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Recipes
Smoky Citrus Shrimp with Parsley
By carinem25
Grub co-author Bryant Terry eats these tangy, garlicky shrimp piled high on crispy toasts, but sometimes he sandwic
- 2 pounds large shrimp, shelled and deveined
- 3/4 teaspoon chipotle powder
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, very finely chopped
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1/2 cup flat-leaf parsley leaves, minced
- Lightly toasted baguette slices, for serving
Cavatappi and Chard
By carinem25
Vegetarian
- 1/4 c. pine nuts, toasted
- 2 T. olive oil
- 3 large shallots, thinly sliced (1.5 cups)
- 2 cloves garlic, minced (2 t.)
- 2 T. applc cider vinegar
- 1 t. ground cumin
- 1 1/2 c. veg broth
- 6 c. swiss chard stems, cut into 1 inch pieces
- 1/2 c. heavy cream
- 1/2 c. golden raisins
- 1 lb. cavatappi
- 6 T. romano cheese, grated
- thyme sprigs for garnish (optional)
Sautéed Green Beans and Brussels Sprouts with Chile and Mint
By carinem25
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
- 1/3 cup water
- 1 teaspoon dried mint
Two-Cheese Enchiladas
By carinem25
Preheat the oven to 350°
- 1/2 cup vegetable oil, plus more for the baking dish
- 3 1/2 cups Salsa Roja
- Twelve 6-inch corn tortillas
- 2 cups shredded queso blanco (1/2 pound)
- 2 cups shredded Monterey Jack cheese (1/2 pound)
- 3/4 cup minced onion
- 2 cups finely shredded green cabbage
- 2 plum tomatoes, finely chopped
Broken Lasagna with Walnut Pesto
By carinem25
Preheat the oven to 350°
- 1 cup walnut halves (4 ounces)
- 2 cups lightly packed basil leaves
- 1 large garlic clove, thinly sliced
- 1/4 cup extra-virgin olive oil
- 3/4 cup freshly grated Parmigiano- Reggiano cheese
- Salt and freshly ground pepper
- 1 pound whole wheat lasagna noodles, broken into 1-inch pieces
- 6 ounces watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped
- Sautéed mushrooms, for serving
Salsa Roja
By carinem25
In a medium saucepan, combine all of the ingredients except the cider vinegar and bring to a boil; boil for 2 minut...
- 8 large ancho chiles, stemmed and seeded
- 1 small dried red chile, stemmed and most seeds discarded
- 1 quart chicken stock or low-sodium broth
- 3 plum tomatoes, chopped
- 3 garlic cloves, chopped
- 1 small onion, chopped
- 1 tablespoon light brown sugar
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cider vinegar
Bayless's Queso Fundido al Tequila
By carinem25
In a large skillet, heat the olive oil
- 1 tablespoon extra-virgin olive oil
- 2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
- 2 jalapeños, seeded and minced
- 1 small onion, cut into 1/4-inch dice
- Kosher salt
- 3 tablespoons tequila
- 1/2 pound Monterey Jack cheese, shredded (3 cups)
- 1/4 cup coarsely chopped cilantro
- Warm corn tortillas or corn chips, for serving
Meyer's Lemony Broccoli and Chickpea Rigatoni
By carinem25
In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil
- One 19-ounce can chickpeas, drained and rinsed
- 1/3 cup fresh lemon juice
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds broccoli, cut into florets
- 1 pound rigatoni
- 5 large garlic cloves, very thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup freshly grated Parmesan cheese
Crab Balls with Grapefruit Salad
By carinem25
MAKE THE CRAB BALLS: In a medium saucepan, melt the butter
- CRAB BALLS
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 2 tablespoons cornstarch
- 1/2 cup unsweetened coconut milk
- 1/2 pound lump or peekytoe crabmeat, picked over and lightly shredded
- Salt
- 1 cup panko
- 1 1/2 tablespoons mixed white and black sesame seeds
- 2 large egg whites, lightly beaten
- Vegetable oil, for frying
- GRAPEFRUIT SALAD
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely grated fresh ginger
- 2 pink grapefruits
- 1 green Thai chile, minced
- 1 tablespoon soy sauce
White Gazpacho with Pickled Shrimp
By carinem25
In a medium saucepan, combine 2 cups of the sherry vinegar with the sugar, jalapeño, peppercorns, coriander seeds,...
- 2 1/4 cups sherry vinegar
- 1 cup sugar
- 1 large jalapeño, halved lengthwise
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 3 mint sprigs, plus 1 teaspoon chopped mint
- 3 cilantro sprigs, plus 1 teaspoon chopped cilantro
- 1/2 pound large shrimp in their shells
- 4 garlic cloves, thickly sliced
- 1/2 cup vegetable oil
- 1 1/2 cups crustless 1-inch cubes of peasant bread
- 1 cup Greek whole-milk yogurt
- 3/4 cup marcona almonds (4 ounces) (see Note)
- 1/2 pound seedless green grapes
- 1/2 large seedless cucumber—peeled, seeded and coarsely chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon sweet smoked paprika (Pimentón de la Vera)
- Salt and freshly ground white pepper