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Recipes
Roasted Cauliflower With Browned Butter, Hazelnuts, and Capers
By mirelsonp
Recipe source: Fine Cooking | Oct/Nov 2014 With its tangy mustard and thyme glaze, this roasted cauliflower is de...
- 1 medium head cauliflower (about 2 lb.)
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 2 tsp. Dijon mustard
- 1-1/2 tsp. chopped fresh thyme
- 2 oz. (4 Tbs.) unsalted butter, cut into pieces
- 1/2 cup hazelnuts, toasted and chopped to the size of capers
- 2 Tbs. nonpareil capers, drained and rinsed
- 1 Tbs. fresh lemon juice
Peppermint Pinwheels
By mirelsonp
Recipe source: Southern Living | December 2016
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Red food coloring paste or gel
One Pan Pasta
By mirelsonp
Recipe source: A. Chef's Studio | Kelly Baxley
- 12 oz. linguine
- 12 oz. cherry or grape tomatoes, halved or quartered if large
- 2 tsp. tomato paste
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 tsp. red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 Tbsp. extra-virgin olive oil, plus more for serving
- Coarse salt
- Freshly ground pepper
- 2 cups water
- 2 cups low sodium chicken stock
- Freshly grated Parmesan cheese, for serving
Blueberry-Lemon Sauce
By mirelsonp
Recipe source: Bon Appetit - August 2007 DO AHEAD Sauce can be made 4 days ahead
- 6 tablespoons sugar
- 4 teaspoons cornstarch
- 4 teaspoons fresh lemon juice
- 1 cup water
- 2 1/2 cups fresh blueberries, divided
- 1 teaspoon finely grated lemon peel
Lowcountry Shrimp Boil
By mirelsonp
Recipe source: Paula Deen's Best Dishes | 2014
- Cocktail Sauce:
- 7 quarts water
- 2 (12-oz.) bottles beer
- 2 lemons, sliced
- 6 bay leaves
- 1/2 cup Old Bay seasoning
- 2 (3-lb.) bags small red potatoes, washed and scrubbed
- 2 (16-oz.) packages hickory-smoked sausage, cut into 2-inch pieces
- 6 ears fresh corn, shucked and halved crosswise
- 4 lbs. large fresh shrimp, unpeeled
- Cocktail Sauce
- Tartar Sauce
- Garnish: Old Bay seasoning, lemon wedges
- 1 (12-oz.) jar chili sauce
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. prepared horseradish
- 1 Tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- Tartar Sauce:
- 1 cup mayonnaise
- 2 Tbsp. dill pickle relish
- 1 Tbsp. chopped drained capers
- 1 Tbsp. minced green onion
- 2 tsp. whole-grain mustard
- 1/2 tsp. hot sauce
Balsamic Blueberries and Peaches
By mirelsonp
Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring 1 minu...
- 3 tablespoons sugar, or to taste
- 2 tablespoons balsamic vinegar
- 3 Cups blueberries (about 1 lb)
- 1 lb peaches or necartines, sliced
- 1/2 teaspoon black pepper (optional)
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
By mirelsonp
Notes: Queso fresco is a creamy, crumbly white cheese from Mexico that can be found at specialty food shops
- 6 tablespoons unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 tablespoon Tabasco Chipotle Sauce
- 1 teaspoon honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 cup crumbled queso fresco (see Note)
Sparkling Wine-Fruit Punch
By mirelsonp
Fruit punch suitable for brunch as an alternative to mimosas
- 1 cup lemon-lime soft drink, chilled
- 1 cup assorted berries
- 1 (6 oz.) can frozen limeade concentrate, thawed
- 1/4 cup loosely packed fresh mint or basil leaves, torn
- 1 (750-milliliter) bottle sparkling white wine (Proseco) or Champagne, chilled
Pacific Punch
By mirelsonp
Summer refreshment comes in a beverage of fresh fruits with white and sparkling wines
- 1/2 cup sugar
- 3 oranges thinly sliced
- Juice of 4 lemons
- 2 cups diced fresh pineapple
- 1/2 cup diced strawberries
- 8 cups dry white wine
- 3 cups sparkling wine
French Potato & Green Bean Salad
By mirelsonp
This salad combines the great flavors of potato and bean salad into one amazingly delicious side dish!
- 2 pounds medium potatoes, like Yukon Gold or Yellow Finn
- Salt and pepper
- 1 bay leaf
- 1 large thyme sprig
- 3 garlic cloves, smashed to a paste with a little salt
- 1 tablespoon chopped anchovy
- 1 tablespoon chopped capers
- 2 teaspoons Dijon mustard
- 4 tablespoons white wine vinegar
- 1/3 cup extra virgin olive oil
- 1 pound small French beans, or small romano or wax beans
- 4 large eggs
- 1 tablespoon thinly sliced chives
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped basil
- 6 to 8 anchovy fillets, optional, for garnish
- 8 ounces arugula, optional