Mirelsonp's profile page
Recipes
Cheese Sauce for Veggies
By mirelsonp
Recipe source: Martha Stewart
- 3 Tbsp butter
- 3 Tbsp flour
- 1 1/2 cups whole milk
- 1 1/2 cups shredded sharp cheddar
- 1/2 tsp salt
- pinch of cayenne pepper
Sea Scallop Salad with Meyer Lemon and Pomegranate
By mirelsonp
1.Make the vinaigrette: Put lemon and shallot in a small bowl
- 1 Meyer lemon, peel on, diced very small (about 1/2 cup)
- 1 large shallot, finely diced
- Salt and pepper
- 1 tablespoon white wine vinegar
- Olive oil
- 8 large sea scallops (about 3/4 pound)
- Small head radicchio or treviso, torn in large pieces
- 2 small Belgian endives, red or white, leaves separated
- Handful of arugula leaves or watercress, optional
- 1/4 cup pomegranate seeds
Balsamic Vinaigrette
By mirelsonp
More deeply flavored than what you can buy
- 3/4 cup balsamic vinegar
- 2 TbspDijon mustard
- 1 1/2 Tbsp chopped basil
- 1 Tbsp chopped flat-leaf parsley
- 1 1/2 tsp milk honey
- 1/4 tsp chopped chives
- 1/4 tsp minced shallot
- 1/4 tsp minced garlic
- 1/8 tsp hot sauce such as Tabasco
- 1 cup canola oil
Minestrone Salad
By mirelsonp
Recipe source: What's a Hostess to Do? by Susan Spungen (Epicurious | Jul 2013) Serve at room temperature
- 12 ounces fingerling or baby red potatoes
- 8 ounces green beans, cut in half
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pound gemelli or tubetti (or any short pasta you choose)
- 1/2 cup pesto
- one 15 1/2-ounce can cannellini beans (drained and rinsed)
- one 6-ounce jar roasted peppers, sliced into strips
- salt and pepper to taste
Gremolata
By mirelsonp
Sprinkle over grilled meats, poultry, or seafood
- 1/2 cup finely chopped flat-leaf parsley
- 1 Tbsp lemon zest
- 2 garlic cloves, minced
- 1/4 tsp salt
Creme Anglaise
By mirelsonp
Recipe source: Bon Appetit
- 1/2 cup whole milk
- 1/2 cup whipping cream
- 1 2-inch piece vanilla bean, split
- 3 large egg yolks
- 3 tablespoons sugar
Santa Maria-Sty Barbecue
By mirelsonp
1. Combine marinade ingredients in a large bowl
- For the marinade:
- 3/4 cup salsa
- 1/4 cup tomato-based barbecue sauce
- 1/4 cup liquid froma jar of pickled jalapenos
- 2 tsp dry mustard
- 1/2 tsp salt
- For the meat:
- 1 sirloin tri-tip or top sirloin (about 2 lb)
- For the seasoning:
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp meat seasoning (McCormick or Susie Q's)
Blueberry-Pecan Galette
By mirelsonp
Recipe source: Bon Appetit | July 2015 Do Ahead: Dough can be made 2 days ahead
- Dough:
- 1/2 cup pecans
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- Filling and Assembly:
- 12 ounces blueberries (about 2 cups)
- 1 tablespoon cornstarch
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup sugar, plus more for sprinkling
- All-purpose flour (for surface)
- 2 tablespoons milk, half-and-half, or heavy cream
Green Panzanella with Pickled Shallot
By mirelsonp
Recipe source: Bon Appetit - August 2013 Note: This is lovely with green heirlooms, but this salad is equally deli...
- Tomatoes and pickled shallot:
- 1 large shallot, thinly sliced
- 1/2 cup red wine vinegar
- Kosher salt, freshly ground pepper
- 3 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
- 1/2 cup extra-virgin olive oil
- Croutons and assembly:
- 4 cups torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)
- 2 garlic cloves, lightly crushed
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 2 cups arugula, thick stems trimmed
Kielbasa bundles
By mirelsonp
In a large skillet, cook sausage for 5-8 minutes; drain
- 1/2 lb fully cooked kielbasa or Polish sausage, chopped
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 Tbsp butter
- 1/3 cup barbecue sauce
- 2 tubes (8 oz each) refrigerated crescent rolls
- 4 slices process american cheese, halved
- 1 egg white
- 1 Tbsp water
- Sesame seeds