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Recipes
Grilled Chicken with Dijon and Meyer Lemon
By Fresh2
Recipe courtesy Anne Burrell
- 4 Meyer lemons, 2 zested and juiced and 2 halved
- 1 cup Dijon mustard
- 2 tablespoons finely chopped rosemary leaves
- 1 teaspoon crushed red pepper flakes
- 2 (3-pound) chickens, backbone removed and split in 1/2
- Extra-virgin olive oil
- Kosher salt
Papaya and Avocado Salads with Hawaiian Vanilla vinaigrette
By Fresh2
1. In small bowl, whisk together vinegar, oil, salt, and sugar
- 6 Tbls Champagne vinegar
- 1/2 cup olive oil
- 1/2 tsp sugar
- 1 Hawaiian (or other) vanilla bean
- 24 medium-size butter lettuce leaves (from about 3 heads)
- 2 papayas, peeled and sliced. (or use mango)
- 2 large avocados, peeled and sliced
Baked Shrimp Scampi
By Fresh2
Preheat oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 Tbls good olive oil
- 2 Tbls dry white wine
- Kosheer salt and freshly ground black pepper
- 12 Tbls (1 1/2 sticks) unsalted butter, at room temperature
- 4 tsp minced garlic (4 closves)
- 1/4 cup minced shallots
- 3 Tbls minced fresh parsley leaves
- 1 tsp minced fresh rosemary leaves
- 1.4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 Tbls freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup Panko
- Lemon wedges, for serving
Tomato, Watermelon and Basil Skewers
By Fresh2
Combine the balsamic vinegar and sugar in a small saucepan over medium heat
- 1/4 cup balsamic vinegar
- 1/4 cup sugar
- 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch) cubes
- 32 small basil leaves (or torn larger leaves)
- 16 cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 16 6-inch skewers
Sauteed Kale
By Fresh2
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
- 1 bunch black kale, stems removed, cut into 1/2-inch lengths
- Kosher salt
- 1/4 cup chicken stock
- 1 tablespoon sherry vinegar
Baked Crêpes Cacciatore with Parmesan Cream Sauce
By Fresh2
In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with...
- For the filling:
- 3 3 3 Tbs. extra-virgin olive oil
- 1 1 1 Tbs. unsalted butter; more softened for the baking dish
- 8 8 1/4 2-1/2 cremini or white button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick (about 2-1/2 cups)
- Kosher salt and freshly ground black pepper
- 1 1 1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
- 1 1 1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
- 1/2 1/2 1/2 large yellow onion, thinly sliced
- 1 1 1 tsp. chopped fresh rosemary
- 1 1 1 Tbs. all-purpose unbleached flour
- 1 1 1 cup lower-salt chicken broth
- 1 14.5-oz. 1 14.5-oz. 14.5-oz. can diced tomatoes, drained
- 1/2 1/2 to tsp. fresh lemon juice; more to taste
- 1/4 1/4 1/4 tsp. hot sauce
- 2 2 2 cups chopped leftover roast chicken or store-bought rotisserie chicken
- For the cheese sauce:
- 1 1 1 cup heavy cream
- 3 3 3 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
- Freshly ground black pepper
- For assembly:
- 12 8-inch 12 8-inch crêpes, warmed if made ahead
- 1 1 1 tsp. sweet paprika (optional)
Chicken Satay with Peanut Sauce
By Fresh2
Good served with Dang Cold Asian Noodle Salad and Snow Peas with Toasted Almonds
- Marinade:
- 1 cup yogurt
- 1 tsp freshly grated giner
- 1 tsp minced garlic
- 1 tbls curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- Vegetable oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Peanut Sauce (recipe follows)
- Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tsp red chili paste, such as sambal
- 2 tbls dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
Grilled Romaine Salad with Blue Cheese
By Fresh2
Directions Preheat the grill to medium
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon capers
- 1 teaspoon kosher salt
- 6 cloves garlic, peeled
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco
- 6 anchovy fillets and 1/2 teaspoon of their oil
- 1/2 to 3/4 cup olive oil
- 3 romaine hearts, halved lengthwise, washed and dried
- Olive oil, for tossing
- Kosher salt
- 1 lemon, juiced
- 20 fresh basil leaves, washed and dried
- 1 cup crumbled blue cheese, for garnish
Gnocchi with Wild Mushrooms
By Fresh2
Contributed by Andrew Carmellini Chef Way Andrew Carmellini cooks homemade gnocchi in his own intense mushroom st...
- Gnocchi
- Rock salt, for baking
- Two 12-ounce Yukon Gold potatoes
- 1 cup all-purpose flour, plus more for dusting
- 2 large eggs, lightly beaten
- 2 1/2 teaspoons kosher salt
- Mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
- 2 shallots, minced
- 1/4 cup dry vermouth
- 3/4 cup chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 pounds fresh or frozen prepared gnocchi
- 6 tablespoons freshly grated Parmesan cheese
- 1 teaspoon white truffle oil (optional)
Spicy Crab Cakes with Lemon Aioli Sauce
By Fresh2
Crab Cakes: Heat a medium size pan over medium heat
- Lemon Aioli:
- Crab Cakes
- 2 Tbls butter
- 1 shallot, chopped finle
- 1 clove garlic, minced
- 1/4 cup finely chopped red pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 tsp lemon zest
- 1 tsp crab boil seasoning
- 1 tbls chopped fresh parsley leaves
- 1 cup plain panko bread crumbs
- 1 large egg
- Hot sauce, to taste
- 1 pound lump crabmeat, picked over to removed cartilage and shell fragments
- 1/2 cup peanut oil
- Lemon Aioli, recipe follows
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tbls chopped chives
- 3 tbls lemon juice
- 1/2 tsp lemon zest
- kosher salt and freshly ground black pepper