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Recipes
Yakuza Cucumber and Avocado Salad
By á-32
I first tasted a similar salad at one of my favorite Japanese restaurants, Yakuza Lounge in Portland, Oregon
- 2 English cucumbers, quartered lengthwise, seeded, sliced crosswise into 1/2-inch slices
- 1 tablespoon salt
- 6 tablespoons mirin
- 1 1/2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 2 ripe avocados, cut into approximately 1-inch cubes
- 1 1/2 tablespoons toasted sesame seeds
- 1/2 teaspoon shichimi togarashi, for serving (optional)
Post-Turkey Day Posole Recipe Print Page | MyRecipes.com
By á-32
Preparation Heat oil in a large heavy saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 canned chipotle chile in adobo sauce
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped carrot
- 2 tablespoons minced garlic
- 2 teaspoons chili powder
- 2 cups leftover cooked turkey, shredded (light and dark meat)
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15.5-ounce) can white hominy, drained
Mediterranean Chile Chicken Wings
By á-32
Combine the sugar and vinegar in a small saucepan over medium-high heat; stir with a wooden spoon until the sugar d...
- 1/3 cup sugar
- 1/3 cup sherry vinegar
- 1/3 cup harissa
- Kosher salt
- 1 1/2 pounds chicken wings, split, wing tips removed
- Nonstick cooking spray
Pumpkin Meatballs with Cinnamon-Sage Tomato Sauce
By á-32
A great fall favorit
- 1 1/3 pound lean ground turkey
- 1 c canned 100% pumkin
- 1 1/2 T chopped fresh Sage
- 1 T brown sugar
- 1 1/4 t ground cinnamon
- 1 t salt
- 1/2 t pepper
- 1/4 t ground nutmeg
- 1/4 t ground ginger
- 1/4 t garlic powder
- 1 egg slightly beaten
- Cinnamon-Sage Tomatoe Sauce
- 3 c low sodium chicken broth
- 24 ounce marinara sauce
- 1 15 ounce can of pumpkin puree
- 2 t dried basil
- 1 t garlic powder
- 1 t ground cinnamon
- 6 fresh sage leaves, minced
- salt and pepper
- crushed red pepper
- 1 large spaghetti squash
Tarragon Shallot Egg Salad Sandwiches Gourmet | April 2003
By á-32
Make egg salad: Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, parti...
- For egg salad
- 8 large eggs
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped shallot
- 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
- 2 teaspoons tarragon vinegar or white-wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- For sandwiches
- Mayonnaise for spreading on bread (optional)
- 12 slices seedless rye bread or 6 kaiser rolls
- 3 cups tender pea shoots (3 oz) or shredded lettuce
- print a shopping list for this recipeview wine pairings
Rice-Paper Wrapped Salmon in Green Curry Sauce
By á-32
Please note that I used ready made green curry paste from the store
- 1 (14-ounce) can unsweetened coconut milk
- 8 tablespoons Fresh Green Curry Paste (page TK), divided
- 1 tablespoon brown sugar
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon salt
- Grated zest of one lime plus lime wedges for serving
- 1 1/2 pounds salmon fillet, skin removed, fish cut into 4 pieces
- 4 (8 to 9-inch) rice paper wrappers, made from rice or tapioca
- 1 tablespoon vegetable oil
- 1/3 cup chopped fresh cilantro
- Jasmine rice, for serving (optional)
Scalloped Potatoes and Fennel
By á-32
Position rack in center of oven and preheat to 350F
- 6 garlic cloves, peeled, smashed
- 4 2-inch-long fresh rosemary sprigs
- 2 1/4 cups heavy whipping cream
- 2 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon ground white pepper
- 2 large fresh fennel bulbs with fronds
- 3 1/2 pounds medium russet potatoes
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
Cobb Salad
By á-32
10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio) In a large skillet...
- 6 strips thickly sliced bacon
- 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
- Kosher salt and freshly ground black pepper
- 10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio)
- 1/2 large red onion, thinly sliced
- 1 large tomato, cored, seeded, and chopped
- 1 large ripe avocado, peeled and thinly sliced
- 2/3 cup crumbled blue cheese, such as Roquefort
- 2 hard-cooked eggs, peeled and quartered lengthwise
- 1 large ear fresh corn, kernels sliced off
- 1/4 cup chopped fresh flat-leaf parsley
- 1 cup Balsamic Vinaigrette
Slow-Cooked Flank Steak
By á-32
* In a skillet, brown steak in oil; transfer to a 5-qt
- 1 flank steak (about 1-1/2 pounds), cut in half
- 1 * 1 tablespoon vegetable oil
- 1 * 1 large onion, sliced
- 1/3 * 1/3 cup water
- 1 * 1 can (4 ounces) chopped green chilies
- 2 * 2 tablespoons vinegar
- 1-1/4 * 1-1/4 teaspoons chili powder
- 1 * 1 teaspoon garlic powder
- 1/2 * 1/2 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Crème Brûlée Tart
By á-32
Equipment: a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom pie weights or dried beans a...
- or tart shell:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 3 to 5 tablespoons ice water
- For custard filling:
- 1/2 vanilla bean
- 1 1/4 cups heavy cream
- 2/3 cup whole milk
- 4 large egg yolks
- 1 whole large egg
- 1/2 cup sugar, divided
- 1/8 teaspoon salt