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Recipes
GRILLED PINEAPPLE WITH A SCOOP OF HAUPIA
By akselden
Strain the pineapple juice and measure 1 tablespoon of it into a small saucepan
- 1 whole pineapple, trimmed of its outer skin and cut into 6 rings, each about 1 inch thick (reserve the resulting juice)
- 1/2 cup poha berry jelly (or strawberry
- jelly)
- 3 cups water
- 1/2 cup canned coconut milk
- 1 1/4 cups sugar
- 1/2 cup butter
- 1/2 cup cornstarch blended with 1 1/2 cups water
SOUFFLE - CHOCOLATE SUNDAE
By akselden
Chocolate souffle crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature
- Souffle:
- 6 oz. bittersweet or semisweet chocolate, coarsely chopped
- 6 T. unsalted butter, cut into pieces
- 4 large eggs at room temperature, 3 separated
- 2/3 C. sugar
- 1 tsp. pure vanilla extract
- 1 1/2 pints premium-quality vanilla ice cream
- Caramel Sauce:
- 1/2 C. heavy cream
- 1/2 C. sugar
- 2 T. water
- 1 tsp. pure vanilla extract
- Bittersweet Chocolate Sauce:
- 1/2 C. heavy cream
- 4 oz. bittersweet chocolate, coarsely chopped
- 1 tsp. pure vanilla extract
BRATWURST - BEER
By akselden
1. Add fresh bratwurst to saucepan with beer, water, onion, butter and seasonings
- 1 to 1 1/2 lb. fresh bratwurst
- 12 oz. beer
- 1 C. water
- 1 medium onion, coarsely chopped, or left in rings
- 1 T. butter of margarine
- 1/2 tsp. garlic salt (optional)
- 1/4 tsp. pepper
SANDWICH - MONTE CRISTO
By akselden
1. Spread mustard on 8 slices o bread
- Dijon mustard
- 8 slices country bread
- 8 slices Swiss cheese
- 8 slices Ham
- 4 large eggs
- 1/2 C. milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. ground nutmeg
- 4 T. butter
- Confectioners sugar
Sesame Green Beans
By akselden
Steam green beans covered in 1/2 inch of boiling water for 2 minutes
- 1 1/2 pounds green beans, washed and
- trimmed
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons toasted sesame seeds
- Coarse salt
MUSHROOM- WINE SAUCE
By akselden
MELT butter in a large skillet over medium-high heat
- 1/2 cup butter or margarine
- 12 shallots, chopped
- 4 green onions, chopped
- 1 garlic Clove, minced
- 1 (8-ounce) package fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 (10 3/4-ounce) cans beef consomme, undiluted
- 1/2 cup dry red wine
Grilled Peppers with Chickpeas and Mint
By akselden
Prepare a medium-hot charcoal fire or preheat a gas grill
- 6 large bell peppers (preferably 2 each red, yellow and green)
- 1 tbsp. red wine vinegar
- 3 tbsp. extra-virgin olive oil
- 4 large cloves garlic, chopped
- 1 tsp. paprika
- 1/2 tsp. Aleppo or Maras pepper
- 1 can (15 1/2 oz.) chickpeas (not low sodium) drained and rinsed
- Sea salt
- 2 tsp. chopped fresh mint
Lizzie's Potatoes
By akselden
Preheat oven to 350°. Boil whole potatoes toes until tender
- 5 large baking potatoes, peeled
- 3 cups whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- optional topping: 1/2 cup Parmesan cheese
Kokomo
By akselden
Pour into a glass filled with crushed ice
- 3 ounces Mauna Lai Hawaiian Guava Fruit Drink
- 1 1/2 ounces tropical schnapps
- Strawberry or cherry, garnish
NEW YORK STRIP - PEPPERCORN CRUSTED WITH SEASONED BUTTER
By akselden
Seasoned butter can be made ahead and stored in refrigerator for one week or freezer for one month
- 1/3 C. butter softened
- 3 T. crumbled blue cheese
- 1 shallot, minced
- 1 T. balsamic vinegar
- 1/2 tsp. kosher salt, divided
- 4 10-oz New York strip steaks
- 2 T. coarsely ground black pepper