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Recipes
NY Strip Steaks
By grammadot
Tyler Florence
- 8-ounce 8-ounce New York strip loin steaks
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, at room temperature
- 1 small bunch fresh thyme sprigs
- Sea salt, for sprinkling
Pretzel Rolls
By grammadot
Directions Warm the milk in a small saucepan until a thermometer registers 110 degrees F
- 1 cup milk
- 1 1/4 -ounce package active dry yeast (2 1/4 teaspoons)
- 1 tablespoon packed light brown sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter, at room temperature
- Cooking spray
- 1/2 cup baking soda
- 1/4 cup coarse sea salt, plus more for sprinkling
- 1 large egg, lightly beaten
Chicken Pot Stickers with Dipping Sauce
By grammadot
For the dough: Combine the flour and salt in a large heatsafe bowl
- Dough:
- 2 cups all-purpose flour, plus more if needed and for dusting
- 1 1/2 teaspoons salt
- 1/2 cup boiling water
- Filling:
- 1 pound ground chicken
- 1/3 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- 2 scallions, finely chopped
- Freshly ground black pepper
- Flavorless oil, for frying
- Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 scallion, finely chopped
- A pinch of crushed dried red pepper
Ricotta - Herbed Bruschettas
By grammadot
Directions Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat
- 2 cups ricotta, store-bought or homemade (recipe follows)
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half
- Green Salad Vinaigrette (recipe follows)
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 8 to 10 cups salad greens or mesclun mix
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
White Bean-Tahini Puree with Toasted Pitas
By grammadot
Directions Preheat the oven to 400 degrees F
- 2 teaspoons ground cumin
- 2 teaspoons za'atar
- 1 teaspoon chile powder
- 1 teaspoon granulated garlic
- 4 pitas
- 2 tablespoons extra-virgin olive oil
- 8 white anchovy fillets, drained
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- One 15-ounce can cannellini beans, drained and rinsed
- 1/2 cup tahini paste
- 1/4 cup chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 3 to 4 turns fresh ground black pepper
- 1 lemon, zested and juiced
- 1/4 cup minced fresh chives
Crudités with Lemon-Parsley Tahini Dip
By grammadot
This tangy dip is made from tahini, a sesame paste that’s also used to make hummus
- Dip:
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 clove garlic, minced
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- Crudités:
- Rainbow carrots, halved
- Raw snap peas or haricots verts
- Romanesco broccoli or cauliflower, cut into florets
- Breakfast radishes, halved lengthwise
- Watermelon radishes, halved and cut into half-moons
- Fennel slices
Shrimp Bread (Steve Martorano)
By grammadot
With sharp knife, cut through underside of each shrimp to the tail
- 4 extra jumbo shrimp shells on
- 2 tsp olive oil
- 4 garlic cloves , smashed and finely chopped
- 1/3 c peas
- 2 medium italian plum tomatoes, quartered
- salt/pepper
- 6 tbs unsalted butter
- 2 slices italian bread 3/4" toasted
Shrimp Scampi with Linguine
By grammadot
Directions Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Cupcakes - Mini Chocolate Ganache
By grammadot
Directions Make the cupcakes: Preheat the oven to 325 degrees F
- 2 ounces bittersweet chocolate, finely chopped
- 1/4 cup Dutch-process unsweetened cocoa powder
- 1/4 cup packed light brown sugar
- 1/4 cup hot brewed coffee
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg plus 1 egg yolk
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- Pinch of salt
- 8 ounces chopped bittersweet or semisweet chocolate
Fennel Salad - Citrus
By grammadot
Directions For the pickled fennel: Quarter the fennel bulb and cut out the core
- 1 bulb fennel, trimmed
- 3/4 teaspoon kosher salt
- 1 teaspoon grated orange zest (1 small orange)
- 2 tablespoons orange juice (1/2 orange)
- 2 tablespoons apple cider vinegar
- 3 cups baby arugula
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1 apple, such as Pink Lady, diced
- 2 tablespoons extra-virgin olive oil