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Recipes
Crab Cakes with Spicy Avocado Sauce
By jedrew_52
Put oven rack in middle position and preheat oven to 400°F
- For sauce
- 1/2 ripe medium California avocado, pitted and peeled
- 1 tablespoon low-fat mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
- 1/4 cup fat-free (skim) milk
- For crab cakes
- 1 pound jumbo lump crabmeat, picked over and coarsely shredded
- 3 tablespoons low-fat mayonnaise
- 1/4 cup minced fresh chives
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 cup panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter
- 2 garlic cloves, smashed
- 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
Roasted Cauliflower With Dates and Pine Nuts
By jedrew_52
Preheat the oven to 425 degrees F
- 1 large head cauliflower, cut into florets (about 8 cups)
- Kosher salt and freshly cracked black pepper, to taste
- 4 tablespoons unsalted butter
- 1/3 cup pine nuts
- 1 clove garlic, minced
- 1/2 cup pitted Medjool dates, coarsely chopped
Blackberry Cobbler
By jedrew_52
1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 cups blackberries, rinsed and drained
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1/4 lb.) cold butter, cut in chunks
- 1 cup whipping cream
Fresh Pasta with Prawns and Lemon Oil
By jedrew_52
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste
- 3/4 lb. fresh pasta dough, cut into tagliolini (see related recipe at left)
- 1 1/4 cups olive oil
- 2 lemons, 1 zested
- 3 cups coarse bread crumbs
- 2 lb. prawns, peeled and deveined
- Freshly ground pepper, to taste
- 2 tsp. minced garlic
- 1 Tbs. fresh lemon juice
- 1 tsp. anchovy paste
- 1/4 cup capers, rinsed and drained
- 2 Tbs. chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese for serving (optional)
Spicy Shrimp with Charred Poblano Romesco
By jedrew_52
Prepare the grill for direct cooking over high heat (450° to 550°F)
- Romesco
- 2 poblano chile peppers, about 8 ounces total
- 1/2 cup lightly packed fresh cilantro sprigs
- 1/4 cup sliced almonds, toasted
- 1 small jalapeño chile pepper, seeded and chopped
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove
- 1/4 teaspoon freshly ground black pepper
- Extra-virgin olive oil
- Kosher salt
- 1 teaspoon smoked paprika
- 1 pound large shrimp (21/30 count), peeled and deveined, tails left on, patted dry
Scallop Salad with Citrus Vinaigrette
By jedrew_52
Prepare the grill for direct cooking over high heat (450° to 550°F)
- 6 tablespoons extra-virgin olive oil, divided
- Finely grated zest of 1 lime
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons minced shallot
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Kosher salt Ground black pepper
- 16 sea scallops, each about 2 ounces
- 4 ounces mixed greens (3 to 4 cups)
Tagliata of Flank Steak with Arugula and Shaved Parmesan
By jedrew_52
Lightly brush the steak on both sides with oil and season evenly with salt and pepper
- 1 flank steak,
- 1-1/2 to 2 pounds and about 3/4 inch thick
- Extra-virgin olive oil
- Kosher salt Ground black pepper
- 1/3 cup balsamic vinegar
- 1/2 teaspoon granulated sugar
Corned Beef and Cabbage - Alton Brown
By jedrew_52
Directions *Cook's note: Brisket should be prepared through the brining stage, but not cooked
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Spicy Red Pepper Sauce
By jedrew_52
Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smoot...
- 1/2 cup piquillo peppers
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons mayonnaise
- 3 tablespoons extra-virgin olive oil
- 11/2 teaspoons hot pepper sauce, or to taste
- 1 teaspoon Dijon mustard
- 1 clove garlic, peeled
- 1/2 teaspoon kosher salt
Cherry Tomato and Asparagus Salad
By jedrew_52
1. Boil asparagus in a large pot of salted water for 2 minutes
- 1 pound asparagus, trimmed and halved
- 6 cups halved cherry, grape, and pear tomatoes in varied colors
- 1/2 cup crumbled gorgonzola cheese
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper