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Recipes
Sugared Walnuts
By akselden
Preheat oven to 350° F. Spread nuts on large baking sheet; toast until fragrant, about 12 min
- 4 cups (1 lb.) shelled walnuts
- 1 stick unsalted butter
- 2 egg whites, room temperature
- Salt
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
SKillET-ROASTED BLACK SEA BASS
By akselden
Heat oven to 375°F. Split leeks lengthwise and cut into diamonds or slices
- FOR BOUILLABAISSE FLAVORS:
- 3 whole leeks, white only
- 1/2 cup canola oil, divided
- 4 7-ounce skin-on fillets of black sea
- bass, pin bones removed
- 8 Ipswich or other medium-size clams
- 1 cup buttermilk
- 1 cup cornmeal
- salt and pepper
- 2 tablespoons canola oil
- 1 tablespoon diced tomato
- 1 tablespoon diced Fennel
- 1 tablespoon peeled, diced white onion
- 1 tablespoon peeled, diced carrot
- 4 threads saffron
- 1 teaspoon tomato paste
- 1/2 cup white wine
- 2 cups clam juice
- 1 teaspoon butter
- Fresh edible Flowers Forgarnish
CROSTATA - FRESH RASPBERRY
By akselden
1. Heat the oven to 450°F
- 1/2 batch (about 10 oz.) Jo's food
- processor tart dough (recipe follows)
- Flour for dusting
- Ground cinnamon
- 3 T. superfine sugar
- 1 pint fresh raspberries
- Confectioners' sugar for dusting
BONELESS PORK LOIN MEDALLIONS ON BRAISED RED CABBAGE WITH ROASTED GARLIC AND CHILI-GARLIC CRISPIE
By akselden
Requires 6+ hours to marinate
- RED CABBAGE:
- Pork Marinade
- 1 T. whole grain mustard
- 2 T. soy sauce
- 1 T. red wine vinegar
- 2 T. garlic, minced
- 1 tsp. rosemary, chopped
- 2 tsp. olive oil
- 16 - 2 oz. pork medallions, trimmed of fat and silver skin
- 1 T. olive oil
- 4 slices bacon, thick cut
- and smoked, cut into 1" pieces
- 1 small yellow onion
- 1 T. garlic, minced
- 4 C. red cabbage, shredded sliced thin
- 1 C. chicken stock
- 1/2 C. champagne vinegar
- 1/2 C. white wine
- 1 tsp. caraway seeds, toasted
- 12 cloves roasted garlic, roasted 2752 in oven until soft & light brown
- Salt & pepper to taste
- GARLIC CHILI CRISPIES:
- 12 cloves garlic with skin still on
- 2 Habanero peppers or jalapenos
The Royal Hound
By akselden
1. Muddle the grapefruit pieces with a handful of ice cubes in a shaker glass
- 1/4 ruby grapefruit, cut into two pieces
- 1/2 oz. vodka
- 1 oz. Cointreau
- 1 tbsp, simple syrup
- 1 oz. Champagne
BISCUITS - HERB AND SPICE
By akselden
1. Preheat oven to 425°F
- 2 C. flour
- 2 T. chopped fresh parsley
- 4 tsp. baking powder
- 2 tsp. dried dill
- 2 tsp. dried oregano
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1/2 tsp. crumbled dried sage
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 C. cold butter, cubed
- 3/4 C. buttermilk
- 1 T. 10% cream
ST. ANDRE TORTE WITH PURPLE BASIL PESTO
By akselden
In food processor, chop garlic finely; add basil, 1/2 cup pine nuts, oil and lemon juice; process until well blend...
- 8 garlic cloves
- 3 cups fresh basil leaves, purple variety
- 2 1/4 cups pine nuts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 cups oil-packed, sun-dried tomatoes,
- drained well
- 1/2 wheel St. Andre cheese
SCRAMBLED EGGS - FIESTA
By akselden
Preheat oven to 350°F. Prepare salad shells according to package directions
- 4 Azteca Salad Shells
- 1 lb. bulk beef or pork sausage
- 1/4 C. green onion chopped
- 2 T. red bell pepper, chopped
- 12 eggs
- 2 T. Cold water
- 1 C. cheddar cheese, shredded
SHRIMP JAMBALAYA
By akselden
In a large skillet or kettle saute sausage in oil 3-4 minutes
- 1/2 pound diced seasoned country sausage
- 2 tablespoons vegetable oil
- 1/2 cup chopped green onions
- 2 cloves garlic, chopped
- 1/2 cup chopped green pepper
- 1/2 cup fresh parsley
- 1 cup canned tomatoes
- 1 bay leaf
- 1 teaspoon Crushed thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup long grain rice, uncooked
- 1/2 cup water
- 2 pounds fresh jumbo shrimp, peeled
CROSTATA - JO'S FOOD PROCESSOR TART DOUGH
By akselden
Refrigerate a few hours or overnight
- 1/2 lb. (2 sticks) cold unsalted butter
- 1 1/2 C. unbleached all-purpose flour
- 1/2 C. cake or pastry flour
- 1/4 C. sugar
- 1/4 tsp. fine sea salt
- 1/4 C. plus 1 T. ice water