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Recipes
Squash, Shiitake, Kale, and Kimchi Stew
By Deli1
Serious Heat Warm sesame oil into a medium saucepan over medium-high heat
- 2 tablespoons sesame oil
- 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
- 1/2 pound shiitakes mushrooms, ends removed, caps sliced
- 1 bunch of kale, ends trimmed, leaves roughly chopped
- 2 cups kimchi, roughly chopped
- 1/2 cup kimchi liquid
- 4 cups homemade or store-bought low sodium vegetable or chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
- 1 pound soft tofu, cut into 1-inch cubes
- 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)
Grilled Corn with Garlic and Ginger Soy-Butter
By Deli1
Serious Heat When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of...
- 2 2 2 2 medium cloves garlic, minced on a microplane grater (about 2 teaspoons)
- 1-inch 1-inch knob fresh ginger, minced on a micrplane grater
- 2 2 about 2 teaspoons)
- 2 2 2 tablespoons soy sauce
- 4 4 4 tablespoons softened butter
- 1 1 1 teaspoon juice from 1 lemon
- 8 8 8 ears corn, shucked
- 1/4 1/4 1/4 cup finely sliced scallions
Wine-Braised Oxtail
By Deli1
Don’t be scared off by oxtail just before you may never have cooked it before
- 2 1/2 teaspoons coarse kosher salt, more as needed
- 2 teaspoons black pepper
- 1/2 teaspoon ground allspice
- 2 tablespoons extra-virgin olive oil
- 5 pounds beef oxtails, patted dry
- 4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
- 4 large carrots, peeled and cut into 3-inch lengths
- 2 small or 1 large celeriac, peeled and cut into 2-inch chunks
- 1 tablespoon tomato paste
- 6 large garlic cloves, finely chopped
- 1 bottle (750 milliliters) dry red wine
- 1 cup chicken stock
- 5 parsley sprigs, plus 1/4 cup chopped parsley leaves
- 2 rosemary branches
- 2 bay leaves
- Grated zest of 1 lemon
- Torn celery leaves, for garnish (optional)
Thai Fruit Salad
By Deli1
In a large bowl, add the coconut milk, honey, hot sauce, scallions and lime zest and juice
- 1/4 cup light coconut milk
- 1 teaspoon honey
- 1 teaspoon Thai hot sauce, such as Sriracha
- 2 scallions, thinly sliced
- 1 lime, zested and juiced
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper
- 2 cups diced mango
- 2 cups diced pineapple
- 2 tablespoons unsalted peanuts
Lime & Mint Scallops with Red Onion
By Deli1
1. Blanch peas in a pot of boiling salted water, 3 minutes
- 1 cup shucked or frozen peas
- 1/2 cup fresh mint leaves
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground pepper
- 12 large sea scallops
- 2 tablespoons extra virgin olive oil
- 1 large red onion minced
Ramen Burger
By Deli1
Bring a pot of water to a boil; add ramen noodles
- 2 (3 ounce) packages instant ramen noodles, flavor packet discarded
- 2 large eggs
- salt and ground black pepper to taste
- 3/4 pound lean ground beef
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil, divided
- 3 slices American cheese
- 1/4 cup ketchup
- 2 tablespoons chile-garlic sauce (such as Sriracha)
- 1 1/2 cups arugula
- 3 large eggs
Breaded Fish Sandwiches with Mint-Caper Tartar Sauce
By Deli1
Tiffany Vickers Davis, Cooking Light JUNE 2013
- 2 tablespoons canola mayonnaise
- 2 tablespoons low-fat sour cream
- 1 tablespoon capers, chopped
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon red wine vinegar
- 3/8 teaspoon freshly ground black pepper, divided
- 1 medium Vidalia onion, thinly sliced
- 3 cups ice water
- 1/4 teaspoon salt
- 4 (6-ounce) square-cut mahimahi fillets
- 1/4 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons olive oil
- 4 (1 1/2-ounce) Kaiser rolls, halved and toasted
- 8 thin tomato slices
Sweet Tea Mint Juleps
By Deli1
This iced cocktail is great for a hot summer day
- 1/2 cup sugar
- 1/2 cup water
- 4 Earl Grey tea bags
- 1 (1-ounce) package fresh mint, about 1 cup
- 1 1/4 cups bourbon
- 1/3 cup fresh lime juice
- 1 3/4 cups chilled sparkling wine
- Mint sprigs, optional
Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
By Deli1
by The Bon Appétit Test Kitchen
- 1/2 cup chopped mixed-olive tapenade
- (Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.)
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 5 tablespoons extra-virgin olive oil plus additional for brushing
- 1/4 cup white balsamic vinegar
- 2 teaspoons finely grated lemon peel
- 8 1/2-inch-thick diagonal baguette slices
- 4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
- 4 cups (packed) baby arugula
Pork Schnitzel With Dill Sauce
By Deli1
This is from the Taste of Home website, and we really enjoyed it
- 6 pork sirloin roast, cutlets (each 4 ounces and 1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 1/2 teaspoon pepper
- 2 eggs
- 1/4 cup 2% low-fat milk
- 1 1/2 cups dry breadcrumbs
- 2 teaspoons paprika
- 6 tablespoons vegetable oil (for frying)
- FOR SAUCE
- 1 1/2 cups chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dill weed
- 1 cup sour cream