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Recipes
Cucumber Salad
By AllisonClayman
A sprinkling of poppy seeds turns this simple side dish into a superstar
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 2 English cucumbers, (about 1 pound each), halved lengthwise, seeded, and thinly sliced crosswise
- 1 medium red onion, halved, thinly sliced
Thai Iced Coffee
By AllisonClayman
Directions: In a coffee grinder, combine the coffee beans and cardamom pods and pulse until finely ground, about 1...
- Ingredients:
- 3 ⁄4 cup French roast or other darkly roasted
- coffee beans
- 5 green cardamom pods
- 4 1⁄2 cups water
- 3 ⁄4 cup sweetened condensed milk
- Crushed ice as needed
Pan-Seared Chicken with Shallot and Carrots
By AllisonClayman
Season chicken with salt and pepper; sprinkle both sides with flour
- 2 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 tablespoon all-purpose flour
- 1 shallot, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Cilantro Lime Rice
By AllisonClayman
Serve this flavorful rice with chef Jamie Oliver's Chicken Tikka Masala
- Sea salt
- 1 1/2 cups basmati rice
- 1 large bunch fresh cilantro, leaves removed and stems chopped
- Zest of 2 limes
- Juice of 2 limes
- Extra-virgin olive oil
- Freshly ground black pepper
EJ's Simple Ribs
By AllisonClayman
My son, EJ, loves these ribs, so I named them after him
- 2 1/2 teaspoons mustard powder
- 2 teaspoons sweet paprika
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 3/4 teaspoon red-pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- Coarse salt
- 2 slabs baby back ribs (about 2 pounds total)
- Vegetable oil, for grates
- Emeril's Rib Sauce
Slow-Roasted Salmon with Potatoes
By AllisonClayman
Recipe courtesy of Food Network Magazine
- 3 bunches leeks, trimmed and quartered lengthwise
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
- 1 1/2 pounds fingerling potatoes
- 1 shallot
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Spicy Coconut Chicken Casserole
By AllisonClayman
Settle in for the night with this cozy meal that gets to the table quickly and gets cleaned up even faster
- 1 tablespoon olive oil
- 4 whole chicken legs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) light coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
Emeril's Rib Sauce
By AllisonClayman
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth f...
- 1 tablespoon vegetable oil, such as safflower
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 1 cup ketchup
- 1 cup canned beef broth
- 3/4 cup cider vinegar
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
Linguine with Bay Scallops, Fennel, and Tomatoes
By AllisonClayman
Preparation Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occ...
- Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.
- 4 servings
- PREP: 30 minutesTOTAL: 30 minutes
- Ingredients
- 8 ounces linguine
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1 medium onion, halved, thinly sliced
- 1 pound bay scallops
- 1 6-ounce container cherry tomatoes, halved if large
- 1 tablespoon Pernod or other anise-flavored liqueur
- 4 tablespoons chopped fresh parsley, divided
- 1 lemon, cut into 4 wedges
La Fondita Fish Tacos
By AllisonClayman
Copyright 2010, Joe Realmuto, All Rights Reserved
- 3 eggs, well beaten
- 8 ounces dark beer (recommended: Modelo Negra)
- 2 teaspoons dry mustard (recommended: Colmans)
- 1 tablespoon red chili powder
- Kosher salt
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour, plus extra for dredging
- Vegetable oil, for frying
- 1 1/2 pounds codfish, cut into serving pieces
- 2 tablespoons olive oil
- 8 white corn tortillas
- Chipotle Mayonnaise, recipe follows
- Shredded cabbage
- 1 1/2 cups mayonnaise
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped fresh cilantro leaves
- 2 1/2 tablespoons chipotle chili puree
- Pinch kosher salt