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Recipes
Creamed Corn
By á-30
1 In a large saucepan, melt 1 Tbsp of the butter on medium heat
- Ingredients
- 1/2 large onion, finely chopped
- 2 Tbsp butter
- 8 ears corn, husks and silk removed
- 1 teaspoon sugar
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
Kung Pao Shrimp
By á-30
Heat wok or deep skillet on high 15 seconds, add 3 tablespoons peanut oil and heat until hot about 30 seconds
- SAUCE:
- 1 pound shrimp
- 1 tbsp. soy sauce
- 1 tbsp. peanut oil
- 1 tsp. rice wine
- 1 can water chestnuts, chopped
- 1/2 med. onion, chopped
- 1 carrot, diced
- 2 stalks celery, chopped (optional)
- 1 clove garlic, chopped
- (1 c.) 1 sm. bag peanuts (skinless kind)
- 3 to 5 (or more for hotter) dried red chili peppers
- 3 tbsp. peanut oil
- 2 tsp. cornstarch
- 1 1/2 tbsp. cold water
- 3 tbsp. soy sauce
- 2 tbsp. rice wine
- 1 1/2 tbsp. vinegar
- 1 tbsp. + 1 tsp. sugar
- 2 tsp. sesame oil
- 1 clove garlic, chopped
- 1/4 tsp. ginger
- Combine all ingredients in bowl and set aside.
Puttanesca Sauce
By á-30
Serving suggestions: a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper, recipe ...
- 2 * 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 to 6 * 4 to 6 cloves garlic, chopped
- 1 * 1 tin flat anchovy fillets, drained
- 1 * 1 /2 teaspoon crushed red pepper flakes
- 20 * 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 * 3 tablespoons capers
- 1 * 1 (32-ounce) can chunky style crushed tomatoes
- 1 * 1 (14.5-ounce) can diced tomatoes, drained
- * A few grinds black pepper
- 1/4 * 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- 1 * 1 pound spaghetti, cooked to al dente (with a bite)
- * Crusty bread, for mopping
- * Grated Parmigiano Reggiano or Romano, for passing, optional
Cheesy Garlic Baked Grits
By á-30
Preheat the oven to 350 degrees
- 4 cups water
- 1 1/2 tsp salt
- 1 cup uncooked grits (not instant)
- 2 eggs, beaten
- 1/2 stick of butter
- 1 1/2 cups grated Monterey Jack and sharp Cheddar cheese
- 3 cloves garlic, minced
- Dash of cayenne pepper
Shrimp Vera Cruz
By á-30
Peel shrimp, slit backs and remove veins
- 1 lb fresh shrimp
- 1 Tbsp oil
- 1 small onion, chopped
- 3 tomatoes, peeled, chopped (1* lbs)
- 1-1/2 tsp capers
- 1 bay leaf
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large green pepper, cut into strips
- 2 Tbsp oil
- 2-3 Tbsp lime juice
- 1/3 cup minced cilantro
Grilled Corn with Lime Cilantro Wasabi Butter
By á-30
corn in husk 1. Make the herb butter: Combine all butter ingredients
- 10 15-20 10 minutes cook time 15-20 minutes
- 1 1 to stick of butter, softened to room temperature
- 1 Zest of 1 lime
- 2 2 2 tablespoons finely chopped cilantro
- big ‘ol squirt of wasabi paste (1 tablespoon-ish)
- corn in husk
- grill corn
Rick Bayless' Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa
By á-30
Happily, this fish dish can be made a day ahead
- 1/4 * 1/4 cup extra-virgin olive oil, plus more for oiling the grill and the salmon
- 1 * 1 medium-sized onion, thinly sliced
- 4 * 4 cloves of garlic, finely chopped
- 7 * 7 cups diced (1/2 inch) ripe tomatoes
- 2 * 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 2 * 2 teaspoons finely grated lemon zest
- 1 * 1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
- 1/4 * 1/4 cup capers, drained and rinsed
- 3 * 3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
- * Salt, to taste
- 6 * 6 salmon steaks (7 to 8 ounces each), about 1 inch thick
Kung Pao Chicken
By á-30
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tables...
- Kung pao is traditionally a highly spicy dish; feel free to adjust the quantity of red-pepper flakes to suit your taste
- • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- • 5 tablespoons lite soy sauce
- • 2 tablespoons sherry
- • 1 tablespoon plus 2 teaspoons cornstarch
- • 2 teaspoons sugar or Splenda
- • 2 tablespoons white wine vinegar or rice vinegar
- • 2 teaspoons Asian sesame oil
- • 1/3 cup water
- • 1/2 cup water chestnuts
- • 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- • 1/4 teaspoon dried red-pepper flakes
Shrimp in Chipotle Cream Sauce
By á-30
Place the shrimp in a bowl and salt lightly and pepper moderately Heat a large skillet over medium high heat and ad...
- 2 lbs peeled and deveined shrimp (I used something like 20 count)
- 1 Tbsp Olive Oil
- 2 Tbsp Butter (1 Tbsp reserved to finish sauce)
- Zest of one lemon
- Juice of one lemon
- 1 Tbsp finely chopped shallot
- 1 large clove finely chopped or pressed garlic
- 1 Chipotle chili chopped fine (from a can of Chipotle Chili in Adobo Sauce)
- 1 Tbsp Honey
- 1/3 cup chicken stock
- 3/4 cup heavy cream (let it sit out for a bit so it is not refrigerator cold)
- Salt and fresh cracked pepper
Chicken Stuffed with Provolone, Spinach, Prosciutto
By á-30
Halve each chicken breast on the horizontal to form the pocket
- 2 lb chicken breasts (2 to 3 very large chicken breasts)
- 2 slices provolone cheese (about 1/2 oz each) for each breast
- 2 thin slices of prosciutto for each breast
- 1 large handful of fresh spinach (or about 1/2 cup of frozen spinach) for each breast
- Salt and pepper
- All-purpose flour (enough for lightly dusting the chicken)
- 1 tbsp olive oil
- Toothpicks or cooking string to secure chicken