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Recipes
Grilled Hanger Steak
By TPMay
Serves 4
- 3 tablespoons sugar
- 6 tablespoons soy sauce
- 2 tablespoons vegetable oil, plus more for grilling
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated peeled fresh ginger
- 3 cloves garlic, grated or minced
- 1 shallot, minced
- Kosher salt or sea salt
- Freshly ground black pepper
- 2 pounds hanger steak
- Handful of thinly diced scallions, for serving
- Roasted sesame seeds, for serving
ROASTED PEPPER HOT SAUCE
By TPMay
Roasted Pepper Hot Sauce: on a hot grill, roast all the chiles until blackened, turning as the skin blisters, 8 to ...
- 10 red jalapeno chiles
- 10 red serrano chiles
- 1 habanero chile (optional)
- 2 1/2 cups white vinegar
- 1 teaspoon kosher salt
- 4 cloves garlic
- 1/2 medium red onion (chopped)
Cheese Snack Rounds
By TPMay
Mix cheese spread and Bisquick baking mix
- 4 4-oz. cans cheese spread, sharp
- 1/2 - cup Bisquick
- 2 tablespoons sesame seeds, toasted
How to Preserve Your Herbs
By TPMay
DRYING Three easy ways to dry herbs: Strip an inch from bottom of stems and hang upside down in clusters away from...
- FREEZER PESTO
- The garlic tends to get stronger in the freezer. If you like, add it after thawing, to taste.
- 1 large clove garlic
- 1/4 cup pine nuts or walnuts
- 3-4 tablespoons butter, softened
- 1/4 cup parsley leaves
- 4 cups packed basil leaves
- 1 cup Parmesan cheese or more to taste
- 3/4 cup olive oil or enough to make a thick pesto
- With processor running, add garlic and nuts. Add everything but oil and process until smooth.Slowly pour in oil and process until blended.
- Store pesto in baggies, flattened and stacked atop each other to save space. Keeps 6 months.
- MEDITERRANEAN HERBAL SALT
- Sub this for regular salt to add flavor and nutrition.
- 3/4 cup coarse sea salt
- 1/2 cup packed rosemary needles
- 1/2 cup thyme leaves
- 1/3 cup parsley leaves
- 1/3 cup oregano leaves
- 1 1/2 cups fine sea salt
- Place 3/4 cup coarse salt and herbs in a food processor. Pulse until ground to a fine consistency. Pour in 1-1/2 cups fine sea salt and pulse to combine.
- Pour onto a baking sheet and let dry for a few hours. Store in sealed containers away from heat.
- SAGE BUTTER
- Thanksgiving’s not far away, and this butter will come in handy to rub under the turkey skin. Or use as a flavored butter for sautéing aromatics for stuffing. It’s delicious, also, stirred into risottos and grains.
- 3 sticks unsalted butter, softened
- 6 tablespoons minced sage
- Combine, divide in thirds, and then dump each onto waxed paper, parchment or plastic wrap. Shape into cylinder. Twist to seal ends. Store in baggies and freeze up to 6 months. To use, just cut off what you need.
COCONUT CAKE
By TPMay
For the Cake: Preheat oven to 350ºF
- Cake:
- 4 cups cake flour or all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 1/4 cups unsalted butter (room temperature)
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1/2 lemon (zested)
- 4 large eggs (room temperature)
- 2 1/2 cups buttermilk (well shaken)
- COCONUT ICING:
- 4 large egg whites
- 1 1/2 cups sugar
- 1/3 cup coconut water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon Kosher salt
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 3/4 cups sweetened shredded coconut
GIN FIZZ
By TPMay
In a cocktail shaker, add the gin, simple syrup, lemon juice, lime juice, pomegranate juice, grenadine, egg white,...
- 1 1/2 ounces gin
- 1 tablespoon simple syrup
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh lime juice
- 1/2 ounce pomegranate juice
- 1/2 ounce grenadine
- 1 egg white
- 1 ounce heavy cream
- 1 ounce club soda
- SIMPLE SYRUP
- 1 cup sugar
- 1 cup water
CHUTNEY CHEESE BALL
By TPMay
In a large bowl, add the cream cheese and sour cream, and mix to combine
- 1 pound cream cheese (softened to room temperature)
- 2 tablespoons sour cream
- 1/2 cup currants
- 1/2 cup walnuts (toasted and chopped)
- 1/2 cup scallions (thinly sliced)
- 1/2 teaspoon ground curry powder
- 1/2 teaspoon salt
- 1/2 jar mango chutney (about 4 ounces)
- 1 cup shredded, sweetened coconut flakes
- plain rice crackers (to serve)
FRIED PIMENTO CHEESE STICK
By TPMay
CARLA HALL'S PIMENTO CHEESE
- Pimento Cheese
- 8 ounces sharp cheddar cheese (shredded)
- 8 ounces monterey Jack cheese (shredded)
- 2/3 cup mayonnaise
- 1/2 cup pimentos (finely chopped)
- 1/4 cup shallots (peeled, finely chopped)
- 1 clove garlic (peeled, minced)
- 1/2 teaspoon cayenne pepper
- 2 teaspoons hot sauce
- 1 recipe pimento cheese
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups buttermilk
- 2 large eggs (lightly beaten)
- 1 jalapeno (seeded and minced)
- 2 cups all-purpose flour (for dredging)
- canola oil (for frying)
- Kosher salt and freshly ground black pepper (to taste)
Creamy Confetti Coleslaw
By TPMay
Put the cabbage and carrots in a colander set over a bowl
- 1/2 head (one pound) of green cabbage, shredded (6 cups)
- 1 carrot, shredded
- 1 teaspoon table salt
- 1/2 sweet onion, very thinly sliced
- 2 cups radicchio, shredded
- 1/2 cup sugar snap peas, sliced lengthwise
- 1/2 yellow bell pepper, in thin slices
- 3 radishes, thinly sliced
- 3/4 cup mayonnaise
- 3 tablespoons rice wine vinegar (or apple cider vinegar)
- 2 tablespoons sugar
- 1/4 cup chopped parsley
Pork Lo Mein
By TPMay
Prepare the spaghetti according to the package directions; drain and keep warm in a large serving bowl
- 1 pound spaghetti 3/4- cup chicken broth
- 2 teaspoons sugar 2 tablespoons peanut oil
- 2 pork tenderloins (about 2 pounds total), thinly sliced
- 8 scallions, thinly sliced 1/2-pound fresh mushrooms, sliced
- 1/2-pound fresh snow peas, trimmed