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Recipes
Mini Shrimp Rolls
By mirelsonp
Recipe source: Southern Living
- 1 pound medium unpeeled raw shrimp
- 1 celery stalk, sliced (1⁄4 cup)
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped pickled jalapeño slices, plus 1 tsp. pickled jalapeño liquid from jar (from 1 [16-oz.] jar)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoon finely chopped fresh chives, divided
- 2 tablespoons unsalted butter
- 12 oblong mini brioche rolls, top-sliced (from a bakery)
- 1 tablespoon celery leaves
Lemon Pudding Cakes
By mirelsonp
These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy l...
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup low-fat milk
- 2 teaspoons freshly grated lemon zest
- 1/2 cup lemon juice
- 2 tablespoons butter, melted
- 2 large egg yolks
- 3 large egg whites, at room temperature (see Tip)
- Confectioners’ sugar for dusting
Lemon Cheesecake With Strawberries and Port Glaze
By mirelsonp
To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely grou...
- Crust
- 2 cups graham cracker crumbs
- 1/4 cup (packed) dark brown sugar
- 5 tablespoons unsalted butter, melted
- 2 teaspoons fresh lemon juice
- Filling
- 4 8-ounce packages cream cheese, room temperature
- 1 3/4 cups sugar
- 3 tablespoons grated lemon peel
- 1 cup sour cream
- 1/4 cup whipping cream
- 1/3 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- Topping
- 1 1/2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Port Syrup
- 1 750-ml bottle tawny Port
- 1/2 cup sugar
- 3 tablespoons raspberry vinegar
- 1 1/2 teaspoons grated lemon peel
- 8 large strawberries, unhulled, halved through stem
Ancho Cream Corn
By mirelsonp
Recipe source: A. Chef's Studio, St Augustine, FL; Adapted from "The Homesick Texan"
- 1 dried ancho chili, stem and seed removed
- 4 Tbsp. butter
- 2 cloves garlic, minced
- 4 green onions, sliced
- 5 cups fresh or frozen corn (about 8 cobs if fresh)
- 1 cup heavy cream
- 4 oz. cream cheese
- 1/4 tsp. cumin
- pinch of cayenne pepper
- 1 Tbsp. lime juice
- salt and pepper to taste
- Cotija cheese, crumbled for garnish (optional)
Sous Vide Tri-Tip Steak with Cilantro Butter
By mirelsonp
Recipe Source: Food and Wine | July 2010
- One 2-pound tri-tip sirloin, about 2 inches thick, chilled
- 2 teaspoons kosher salt
- 2 teaspoons minced shallot
- 2 teaspoons lime juice
- 1 stick salted butter, softened
- 2 chipotle chiles in adobo—stemmed, seeded and minced
- 3 tablespoons chopped cilantro leaves
- Vegetable oil, for cooking
Pea, Asparagus, and Fava Bean Salad
By mirelsonp
Recipe source: Bon Appetit April 2013 DO AHEAD: Dressing and vegetables can be prepared 1 day ahead
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated Pecorino or Parmesan
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
- Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
Flatbread
By mirelsonp
Recipe source: A Chef's Cooking Studio
- 2 cups (10 oz.) all-purpose flour
- 1 tsp. active dry yeast
- 1 tsp. cumin
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 3/4 cup warm water
- canola oil for cooking
Artichoke Dip With Fontina
By mirelsonp
Make Ahead: The unbaked dip can be frozen, up to 1 month
- 2 Tbsp extra-virgin olive oil
- 1/2 medium yellow onion, diced small
- 3 garlic cloves, finely chopped
- 3 14-oz cans whole artichoke hearts, drained and coarsely chopped
- 1/3 cup dry white wine
- 4 oz Neufchatel cream cheese, room temperature
- 2 1/4 cups cubed fontina cheese (about 3/4 lb)
- 1/4 cup chopped fresh parsley
- 8 pitas, each cut into 6 wedges
Green Beans with Lemon and Pine Nuts
By mirelsonp
Recipe source: Gourmet | November 2005 Cooks' note: Green beans can be cut 6 hours ahead and chilled, wrapped in d...
- 1 1/2 lb. green beans, trimmed and cut diagonally into 1/2-inch pieces
- 1/4 cup pine nuts, toasted
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely grated fresh lemon zest
- 4 teaspoons extra-virgin olive oil
- Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
- Cooks' note: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Strawberry Shortcake with Lemon-Pepper Syrup
By mirelsonp
Recipe source: NY Times Dining - May 29, 2013 Originally published with Strawberry Shortcake Forever - Melissa Clar
- 2 tablespoons unsalted butter, melted, more for greasing pan
- 2 quarts strawberries (about 2 pounds)
- 25 grams superfine sugar (about 2 tablespoons)
- 1 lemon, zested
- 155 grams all-purpose flour (about 1 1/4 cups)
- 4 grams baking powder (about 1 1/4 teaspoons)
- 3 grams salt (about 1/2 teaspoon)
- 2 large eggs
- 1 large egg white
- 330 grams granulated sugar (about 1 3/4 cups)
- 1/3 cup whole milk, warmed
- 2 teaspoons vanilla extract
- 1/8 teaspoon finely ground black pepper
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract