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Recipes
Boboli Pizza Crust
By draingal
Dissolve yeast in warm water (105 degrees is perfect)
- 1 pkg. dry yeast
- 1/4 cup water
- 2 1/4 cups warm water
- 6 tbsp. olive oil; plus extra for pans
- 6 cups flour
- 1 tsp. salt
Shrimp Scampi
By draingal
In a blender mix the 1 cup oil, 1 clove garlic, and 1 small onion
- 1 Cup Oil
- 1 Clove Garlic
- 1 Small Onion
- 1 Cup Bread Crumbs
- 2 tbsp. Grated Cheese
- 2 lbs Cooked Shrimp
Lobster Tail
By draingal
Boil 15 minutes
- 1 Tbsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. celery salt
- small onion
- 1 bay leaf
- 1 tsp. vinegar
Granita-Styled Italian Iced Maraschino
By draingal
Add all ingredients into a mixing tin (in order listed)
- 4 tbsp Grenadine (or cherry juice)
- 4 tbsp Vodka
- 4 tbsp DiSaronno Amaretto
- 4 tbsp Kahlua
- 1/2 cup Half & Half
- 1/2 cup Cranberry Juice
- Ice (as needed)
- Cherries
Mustard-Maple Roasted Salmon
By draingal
Preheat the oven to 400 degrees F
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 2 teaspoons pure maple syrup
- Four 5-ounce skinless center-cut salmon fillets
- Kosher salt and freshly ground black pepper
Coconut-Pecan German Chocolate Pie
By draingal
In a small bowl, mix flour and salt; cut in lard until crumbly
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold lard
- 3 to 4 tablespoons ice water
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 large egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
Ginger Salmon with Garlicky Butter Beans & Spinach
By draingal
1. Combine the soy sauce and ginger in a shallow bowl and add the salmon; set aside to marinate while you cook the ...
- 3 tablespoons Japanese soy sauce
- One 2-inch piece of fresh ginger, thinly sliced and crushed with the back of a knife.
- Four 6- to 8-ounce skinless salmon fillets.
- 4 tablespoons extra-virgin olive oil.
- 2 large garlic cloves, thinly sliced.
- Two 15-ounce cans butter beans (California limas).
- 2 tablespoons thinly sliced scallions.
- One 8-ounce bag of fresh baby spinach (7 to 8 cups).
Infused Water Ideas
By draingal
The following "recipe ideas" are to be used with a 32 oz container, filtered water and organic fruit or herbs
- Orange and Basil
- 2 organic orange slices + 6 fresh basil leaves (scrunched)
- Strawberry, Lemon and Basil
- 4-6 strawberries, hulled and quartered
- 1/2 lemon, sliced
- Small handful of basil, scrunched to release the oils
- Blueberry Orange
- 2 mandarin oranges, cut in wedges
- Handful of blueberries
- Watermelon Mint
- Add some chunks of melon and handful of mint - allow to soak for at least 2 hours in fridge.
- Pear, Ginger and Cinnamon
- 1 sliced pear
- fresh grated ginger
- 6 cinnamon sticks - the longer this infuses the better it tastes.
- Rosemary Grapefruit
- 1/2 grapefruit
- several sprigs of rosemary
- Lemon and Lime
- This is always a summer favorite.
- Lemony Herb Cucumber
- 1/2 cucumber, sliced
- 1 lemon, sliced
- 2 sprigs rosemary
- handful of thyme and mint
- Go Crazy
- 3 slices cucumber
- 2 mint leaves
- 2 basil leaves
- 2 slices orange
- 2 slices lemon
- 1 inch of ginger, peeled and sliced
Veal Oscar & Asparagus Risotto
By draingal
A classical dish prepared with an eclectic twist
- Ingredients:
- Single Serving, adjust recipe accordingly.
- Herb Encrusted Veal
- 2-3 oz medallions Veal Top Round Cap off pounded
- 2 oz. All purpose Flour
- 2 ea. Eggs beaten
- 2 oz. Panko (fresh breadcrumbs)
- 1/2 oz. Mixed Fresh Herbs
- 4 oz. Extra Virgin Olive Oil
- Tarragon Mustard Sauce
- 1 oz. Olive Oil
- 2 oz. Diced Shallot
- 2 oz. Dry White Wine
- 1 oz. Glace de Viande (reduced stock)
- 2 oz. Heavy Cream
- 1/2 oz. Dijon Mustard
- t.t. Kosher Salt
- t.t. White Pepper
- 1 oz. Tarragon Butter
- 2 oz. Jumbo Lump Crab Meat
- Asparagus Risotto
- 1/2 oz. Extra Virgin Olive Oil
- 1 oz. Finely Diced Shallot
- 2 oz. Arborio Rice
- 4 oz. Diced Asparagus
- 1/2 oz. Lemon Juice and Rind
- 1 oz. Dry White Wine
- 4 oz. Vegetable or Chicken Stock
- Pinch Fresh Chopped Parsley
- 2 oz. Heavy Cream
- t.t. Kosher Salt
- t.t. White Pepper
- 1 tbs. Mascarpone Cheese
Seafood Chowder
By draingal
Dice up vegetables into nice bite size pieces and sauté off in the butter with garlic and thyme until they are gla...
- 2 sticks celery
- 1/2 glass white wine
- 1 leek-thinly sliced
- 25 g plain flour
- 1 carrot-diced finely
- 2 cloves of crushed garlic
- 400 ml fish stock
- 25 g butter
- 200 ml pouring cream
- 2 sprigs thyme
- 1/2 shot pernod
- 600 g selection of fish & shellfish
- 1 tbsp tarragon
- Salt & Pepper