á-32's profile page
Recipes
Cream of Jerusalem Artichoke Soup
By á-32
Erika Lenkert
- 2 Tbsp butter
- 2 teaspoon chopped garlic
- 1/3 cup chopped onion
- 1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
- 2 cups chicken stock
- 1 cup cream
- salt and pepper
- 1 teaspoon chopped chive
Ginger Marinade for Steak
By á-32
From Cat Cora this is a great Marinade
- 1 1/2 # Flank Steak
- 1/2 cup fresh grapefruit juice
- 1/2 cup soy sauce
- 1 1/4 tablespoon grated fresh ginger
- 1 large garlic clove, chopped
Grilled Fennel and Tomatoes on the Vine
By á-32
Place a la plancha cast-iron griddle in the center of a grill and preheat the grill over medium-high heat
- 2 large fennel bulbs, trimmed and each cut into 6 to 8 wedges
- 2 bunches cherry tomatoes on the vine
- Olive oil for drizzling
- Kosher salt and freshly ground pepper, to taste
Colorful Summer Rolls with Peanut Dipping Sauce
By á-32
Watch how to make this recipe
- One 6.25-ounce package One 6.25-ounce package of mai fun rice noodles
- 1 1 orange bell pepper, stemmed and seeded
- 1 1 red bell pepper, stemmed and seeded
- 1 1 yellow bell pepper, stemmed and seeded
- 2 2 candy cane beets, peeled
- 1 large 1 large carrot
- 1 1 Persian cucumber
- 1/4 cup 1/4 cup creamy peanut butter
- 2 tablespoons 2 tablespoons hoisin sauce
- 1 tablespoons 1 tablespoons chili garlic sauce
- 2 teaspoons 2 teaspoons toasted sesame oil
- Juice of 2 limes (about 2 tablespoons)
- Kosher salt
- 2 1/2 cups 2 1/2 cups shredded cooked chicken
- 1/4 cup 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup 1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
- 4 4 scallions, sliced thinly
- 12 8-inch 12 8-inch round rice paper wrappers (see Cook's Note)
Chicken Enchiladas Suizas
By á-32
Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt
- 2 skin-on, bone-in chicken breasts (about 2 pounds)
- 2 cups low-sodium chicken broth
- 2 cloves garlic
- 2 bay leaves
- 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
- Kosher salt
- 2 pounds plum tomatoes
- 1 or 2 serrano chile peppers, stemmed
- 2 tablespoons vegetable oil, plus 1/2 cup for frying
- 1 large white onion; 2/3 diced, 1/3 sliced into rings
- 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
- 12 corn tortillas, preferably white
- 3/4 cup crumbled queso fresco
Grilled Eggplant Salad
By á-32
Brush the eggplant and red onions with canola oil and arrange on the grill
- 1 Italian eggplant, cut into 1-inch thick slices
- 1 large red onion, cut into rounds
- Canola oil
- 1 avocado, halved, pitted and flesh chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon Mustard
- 1 tablespoon coarsely chopped oregano leaves
- Honey
- Olive oil
- Salt and freshly ground black pepper
- 1 lemon, zested
- Parsley sprigs, for garnish
Pan-Roasted Salmon with Fennel Puree
By á-32
Directions Salad: For the fennel: In a medium saucepan, cover the fennel with cold salted water
- 1 large bulb fennel (about 1 pound), cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
- 1/4 teaspoon kosher salt, plus for the cooking water
- 2 tablespoons extra-virgin olive oil
- Four 6-ounce skinless center-cut salmon fillets
- 3/4 teaspoon kosher salt
- 1/4 cup chopped fennel fronds
- 1/4 cup chopped parsley
- 3 tablespoons Crispy Capers, recipe follows
- Lemon wedges, optional
- 3 tablespoons capers, drained, rinsed and dried very well
- Vegetable oil, for shallow frying
Grandpa’s Chili With Beans
By á-32
Do not need to pre soak however I usually do
- 2 cups dry pinto beans
- 1 tablespoon chili powder
- 1 tablespoon Cumin Seed
- 2 can diced green Chiles
- 2 14.5 ounce cans beef broth and one can water
- 1 can diced tomato
- 1 small onion diced
- 2 glove garlic
- 2 lb course ground chuck
- For extra spiciness add canned diced jalepenos to your liking.
Pork Chop Agrodolce
By á-32
Watch how to make this recipe
- 1/2 1/2 1/2 cup balsamic vinegar
- 2 2 2 cloves garlic, peeled and smashed
- 4 4 4 sprigs fresh thyme
- 3 3 3 tablespoons honey, such as acacia
- 3 3 3 tablespoons unsalted butter, at room temperature
- 4 4 12 center-cut pork loin chops, bone in (about 12 ounces each)
- Kosher salt and freshly ground black pepper
- 2 2 2 tablespoons olive oil
Mini Crab Cakes with Temoulade
By á-32
For the crab cakes: Mix the crab meat, lemon juice, sour cream and flour
- For the crab cakes
- • 8 oz. picked Peekytoe crab meat
- • 1 T. lemon juice
- • 1 c. sour cream
- • 2 t. all-purpose flour
- • 2 oz. butter
- • 3 T. Spanish onion, minced
- • 1 c. bread crumbs
- • 3 T. vegetable oil
- • 2 t. kosher salt
- For the remoulade
- • 2 c. mayo
- • 1 t. Dijon mustard
- • 1 T. whole-grain mustard
- • 3 T. gherkins, finely chopped
- • 1 T. sriracha sauce
- • 2 T. sherry vinegar
- • 1 t. Spanish paprika
- • 3 T. shallots, minced
- • Salt and pepper to taste