AllisonClayman's profile page
Recipes
Grilled Flank Steak with Scallions
By AllisonClayman
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill
- 1/4 cup soy sauce
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 6 garlic cloves, roughly chopped
- 10 scallions, 2 thinly sliced
- 1 pound, 14 ounces flank steak
- Coarse salt and freshly ground pepper
Honey Lime Marinated Chicken Wings
By AllisonClayman
Combine first 6 ingredients in a large bowl and toss wings until coated
- Zest of 2 limes, removed with a vegetable peeler in strips
- 1/3 C freshly squeezed lime juice (about 3 limes)
- 1/4 C honey
- 4 cloves of garlic, smashed
- 2 Tbs soy sauce
- 1/4 tsp tobasco
- 4 lbs chicken wings (about 24 washed and patted dry)
- coarse salt
Asian Rotisserie Chicken Salad
By AllisonClayman
For a salad with the best texture, shred the chicken instead of cubing it
- 2 cups fresh cilantro leaves and soft stems
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup vegetable oil
- Coarse salt and ground pepper
- 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
- 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
- 1 red bell pepper (ribs and seeds removed), thinly sliced
- 2 scallions, thinly sliced
- 1 large head romaine lettuce, torn into bite-size pieces
- 1/2 cup cashews
Fettuccine Alfredo
By AllisonClayman
This delicious pasta recipe is courtsey of Russell Bellanca from Alfredo of Rome
- Coarse salt and freshly ground pepper
- 1 pound fettuccine
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving
My Favorite Turkey Brine
By AllisonClayman
Preparation Instructions Combine all ingredients in a large pot
- Ingredients
- 3 cups Apple Juice Or Apple Cider
- 2 gallons Cold Water
- 4 Tablespoons Fresh Rosemary Leaves
- 5 cloves Garlic, Minced
- 1-1/2 cup Kosher Salt
- 2 cups Brown Sugar
- 3 Tablespoons Peppercorns
- 5 whole Bay Leaves
- Peel Of Three Large Oranges
Dulce de Leche Coffee
By AllisonClayman
Preparation Instructions Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined
- Ingredients
- 4 cups Strongly Brewed Good Coffee
- 6 ounces, fluid Dulce De Leche (*see Note)
- 6 Tablespoons Kahlua, More If Preferred
- 1 cup Heavy Cream
- 2 Tablespoons Sugar
- 6 Tablespoons Chocolate, Grated
Citrus Arancine with Pecorino Cheese
By AllisonClayman
Preparation Melt butter with oil in heavy large pot over medium heat
- Ingredients
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 1 1/2 cups arborio rice (about 10 ounces)
- 1 teaspoon salt
- 3/4 cup dry white wine
- 4 1/2 cups to 5 cups low-salt chicken broth, divided
- 1 teaspoon fennel pollen* or freshly ground fennel seeds
- 1 teaspoon finely grated orange peel
- 3/4 teaspoon finely grated lemon peel
- 1/2 teaspoon finely grated lime peel
- 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
- 3 large eggs
- 1/4 cup whole milk
- 3 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
- 6 cups vegetable oil (about; for deep-frying)
- Orange, lemon, and/or lime wedges (optional)
- *A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com.
Easy Roasted Red Pepper Dip
By AllisonClayman
Preparation Instructions Place red peppers on to a baking sheet and place under a hot broiler
- Ingredients
- 2 whole Red Bell Peppers
- 2 Tablespoons Butter
- 1/2 whole Large Onion, Diced
- 2 cloves Garlic, Minced
- 4 ounces, weight Cream Cheese
- 3 Tablespoons Mayonnaise
- Salt And Pepper, to taste
String Bean, Arugula, and Pasta Salad
By AllisonClayman
Two types of beans -- yellow wax and green -- make up this colorful, substantial salad
- 4 ounces green beans, trimmed
- 4 ounces yellow wax beans, trimmed
- Coarse salt
- 1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice (from about 2 lemons)
- Freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
- 1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
- 1 ounce (1 1/2 cups) baby arugula
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By AllisonClayman
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard