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Recipes
Granny's Buffalo Wings
By GratefulSea
This should yield enough sauce for 3 dozen wings
- FOR THE SAUCE
- 2/3 cup hot sauce, such as Frank's Hot Sauce
- 1/2 stick butter
- 1-1/2 Tablespoons white or cider vinegar
- 1/4 teaspoon Worcestershire Sauce
- 1/8 to 1/4 teaspoon cayenne
- 1/8 teaspoon garlic powder
- salt, to taste
- Optional ingredients: ketchup, honey, celery seed, adobo sauce, sugar, brown mustard.
- 12-36 chicken wings, tips removed and separated at the joint (so you'll have 24 to 72 pieces, either roasting in batches, or saving extra sauce for next time).a
- Blue cheese dressing
- Celery sticks
Ziti with Portobello Mushrooms, Caramelized Onions, & Goat Cheese
By GratefulSea
Any mushroom lover is going to be in your debt for this one! This is the vegetarian version, but some crumbled cook...
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound ziti
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
Chicken Fajitas Deliciosas
By GratefulSea
This is an exceptionally nice blending of flavors
- MARINADE
- 1/4 cup beer
- 5-6 garlic cloves, minced
- 1/3 cup fresh lime juice, about 4 limes
- 1 Tblsp Worcestershire sauce
- 1 Tblsp light brown sugar
- 1/2 - 3/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- FAJITA FILLING
- 4 chicken thighs, about 1 lb., cut into strips
- 2 Tablespoons peanut oil
- 1/2 red pepper, cut into strips
- 1/2 green pepper, cut into strips
- 1/2 onion, sliced thin in half-rings
Tomato Tonnato
By GratefulSea
In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil a...
- 5 Tablespoons extra-virgin olive oil
- 1 three-ounce can imported tuna packed in olive oil, drained and flaked
- 1/4 cup mayonnaise
- 2 teaspoons drained capers
- 2 teaspoons fresh lemon juice
- 2 anchovy fillets, optional
- 1 fat garlic clove, smashed and peeled
- 2 Tablespoons tightly packed basil leaves, more for garnish
- 2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges
- Coarse sea salt
- Black pepper
- Crusty bread, for serving
Green Smoothie
By GratefulSea
For the coldest smoothie, freeze the fruit first
- 2 ripe bananas
- 1 cup blueberries
- 1 to 3 handfuls (cups) baby spinach leaves
- 1/4 to 1/2 cup water
Homemade Green Bean Casserole
By GratefulSea
For those who have trouble cooking from cans on Thanksgiving
- 1-1/2 pounds haricots verts or thin green beans, trimmed and cut into 2-inch lengths
- 4 ounces pancetta or bacon
- 9 cups (1-1/2 lb) sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms
- 6 cloves garlic, minced
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 1/2 cups half-and-half or light cream
- 1 5.2-ounce package semisoft cheese with garlic and fine herbs, broken into pieces
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1 recipe Crispy Shallots or 1 cup canned french-fried onions
- FOR CRISPY SHALLOTS
- 3/4 cup vegetable oil
- 4 large shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
- 1/2 cup milk
- 1 cup all-purpose flour
Microwave Nut Brittle
By GratefulSea
Line a jelly-roll pan with parchment paper
- 1 cup sugar
- 1/2 cup light-colored corn syrup
- 3/4 cup coarsely chopped almonds, peanuts, walnuts, pecans, or pine nuts, toasted
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon baking soda
Chewy Sugar Cookies 2
By GratefulSea
Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt
- 2-1/2 cups all-purpose flour, spooned and leveled
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Carrot Ginger Soup
By GratefulSea
This recipe comes from a great food blog, Scrambled Henfruit
- 1 Tablespoon butter
- 1 Tablespoon coconut oil
- 2 lbs. carrots, peeled and coarsely chopped (the smaller you chop them, the quicker they cook)
- 1 large sweet onion, chopped
- 3 cloves garlic, smashed
- 1 teaspoon curry powder
- a few sprigs of thyme
- 1/2 teaspoon Kosher salt (or to taste)
- 2 tablespoons minced or grated ginger (If you freeze your ginger root, then it's really easy to grate with a microplane grater.)
- 1 quart chicken broth (or vegetable broth)
- freshly ground black pepper to taste
Classic Ragù alla Bologanese
By GratefulSea
From the "Chez Panisse Café Cookbook," by Alice Waters
- 1/3 cup dried porcini mushrooms
- 4 Tablespoons extra-virgin olive oil
- 4 ounces pancetta, finely diced (about 3/4 cup)
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 medium carrot, peeled, finely diced (about 1/2 cup)
- 1 rib celery, finely diced (about 1/2 cup)
- Kosher salt, to taste
- 1-1/2 pounds skirt steak, patted dry and cut into 1/4-inch cubes*
- 4 ounces lean pork shoulder, ground
- 4 sage leaves
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 3 Tablespoons double-concentrated Italian tomato paste
- 2 cups beef or chicken stock, divided
- 1-1/2 cups whole milk
- 1/4 pound (about 3 small) Parmesan rinds
- Pinch nutmeg
- Tagliatelle pasta
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Note: Freezing the skirt steak for 15 minutes before cutting makes it easier to handle.