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Recipes
Cauliflower with Mustard-Lemon Butter
By grammadot
Preheat oven to 400 degrees Butter a rimmed baking pan
- 1 head cauliflower
- 1 tsp coarse salt
- 6 tbs butter
- 2 tbs fresh lemon juice
- 2 tbs whole-grain Dijon mustard
- 1 1/2 tsp grated lemon peel
- 1 tbs chopped fresh parsley
Limoncello Granita
By grammadot
Directions Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor
- 1 1/2 cups Lemon Simple Syrup, recipe follows
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup limoncello liqueur
- Pinch fine sea salt
- 1 cup sugar
- 1 cups water
- 1 lemon, zested and juiced
Rib-eye Steak -Pan-Seared, Spanish
By grammadot
Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes
- 2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature
- Canola oil
- Kosher salt and cracked black pepper
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- 1/2 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons unsalted butter
- 1/4 cup sliced Spanish olives (optional)
- 1 tablespoon chopped fresh chives
Brooks Beef Brisket and Gravy
By grammadot
Preheat oven to 275 degrees
- 1 5- to 6-pound beef brisket, trimmed
- 1 large onion, sliced
- 2 medium carrots, diced
- 2 cloves garlic, smashed
- 2 stalks celery with leaves, sliced
- 1 1/4 cups red wine
- 2 10 3/4-ounce cans beef stock
- 1 cup water
- 2 bay leaves, crushed
- 3 whole cloves
- 2 sprigs fresh thyme
- 1 tablespoon cornstarch, mixed with 4 tablespoons water
- Salt and pepper to taste
Avocado-and-Shrimp Salad with Red Goddess Dressing
By grammadot
In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree unt...
- 1 roasted red bell pepper, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon minced jalapeño
- 3 tablespoons plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 head of lettuce, torn into large pieces
- 1/4 cup cilantro leaves
- 1 teaspoon fresh lime juice
- 2 Hass avocados, cut into wedges
- 1 pound cooked shrimp
Chicken Satays Grilled with Peanut Sauce
By grammadot
Directions In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes
- 1/4 cup soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 teaspoons chopped fresh ginger
- 2 teaspoons chopped fresh garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each
- 35 to 45 medium (7-inch) bamboo skewers, soaked in water for 15 to 30 minutes
- Peanut Sauce, recipe follows
- Chopped peanuts, garnish
- Cilantro sprigs, garnish
Creamy Parmesan Polenta
By grammadot
Place the chicken stock in a large saucepan
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
Chocolate Honey Almond Tartlets
By grammadot
Directions Preheat the oven to 350 degrees F
- 5 graham crackers (2 3/4 ounces)
- 1 tablespoon slivered almonds
- 2 tablespoons (1 ounce) unsalted butter, cut into 1/2-inch pieces, room temperature
- 1/3 cup heavy cream
- 2 tablespoons honey
- 1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli
Ham Hock and Lentil Soup
By grammadot
In a large 6-quart pot set over over medium heat, add the oil
- 2 tablespoons olive oil
- 2 cups small diced onions
- 1 cup small diced celery
- 1 cup small diced carrots
- Salt for seasoning
- Freshly ground black pepper for seasoning
- 2 tablespoons chopped garlic
- 2 bay leaves
- 6 sprigs of fresh thyme
- 3 to 4 smoked ham hocks
- 2 quarts chicken stock
- 1 pound orange lentils
- 2 tablespoons chopped parsley
Lentils - Herbed with Spinach and Tomatoes
By grammadot
Directions Place the lentils in a pot with the water and bring to a boil
- 1 cup French lentils
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons diced shallots
- 3 cups baby spinach leaves (about 3 ounces)
- 1 cup halved grape tomatoes (about 1/2 pint)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper