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Recipes
Phyllo and Prosciutto Wrapped Asparagus
By TPMay
Thaw one roll of fillo, following thawing instructions on package
- 12 sheets Athens Fillo® Dough (9” x 14”), thawed
- 2 tablespoons bread crumbs, seasoned
- 2 tablespoons Parmesan cheese, grated
- Cooking Spray
- 2 ounces prosciutto, thinly sliced, halved
- 36 asparagus spears, medium, trimmed
Warm Potato-Tomato Salad with Dijon Vinaigrette
By TPMay
Replace the diced tomato with halved cherry tomatoes, if they’re available and sweet
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt, preferably gray salt
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
- 2 pounds Yukon Gold potatoes, skin on, cut into 1-inch chunks
- 2 cups diced tomato, skin on, including seeds and juice
- 1/2 cup finely minced red onion
- 2 teaspoons finely minced fresh tarragon
Silky Zucchini Soup
By TPMay
In a large saucepan, melt the butter in the olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
- 2/3 cup vegetable stock or low-sodium broth
- Julienned raw zucchini, for garnish
Fried Zucchini
By TPMay
Pour enough oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips Ranch Dressing, for dipping
- 1 cup sour cream
- 2 tablespoons buttermilk
- 1 medium shallot, finely chopped
- 1 tablespoon chopped chives
- 1/4 teaspoon cayenne pepper
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Tomatoes Stuffed with Ground Meat and Rice
By TPMay
Preheat the oven to 350°F
- 12 medium Italian plum tomatoes, pulp and seeds removed
- 1 pound hashu (Aleppian Ground Meat and Rice Filling)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Juice of 1 lemon (about 3 tablespoons)
- 3 tablespoons ouc (tamarind concentrate), homemade or store-bought (see Notes)
- 2 teaspoons sugar (optional)
- Rice and Ground Meat
- 1 pound ground beef
- 1/3 cup short-grain white rice
- 1 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 onion, chopped (1/2 cup, optional)
- 1 cup pine nuts (optional)
Old-fashioned Linguine with White Clam Sauce
By TPMay
In a 5 qt pot, heat water to a boil and cook pasta until al dente
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 small diced onion
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon Old Bay Seasoning
- 3 cans minced/chopped clams, with juice
- 1 teaspoon parsley
- parmesan cheese
- 1 pound linguine or 1 lb thin spaghetti
Brownie Torte With Raspberry Sauce
By TPMay
Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches
- 1/2 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 2/3 cup semisweet chocolate chips, melted and cooled
- 1/4 cup Gold Medal™ all-purpose flour
- Raspberry Sauce
- 1 package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved
- 1/4 cup sugar
- 2 tablespoons cornstarch
SPANISH-STYLE BROKEN RICE
By TPMay
For the Sofrito: in the bowl of a food processor, add the onions, Cubanelle peppers, garlic, cilantro, habanero, b...
- SOFRITO
- 2 Spanish onions (chopped)
- 2 Cubanelle peppers (chopped)
- 20 cloves garlic
- 1 bunch cilantro
- 1/2 habanero pepper (seeded)
- 1 bell pepper (seeded)
- 1 pound plum tomatoes (roughly chopped)
- RICE
- 3 tablespoons vegetable oil
- 1/2 cup sofrito
- 1 tablespoon tomato paste
- 3 tablespoons green olives (pitted and sliced)
- 1 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 3 1/2 cups broken brown rice
- 4 cups chicken stock
- kosher salt and freshly ground black pepper
Monte Cubano
By TPMay
Spread 1 slice of bread with mustard and top with pickles, meats, and cheese
- 2 slices firm bread
- 1 to 2 teaspoons mustard
- 4 or 5 dill pickle rounds
- 2 slices boiled or baked ham
- 2 slices smoked turkey
- 3 thin slices Swiss cheese
- 1/2 garlic clove
- 1/2 tablespoon mayonnaise
- 1 large egg
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
Chicken Bog
By TPMay
Instructions 1. Heat the oil in a large, wide 6-quart pot over medium-high heat
- 2 tablespoons vegetable oil
- 1 chicken, cut into breasts, drumsticks, oysters, and thighs, skin removed
- 1/4 pound andouille sausage, diced
- 1/2 cup finely chopped mixed giblets
- 1 bay leaf
- 1 leek, white and light green part, cleaned and diced (1/2 cup)
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/4 cup red wine
- 4 cups chicken stock reduced to 2 cups
- 1 cup beef stock
- 1 large ripe tomato, peeled and diced
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 teaspoon kosher salt