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Recipes
Chipotle Shrimp Tacos with Fresh Pico and Avocado Puree
By TPMay
In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2-3 teaspoons adobo sauce...
- 1 pound shrimp, peeled and deveined
- 1 1/2 red onions, finely chopped
- 1 bunch cilantro, chopped
- 3 tomatoes
- 1 clove garlic, minced
- 1 can chipotles in adobo sauce
- 2-3 tablespoons canola oil
- 1 tablespoon garlic powder
- Salt and pepper
- Honey
- 3 avocados, diced
- 3 limes, juiced (2 for puree, 1 for Pico)
- 1/2 cup sour cream
- 1 tablespoon adobo powder
- 2 jalapenos, diced and seeded
Cucumber Noodles With Brined Avocado, Roasted Cherry Tomatoes and Feta
By TPMay
For the Avocados: Place the vinegar, water, sugar, salt, peppercorns and mustard seeds in a saucepan and bring to a...
- For the avocados
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1/2 teaspoon black peppercorns
- 2 tablespoons yellow mustard seeds
- 2 hard avocados
- For the Tomatoes
- 1 garlic clove, peeled and minced
- 4 tablespoons olive oil, divided use
- 1/2 teaspoon dried thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes, halved
- For the Noodles
- 2 English cucumbers, washed
- 1 cup crumbled feta
- Juice of 1 large lemon
- 2 teaspoons honey
- Salt and freshly ground black pepper, to taste
Waffle Sandwich
By TPMay
Preheat the oven to 350 degrees
- 4 Belgium waffles
- Pickled Plums*
- Fresh baby arugula
- Brie
Double Crunch Honey Garlic Chicken
By TPMay
To make the Honey Garlic Sauce: In a small saucepan, heat the olive oil and cook the garlic over medium heat the to...
- For the Chicken
- 4 large boneless skinless chicken breasts, pounded thin (cut into smaller pieces if necessary for manageability)
- 4 teaspoons salt
- 4 teaspoons black pepper
- For the Flour Coating
- 2 cups flour
- 3 tablespoons ground ginger
- 2 teaspoons ground thyme
- 2 teaspoons ground sage
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper (or to taste)
- For the Egg Wash
- 4 eggs
- 8 tablespoons water
- Honey Garlic Sauce
- 2 tablespoons olive oil
- 3-4 minced garlic cloves
- 1 cup honey
- 1 ⁄4 cup soya sauce
- 1 teaspoon ground black pepper
- peanut oil or canola oil
Steak Sauce
By TPMay
Makes 2 cups
- 1 tablespoon canola oil
- 2 garlic cloves chopped
- 2 shallots chopped
- 2 poblano chiles seeds and ribs removed chopped
- 1 tablespoonssugar
- 1/2 teaspoon ground cinnamon
- 6 whole cloves
- 6 allspice pods
- 2 tablespoons ketchup
- 1/2 cup dry red wine
- 2 tablespoon soy sauce
- 1/4 cup vodka
- 1/4 cup brandy
- 2 tablespoons. tomato paste
- 1/2 cup seeded tamarind pulp
- 1 teapoon mustard seed
- 1 teaspoon Worcestershire sauce
- 6 drops Tabasco
- 1 teaspoon salt
- Freshly ground pepper
SAUERKRAUT-BRAISED PORK CHOPS
By TPMay
In a blender, add the sauerkraut, cider and stock
- 1 cup sauerkraut
- 2 cups apple cider
- 1 cup vegetable stock or water
- 2 tablespoons olive oil
- 4 pork chops (bone-in)
- kosher salt and freshly ground black pepper (to taste)
Brussel Sproiuts with Pancetta
By TPMay
Serves 10
- 3 pounds brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 6 shallots, thinly sliced,T1 1/2 cups
- 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
- Kosher salt
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
Tahini
By TPMay
Makes 1/2 cuos
- 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
- 3 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
- Pinch of salt, optional
Pickled Shrimp
By TPMay
Prepare an ice bath by filling a medium bowl half with water and half with ice
- 2 tablespoons Old Bay seasoning
- 1 pound shrimp, peeled (I like 26 to 30 count for this)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon allspice berries
- 1/2 teaspoon dried red pepper flakes
- 1 tablespoon sea salt
- 1 cup extra-virgin olive oil
- ¹⁄³ cup freshly squeezed lemon juice
- 2 garlic cloves, minced
- 6 fresh bay leaves or 12 dry
- 1/4 cup fresh flat-leaf parsley leaves, minced
- 1/2 medium Spanish onion, thinly sliced
- hpicks and a pile of napkins, or incorporate into a pickled shrimp salsa
TURKEY ALLA PORCHETTA WITH FOCACCIA SAUSAGE STUFFING
By TPMay
In a 14-inch sauté pan, heat 2 tablespoons of the oil over medium heat
- 4 tablespoons extra-virgin olive oil (divided)
- 2 pounds sweet Italian fennel sausage (removed form casings)
- 8 ounces pancetta (cut into 1/4-inch dice)
- 1 medium onion (finely chopped)
- 2 shallots (finely chopped)
- 4 cloves garlic (thinly sliced)
- 2 tablespoons fennel seeds (toasted)
- 3 cups fresh focaccia (cut into 1/2 inch cubes)
- 1/2 cup dry white wine
- 2 large eggs (beaten)
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoons chopped fresh rosemary leaves
- 1 whole turkey (about 12 pounds, deboned)
- 3 tablespoons fennel pollen or ground fennel seeds
- 6 celery stalks (coarsely chopped)
- kosher salt and freshly ground black pepper