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Recipes
Onion Crusted Snapper
By grammadot
recipe courtesy of Chef Oliver Saucy, Chef/Co-Owner of Café Maxx, Pompano Beach, Florida
- Onions
- 4 cups medium red onions, peeled and sliced 1/8” thick
- 2 Tbsp olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup plus 2 tsp dark brown sugar
- 1 Tbsp butter
- salt and pepper to taste
- Sauce
- 1 clove garlic, chopped
- 1 shallot, chopped
- olive oil for sautéing
- 1/3 to 1/2 cup J. Lohr Estates Los Osos Merlot
- 1 tsp tomato paste
- 1 lemon, juiced
- 2 Tbsp heavy cream
- 1/2 to 1/3 stick unsalted butter
- salt and black pepper to taste
- Fish preparation
- 4 8 oz Yellowtail snapper filets, skinless and boneless
- salt and pepper to taste
- olive oil for sautéing
Beef and Cheddar Casserole
By grammadot
Watch how to make this recipe
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
- 2 cups grated Cheddar
Zucchini Lasagna
By grammadot
Directions Preheat the oven to 375 degrees F
- 4 tablespoons canola oil
- 1/2 small onion, sliced
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves
- 3 cups flour
- 1 dozen eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cups grated Romano cheese
- 3 cups canola oil, for frying
- 6 zucchini, sliced lengthwise about 1/4-thick
- 2 pounds ricotta cheese (homemade or Calabro)
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black peeper
- 1/2 cup grated Romano cheese
- 2 1/2 cups grated fresh mozzarella (for layering)
- 8 zucchini flowers
- 1 egg, beaten
- Breadcrumbs
- Canola oil, for frying
Peach Upside-Down Cake -Individual
By grammadot
Directions Watch how to make this recipe Preheat oven to 350 degrees F
- 3 tablespoons unsalted butter, divided
- 1/4 cup light brown sugar
- 2 medium peaches, peeled
- 1 -ounce finely chopped crystallized ginger, approximately 3 tablespoons
- 2 .5 ounces all-purpose flour, approximately 1/2 cup
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/2 cup buttermilk, room temperature
- 1/2 teaspoon vanilla extract
- Whipped cream or ice cream, for serving, optional
Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream
By grammadot
For the mousse: Gently warm the almond milk in a small saucepan
- 1/3 cup almond milk
- 1 cup grated Mexican chocolate
- 1/2 cup cocoa powder
- 2 tablespoons agave nectar
- 1 teaspoon ground chile de arbol
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 ripe but firm avocados, halved, pitted and peeled
- 1 cup heavy whipping cream
- 1/3 cup agave nectar
- 1 tablespoon mezcal
Greens - Wilted Bitter with Crispy Walnut Goat Cheese
By grammadot
Directions For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped
- 3/4 cup walnuts
- 4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
- 1/2 bunch fresh chives, finely chopped
- 1/2 bunch fresh flat-leaf parsley, finely chopped
- 1 (11-ounce) log goat cheese, cut into 6 equal pieces
- Kosher salt
- 2 eggs, beaten with 1 tablespoon water
- Extra-virgin olive oil
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons sherry vinegar
- 1 head radicchio, cut into bite-size pieces
- 2 cups baby arugula, washed
- 2 heads Belgian endive, cut into 1/2-inch lengths crosswise
Marinade - Dijon Lemon Vinaigrette
By grammadot
Serving Suggestion: Marinate 1 1/2-2 lbs
- 2/3 c. olive oil
- + 1/3 c. lemon juice
- + 1/4 c. Dijon mustard
- + 2 Tbsp. capers (optional)
- + 2 Tbsp. chopped fresh dill (or 2 tsp. dried)
- + salt and pepper to taste
Zeppole with Caramel Marsala Dipping Sauce
By grammadot
For the zeppole: Place a large, wide pot filled with 2 inches of oil over medium-high heat and bring to 340 degrees...
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup ricotta
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup half and half
- 1/4 cup sweet Marsala wine
- Confectioners' sugar, for dusting
Granola with Greek Yogurt - Homemade Mango-Agave
By grammadot
Preheat the oven to 325 degrees F
- /4 cup canola oil
- 1/4 cup agave syrup
- 1/4 cup clover honey
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup wheat germ
- 2 tablespoons ground flax seed
- 1/4 teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2-percent Greek yogurt
- Honey drizzle, for garnish
Ham and Cheese Hash Brown Casserole
By grammadot
Preheat oven to 375 degrees
- 1 (32-oz) package frozen hash brown potatoes
- 1 pound cooked diced ham
- 2 (10.75-oz) cans condensed cream of potato soup
- 1 (16-oz) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese