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Recipes
Charred Broccoli Rabe
By á-32
Prepare a grill or grill pan for medium-high heat
- 1 1 1 bunch broccoli rabe, trimmed and washed
- 2 2 2 tablespoons extra-virgin olive oil
- 3/4 3/4 3/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon red pepper flakes
Butter Lettuce, Radish and Avocado Salad with Mustard Dressing
By á-32
Hair & Makeup 1. In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper
- 1 tablespoon red wine vinegar
- 2 1/2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed or other neutral oil
- 2 teaspoons extra-virgin olive oil
- 1 head butter lettuce, torn
- 8 French breakfast radishes or round red radishes, halved
- 1 scallion, white and pale green parts only, thinly sliced at an angle
- 2 tablespoons roughly chopped fresh dill
- 1 avocado, halved, pitted, peeled and sliced
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
By á-32
Heat a small saucepan over medium heat
- ingredients
- 6 to 8 6 to 8 8 servings
- Sauce
- parsley1
- Shrimp
- instructions
- Sauce
- 5 let cool for 5 minutes before stirring in the chives and parsley.
- Shrimp
- 1/4 15 medium bowl, toss the shrimp with the 1/4 cup hot sauce and the olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes.
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Tomato Ombre on Grilled Rustic Bread
By á-32
Step 1 Preheat grill to high heat
- 1 large, long rustic Italian loaf, such as ciabatta
- 2 cloves garlic, split in half crosswise
- 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 teaspoons flaky sea salt, such as Maldon, divided
- Freshly ground pepper
Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
By á-32
Directions For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat
- 3 tablespoons EVOO
- 4 cloves garlic, chopped
- 2 Fresno chile peppers, thinly sliced
- 1 small red onion, finely chopped
- Salt
- 1/2 cup dry sherry or dry vermouth
- 2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
- 1 teaspoon dried oregano or marjoram
- 1 cup fresh basil leaves (about 20), torn
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- Salt
- 1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
- Freshly ground pepper
- Seafood seasoning, such as Old Bay
- 1 tablespoon EVOO
- 1/4 cup dry vermouth
- 1 pound linguine
Green Chicken Chili
By á-32
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat
- Cheese Skulls:
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 large onion, diced
- 1 jalapeño, seeds removed for less heat if desired, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 2 cooked chicken breasts, such as from rotisserie chicken, shredded
- 1 cup salsa verde
- 1 1/2 teaspoons kosher salt
- 1 /2 teaspoon freshly ground black pepper
- 2 cans cannellini beans, drained and rinsed
- 1 /2 cup half-and-half
- Cheese Skulls, recipe follows
- Tortilla chips, sour cream, cilantro, chopped scallions, for serving
- 1 1/2 cups whole milk shredded mozzarella
Thai Curry
By á-32
Directions Watch how to make this recipe In a large saucepan, bring the coconut milk, chicken broth and curry past...
- Two 15-ounce cans coconut milk
- 1 cup low-sodium chicken broth or clam juice
- 1/4 cup yellow curry paste, such as Mae Ploy
- 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
- 1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
- 1 small onion, chopped
- One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
- 1 Thai chile or serrano chile, stemmed and thinly sliced
- 5 sprigs Thai basil, with stems
- 3 Thai lime leaves
- 1 1/2 tablespoons fish sauce
- 1 pound large shrimp, peeled and deveined
- 4 ounces snap peas, halved
- 8 ounces fresh thin rice noodles
- 4 cups canola oil or safflower oil
- 1/4 cup chopped fresh cilantro leaves
- 1/3 cup lightly salted peanuts, chopped
Naked Spring Rolls
By á-32
Directions Watch how to make this recipe For the sauce: In a small bowl, stir together the fish sauce, vinegar, ag...
- 2 tablespoons fish sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon agave nectar
- 1/2 teaspoon lime juice, from half of a lime
- 1 Thai chile, seeded, sliced into rounds
- 1/8 teaspoon salt
- 1 carrot, peeled
- One 2-inch piece fresh ginger, peeled
- 1 shallot
- 1 pound ground chicken
- 4 cloves garlic, minced
- 3 1/2 ounces shiitake mushrooms, stemmed, caps sliced thin (about 9 mushrooms)
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons chopped mint leaves
- 2 Thai or serrano chiles, minced
- 1 egg
- 1 tablespoon fish sauce
- 1 teaspoon agave nectar
- 1/2 teaspoon kosher salt
- Nonstick cooking spray
- 1 small head green leaf lettuce, leaves separated
- 1/2 cup fresh Thai basil leaves or regular basil leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette
By á-32
Directions Heat a charcoal or gas grill to high
- Four 6-ounce halibut fillets
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1 small shallot, thinly sliced
- Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
- Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
- 1 teaspoon chopped fresh thyme, plus sprigs for garnish
Pressure Cooker Chicken and Dumpling
By á-32
Arrange chicken in a large kettle or pressure cooker
- 5 pound stewing chicken, cut up
- 12 small white onions, peeled
- 2 whole cloves
- 4 peppercorns
- 1/4 teaspoon thyme, crushed
- 1 tablespoon salt
- 3 cups water
- 2 large carrots, scraped, cut in 2" pieces
- 2 parsnips, cut in 2" pieces
- 1 cup biscuit mix
- 1 egg
- 1/2 cup milk