á-32's profile page
Recipes
Grilled Spicy Shrimp with Pineapple Relish
By á-32
Pineapple Relish Combine and set aside
- Pineapple Relish
- 1 cup Very finely diced sweet pineapple
- 1 tablespoon lime juice
- 2 scallions minced
- 1 red or green jalapeno seeded and minced
- 1/4 teaspoon kosher salt
- Shrimp
- 3 tablespoons sweet white miso
- 2 tablespoons hot water
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili-garlic sauce or chili paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 24 shrimp deveined with tail shells
Martha's Montclair Red Velvet Cake
By á-32
1. Preheat oven to 350 degrees
- 3/4 * 3/4 cup unsalted butter, room temperature, plus more for pans
- 2 1/2 * 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
- 3 * 3 tablespoons unsweetened cocoa powder
- 1 1/2 * 1 1/2 teaspoons baking powder
- 2 * 2 cups sugar
- 3 * 3 large eggs
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 teaspoon salt
- 2 * 2 one-ounce bottles liquid red food coloring
- 3 * 3 tablespoons lukewarm water
- 1 * 1 cup buttermilk
- 1 * 1 teaspoon baking soda
- 1 * 1 tablespoon white vinegar
- * Cream Cheese Frosting for Red Velvet Cake
Bacon and Potato Frittata Recipe at Epicurious.com
By á-32
8 large eggs 2 tablespoons chopped fresh basil, parsley, or tarragon 3 tablespoons grated parmesan Salt and fres
- 8 large eggs
- 2 tablespoons chopped fresh basil, parsley, or tarragon
- 3 tablespoons grated parmesan
- Salt and freshly ground black pepper
- 6 slices bacon, chopped
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 1 small onion, or more to taste, chopped
- 2 garlic cloves, or more to taste, chopped
- 2 to 3 cups spinach or arugula, coarsely chopped
- 1/2 cup chopped roasted peppers, or to taste
- 3 ounces sliced Provolone (5 to 6 slices), optional
Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw
By á-32
Directions For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a c...
- 2 cloves garlic, crushed
- 1 serrano chile, seeded and roughly chopped
- 2 tablespoons pine nuts
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, chopped
- 2 ripe Hass avocados, halved, pitted and diced
- 2 tablespoons lime juice
- 3 plum tomatoes, halved
- Canola oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 teaspoons chipotles in adobo
- 3 cloves garlic, chopped
- 1 small Spanish onion, roughly chopped
- 1/4 cup fresh cilantro leaves
- 1 tablespoon dried Mexican oregano
- 1 cup 2-percent or nonfat Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 2 tablespoons clover honey
- 2 tablespoons Dijon mustard
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 cups thinly sliced Napa cabbage
- 2 cups thinly sliced red cabbage
- 1 large carrot, peeled and grated on the large holes of a box grater
- 3 tablespoons ancho chile powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground black pepper
- Four 8-ounce mahi mahi fillets
- Canola oil, for brushing
- Salt and freshly ground black pepper
- 6 -inch flour or corn tortillas
- 1/4 cup cilantro leaves, roughly chopped
- 6 leaves Boston lettuce, for wrapping
Frittata with Sausage, Wild Mushrooms and Cheddar
By á-32
In a bowl, whisk together the eggs, salt and pepper
- 8 eggs
- Kosher salt and freshly ground pepper, to taste
- 6 oz. white cheddar cheese, cut into 1/4-inch dice
- 1 tsp. plus 2 Tbs. olive oil
- 1/2 lb. mild Italian sausage, casings removed
- 3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
- 1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips
Avocado Relish with Cilantro Pesto
By á-32
Directions Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-lik...
- 2 cloves garlic, crushed
- 1 serrano chile, seeded and roughly chopped
- 2 tablespoons pine nuts
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, chopped
- 2 ripe Hass avocados, halved, pitted and diced
- 2 tablespoons lime juice
Javanese Roasted Salmon and Wilted Spinach
By á-32
Preheat oven to 400�F. Melt 1/2 cup butter in heavy large saucepan over medium heat
- 1/2 * 1/2 cup (1 stick) plus 3 tablespoons unsalted butter
- 1 * 1 teaspoon dried crushed red pepper
- 1 * 1 large garlic clove, minced
- 1/2 * 1/2 cup (packed) golden brown sugar
- 1/2 * 1/2 cup fresh lime juice
- 1/2 * 1/2 cup soy sauce
- 2 * 2 teaspoons cornstarch dissolved in 2 teaspoons water
- 8 * 8 7-ounce salmon fillets
- 2 * 2 6-ounce bags baby spinach
Paula's Oldtime Cornbread Stuffing
By á-32
Preheat oven to 350 degrees F
- Cornbread, recipe follows
- 7 * 7 slices oven-dried white bread
- 1 * 1 sleeve saltine crackers
- 8 * 8 tablespoons butter
- 2 * 2 cups celery, chopped
- 1 * 1 large onion, chopped
- 7 * 7 cups chicken stock
- 1 * 1 teaspoon salt
- * Freshly ground black pepper
- 1 * 1 teaspoon sage (optional)
- 1 * 1 tablespoon poultry seasoning (optional)
- 5 * 5 eggs, beaten
Turtle Brownies
By á-32
Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour
- Turtle Brownies
- For brownie layer
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz semisweet chocolate, chopped
- 1 oz unsweetened chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- For caramel-pecan layer
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- 3 tablespoons water
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups pecans (6 oz)
- Garnish: melted semisweet chocolate
Cornbread
By á-32
Preheat oven to 350 degrees F
- 1 cup self-rising cornmeal
- 1/2 * 1/2 cup self-rising flour
- 3/4 * 3/4 cup buttermilk
- 2 * 2 eggs
- 2 * 2 tablespoons vegetable oil