded green chiles (or two 4 ounce cans diced roasted green chiles)*
- 2 teaspoons lime juice
- 1/4 to 1/3 cup panko or other breadcrumbs
Cajun Shrimp Alfredo
By ebdonahue
1. Cook pasta following package directions, about 12 minutes
- 1 pound fettuccine
- 1 package (9 ounces) frozen peas, thawed
- 1 tablespoon canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- 1 pound peeled and cooked frozen medium-size shrimp, thawed
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup milk
- 1 cup shredded Gruyere cheese
Southwestern Stuffed Spaghetti Squash
By ebdonahue
Preheat oven to 375 degrees F
- 1 medium spaghetti squash
- 1 Tablespoon olive oil
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced (leave seeds in for more heat)
- 1 red bell pepper, chopped
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon oregano
- 1/2 Tablespoon chili powder
- Kosher salt and freshly cracked black pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup freshly torn cilantro, plus more for garnish
- Juice of 1 lime
- 1 cup grated cheddar cheese
Zucchini and Italian Sausage Quiche
By ebdonahue
The end of the growing season brings with it a flurry of activity that can exhaust the most hardy of souls—harves...
- 1 , 10-inch, deep dish pie crust, baked
- 1 lb. zucchini, shredded
- 1/2 lb. sweet Italian sausage
- 2-4 T. olive oil
- 1 cup Swiss cheese, shredded
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp. salt
- 1/4 tsp. white pepper