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Recipes
Salmon and Pineapple Grilled with Avocado Dressing
By grammadot
Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish
- 1 1/2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Four 4-ounce skinless salmon fillets, each about 1 inch thick
- Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh
- Avocado Dressing, recipe follows
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1/8 teaspoon anchovy paste, optional
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 small clove garlic, smashed
- 1/2 avocado, diced
P.F. Chang's Lettuce Wraps
By grammadot
Cover mushrooms with boiling water, let stand 30 minutes then drain
- 8 dried shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons water
- 1 teaspoon soy sauce
- salt and pepper
- 1 1/2 pounds boneless, skinless chicken, minced
- 5 tablespoons oil
- 1 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilis (optional)
- 1 8 oz. can bamboo shoots, minced
- 1 8 oz. can water chestnuts, minced
- 1 package cellophane Chinese rice noodles, fried in oil for a minute or two
- (until they puff up)
- Cooking Sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- Iceberg lettuce "cups" leaves OR
- Bibb lettuce leaves or other leaf lettuce
Pizza Rustica
By grammadot
Directions Preheat the oven to 400 degrees F
- 1/4 pound mortadella, cut into 1/2-inch pieces
- 1/4 pound prosciutto cotto, cut into 1/2-inch pieces
- 1/4 pound salami, cut into 1/2-inch pieces
- One 15-ounce container part-skim ricotta
- 1 cup shredded mozzarella
- 1 cup Parmesan cheese
- 4 eggs, lightly beaten
- One 17.3-ounce package frozen puff pastry (2 sheets), thawed
Tonka Sauce
By grammadot
Put all ingredients in stainless steel sauce pan and bring to a boil over medium heat stirring occasionally
- 1 c ketchup
- 1/2 c worcestershire sauce
- 1/2 c sake
- 2 tbs minced fresh ginger root
- 2 tbs minced fresh garlic
- 1/4 c sugar
- 1/4 c mirin (rice cooking wine)
Chicken Cacciatore
By grammadot
Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Caponata, Roasted Eggplant
By grammadot
Preheat the oven to 400 degrees F
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Mushroom Cream Sauce
By grammadot
Melt butter in a saute pan over low heat
- 2 tablespoons unsalted butter
- 2 garlic cloves, finely minced
- 5 sage leaves, chopped
- Salt and pepper, to taste
- 6 ounces portobello mushrooms, sliced
- 1 cup heavy cream
- 1/2 leek, roughly chopped
Beet Salad with Cherry Vinaigrette
By grammadot
Directions For the beets: Preheat the oven to 400 degrees F
- 2 pounds medium red, golden and striped beets, scrubbed
- Extra-virgin olive oil, to coat
- Kosher salt and freshly cracked black pepper
- 1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes)
- 2 tablespoons balsamic vinegar
- 1 teaspoon sherry vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 cup chiffonade of kale leaves
- 2 tablespoons pepitas, toasted
- 1/3 cup crumbled goat cheese
- 2 tablespoons chopped fresh mint
Pork Chops with Peppers, Onions & Potatoes
By grammadot
Pork chops, onions, peppers and golden potatoes all cooked in one pan to create a plateful of deliciousness
- 2 center cut pork chops
- 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
- 1 small red bell pepper, seeded and cut into large dice
- 1/2 onion, thickly sliced
- 1 clove garlic, chopped
- 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
- 1 or 2 tablespoons red wine vinegar, depending on your taste
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
Chicken - Strathearn Roasted
By grammadot
Directions Watch how to make this recipe
- 1/2 cup honey
- 1/2 cup kosher salt
- 2 bay leaves
- 2 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme
- 3 cups ice cubes
- One 4- to 5-pound chicken, cut into 10 pieces, backbone removed
- 1/4 cup honey
- 2 teaspoons apple cider vinegar
- Juice of 1 orange
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound assorted fancy mushrooms (e.g. cremini, oyster, shiitake, king trumpet)
- 1 tablespoon thinly sliced garlic
- 1 tablespoon finely minced shallot
- Kosher salt and freshly cracked black pepper
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- Truffle oil, for drizzling
- 2 tablespoons unsalted butter