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Recipes
Appetizer: Mississippi Caviar
By SharonE
Mix all ingredients and refrigerate for 30 minutes
- 15 oz. can black eyed peas, drained
- 1-2 ear(s) of corn, boiled and kernels removed from cob
- 2 tomatoes, diced
- medium onion, diced
- green bell pepper diced
- 1 avocado diced
- 3 tbsp. minced garlic
- 1 jalapeno, seeded and chopped
- 1 lime, juiced
- 1 tsp. Italian seasoning
- 1 cup Italian dressing
Breakfast: Olive Oil-Fried Lentils with Cherry Tomatoes and Chile-Fried Egg
By SharonE
Dining In Alison Roman
- 1 ¼ cups black beluga, Puy, green, or brown lentils
- Kosher salt
- ¼ small red onion, thinly sliced
- 1 teaspoon Asian fish sauce
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- ¼ cup plus 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 shallot, very thinly sliced
- 1 pint cherry or Sun Gold tomatoes, stems removed, halved
- 2 cups tender parsley or cilantro leaves and stems, coarsely chopped
- 4 large eggs
- ½ teaspoon crushed red pepper flakes
- ½ cup roasted, salted peanuts, chopped
- 1 lime, quartered, for serving
Salad: Napa Cabbage Salad
By SharonE
Crush noodles, place them in a medium skillet and brown in butter over medium heat
- 1 (3 ounce) package chicken flavored ramen noodles
- 1/4 cup butter
- 1/2 cup sesame seeds, toasted
- 1/2 cup blanched slivered almonds
- 1 large head napa cabbage, shredded
- 6 green onions, chopped
- 1/4 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/8 cup white sugar
Seafood: Shrimp with Garlic
By SharonE
Dining In Alison Roman
- 1/2 cup (1 stick) unsalted butter
- 2 Tbs. olive oil
- 8 garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 Tbs. tomato paste
- 4 chiles de arbol, crushed or 1 tsp crushed red pepper flakes
- 1 1/2 pounds medium head-on shrimps (1/4 pound less if headless)
- 1 cup chopped fresh parsley or basil
- 1 lemon, halved
- Toast for serving
Pasta: Fettucine Alfredo
By SharonE
Still working on getting the measurements right as i normally just cook this by feel
- 1/2 tbsp. butter
- 1/2 cup heavy cream
- 2 tbsp. parmesan cheese
- dash nutmeg
- 1/8 tsp. black pepper
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- Cooked Fettucine
Meat: Cumin Lamb Chops
By SharonE
Combine cumin, sichuan peppercorns and red pepper flakes in spice mill and process to coarse powder
- 2 Tbs cumin seed
- 2 tsp sichuan peppercorns
- 1 tsp crushed red pepper flakes
- 1 1/2 tsp kosher salt, plus more as needed
- 1 1/2 pound rib lamb chops, un-frenched
- 1 Tbs vegetable oil
- 4 scallions, cut into 2" pieces
- 1 Tbs unseasoned rice vinegar
- 2 Tbs chopped roasted, salted peanuts
- freshly ground black pepper
Dessert: The Baked Brownie
By SharonE
From Baked Bakery in Brooklyn
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
Korean: Miso-Cumin Grilled Eggplant
By SharonE
Can apply to grilled zucchini or asparagus or on firm fish
- FOR THE CHICKPEAS:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons canola oil
- 1 teaspoon ground sumac
- 1/2 teaspoon kosher salt
- FOR THE GLAZE:
- 1/2 cup black vinegar
- 4 cloves garlic
- 1 tablespoon toasted whole cumin seeds
- 1/2 cup canola oil
- 1/4 cup Japanese white miso
- FOR THE EGGPLANT:
- 4 Japanese or Chinese eggplant (about 1 pound), cut into 1/2-inch-thick slices lengthwise
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1/4 cup packed picked Italian parsley leaves
- Crunchy sea salt, for garnish
Dessert Cookies: Salted Butter and Chocolate Chunk Shortbread
By SharonE
Dining In Alison Roman
- 1 cup plus 2 tablespoons (2 ¼ sticks) salted butter (see Note), cut into ½-inch pieces (or add 3/4 tsp salt to flour if using unsalted)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 6 ounces semi- or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
- 1 large egg, beaten
- Demerara sugar, for rolling
- Flaky sea salt, such as Jacobsen, for sprinkling
Breakfast: Potato-Kale Hash with Eggs
By SharonE
Position a rack in lower third of oven; preheat to 450°F
- 5 cups unseasoned frozen shredded hash browns (see Tip)
- 1 medium onion, thinly sliced
- 4 cloves garlic, sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 cups chopped kale
- 1 cup shredded Gouda cheese, preferably smoked
- 4 large eggs