á-30's profile page
Recipes
French Dog
By á-30
Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard
- brie
- hot dogs
- baguette
- cornichons
- dijon mustard.
Mango Guacamole
By á-30
Mix everything in a food processor
- Ingredients:
- 1 mango (peeled and stoned)
- 1 avocado (peeled and stoned)
- 1 jalapeño
- 1 lime (juice)
- 1 handful cilantro (chopped)
- salt to taste
Pan Seared Salmon on Spinach in Tarragon Sauce
By á-30
Directions: 1. Season the salmon with salt and pepper
- Ingredients:
- 2 salmon ~5 ounces each
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 tablespoon butter
- 1 shallot (chopped)
- 1/2 tablespoon tarragon (chopped)
- 6 ounces baby spinach leaves
- 1/2 tablespoon butter
- 1 shallot (chopped)
- 1/2 tablespoon tarragon (chopped)
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- salt and pepper to taste
Hot Sweet Onion Dip
By á-30
1. Mix everything and place it in a baking dish
- Ingredients:
- 1 (4 ounce) package of cream cheese (softened)
- 1/2 cup mayonnaise
- 1/2 cup parmigiano reggiano (grated)
- 1/2 cup sweet onion (chopped)
- pepper to taste
Won Ton Soup
By á-30
The name won ton means swallowing a cloud
- Filling:
- 18 - 24 won ton wrappers
- 1/2 pound boneless lean pork, chopped finely
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- a few drops sesame oil
- 1 teaspoon sherry
- 1/2 teaspoon sugar
- 1 green onion, finely minced
- 1 teaspoon cornstarch
- 2 dashes of white pepper
- Other:
- Water for boiling won tons
- 4 1/2 - 5 cups chicken stock
- green onion, thinly sliced, as desired
- a few drops sesame oil (optional)
Louisiana Shrimp Burgers
By á-30
1. In a 3-quart saucepan, bring the water and Old Bay seasoning just to a boil over high heat
- 4 4 burgers
- I didn’t have fresh bread crumbs, so I used panko instead, moistened with a teaspoon or so of the shrimp cooking liquid.
- 2 2 2 quarts water
- 2 2 2 tablespoons Old Bay seasoning
- 1 1 1 pound headless large shrimp (26-30 per pound), shells on
- 2 2 2 tablespoons chopped scallions
- 2 2 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 1 1/2 1/2 teaspoons lemon zest
- 3 3 3 tablespoons mayonnaise
- 1 1 2 cup bread crumbs, preferably fresh (from about 2 slices bread)
- to salt to taste
- to ground black pepper to taste
- 1 1 1 egg, beaten
- 1 1/2 1 1/2 1/2 tablespoons canola oil
Asian Ginger Mahi Mahi
By á-30
1. Stir together honey, soy sauce, balsamic vinegar, ginger, garlic and 2 tablespoons olive oil 2
- 2 6 oz. Mahi Mahi fillets, thawed
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons balsamic vinegar
- 3 teaspoons olive oil
- 3 tablespoons honey
- 1 tablespoon ground ginger
- salt and pepper to taste
Salsa Verde
By á-30
Directions: 1. Place the tomatillos, jalapenoes and onion in a single layer on a baking sheet with the skin of the ...
- Ingredients:
- 1 pound tomatillos (husks removed)
- 2 jalapeno peppers (sliced in half and seeded)
- 1 small onion (sliced into 8 wedges)
- 2 cloves garlic
- 1 lime (juice and zest)
- 1/2 cup cilantro
- salt and pepper to taste
Twice Baked Potatoes
By á-30
1 Bake the potatoes. Preheat the oven to 400°F
- Ingredients
- 4 large russet potatoes, about a pound each
- Olive oil
- 1/2 cup sour cream
- 1/2 cup milk
- 2 Tbsp butter, softened
- 1 Tbsp cream
- Cheddar and bacon version
- 1 cup grated cheddar cheese
- 4 strips bacon
- 1/4 cup chopped green onion
- Blue cheese and chives version
- 1 cup crumbled blue cheese
- 1/4 cup chopped fresh chives
- 1/2 teaspoon salt
Medallions of Sea Bass in Lime Garlic Sauce
By á-30
One day ahead: Zest and juice the lime
- 4 (8-ounce) medallions of sea bass
- 1 -½ tablespoons ginger garlic paste (click on the link for the recipe)
- 2 chipotle peppers, drained, seeded and finely chopped
- ¼ teaspoon cayenne pepper
- 1 lime
- 1 grapefruit
- 2 tablespoons Worcestershire sauce
- 1 -½ tablespoons light corn syrup (or honey)
- 3 cloves garlic, finely minced
- 3 tablespoons olive oil
- 1 tablespoon kosher salt (or regular salt)
- 1 yellow onion
- 2 orange bell peppers, stemmed, seeded and sliced
- 3 tablespoons sweet basil leaves
- 2 tablespoons non pareil capers (see tips)
- ½ teaspoon black pepper