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Recipes
Cranberry-topped Lemon Tarts
By mirelsonp
1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs
- Topping:
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 3/4 tsp salt
- 1 cup cold butter, cubed
- 3 cups fresh or frozen cranberries
- 1 1/4 cups sugar
- 1/4 cup water
- Filling:
- 5 eggs
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 4 tsp grated lemon peel
- 1/3 cup butter, softened
- Garnish:
- 1 medium lemon, cut into 1/4-in slices
- 1/2 cup sugar
- 1/4 cup water
Cheesy Black Bean Dip
By mirelsonp
Recipe source: "Beans for Every Cuisine," A Chef's Cooking Studio - Kelly Baxley
- 2 cups rinsed and drained canned black beans (can use a 19 oz. can)
- 1 Tbsp. vegetable oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup prepared salsa
- 2 tsp. Adobo seasoning (Penzey's Spices)
- 2 tsp. chili powder
- 1 Tbsp. lime juice
- 4 oz. Monterrey Jack cheese
- 1/4 cup chopped cilantro
Pork and Olive Bruschetta
By mirelsonp
Combine seasonings and rub on pork; brown 5 minutes in oil
- 1 1/4 lb pork tenderloin
- 1 Tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 1/2-inch bagquette slices, toasted
- 1/3 cup olive spread; green, black, or mixed
- 1/2 cup dry white wine (or chicken broth)
Pickled Shrimp
By mirelsonp
Recipe source: Saveur Adapted from Hugh Acheson's "A New Turn in the South" Also nice with baby shrimp; may be fold...
- 2 tbsp. Old Bay seasoning
- 1 lb. (26–30 count) medium shrimp, peeled and deveined
- 1/2 tsp. celery seeds
- 1/4 tsp. allspice berries
- 1 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup packed flat-leaf parsley leaves, finely chopped
- 1 tbsp. kosher salt
- 1/2 tsp. crushed red chile flakes
- 2 cloves garlic, finely chopped
- 12 dried bay leaves
- 1/2 medium yellow onion, thinly sliced lengthwise
Triple Berry Muffins
By mirelsonp
1. In a large bowl, combine the first six ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 4 1/2 tsp ground cinnamon
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 1/4 cups milk
- 1 cup butter, melted
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup chopped fresh strawberries
Crispy Summer Squash Pancakes
By mirelsonp
Delicate, lightly spicy latkes prepared with grated summer squash instead of potatoes
- 2 medium yellow squash, grated on the medium holes of a box grater,squeezed dry
- 2 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Kosher salt, to taste
- Pepper, to taste
- 6 tablespoons canola oil
- Lemon wedges and sour cream, for serving
Halibut in Parchment with Corn and Tomatoes
By mirelsonp
Recipe source: Food and Wine | June 2015
- One 1 1/2-pound center-cut skinless halibut fillet (1 inch thick)
- 1 tablespoon sugar
- 2 teaspoons fennel seeds
- 1 teaspoon whole black peppercorns, plus ground pepper for seasoning
- 1 teaspoon whole coriander seeds
- 2 1/2 tablespoons kosher salt, plus more for seasoning
- 4 ears of corn, kernels cut off 3, 1 cob reserved
- 6 ounces wax or green beans, trimmed (2 cups)
- 15 small cherry tomatoes (about 8 ounces), preferably on the vine
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon white wine vinegar
- 3 tarragon sprigs
- 2 thyme sprigs
- 4 tablespoons unsalted butter, cubed
- 3 tablespoons water
Quick Apple Strudel
By mirelsonp
Recipe source: A. Chef's Cooking Studio
- 2 sheets puff pastry, thawed
- 1 stick butter, melted
- 1 cup walnuts, toasted and chopped
- 2 green apples, peeled, cored and sliced thinly
- 1 Tbsp flour mixed with 1 Tbsp cornstarch
- 1 Tbsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp dried lemon peel
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 Tbsp golden raisins
- 2 Tbsp dried cherries or dried cranberries
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
By mirelsonp
Recipe source: Bon Appetit | February 2008
- 1 12-ounce 1 12-ounce 12-ounce jar marinated artichokes, drained, coarsely chopped
- 1 1 1 cup grated Fontina cheese
- 1/2 1/2 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
- 1 1 1 tablespoon dried basil
- 4 5-ounce 4 5-ounce skinless boneless chicken breast halves
- 2 2 2 tablespoons olive oil
- nd pepper.
- 2 to 10 heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
Acini Di Pepe Pasta With Garlic and Olives
By mirelsonp
Small pasta like acini de pepe and orzo make wonderful room temperature salads, since they mix so thoroughly with t...
- 1/2 lb acini de pepe or orzo (1 1/4 cups)
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 1/4 tsp hot red-pepper flakes
- 1/2 cup pitted Kalamata olives, quartered