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Recipes
Hot Hunan Shrimp
By carinem25
Using scissors, cut down the curved the shrimp shells and remove the veins, leaving the shells intact
- 1 lb. large shrimp
- 1 T. Shaoxing wine or dry sherry
- 1/2 t. salt
- 3 T peanut oil
- 2 t. minced ginger
- 2 t. minced garlic
- 2 t. chile-garlic sauce
- 2 t. minced pickled chiles
- 1/3 c. water
- 1/2 t. soy sauce
- 2 scallions, green parts thinly sliced
- 1 T. finely chopped red bell pepper
- 1/4 t. sesame oil
Golden Yellow Mustard
By carinem25
Like most homemade mustards, this one tastes best after resting overnight, once the flavors have had time to mellow
- 1/3 cup yellow mustard seeds
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons turmeric
- 1/4 cup Champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco
- 1/3 cup water plus 3 tablespoons
Redfish on the Half Shell
By carinem25
Preheat the oven to 475°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1/4 cup minced flat-leaf parsley
- 2 garlic cloves, minced
- Lemon wedges, for serving
Lemony Asparagus Soup
By carinem25
Bring a large saucepan of water to a boil
- 3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, halved and thinly sliced
- 4 cups chicken stock
- Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish
- 2 teaspoons fresh lemon juice
- Salt and freshly ground white pepper
Steamed Cockles in Scallion Broth
By carinem25
Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 6 medium scallions, green parts only, thinly sliced crosswise
- 1/2 jalapeño, seeded and minced
- 1/2 cup dry white wine
- Freshly cracked black pepper
- 2 1/2 pounds cockles, scrubbed and rinsed
- 4 slices toasted baguette
- 2 tablespoons chopped parsley
King Crab and Avocado Shooter
By carinem25
In a shallow bowl, coarsely mash the diced avocado with a fork
- 2 small Hass avocados—1 cut into 1/2-inch dice, 1 cut into 8 wedges
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped cilantro
- Salt and freshly ground pepper
- 1/2 pound king crab in the shell or 6 ounces lump crabmeat
- 3 tablespoons unsweetened coconut milk
- 1/4 teaspoon finely grated peeled fresh ginger
Pan-Seared Halibut with Tomato Vinaigrette
By carinem25
Chef Way Alaskan halibut is the star of this dish, served with labor-intensive lobster dumplings and topped with a ...
- 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon snipped chives
- 1 tablespoon chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground fennel seeds
- Salt and freshly ground pepper
- Four 6-ounce skinless halibut fillets
Perfect Pizza Margherita
By carinem25
MAKE THE DOUGH: In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until f...
- DOUGH
- 1 envelope active dry yeast
- 2 cups warm water (90° to 105°)
- 1/2 teaspoon sugar
- 4 cups all-purpose flour, plus more for kneading
- 2 1/2 teaspoons kosher salt
- Extra-virgin olive oil
- TOPPINGS
- One 14-ounce can peeled whole San Marzano tomatoes, drained
- 1/2 teaspoon dried oregano, crumbled
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Coarse sea salt and freshly ground pepper
- 2 pounds buffalo mozzarella, thinly sliced
- 32 large basil leaves, torn into pieces
Spaghetti with Lemon, Chile and Creamy Spinach
By carinem25
The Good News Instead of using heavy cream, this tangy, spicy dish calls for low-fat yogurt, which is packed with p...
- 1/2 pound whole wheat spaghetti
- 1 1/2 cups plain low-fat yogurt
- 1 tablespoon all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- 1 red Thai chile, minced
- 10 ounces baby spinach
- Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmesan cheese
Spinach and Ricotta Pappardelle
By carinem25
In a large pot of boiling salted water, cook the pappardelle pasta until al dente
- 12 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 tablespoon chopped sage
- Two 5-ounce bags baby spinach
- 2 tablespoons unsalted butter, cut into cubes
- 1 cup fresh ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper