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Recipes
Edamame
By chrispink
Grab a handful of frozen shelled soybeans and run them under steaming-hot water for a quick thaw
- frozen shelled soybeans
- steaming-hot water
- spritz of lemon
Blue Cheese and Walnut Spread
By chrispink
This spread is also delicious served on apple or pear wedges
- 4-ounce bar of cream cheese, room temperature
- 1/2 cup walnuts, chopped
- Coarse salt and ground pepper
- 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
- Crackers or crostini, for serving
Pistachio-Covered Cheese Log
By chrispink
Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer
- 1 bar (8 ounces) cream cheese, room temperature
- 1 cup coarsely grated sharp white cheddar (4 ounces)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Coarse salt and ground pepper
- 1 cup shelled unsalted pistachios, coarsely chopped
- Crackers, for serving
Salmon Pasta
By chrispink
1. Place salmon on a plate and cover with foil
- Spaghetti
- Salmon
- Frozen Peas
- Orange, juice and zest
- Chopped Parsley
- Cream
- Salt and Pepper
Grilled Fish
By chrispink
Rather than double-fry it as they do in Baja, we rubbed ours with three spices and grilled it
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coarse salt
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1/4 cup finely chopped cilantro, plus sprigs for garnishing
- 2-pound fillet of striped bass or red snapper, skin intact
- Lime wedges, for garnishing
Roasted Mushrooms and Pearl Onions
By chrispink
Directions Preheat oven to 425 degrees
- 1 1/2 pounds small cremini mushrooms, stems trimmed (halved if large)
- 8 ounces (1 1/2 Cups) thawed frozen pearl onions
- 1 tablespoon olive oil
- Coarse salt and ground pepper
Grilled Striped Bass
By chrispink
Striped bass is also sold as striper; you can substitute it with other firm, white-flesh fish such as black sea bas...
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Few sprigs thyme or oregano
- 2 garlic cloves, smashed
- 1/8 teaspoon freshly ground pepper
- 4 fillets striped bass, skin on (about 6 ounces each)
- Coarse salt
- Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
- Lemon wedges, for garnish (optional)
Whole-Wheat Pasta with Kale and Fontina
By chrispink
A small amount of bacon infuses this simple dish with a rich smokiness
- 4 slices bacon (2 ounces), cut into 1/2-inch strips
- 3 garlic cloves, thinly sliced
- 1 bunch kale (1 pound), thick stems trimmed, leaves coursely chopped
- Coarse salt and ground pepper
- 2 cups reduced-sodium canned chicken broth
- 1 pound whole-wheat spaghetti
- 1/2 cup coarsely chopped fontina cheese