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Recipes
Chicken Breasts with Fontina and Prosciutto
By karen1
by The Bon Appétit Test Kitchen
- 1/2 cup coarsely grated Fontina cheese
- 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
- 1/3 cup (packed) chopped prosciutto
- 2 tablespoons chopped fresh basil
- 4 large boneless chicken breast halves with skin
- 2 tablespoons chilled butter, divided
- 3/4 cup low-salt chicken broth
- 1/2 cup dry Marsala
Gwen's Fried Chicken with Milk Gravy
By karen1
For the chicken: Put the chicken pieces in a large bowl and cover them with water
- 8 serving pieces chicken, light or dark meat
- Salt
- 2 cups peanut oil, more if needed
- Black pepper
- 2 cups all-purpose flour
- 4 tablespoons oil from fried chicken
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
Chopped Ceviche
By karen1
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- 8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can
- 1/2 teaspoon dried oregano
- 1 teaspoon Maldon, kosher, or table salt
- 1/3 cup lime juice
- 3 scallions, finely chopped
- 1 jalapeno or any medium sized green chile, seeded and chopped to give 1 tablespoon
- 4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing
- Tostadas or tortilla chips, for serving
- After fish cooks in lime juice 8 minutes will look opaque, drain fish from juice add the greens stir and serve with
- the chips
Huevos Rancheros
By karen1
Recipe courtesy Tyler Florence
- Salsa Roja:
- 4 medium corn tortillas
- Peanut oil, for deep-frying
- Salsa Roja, recipe follows
- Chorizo Refried Beans, recipe follows
- 4 large eggs, fried sunny side up
- 1 cup crumbled queso fresco
- Fresh cilantro sprigs
- Fried chorizo (reserved from Refried Beans recipe)
- 4 lime wedges
- 1 dried ancho chile, stemmed and seeded
- 1 dried Anaheim chile, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1 tablespoon dried oregano, preferably Mexican
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 cup hot water
- 8 plum tomatoes, quartered
- 1 medium Spanish onion, sliced
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs cilantro
- 1 tablespoon sugar
- 1 lime, juiced
- Chorizo Refried Beans:
- 4 links smoked Mexican chorizo
- 1/4 cup extra-virgin olive oil
- 1/4 white onion, finely diced
- 2 cloves garlic, peeled and chopped
- 2 (15.5 ounce) cans red kidney beans
- 1 to 2 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Radishes with Butter and Salt
By karen1
Arrange the radishes on a bed of sea salt
- 2 bunches radishes with the tops intact
- Sea salt
- Good salted butter or Herbed Butter, recipe follows
- 1 French baguette, sliced diagonally, and lightly toasted
Marinated Crab Salad
By karen1
Recipe courtesy Alton Brown
- 1 cup olive oil
- 1 cup red wine vinegar
- 2 large garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped parsley, leaves
- 1/4 cup chopped fresh tarragon
- 1/2 pound cooked lump or back fin crabmeat
- 1/2 pound cooked special crabmeat
- 6 cups mixed greens
- 4 to 6 lemon wedges
Crab and Andouille Jambalaya
By karen1
In a medium, enameled cast-iron casserole, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 1 red bell pepper, finely chopped
- 1 celery rib, finely chopped
- 2 large garlic cloves, minced
- 1 teaspoon Old Bay seasoning
- 1 1/4 cups jasmine rice (9 ounces)
- 1 1/2 cups chicken stock or low-sodium broth
- 1 1/2 cups water
- 1 thyme sprig
- Salt and freshly ground pepper
- 1/2 pound lump crabmeat
- 3 scallions, finely chopped
- Hot sauce, for serving
Surf and Turf: Lobster Stuffed Prime Rib
By karen1
Position roast on work surface with bones upright
- For Lobster Newberg Stuffing:
- 10 pounds of boneless or bone-in standing prime rib roast
- (You can ask your butcher to debone and butterfly ready for preparation)
- 3 (1 1/2-pound) live lobsters
- 1/2 stick (1/4 cup) unsalted butter
- 2 tbsp, plus 1 tsp medium-dry sherry
- 3 tbsp, plus 1 tsp of brandy
- 1 1/2 cups heavy cream
- 1/4 tsp of freshly, grated nutmeg
- Cayenne to taste
- 4 large egg yolks, beaten well
- Toast points as an accompaniment
Israeli Couscous and Tuna Salad
By karen1
Bring 4 cups of water to a boil in a medium-size saucepan
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
Aged Gouda Fondue with Caraway Croutons
By karen1
Preheat the oven to 350°
- 1 tablespoon caraway seeds
- 1 stick (4 ounces) unsalted butter
- 1 baguette (about 12 ounces), cut into 1-inch cubes
- Salt
- 3 cups heavy cream
- 1 pound medium-aged Gouda cheese, coarsely shredded
- Freshly ground white pepper