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Recipes
Turkey Burger
By grammadot
Directions Preheat the oven to 200 degrees F to keep the first batch of burgers warm
- Extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1 1/2 pounds ground turkey
- 1/4 cup soy sauce
- 1 tablespoon sambal oelek, optional
- 1 -inch piece fresh ginger, peeled and grated
- One 8-ounce can water chestnuts, drained and coarsely chopped
- 1/2 bunch fresh cilantro leaves, finely chopped
- 4 slices Cheddar
- 4 seeded burger buns
- 1/4 cup mayo mixed with 2 teaspoons sambal oelek
- 4 slices beefsteak tomatoes
- 4 slices raw red onion
- Butter lettuce
Pork Tenderloin Sandwiches with Honey Mustard
By grammadot
Directions For the pork tenderloin: Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- Two 1-pound pork tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
- 2 tablespoons grapeseed oil
- 2 large shallots, chopped
- 1/2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cloves garlic, minced
- 1/2 cup white wine, such as pinot grigio
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 6 sourdough demi-baguettes or rolls, halved lengthwise
Muffins - Chunky Banana Bran Muffins
By grammadot
Preheat the oven to 350 degrees F
- 1 cup unprocessed wheat bran
- 1 cup buttermilk (shaken)
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup light brown sugar, lightly packed
- 2 extra-large eggs, at room temperature
- 6 tablespoons unsulphured molasses
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup raisins
- 1 cup large-diced bananas
- 1/2 cup chopped walnuts
Kale salad - roasted
By grammadot
Directions Preheat the oven to 425 degrees F
- 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large bunch kale, stems removed, leaves torn (about 10 cups)
- 3 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
- 2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/3 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
Salmon - Balsamic-Glazed
By grammadot
Directions For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over m...
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and smashed or chopped
- Four 6-ounce center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 2 1/2 cups frozen shelled edamame (12 ounces), thawed
- 2 cups sugar snap peas (6 ounces), halved
Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes
By grammadot
Directions Preheat a grill or broiler
- 4 ears corn, shucked
- Extra-virgin olive oil, plus high quality extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pint heirloom cherry tomatoes, assorted sizes and colors
- 1 1/2 to 2 cups vegetable or chicken stock
- Kosher salt
- 1 pound fresh tagliatelle
- 1 1/2 pounds rock shrimp, rinsed and picked through for shells
- 1/2 cup grated Parmesan
Lobster Hushpuppies with Horseradish Cream
By grammadot
Directions For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3...
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup prepared horseradish
- 2 tablespoons finely sliced chives
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup dry California white wine
- 1/4 cup crab boil seasoning or 1 crab boil seasoning pouch
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt
- 1 clove garlic, smashed
- 1 lemon, quartered
- Four 6-ounce lobster tails
- 3/4 cup buttermilk
- 2 cups yellow cornmeal
- 3/4 cup flour
- 1/2 cup finely diced red peppers
- 2 teaspoons baking powder
- 1/2 teaspoon freshly ground black pepper
- 2 jalapenos, seeded, stemmed and minced
- Kosher salt
- 1/2 cup finely sliced scallions
- 3 eggs, beaten
- Canola oil, for frying
- 1/2 lemon, cut into wedges
Raspberry and Balsamic Parfaits
By grammadot
Directions Line a small baking sheet with parchment or wax paper
- Vegetable oil cooking spray
- 2 cups fresh raspberries (8 ounces)
- 3 tablespoons aged balsamic vinegar (aged for 5 to 10 years)
- 1/3 cup turbinado sugar (recommended: Sugar in the Raw)
- 1 cup mascarpone, at room temperature (8 ounces)
- 1/4 cup sour cream, at room temperature
- 3 tablespoons honey
Sweet Potato Toast with Bacon, Egg and Cheese
By grammadot
Preheat the oven to 450 degrees F
- 2 medium sweet potatoes (about 1 pound total)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 slices bacon, cut into 1/2-inch thick pieces
- 4 large eggs, whisked
- 2 ounces grated or thinly sliced sharp Cheddar (about 1/2 cup grated)
Asparagus Spears - Crunch Crazy
By grammadot
Directions Preheat the oven to 425 degrees F
- 1 pound medium asparagus (about 20 spears)
- 2 egg whites
- Kosher salt and freshly cracked black pepper
- 1 tablespoon mayonnaise
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Extra-virgin olive oil