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Recipes
Sea Bass with Curry and Ginger
By Heritage330
Adapted from an epicurious recipe
- 2 cups coconut milk
- 3 tablespoons minced peeled fresh ginger
- 1 tablespoon Thai red curry base*
- 1 teaspoon turmeric
- 2 teaspoons finely chopped garlic
- 2 teaspoons fish sauce (nam pla)
- 1 1/2 teaspoons imitation coconut extract
- 6 5-to 6-ounce sea bass fillets
- 1/2 cup bottled clam juice
- 1 tablespoon arrowroot
- 3 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 3 cups cooked jasmine rice or other white rice
Creamy Herbed Smashed Potatoes
By Heritage330
Place potato in a saucepan; cover with water
- 4 cups cubed peeled Yukon gold potato (about 2 pounds)
- 1/2 cup 2% reduced-fat milk
- 1/4 cup low-fat sour cream
- 3 tablespoons butter
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
rigatoni with spiced broccoli and cauliflower
By Heritage330
Bring a large pot of salted water to a boil
- Fine sea salt
- 3/4 cup plus 1 tablespoon olive oil
- 1 medium onion, cut in half and sliced very thin
- 4 cups small cauliflower florets (about a pound)
- 5 cups very small broccoli florets (about 3/4 pounds)
- Pinch cinnamon
- Pinch ground cloves
- Coursely cracked black pepper
- 1 pounds rigatoni
- 3 cups loosely packed freshly grated pecorino Toscano or Grana Padano cheese
- 2 large egg yolks
Thai-Styled Grilled Corn Soup
By Heritage330
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire
- 2 medium ears corn, shucked and silks removed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 2 cups lower-salt chicken broth
- 1 14-oz. can light coconut milk
- 1 Tbs. red curry paste (more to taste)
- 2 Tbs. fresh lime juice
- 1 Tbs. fish sauce
- 1 Tbs. finely grated lime zest
- 2 Tbs. chopped fresh cilantro
- Thinly sliced fresh hot red chile, for garnishc
BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños
By Heritage330
Mary Drennen, Cooking Light JANUARY 2013
- 3 (4-ounce) chicken breast cutlets
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Cooking spray
- 12 ounces refrigerated fresh pizza dough
- 2 tablespoons yellow cornmeal
- 1/3 cup no-salt-added ketchup
- 3 tablespoons prepared yellow mustard
- 1 tablespoon white vinegar
- 1/2 cup sliced red onion
- 1/4 cup pickled jalapeño slices
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro leaves
Parmesan-Roasted Cauliflower
By Heritage330
by The Bon Appétit Test Kitchen
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan
Macadamia-Crusted Sea Bass with Thai Red Curry Sauce
By Heritage330
Thai Red Curry Sauce: Heat oil in heavy medium saucepan over medium low heat
- Thai Red Curry Sauce:
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 tablespoon Thai red curry base
- 3 cups canned low-salt chicken broth
- 1/2 cup canned unsweetened coconut milk
- 1/2 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 tablespoon corn starch
- 10 large fresh basil leaves
- Fish:
- 1 cup toasted macadamia nuts
- 2 cups all purpose flour
- 1 egg, beaten to blend
- 4 6-ounce sea bass filets
- 1/2 cup olive oil
- chopped fresh basil
- chopped toasted macadamia nuts
Jalapeno Cheese Bread
By Heritage330
Mix mayonnaise, cheddar and pickled jalapeno brine; season with salt and pepper
- 2 tablespoons mayonnaise
- 3/4 cup shredded extra-sharp cheddar
- 1 tablespoon pickled jalapeno brine
- salt and pepper
- 4 slices sourdough bread
- chopped pickled jalapenos
Grilled Shrimp with Oregano and Butter
By Heritage330
1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic
- /2 cup salted capers—rinsed, soaked for 1 hour and drained
- 1/2 cup oregano leaves
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 2 1/2 pounds large shrimp, shelled and deveined
- Salt
Queso Fundido With Roasted Poblano Vinaigrette
By Heritage330
Make the vinaigrette: Preheat the oven to 425 degrees F
- 2 poblano chile peppers
- 1 tablespoon red wine vinegar
- 1 large clove garlic, chopped
- 1 teaspoon honey
- 1/4 cup canola oil
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces monterey jack cheese, grated (about 3 cups)
- Kosher salt and freshly ground pepper
- 8 ounces goat cheese, sliced into 8 rounds
- 2 tablespoons chopped fresh cilantro
- Multicolored tortilla chips, for serving