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Recipes
Chicken Gyros
By Jillh929
Preheat broiler. Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water
- 2 Kirby cucumbers, divided
- 1 1/2 cups Greek yogurt (3/4 pounds)
- 1 teaspoon fresh lemon juice, divided
- 5 garlic cloves, minced, divided
- 1 pint grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- 1/4 cup extra-virgin olive oil
- 1 rounded teaspoon dried oregano
- 1 rounded teaspoon dried rosemary, crumbled
- 1 (12-ounces) package naan bread (four 8-inch pieces)
- or 4 (8-inch) pocketless pita rounds
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 1/2 head iceberg lettuce, thinly sliced
Lime-Spiked Seafood with Roasted Sweet Potatoes
By Jillh929
While visiting Lima, Peru, food editor and stylist Paul Grimes, who developed this recipe, ate a dish called "hot c...
- 1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
- 6 ounces salmon fillet or steak, skinned
- 6 ounces sea scallops, tough ligament removed from side of each if attached
- 3 tablespoons fresh lime juice, divided
- 2/3 cup thinly sliced red onion
- 1 tablespoon extra-virgin olive oil
- 1 celery rib, thinly sliced crosswise
- 1 fresh serrano chile, finely chopped, including seeds
- 1/2 cup heavy cream
- 1/2 cup coarsely chopped cilantro
Yellow Cupcakes with Chocolate Ganache Frosting
By Jillh929
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at roo...
- For Cupcakes:
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), room temperature
- 1/2 cup sour cream
- 1 large egg , room temperature
- 2 large egg yolks , room temperature
- 1 1/2 teaspoons vanilla extract
- For Frosting:
- 1 cup heavy cream
- 8 ounces semisweet chocolate , chopped
Horseradish-Crusted Beef Tenderloin
By Jillh929
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
- Kosher salt (see note)
- 3 tablespoons panko bread crumbs
- 1 cup plus 2 teaspoons vegetable oil
- 1 1/4 teaspoons ground black pepper
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1/4 cup well-drained prepared horseradish (see note)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon powdered gelatin (see note)
Steak with Chile Key Lime Sauce
By Jillh929
Preheat broiler. Pat steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
- 1 pound skirt steak, cut into pieces
- 1/4 cup fresh Key lime juice
- 3 tablespoons Asian fish sauce
- 3 tablespoons water
- 2 tablespoons sugar
- 1 large shallot, thinly sliced
- 1 fresh serrano chile, chopped (about 2 teaspoons; including seeds)
Shrimp and Zucchini Tostadas
By Jillh929
1.Preheat oven to 475 degrees
- 4 burrito-size flour tortillas (8-inch)
- 2 tablespoons olive oil
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 garlic clove, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- Coarse salt and ground pepper
- 1 pound large peeled and deveined shrimp
- 1 tablespoon fresh lime juice
- 1/2 cup sour cream
- 3 scallions, thinly sliced
Carrots with Shallots, Sage, and Thyme
By Jillh929
Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the tabl...
- 3 pounds carrots, peeled
- 1 cup chicken stock or reduced-sodium chicken broth
- 1/2 pound shallots, thinly sliced
- 1/2 stick unsalted butter
- 1/4 cup chopped sage
- 1 tablespoon finely chopped thyme
- 1/4 teaspoon grated nutmeg
Chicken Key Lime Curry
By Jillh929
Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender
- large onions, sliced (4 cups), divided
- 1 (1-inch) piece peeled ginger, chopped
- 4 garlic cloves
- 2 1/2 cups water, divided
- 2 tablespoons vegetable oil
- 1 chicken (about 3 1/2 pounds), cut into serving pieces
- 2 tablespoons curry powder (preferably Madras)
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 Key lime, thinly sliced
- 2 tablespoons fresh Key lime juice
Country Captain with Cauliflower and Peas
By Jillh929
Our version of this traditional dish features chicken thighs simmered then seasoned with freshly toasted and ground...
- SPICE MIXTURE:
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 3 whole cloves
- 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
- 1 1/2 -inch piece cinnamon stick
- 1/2 teaspoon turmeric
- 1/4 teaspoon (scant) cayenne pepper
- CHICKEN:
- 5 tablespoons peanut oil or vegetable oil, divided
- 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
- Coarse kosher salt
- 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
- 1 bunch green onions, dark green and white parts chopped separately
- 1 tablespoon finely grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 cups (or more) low-salt chicken broth
- 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
- 1/3 cup dried cherries, finely chopped
- 1 tablespoon smooth peanut butter
- 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
- 1/3 cup coconut shavings, lightly toasted
Pan-Seared Scallops
By Jillh929
We strongly recommend purchasing “dry” scallops (those without chemical additives)
- Scallops:
- 1 1/2 pounds dry sea scallop , 10 to 20 per pound, small side muscles removed (see note)
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Sauce:
- 2 tablespoons juice from 1 orange
- 2 tablespoons juice from 1 lime
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 1 tablespoon minced fresh cilantro leaves
- 1/8 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 2 tablespoons extra-virgin olive oil
- Table salt