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Recipes
Shellfish-Tomato Stew on Soft-Cooked Polenta
By TPMay
In a large pot, heat the oil
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 6 garlic cloves, minced
- One 28-ounce can diced tomatoes
- 3/4 cup dry white wine
- Salt
- Freshly ground pepper
- 2 cups water
- 1 1/2-cups chicken stock
- 1 cup milk
- 1 cup instant polenta
- 3 tablespoons unsalted butter
- 1 pound large shrimp, shelled and deveined
- 1 pound cleaned small squid—bodies cut crosswise into 1/2-inch rings, tentacles left whole
- 2 pounds mussels, scrubbed
- 2 tablespoons chopped parsley
FRIED CHICKEN STEAMED BUNS
By TPMay
Serves 4
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sriracha
- 4 chicken thighs (boneless, skin on, each cut in half)
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon Kosher salt
- canola oil (for frying)
- 8 store-bought steamed buns
- hoisin sauce (to serve)
- 1/2 cucumber (thinly sliced, to serve)
- 1 jalapeno (shaved, to serve)
- 1/4 cup cilantro (picked, to serve)
- Kosher salt and freshly ground black pepper (to taste)
Zucchini Ribbons, Pasta and Arugula
By TPMay
Cook pasta according t package directions
- 6 ounce dried fettuccine Pasta
- 2 medium zucchini, cut into thin films with a vegetable peeler
- 3 cups arugula
- 1/4 cup sliced pepperoncini peppers (about 4 peppers)
- 2 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic, minced
- 1 teaspoon lemon peel
- 1 tablespoons lemon juice
- 1 1/2 teaspoon chopped fresh oregano
Al's Salty Skin Chicken
By TPMay
One to two days before serving, pat the chicken dry inside and out
- 3-4 pound whole chicken
- Non-iodized kosher salt or sea salt
- 1 tablespoon coarsely chopped herbs, such as thyme, oregano, sage, rosemary
- Freshly ground black pepper
- 2 yellow onions, peeled & cut into 8 wedges each
- Canola or safflower oil
TOMATO CORN SALAD
By TPMay
Into a large bowl, grate the vine-ripened tomato
- 1 vine ripened or heirloom tomato (grated)
- 2 limes (juice and zest)
- 1/4 cup cilantro (finely chopped)
- 2 tablespoons olive oil
- 1 jalapeno (shaved thinly into rings)
- 1/2 cup scallions (finely sliced)
- 2 cups sweet 100 tomatoes (halved)
- 4 ears corn (shucked)
Saffron Peppers with Mint and Chilis
By TPMay
Roast and peel the peppers
- 4 sweet red peppers
- 1/4 cup extra virgin olive oil
- 1 medium onion, cut into slices 1/4-inch thick
- 2 garlic cloves, chopped
- 1/4 teaspoon chili flakes
- 1/4 teaspoon saffron
- 1/2 teaspoon Spanish paprika
- 2 tablespoons sherry vinegar
- Kosher salt freshly ground black pepper
- 2 tablespoons torn fresh mint
Chorizo and Cheese Quesadillas
By TPMay
For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tende...
- 8 ounces bulk chorizo or mild Italian sausage
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely chopped
- 6 6 - 8 inches vegetable-flavored or plain flour tortillas
- 1 tablespoon cooking oil
- 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
- 2 tablespoons snipped fresh cilantro or parsley
GARLIC & HERB CRUSTED STANDING RIB ROAST
By TPMay
Season the roast and rack of ribs with salt and freshly cracked pepper
- 1 standing beef rib roast (7 to 8 pounds, rack of ribs separated from roast)
- 4 cloves garlic (smashed and made into a paste)
- 2 sprigs rosemary (leaves removed and finely chopped, plus more)
- 4 sprigs thyme (leaves removed and finely chopped, plus more)
- 2-3 tablespoons olive oil
- 1 1/2 cups red wine
- 1/2 cup beef stock
- kosher salt and freshly ground black pepper (to taste)
Quiche Lorraine
By TPMay
In medium bowl, mix flour and salt
- 1 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- Filling
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss or Cheddar cheese (4 oz)
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
Provencal Summer Squash and Potato Gratin
By TPMay
Yield:6 side dish servings
- Cooking spray
- 1 medium yellow summer squash (about 8 ounces)
- 1 medium zucchini (about 8 ounces)
- 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
- 1/4 small sweet onion, such as Vidalia, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 sprig fresh rosemary, leaves removed
- 1 tablespoon olive oil
- 1/4 cup (1 1/2 ounces) freshly grated Manchego cheese