á-30's profile page
Recipes
Flemmings Scalloped Potatos
By á-30
Heat cream and half-and-half in large sauce pot on medium high heat to simmer
- 1-1/2 C. heavy cream
- 1 C. half-and-half
- 2 t. salt
- 2 t. black pepper, finely ground
- 1 small jalapeño
- 3 oz. leeks
- 3 C. cheddar cheese, grated
- 4 lbs. russet potatoes
Lobster Risotto
By á-30
Note: when buying lobster the smaller it is for its weight the fresher the lobster
- 4 ea 1-1.25# lobster (live)
- 1 onion (small, chopped)
- 5 oz unsalted butter (chilled in small cubes)
- 1 qt lobster stock (made from the lobster shells)
- 1 cup white wine (that you would drink)
- 10 oz arborio rice
- 2 oz grated Parmigiano-Reggiano (optional)
Mahi Mahi with Cilantro Pesto
By á-30
Combine all the ingredients for the rub and set aside
- * For the rub:
- 1 * 1 tablespoon paprika
- 1/2 * 1/2 tablespoon ancho chile powder
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon brown sugar
- 1/2 * 1/2 teaspoon cayenne powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- * For the cilantro pesto:
- 1 * 1 red bell pepper
- 1 * 1 clove garlic, chopped
- 1 * 1 tablespoon pine nuts
- 1/2 * 1/2 cup cilantro leaves
- 1 1/2 * 1 1/2 tablespoons grated Parmesan
- 1/4 * 1/4 cup olive oil
- * salt and pepper
- * For the fish:
- 2 * 2 mahi mahi fillets
- 1 * 1 teaspoon olive oil
Mini Heart Shaped Cakes
By á-30
Directions 1. Preheat oven to 325 degrees with rack in the center of the oven
- Makes six 4-inch heart-shaped cakes
- 1/4 * 1/4 cup cocoa powder
- 2 * 2 tablespoons red food coloring
- 6 * 6 tablespoons unsalted butter, room temperature
- 1 * 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
- 1 2/3 * 1 2/3 cups sugar
- 3 * 3 large eggs
- 1 * 1 cup buttermilk
- 1 * 1 teaspoon pure vanilla extract
- 2 1/2 * 2 1/2 cups cake flour (not self-rising)
- 1 * 1 teaspoon salt
- 1 * 1 tablespoon cider vinegar
- 1 * 1 teaspoon baking soda
- 1/4 * 1/4 cup melted dark chocolate, for decorating
- Read more at Marthastewart.com: Mini Heart-Shaped Cake and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Garides Saganaki (shrimp saganaki)
By á-30
1. Heat the oil in a pan. 2
- 1 tablespoon olive oil
- 1/4 cup onion (chopped)
- 1/4 teaspoon red pepper flakes
- 1 clove garlic (chopped)
- 1/2 cup tomato (chopped)
- 1/4 teaspoon oregano
- 1 splash ouzo
- salt and pepper to taste
- 1/4 pound shrimp
- 1 handful parsley (chopped)
- 1/2 cup feta (crumbled)
Szechuan Shrimp
By á-30
1 Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make ...
- 1 lb shrimp, peeled and deveined
- 1 tablespoon ketchup
- 1 tablespoon Heinz chili sauce
- 1 tablespoon rice wine or 1 tablespoon sherry wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons canola oil (peanut oil if you prefer)
- 4 green onions, chopped
- 2 tablespoons minced gingerroot
- 2 teaspoons minced garlic
Braised Duck
By á-30
1. Rub the duck pieces with a little of the soy sauce
- 1 x 4 lb duck, cut into serving pieces
- 5 tbsps soy sauce
- 4 tbsps oil
- 3 scallions
- 4 slices ginger root
- 3 whole star anise
- 1 tsp black peppercorns
- 2 tbsps dry sherry
- 4 dried Chinese mushrooms, soaked for 20 minutes, drained and stemmed
- 1 cup sliced canned bamboo shoots
- 2 tbsps cornstarch dissolved in 2 tbsps water
- 2 to 3 scallions to garnish
Shrimp, Chicken, and Andouille Gumbo
By á-30
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking
- 1 * 1 cup vegetable oil
- 1 * 1 cup all purpose flour
- 6 * 6 large onions, chopped (about 12 cups)
- 6 * 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 * 8 celery stalks, chopped (about 3 cups)
- 16 * 16 garlic cloves, chopped
- 1 * 1 teaspoon cayenne pepper
- 1 * 1 cup dry white wine
- 1/2 * 1/2 cup chopped fresh thyme
- 6 * 6 bay leaves
- 2 * 2 28-ounce cans diced tomatoes with juice
- 4 * 4 8-ounce bottles clam juice
- 4 * 4 cups low-salt chicken broth
- 4 * 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 * 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 * 2 16-ounce packages sliced frozen okra
- 4 * 4 pounds peeled deveined medium shrimp
- * Minced fresh Italian parsley
- * Steamed rice
Puttanesca
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
Lobster Mac ‘n Cheese + Saffron
By á-30
Preheat oven to 350F. 1. Boil pasta in a large pot of salted water until 1 minute shy of done
- Pasta
- 1/2 cup butter + more for ramekin
- 1/2 cup flour
- 2 cups half and half
- 2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cayenne
- pinch of ground black pepper
- 3 cups sharp cheddar cheese, shredded
- 2 cups gruyere cheese, shredded
- 1 lb dried elbow pasta
- Lobster
- 1/3 cup panko breadcrumbs
- 1 lb uncooked lobster meat, chopped (see notes)
- 3 tbs grated parmesan