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Recipes
Fish Stew
By Dixie8686
For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat
- Stew:
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 3/4 cup white wine, such as Pinot Grigio
- 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
- 1 cup water
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- Crostini:
- 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
- Olive oil, for drizzling, plus 3 tablespoons
- 1 garlic clove, halved
Salmon Burgers
By Dixie8686
In a medium bowl, combine peppers, panko, garlic, and salmon
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 3/4 cup panko
- 2 cloves garlic, minced
- 2 pounds salmon fillets, skinned and finely chopped
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- Cooking spray
- Sesame Mayonnaise, recipe follows
- 8 buttered and toasted sandwich buns
- 8 lettuce leaves
- 8 slices tomato
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
California Turkey Chili
By Dixie8686
Heat the oil in a heavy, large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, smashed, peeled and chopped
- 2 large poblano chiles, stemmed, seeded and diced
- 1 celery stalk, chopped
- 1 large onion, chopped
- 1 1/2 pounds ground turkey (dark meat)
- 1 tablespoon all-purpose flour
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon dried Mexican oregano, crushed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups low-salt chicken broth (preferably organic)
- One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
- Simplest Quinoa and Pine Nut Pilaf, recipe follows
- Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
- 1 1/4 cups whole grain quinoa (about 7 ounces)
- 1 3/4 cups low-salt chicken broth (preferably organic)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh cilantro or Italian parsley
- 1/3 cup pine nuts
Ladd's Chocolate Pie
By Dixie8686
Directions In a large saucepan over medium heat, stir together the sugar, cornstarch and salt
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks, beaten with a fork
- 6 1/2 ounces bittersweet chocolate, broken into pieces
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 baked pie shell (store-bought is fine)
- Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles
Grilled Greek Summer Salad
By Dixie8686
Directions For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced or zested with a rasp grater
- 1/2 cup olive oil
- Salt and freshly cracked black pepper
- 4 boneless, skinless chicken breasts
- Vegetable oil, for oiling grill grates
- 2 hearts romaine lettuce, halved
- Vegetable oil, for oiling romaine
- Salt and freshly cracked black pepper
- 2 cups grape tomatoes, halved
- 1 cup feta crumbles
- 1 cup kalamata olives, pitted and chopped
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- Sea salt
Chocolate Crostatas with Marmalade
By Dixie8686
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1 tablespoon grated orange peel
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4sticks) cold unsalted butter
- Ice water
- 1 1/2 cups marmalade or apricot preserves
- Candied Orange Peel, recipe follows
Vanilla Bean Caramel Sauce
By Dixie8686
Directions Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low...
- 1 cup packed brown sugar
- 1/2 cup half-and-half or heavy cream (cream will make it thicker)
- 4 tablespoons (1/2 stick) unsalted butter
- Caviar (seeds) scraped from 1 vanilla pod
- Pinch of salt
Chocolate-Dipped Nougat with Dried Apricots
By Dixie8686
Spray a 9 by 5-inch loaf pan with vegetable cooking spray
- Vegetable cooking spray
- 2 cups sugar
- 1/4 cup water
- 1/4 cup honey
- 2 egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dried apricots, quartered
- 1 1/2 cups semisweet chocolate chips, melted
- Special Equipment: a candy thermometer
Gazpacho
By Dixie8686
Place the tomatoes, cucumber, bell peppers, parsley and basil into a blender
- 28 ounces ripe tomatoes
- 1/2 cucumber
- 2 red bell peppers
- 1/2 cup coarsely chopped parsley
- 1/3 cup torn basil
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sugar
- Salt and pepper
- 2 tomatoes, diced
- 1/4 cucumber, diced
- 1/4 small red onion, finely chopped
Baked Goat Cheese
By Dixie8686
1. Cut the Chevre log into 4 equal pieces
- 1 8 ounce log of fresh Chevre
- Kosher salt
- 4 to 8 fresh grapes leaves, depending on size
- Freshly ground black pepper
- Extra-virgin olive oil
- Pinot noir grape confit, for serving