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Recipes
Eli's Asian Salmon
By karen1
Line an 8 by 12-inch baking pan with aluminum foil
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
- Can be salty for some adjust as needed
Shrimp Arrabbiata
By karen1
Cook pasta according to the package directions, omitting salt and fat
- 6 ounces fresh linguine
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup prechopped onion
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
Chicken Paillard with Creamy Parmesan Salad
By karen1
For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap
- Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 eggs, whipped slightly with splash milk
- 2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Dressing:
- 2 anchovy fillets
- 2 egg yolks*
- 2 clove garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- Salad:
- 1 cup organic grape tomatoes, halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese, boccancini, halved
- Shaved Parmesan, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Pollo Ciudad with Pickled Tomato Salsa
By karen1
Recipe courtesy Susan Feniger and Mary Sue Milliken
- 4 large, boneless chicken thighs or leg and thighs, with skin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 shallots, diced
- 3 large mushrooms, thinly sliced
- 1 to 2 jalapenos, chopped with seeds
- 1 tablespoon ground cumin
- 1 cup chicken stock
- 3/4 cup half-and-half or heavy cream
- 1/2 bunch cilantro, stems and leaves separated
- 2 egg yolks
- 1 1/2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 3 cups cooked rice, for serving
- 4 grilled scallions, for serving
- Pickled Tomato Salsa, recipe follows, for serving
- 1 pound tomatoes, diced
- 1/2 bunch scallions, white and green parts, thinly sliced
- 2 to 3 serrano chiles, with seeds, thinly sliced in rounds
- 1/2 cup white vinegar
- 2 1/2 tablespoons brown sugar
- 2 teaspoons salt
- 4 teaspoons freshly grated ginger
- 1 tablespoon minced garlic
- 2 teaspoons yellow mustard seeds
- 2 teaspoons cracked black peppercorns
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1/2 cup extra-virgin olive oil
Manchego with Honey Brown Butter Sauce
By karen1
Directions Melt butter in small saute pan, and cook until it turns a golden brown
- 1 stick butter
- 3 tablespoons honey
- 1/2 pound Manchego cheese wedge
- Sea salt
Blue Cheese and Walnut Crackers
By karen1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Company Shrimp and Mushroom Pasta
By karen1
Recipe courtesy Paula Deen
- 1/2 cup (1 stick) butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
- 1 cup fresh spinach
- 1 (16-ounce) package penne pasta, cooked
- 1/2 cup shredded Italian blend cheese
Lasagna-Style Baked Pennette with Meat Sauce
By karen1
Preheat the oven to 350°
- 1 pound pennette or ditali
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 pound ground lamb
- 1 pound ground veal
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons chopped marjoram
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk
- 2 large egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
Parmesan Lavash Chips with Creamy Tomato-Basil Dip
By karen1
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Two 9-by-12-inch whole wheat lavash breads
- 2 tablespoons extra-virgin olive oil
- 1 cup finely grated Parmesan
- 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
- 1/4 cup (2 ounces) mascarpone, at room temperature
Roasted Asparagus and Prosciutto
By karen1
Preheat the oven to 400 degrees
- 1 pound fresh asparagus (not too thin)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 6 large slices prosciutto
- 1 1/2 tablespoons unsalted butter
- 3 extra-large eggs
- Easy Hollandaise Sauce, recipe follows
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons (3/4 stick) unsalted butter