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Recipes
Grilled Rib Eye with Tomato and Poblano Chile Sauce
By karen1
Recipe courtesy Giada De Laurentiis
- 2 large poblano chiles (about 5 ounces each)
- 1 tablespoon dried Mexican oregano
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon dried crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 cup canned crushed tomatoes
- 1/4 cup beef broth
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper
- 1 tablespoon cornstarch
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- Four 8-ounce rib eye steaks (each about 1-inch thick)
- Vegetable oil, for brushing
Halibut with Artichoke and Olive Caponata
By karen1
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 1 small red onion, chopped
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 celery stalk, chopped
- 8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
- 1 (14 1/2-ounce) can diced tomatoes, with juices
- 10 pitted kalamata olives, halved
- 3 tablespoons raisins
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon capers, rinsed and drained
- 4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Fried Shrimp Cakes
By karen1
Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batte...
- 1/2 pound shrimp, minced
- 1 garlic clove, minced
- 2 scallions (white and green parts), minced
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 4 teaspoons sherry
- Olive oil
Penne with Braised Short Ribs
By karen1
Place an oven rack in the lower 1/3 of the oven
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, coarsely chopped
- 5 Roma tomatoes, cut into eighths
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth
- 1 pound penne pasta
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
Chicken Salad and Cranberry Brie Toast
By karen1
Recipe courtesy Tyler Florence, 2007
- 1 (2 to 3-pound) whole chicken
- 1 gallon water
- 2 carrots, cut in 2-inch pieces
- 3 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 10 peppercorns
- 3 bay leaves
- 1/2 cup walnuts, roughly chopped
- Kosher salt
- About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon, juiced
- 2 celery stalks, small diced
- 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded chicken meat, roughly chopped
- 8 slices sourdough bread, cut 1/2-inch thick
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup cranberry sauce
- 1/2 pound brie
- 1 green apple, thinly sliced
Beer-Battered Cremini Mushrooms
By karen1
For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, g...
- 3/4 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon whole grain Dijon mustard, such as Maille
- 2 teaspoons minced fresh thyme
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- Zest of 1 large lemon
- 1 1/2 cups self-rising flour
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 12-ounce bottle dark beer, such as Negra Modela, chilled
- 4 cups vegetable or canola oil
- 8 ounces (16 to 18), small cremini mushrooms, cleaned
Spaghetti with Oven Baked Clams
By karen1
Preheat the oven to 400 degrees F
- Clams:
- 40 littleneck clams, well scrubbed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 10 garlic cloves, smashed with the back of a knife
- 1/4 pound pancetta, small dice
- 2 dried red chiles
- Handful fresh basil leaves
- 1/4 cup white wine
- 2 pints cherry tomatoes,(yellow and red), stemmed
- Freshly ground black pepper
- 1 pound spaghetti
Farro Summer Salad with Scallion Pesto and Scallops
By karen1
Directions Prepare a grill for medium heat
- 3/4 cup semi-pearled (semi-perlato) farro
- 1 tablespoon kosher salt
- 4 scallions
- 1/2 cup fresh basil leaves
- Splash red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 1/2 cup olive oil
- 4 green zucchini, cut in half lengthwise and ends trimmed
- 2 yellow squash, cut in half lengthwise and ends trimmed
- Olive oil, for drizzling
- Kosher salt
- Freshly ground black pepper
- 3 red bell peppers
- 1/2 cup fresh basil leaves
- 16 sea scallops, muscles removed
- Olive oil, for drizzling
- Herbes de Provence, for sprinkling
- Kosher salt
- Freshly ground black pepper
Oyster Stew
By karen1
Recipe Courtesy of Emeril Lagasse
- 4 tablespoons (1/2 stick) plus 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cups milk
- 2 dozen oysters, shucked, drained and reserve liquid
- Salt and cayenne
- Fresh black pepper
- 1 tablespoon chopped garlic
- 1/4 cup chopped finely chopped parsley
Cannellini Bean and Sausage Stew
By karen1
Directions Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 medium fennel bulbs, outer layers removed, chopped
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- One 28-ounce can diced tomatoes
- One 15-ounce can cannellini beans
- One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 4 turkey or chicken Italian sausage links
- mix it up for a change use celery carrots