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Recipes
Fresh Peach Basil Vinaigrette
By MC042561
Prep: 10 min. Serve over a colorful variety of tomatoes from the local farmers market
- Ingredients
- 1/3 cup white balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- 1 large peach, chopped
- 1 1/2 tablespoons chopped fresh basil
Mushroom Au Poivre Sauce
By MC042561
1. Heat olive oil in braising pan on MEDIUM-HIGH
- 2 tbsp Extra-Virgin Olive Oil
- 2 pkgs (8 oz each) White Mushroom - sliced
- Lawry's Seasoned Salt
- 2 Tbsp butter
- 1 cup medium-dry sherry
- 1 cup Beef Culinary stock
- 6 pkgs (4 oz each) Demi Glce
- 2 tbsp fresh cracked black pepper
Chicken Gizzard
By MC042561
Fried
- 1 pound chicken gizzards, rinsed
- 2 stalks celery, cut into chunks
- 1 onion, cut into chunks
- 2 bay leaves
- 1 1/2 teaspoons celery salt, divided
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried Italian herb seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Louisiana-style hot sauce
- 3 cups oil for deep frying
- 1 cup all-purpose flour
Fresh Pesto Pasta Salad
By MC042561
Preparation Prepare pasta according to package directions; drain
- Ingredients
- 1 (16-ounce) package small shell pasta
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon seasoned pepper
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed
- 3/4 cup olive oil
- 1 cup chopped fresh basil
- 1 (3-ounce) package shredded Parmesan cheese
- 1/2 cup toasted pine nuts
- Garnishes: gourmet mixed baby salad greens; grape tomatoes; small, yellow pear-shaped tomatoes
Chao Tom
By MC042561
Combine the shrimp, garlic, sugar, paprika, salt, pepper, fish sauce, and olive oil in a food processor and blend u...
- 1.5 pound raw medium shrimp, peeled and devein
- 4 clove garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon of white pepper
- 1/2 teaspoon of paprika powder
- 1/2 teaspoon olive oil
- 1/2 teaspoon fish sauce
- 1 egg white
- sugarcane sticks about 5 inches long. Split each sugar cane into fourths, lengthwise
Blueberry Waffles
By MC042561
In a small mixing bowl, beat egg whites until stiff; set aside
- 2 eggs, separated
- 1 1/2 cups milk
- 1/2 cup melted butter
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup fresh or frozen blueberries, rinsed
Banh Xeo
By MC042561
In a mixing bowl, combine banh xeo mix, coconut milk, and beer and mix well
- Fillings
- 1 /2 lb pork butt, cut into thin slices
- 1/2 ts salt
- 1/2 ts sugar
- 1/2 ts fish sauce
- black pepper
- 1/2 lb of shrimp (medium to large size, deveined and peeled)
- 1 medium yellow onion, thinly sliced
- 3 cups of bean sprouts (in small bowl wrapped in plastic wrap, steam small batches in the microwave for about 1-2 minutes, drain and set aside)
- Batter
- 1 package of banh xeo mix (basically rice flour either with turmeric pre-mixed or separate–we used the package above, but many brands are available)
- 3 cups of water or beer
- 1 cup of coconut milk
- 1 cup of chopped scallions
- 1/2 ts salt
- Accompaniments
- Whole green lettuce leafs, mustard greens, mint, perilla, basil,
- nuoc mam cham
- pickled carrots and daikon
- small bowl of cooking oil
Goi Tom
By MC042561
In mixing bowl, combine thinly sliced celery, cucumbers, carrots, daikon, and jalapeno with 1
- 1 bunch of celery stalks, thinly sliced on a diagonal
- 1 English cucumber, halved lengthwise and thinly sliced on a diagonal
- 3 carrots, thinly sliced on a diagonal or shredded
- 1 medium daikon, thinly sliced on diagonal or shredded
- 1 jalapeno, deseeded and sliced (optional)
- 1.5 tbs salt
- fried shallots
- roasted peanuts. coarsely crushed
- 1 package of instant jelly fish
- chopped cilantro
- nuoc mam cham but more tart with additional lime
- muslin cloth
- 1/2 lb medium shrimp headless shell on and deveined
- 1/2 ts salt
- 3 ts sugar
- 1 tbs white or rice vinegar
- 2 tbs water
- round shrimp chips – banh phong tom (optional)
Garlic Noodles with Prawn
By MC042561
Boil the thin spaghetti noodles al dente according to instructions
- 8 oz. thin spaghetti noodles
- 1/2 lb large prawns (16-20 size) peeled and deveined
- 1 tbs oyster sauce
- 1/2 ts salt
- 1/2 ts sugar
- 1 ts pepper
- 3 tbs garlic, finely minced
- 3 tbs French buerre demi sel, divided in 3rds
- 1 green onion, chopped 1 inch pieces
- freshly grated parmesan cheese (optional)
Grilled Shrimp Skewers with Cilantro-Mint Chutney
By MC042561
For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season...
- Shrimp:
- 2 tablespoons red chile powder, such as ancho or New Mexican red
- 2 tablespoons garam marsala
- 2 tablespoons canola oil
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry
- Cilantro-Mint Chutney:
- 1 cup tightly packed fresh cilantro leaves
- 1/2 cup tightly packed fresh mint leaves
- 4 scallions, chopped
- 1 Thai chile, finely minced
- Zest of 1 lime
- 1 to 2 tablespoons honey
- 1 to 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour