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Recipes
Daniel Boulud's Light Mayonnaise
By caligma
2011, Daniel Boulud, All Rights Reserved
- 1 egg
- White wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 cup peanut oil
- Kosher salt and freshly ground black pepper
Lobster and Shells
By caligma
2010, Barefoot Contessa How East is That?, All Rights Reserved (quantities changed for television)
- Kosher salt
- Good olive oil
- 1 pound small pasta shells, such as Ronzoni
- Kernels from 8 ears of corn (about 6 cups)
- 12 scallions, white and green parts, thinly sliced
- 2 yellow or orange bell peppers, seeded and small-diced
- 2 pints cherry tomatoes, halved
- 2 pounds cooked fresh lobster meat, medium-diced
- 1 1/2 cups good mayonnaise
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Freshly ground black pepper
- 1 1/2 cups minced fresh dill
Roasted Cauliflower
By caligma
Recipe courtesy Paula Deen
- 2 heads cauliflower, cut into florets
- 2 leeks, thinly sliced, white and pale green parts only
- 1 red bell pepper, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
Guacamole
By caligma
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 ripe Hass avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot sauce (recommended: Tabasco)
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Hummingbird Cake
By caligma
Courtesy of Food Network Magazine
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Rack of Lamb Persillade
By caligma
Copyright 2004, Ina Garten, All Rights Reserved
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
Mini Lobster Rolls
By caligma
Lobster tails are more affordable than whole lobster, feel free to use 1 lb
- For the Rolls:
- 2 Lobster tails, thawed if frozen, 8 oz.each
- 3 cups water
- 1 lemon, zested and juiced (zest reserved)
- 1 tsp Old Bay seasoning
- 5 hot dog buns, sliced length-wise and cut into thirds
- 1 Tbsp. unsalted butter, melted
- For the Mayonnaise:
- 1/4 cup each: minced celery, fresh chives,fresh tarragon,and fresh parsley. The fresh herbs make all the difference.
- 1 Tbsp minced shallot
- 1 tsp fresh lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Fresh Whisky Sours
By caligma
2006, Ina Garten, All Rights Reserved
- 3/4 cup whiskey (recommended: Jack Daniel's Tennessee Whiskey)
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup freshly squeezed lime juice (4 limes)
- 2/3 cup sugar syrup (see note)
- Ice cubes
- Maraschino cherries
Ryder's Turkey Chili
By caligma
Recipe courtesy Guy Fieri for Food Network Magazine
- 10 to 12 dried pasilla chile peppers
- 4 tablespoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
- 9 cloves garlic, minced
- 2 small red onions, diced
- 3 pounds coarsely ground turkey (thigh and breast meat)
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 2 cups canned black beans with liquid
- Shredded cheddar cheese, for garnish
- Saltine crackers, for serving
Grilled Beef Skewers with Sun-Dried Tomato Relish
By caligma
Recipe courtesy Giada De Laurentiis
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons herbes de Provence
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
- 1/2 small red onion, finely diced, rinsed, and drained
- 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
- 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
- 3 tablespoons extra-virgin olive oil
- 1 small avocado, peeled, pitted, and diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)