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Recipes
Maryland Crab Cakes
By Jillh929
A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix
- 5 saltine crackers, crushed to fine crumbs
- 1 pound lump crabmeat, picked over for cartilage
- 1 large egg
- 2 1/2 tablespoons Homemade Mayonnaise, or prepared
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- Dash hot sauce, such as Tabasco
- Coarse salt and freshly ground pepper
- 3 tablespoons peanut oil
Sake Sea Bass in Parchment
By Jillh929
The advantage of cooking something in parchment is that it steams in its own juices
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
Lighter Pulled Pork Sandwiches
By Jillh929
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat
- 1 can (15 ounces) crushed tomatoes in puree
- 1 tablespoon brown sugar
- 2 garlic cloves, finely chopped
- 1 tablespoon spicy brown mustard
- Coarse salt and ground pepper
- 1 pork tenderloin (about 1 pound), cut into 4 pieces
- 1/4 cup light mayonnaise
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/4 teaspoon celery seed
- 1/4 head small green cabbage, shredded
- 4 whole-wheat rolls, split
Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers
By Jillh929
Heat olive oil in heavy large skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
Sesame Seared Tuna
By Jillh929
1.Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper f...
- FOR THE DIPPING SAUCE
- 2 tablespoons mirin
- 2 teaspoons white miso
- 2 teaspoons grated fresh ginger
- 1/3 cup carrot juice
- 2 tablespoons fresh orange juice
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon plus 2 teaspoons distilled white vinegar
- 1/8 teaspoon red-pepper flakes
- 1/4 teaspoon sesame oil
- 1 scallion, green part only, thinly sliced
- FOR THE TUNA
- 3 tablespoons unhulled white sesame seeds
- 1 tablespoon unhulled black sesame seeds
- 1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
- 1 tablespoon safflower oil
Emeril's Apple and Cranberry Crisp
By Jillh929
1.Preheat oven to 375 degrees
- Crisp:
- Unsalted butter, for baking dish
- 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
- 12 ounces cranberries (fresh or frozen)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Crisp Topping:
- 6 tablespoons butter, cut into small pieces
- 2/3 cup all purpose flour (spooned and leveled)
- 2/3 cup rolled oats
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Old Fashioned Pecan Pie
By Jillh929
It's impossible to go wrong with pecan pie
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
Key Lime Bars
By Jillh929
If you cannot find fresh Key limes, use regular (Persian) limes
- Crust:
- 5 ounces animal crackers
- 3 tablespoons packed brown sugar (light or dark)
- Pinch table salt
- 4 tablespoons unsalted butter , melted and cooled slightly
- Filling:
- 2 ounces cream cheese , room temperature
- 1 tablespoon grated lime zest , minced
- Pinch table salt
- 1 (14-ounce) can sweetened condensed milk
- 1 egg yolk
- 1/2 cup fresh lime juice , either Key lime or regular
- Garnish (optional):
- 3/4 cup sweetened shredded coconut , toasted until golden and crisp
Beef Stew
By Jillh929
Use a good-quality, medium-bodied wine, such as Côtes du Rhône or Pinot Noir, for this stew
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper
Easy Red Pepper Dip
By Jillh929
Pomegranate juice adds a tart flavor
- 1 cup pomegranate juice
- 1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
- 1/2 cup walnuts, toasted
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
- 1 teaspoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Coarse salt