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Recipes
Butternut Risotto - Chef Kim
By draingal
1. In a medium sauté pan add butter over medium heat
- ½ Cup Diced Spanish Onion
- ½ TBSP Fresno Chili Brunoise
- 1 TBSP Chiffonade Sage
- 2 TBSP Butter
- 1 ½ Cups Arborio Rice
- 3 TBSP Roasted Butternut Squash
- 1 TBSP Dried Cranberry
- ¼ Cup Baby Spinach
- 2 TBSP Goat Cheese, Divided
- Chicken Stock
- Parmesan Cheese, as needed.
Apricot Slush
By draingal
Freeze overnight. Serve with lemon flavored soda, ginger-ale or grapefruit soda
- When cool add:
- 9 cups of boiled water; let cool with
- 4 tea bags and
- 1 cup sugar
- 1 (12oz.) can frozen orange juice
- 1 (12oz.) can frozen lemonade
- 2 cups apricot brandy
Honey-Mustard Sauce
By draingal
In 1-quart saucepan, mix all ingredients
- 1 cup honey
- 1/2 cup prof Hired mustard
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
Old Fashioned Coconut Cream Pie
By draingal
"This is a tried-and-true, old-fashioned coconut cream pie
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Key Lime Pie
By draingal
Preheat oven to 350 degrees
- Crust
- 2 cups graham cracker crumbs
- 1/4 cup firmly packed brown sugar
- 1/2 cup butter, melted
- Pie
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1 (12-ounce) can sweetened condensed milk
- 3/4 cups key lime juice
- 1 tablespoon key lime zest
- 1 pint half-and-half
- Fresh lime slices; for garnish
Egg Salad
By draingal
After boiling eggs, chill in ice water for 15 minutes
- 8 (10-minute) hard boiled eggs (before boiling remove eggs from refrigerator for 10 minutes)
- 1/2 cup red sweet onions, diced
- 3 garlic cloves, minced finely
- 1 1/2 tsp kosher course salt
- 1 tsp fresh ground black pepper
- 1 cup mayonnaise
- 1/4 cup fresh basil (cut into strips)
Ricotta & Roasted Tomato Bruschetta with Pancetta
By draingal
Preheat the oven to 325°
- 10 ounces multicolored cherry tomatoes
- 2 garlic cloves, thickly sliced
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 4 thin slices of pancetta
- 32 sage leaves
- 1 pound fresh ricotta cheese
- 8 slices of country bread, cut 1/4-inch thick and toasted
- Flaky sea salt, for serving
Spa Salad
By draingal
1. To make the vinaigrette: In a small bowl, whisk all the ingredients together
- Vinaigrette:
- 2 Tbs Fresh lime juice
- 1 Tbs Soy sauce
- 1 Shallot, minced
- 6 Tbs Extra-virgin olive oil
- Ground pepper to taste
- Salad:
- 1 Head butter lettuce, torn into bite-sized pieces
- Inner leaves of 1 head romain lettuce, torn into pieces
- 1 Cup baby arugula or spinach leaves
- 1 Belgian endive, thinly sliced
- 4 Green onion, (white part only), sliced
- 2 Carrots, peeled and sliced
- 10 Radishes, thinly sliced
- 1 Avocado, peeled, pitted and diced
- 1/2 cup shelled edamame
Marinated Calamari Salad on a Bed of Butter Lettuce
By draingal
Rinse the calamari in cold water and pat dry with paper towels
- 2 lbs. cleaned squid, tubes and tentacles
- Juice of 1 lemon
- 3 tbsp. red wine vinegar
- 1/2 cup of the best extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 1/2 red bell pepper, cut into thin strips
- 6 scallions diced, both white and green parts of the stalk
- 16 or more pitted kalamata olives, halved lengthwise
- 1/2 lb. cherry tomatoes, halved
- 1 cup flat leaf parsley, diced
- 1/2 cup loosely packed fresh basil leaves, chiffonade
- 1 head butter lettuce
Caesar Salad
By draingal
In a blender, combine 2 tsp minced fresh garlic, 2 anchovies, 1 tbsp Worcestershire sauce, 2 tsp Dijon mustard, 1 t...
- 2 tsp minced fresh garlic
- 2 anchovies
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tbsp grated Parmesan
- 1/4 cup water
- 1 tbsp lemon juice
- freshly ground black pepper
- 1/2 cup olive oil
- 1 head of rinsed Romaine lettuce