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Recipes
Steak - Broiled Porterhouse with Salmoriglio
By grammadot
Directions For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon ju...
- 1 clove garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon lemon zest (1 lemon)
- 2 tablespoons lemon juice (1 lemon)
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- One 1 1/2-pound porterhouse steak (about 1 1/2 inches thick)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
Au Gratin Potatoes
By grammadot
Heat oven to 350 Spray 8" square of 1 1/2 quart baking dish with cooking spray
- 1 cup sour cream
- 1 10 3/4 oz can cream of celery soup
- 1 1lb 40z package fresh hash brown potatoes
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup chopped green onions
- 1 cup corn flake crumbs
- 1/4 cup melted unsalted butter
- 1 tbs chopped fresh parsley
Scott's Short Ribs
By grammadot
Directions Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 3 garlic cloves, finely chopped
- 1 (750-ml) bottle burgundy or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 6 cups beef stock
- 1 tablespoon brown sugar
Chickpea Salad - Spicy
By grammadot
Directions Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to...
- 1 clove garlic, minced
- 1 serrano pepper, seeded, ribs removed and finely diced
- 1/2 small red onion, diced
- 1/2 lemon, juiced
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 pint cherry tomatoes, halved
- 1/2 bunch mint, leaves roughly chopped
- 1/2 bunch cilantro, leaves roughly chopped
- 1 head butter lettuce, shredded
Mozzarella Sticks
By grammadot
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- 4 cups Marinara Sauce, recipe follows
Brownies
By grammadot
Directions Watch how to make this recipe
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Celery Boats
By grammadot
Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them li...
- 12 celery stalks, peeled
- 1/2 cup pecans
- 1 tablespoon honey
- 1 tablespoon melted butter
- Pinch cayenne pepper
- Pinch sea salt
- 8 ounces cream cheese, softened
- 2 red jalapenos, seeded
Chicken Pie - Biscuit-Topped
By grammadot
To make filling: Slice the prepared sweet potato, parsnip, carrot and celery into
- Vegetable and Chicken Filling
- 1 medium sweet potato, peeled and quartered lengthwise
- 1 medium parsnip, peeled and quartered lengthwise
- 1 medium carrot, peeled and halved lengthwise
- 1 large celery rib, halved lengthwise
- Water
- 1 1/2 cups good chicken stock
- < teaspoon dried thyme, crushed
- 1 tablespoon cornstarch
- < cup half-and-half
- > cup combined frozen peas with pearl onions, defrosted
- 3 cups cubed cooked chicken
- Salt and fresh-ground black pepper to taste
- Biscuit Topping
- 2 ounces (1/4 cup) cold butter, cut into 1-inch pieces
- > cup plus 2 tablespoons all-purpose flour
- < teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried rosemary
- 1/3 cup cold milk
Scallops - grilled with pesto and a balsamic glaze
By grammadot
1 Combine pesto, olive oil, salt and pepper in a small bowl
- 11/2 tablespoons basil pesto
- 2 tablespoons olive oil
- Pinch of salt
- Freshly ground pepper
- 2 pounds large sea scallops
- 2 tablespoons balsamic glaze* (homemade or store-bought)
Penne with Pork Ragout
By grammadot
Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper
- One 3-pound pork shoulder roast, cut into 3-inch chunks
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 8 sprigs thyme
- 2 sprigs rosemary (about 6 inches each)
- 1 bay leaf (fresh or dried)
- 2 medium Spanish onions, sliced thin (about 4 cups)
- 5 cloves garlic, chopped
- 1 cup white wine
- 1/2 cup chicken broth
- One 28-ounce can crushed tomatoes
- 3 -inch piece Parmesan rind
- Pinch red chile flakes
- 1/4 cup extra-virgin olive oil, plus for drizzling
- 1 pound penne pasta
- 6 tablespoons freshly grated Parmesan, plus more as desired
- Arugula, for garnish, optional