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Recipes
Striped Bass and Preserved Lemon Dressing with Grilled Carrots
By karen1
Preheat the oven to 450 degrees
- 8 ounce filet of bass
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or canola oil
- 1 tablespoon unsalted butter
- 2 to 3 cloves of garlic, chopped
- 1 shallot, chopped
- Branch fresh rosemary
- Sprig fresh thyme
- Preserved Lemon Dressing, for serving, recipe follows
- Grilled Carrots, for serving, recipe follows
- Fresh dill for garnish
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise
- 1/2 cup rice wine vinegar
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
Refried Beans
By karen1
Rinse the beans thoroughly, then place them in a large pot with the bacon
- 6 cups dried pinto beans
- 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
- 1 tablespoon chili powder
- 1 teaspoon salt, plus more if needed
- 2 teaspoons black pepper, plus more if needed
- 1/2 stick butter (bacon grease, lard or shortening will work)
- 1 onion, diced
- 2 cups grated sharp Cheddar
- Sliced jarred jalapenos
Roasted Shrimp Salad
By karen1
Preheat the oven to 400 degrees F
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion
White-Bean Soup with Bacon and Herbs
By karen1
A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired...
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground pepper
White Chicken Chili
By karen1
Drain and rinse the canned white beans
- 2 (14.5-ounce) cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Sake Salmon and Rice
By karen1
In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon ...
- 1 teaspoon English mustard, or wasabi paste*
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon garlic or chili oil
- 1 tablespoon sake (vodka substitute)
- 2 salmon fillets
- 1 cup basmati rice
- 2 cardamom pods
- 1/4 cup sake
- 1 tablespoon soy sauce
- 1/2 teaspoon fish sauce or brown rice vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon English mustard, or wasabi paste
- 1 to 2 tablespoons chopped fresh cilantro, to garnish
- Cook's Note: If you can't find English mustard, substitute wasabi paste.
Christmas Green Beans
By karen1
Preheat skillet on med high
- 1 bag French green beans
- 1/2 cup avocado oil
- 3 tbs. Adams reserve white wine garlic butter rub
Slow-Cooked Scrambled Eggs with Green Herbs
By karen1
2008, Ina Garten, All Rights Reserved
- 10 extra-large eggs
- 6 tablespoons whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced scallions, white and green parts
- 1 tablespoon minced fresh dill
Mozzarella Fonduta
By karen1
In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat
- One 28-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- 4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
- One 7- to 8-ounce ball fresh mozzarella, sliced into six 1/4- to 1/3-inch-thick slices
- Kosher salt and freshly ground black pepper
- 3/4 cup (2 ounces) shredded Gruyere
- Serving suggestion: grilled bread
- Special equipment: six 5-ounce ramekins
Cheddar-Dill Scones
By karen1
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten lightly
- 1 cup cold heavy cream
- 1/2 pound extra-sharp yellow Cheddar, small-diced
- 1 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk, for egg wash