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Recipes
Spicy Beef Phyllo Triangles
By TPMay
Preheat oven to 425 (recipe can be doubled in order to use entire pkg
- 1/2 cup diced onion
- 2 minced garlic cloves
- 1/2 pound ground beef or other sausage
- 1/2 tablespoon curry powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 3 ounce tomato paste
- 1/4 cups of stuffed green olives chopped or sliced
- 1/2 -1 cup melted butter
- 1/2 pound phyllo dough
Squash Casserole
By TPMay
Preheat the oven to 350°F
- Serves 6
- 1 tablespoon cold unsalted butter
- 3 pounds summer squash sliced lengthwise to 1/4-inch-thick slices on a mandoline or with a knife
- 2 cups Leek Crema (recipe below)
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon chopped fresh thyme
- 1/2 cup freshly made bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
Sweet Potato Masala
By TPMay
Preheat the oven to 425 F
- 2 medium sweet potatoes (about 5.2 oz each), peeled and cut into 1/2-inch cubes
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Parchment paper
Chef Roger Mooking’s Chicken Wings
By TPMay
Directions: Preheat oven to 400°F
- 4 pounds wings (drumstick and legs separated, tips removed)
- 1 tablespoon vegetable oil
- 1/2-tablespoon kosher salt
- 1/2-tablespoon cracked black peppercorns
- Hot Wing Sauce
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 5 pieces lemongrass, smashed (bottoms only)
- 2/3 cup white onion, finely diced
- 4 medium-sized Scotch bonnet peppers, sliced very thin
- 5 jalapeño peppers, sliced very thin
- 1 teaspoon cumin, ground
- 1 teaspoon Szechuan peppercorns, cracked
- 1 teaspoon black peppercorns, ground
- 6 cloves garlic, sliced very thin
- 1 thumb ginger, finely julienned
- 5 key limes, cut into 8 pieces
- Cooked chicken wings (see above)
- 2/3 cup white balsamic vinegar
- 3 tablespoons honey
- 2 bunches basil, chopped rough
- 1/2-teaspoon fine lemon zest
Butternut Squash Polenta with Polenta and Gremolata
By TPMay
Serves 4
- 1 butternut squash
- 1 cup cornmeal or polenta**
- 1 teaspoon baking soda
- 1/2 cup shredded parmesan
- 1/4 teaspoon nutmeg
- 1 bunch fresh flat-leaf parsley
- 10 leaves fresh sage
- 1 clove garlic
- zest + juice of 1 orange
- salt + pepper
- 4 cups vegetable broth , divided
- 2 cups whole milk , divided
Red Chile Pork Tamales
By TPMay
Batter In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and sal...
- Wrapper:
- 5 ounces (2/3 cup) fresh pork lard, chilled
- 1 teaspoon baking powder
- 1 scant teaspoon salt
- 2 cups coarsely ground (1 pound) fresh masa, or 1 3/4- cups masa harina mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
- 2/3 cup chicken, beef, or vegetable stock, preferably homemade
- 4 ounces dried corn husks
- Filling:
- 6 large dried New Mexico chiles, stems removed, seeded, and torn into 4 pieces
- 2 cloves garlic, peeled and finely chopped
- 1/4 - teaspoon freshly ground black pepper
- 1/8 - teaspoon ground cumin
- 12 ounces lean boneless pork shoulder, cut into 1/2-inch cubes
- 1 teaspoon salt
Roasted Pork Shoulder (Pernil Al Horno)
By TPMay
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surfac...
- 1 boneless pork shoulder (about 4 pounds), skin on
- 4 garlic cloves, smashed
- 1 handful fresh oregano
- 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
Sancocho” de Mariscos (Shellfish Stew)
By TPMay
Shell the shrimp and separate shells/heads from the rest
- 3 pounds of large whole shrimp
- 2 unripe plantains, peeled and sliced
- 1 1/2 pounds of auyama (West Indies pumpkin), peeled and cubed
- 1 teaspoon of dry oregano
- 4 sprigs of thyme
- 4 cloves of garlic, crushed
- 1 pound of waxy potatoes, peeled and cubed
- 2 pounds of assorted shellfish and seafood (see notes)
- 1 sprig of cilantro
- 1 teaspoon of lime juice
- Salt
- Pepper
Raspberry-Walnut Salad With Vanilla Vinaigrette
By TPMay
In a small bowl, whisk together the vinegar, mustard, and garlic
- 2 tablespoons white wine or champagne vinegar
- 2 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 vanilla bean or 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 tablespoons olive oil
- Salad
- 4 cups mixed salad greens
- 1/3 cup fresh red raspberries, gently washed and patted dry
- 1/2 small red onion, thinly sliced (1 cup)
- 1 small red bell pepper, cored, seeded, and thinly sliced (1 1/2 cups)
- 1/4 cup toasted walnuts
- 1 tablespoon crumbled blue cheese
Zucchini Noodles With Red Pepper and Goat Cheese Alfredo
By TPMay
For the Sauce: Place roasted peppers, goat cheese, garlic and olive oil in a blender and blend until smooth
- For the Sauce
- 3 large red bell peppers, roasted, peeled and seeded
- 2 pounds zucchini, washed
- 1 tablespoon salt
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Noodles
- Water
- 2 pounds zucchini, washed
- 1 tablespoon salt
- 3 tablespoons olive oil
- For Garnish
- Fresh basil leaves, julienned
- 1 ounce soft goat cheese, crumbled