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Recipes
APPLE CIDER MIMOSA
By TPMay
In a champagne flute, add apple cider and top with champagne
- 2 1/2 ounces apple cider (chilled)
- 2 1/2 ounces champagne (chilled)
- 1 brandied cherry (or substitute sugared cranberry)
Fiery Beef and Rice Noodle Salad
By TPMay
Cook noodles according to package directions
- 2 ounces uncooked rice stick noodles
- 12 ounces flank steak, trimmed
- 1/4 - teaspoon salt
- 1/4 - teaspoon black pepper
- Cooking spray
- 2 cups shredded iceberg lettuce
- 1/3 cup thinly vertically sliced red onion
- 1 cucumber, peeled, halved lengthwise, and thinly sliced
- 1/2 - habanero pepper, minced
- 1/4 - cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 12 basil leaves, torn
Sweet and Savory Empanadas With Queso Fresco
By TPMay
Serves 12
- Dough:
- 1 pound flour
- 1/2 teaspoonsalt
- 1/2 pound butter, chilled and cut into small cubes, plus 2 Tbsp. butter
- 1 egg
- 1 cup ice water
- Filling:
- 1/2 cup white onion, small dice
- 1 bunch spinach, roughly chopped
- 1 package (10 oz.) Cacique® Queso Fresco, crumbled
- 1 package (10 oz.) Cacique® Queso Cotija, crumbled
- 1/2 cup chopped toasted almonds
- 1/2 cup golden raisins
- Egg wash (1 egg beaten with 2 tablespoons water)
- Salt and pepper to taste
Blackbery Orange Scones
By TPMay
Preheat oven to 400 degrees
- 2 cups unbleached all-purpose flour
- 1/3-cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into 1/4-inch pieces
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- Zest of one orange
- 1 small container fresh blackberries, frozen
OLD FASHIONED" ROAST TURKEY
By TPMay
The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry
- 10 pound turkey (neck and gizzards reserved)
- 2 tablespoons Kosher salt
- 1-2 navel oranges (quartered)
- 1 onion (peeled and quartered)
- small bundle fresh thyme
- 1 cinnamon stick
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup bourbon
- 3 dashes bitters
- 1/4 cup pure maple syrup
- 2 cloves (whole)
Brussels Sprouts Caesar Salad
By TPMay
Heat a large saute pan over medium high heat for 1 minute
- 2 tablespoons extra virgin olive oil
- 1 pound brussel sprouts, thinly sliced
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic
- 6 oil- packed anchovy fillets, chopped and mashed
- 6 dashes hot sauce
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Shrimp and Bok Choy Stir-Fry
By TPMay
Juice lemon and scrape 1 tablespoon zest
- 1 each lemon
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 pound jumbo shrimp, peeled and deveined
- 3 teaspoons vegetable oil, divided
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 each red bell pepper, cut into strips
- 1/2 cup onion, thinly sliced
- 1/2 cup green onion, thinly sliced
- 4 cups bok choy, sliced
- 1/4 cup chicken broth
MUSHROOM PHILLY CHEESESTEAKS
By TPMay
Put a large Dutch oven or griddle over high heat
- 1 pound rib eye (very thinly sliced)
- 4 tablespoons olive oil (divided)
- 3 cups shiitake mushrooms (sliced & stemmed)
- 2 cups onion (or 1 large onion, thinly sliced)
- 8 slices provolone cheese
- 1 baguette (split and toasted)
- kosher salt and freshly ground black pepper (to taste)
Cioppino
By TPMay
Giada De Laurentiis
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
BAKED MACARONI'S AND CHEESE WITH BLACK TRUFFLE OIL
By TPMay
Preheat oven to 350 degrees F
- 8 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 3-1/2 cups milk
- 1/2 medium white onion
- 1 bay leaf
- 10 ounces sharp aged white Cheddar cheese (grated)
- 3 ounces Gruyere cheese (grated)
- 1 ounce Parmesan cheese (grated)
- 1 teaspoon black pepper
- pinch cayenne
- 1 teaspoon Kosher salt
- 3 tablespoons butter
- 1 cup brioche breadcrumbs
- 2 tablespoons chopped parsley
- black winter truffle oil for drizzling