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Recipes
Tomales Bay Oysters Rockefeller
By Dixie8686
Recipes & Menus | recipes Tomales Bay Oysters Rockefeller Make the filling ahead of time and you'll need only ...
- 1 small leek (white and pale-green parts only), coarsely chopped
- 1 large shallot, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 large bunch watercress, coarsely chopped (about 4 cups packed)
- 1/4 cup (1/2 stick) unsalted butter
- Kosher salt and freshly ground black pepper
- 1/2 cup finely grated Gruyère
- 1/2 cup heavy cream
- 1/4 cup finely chopped flat-leaf parsley
- 24 large oysters, freshly shucked, on the half shell, with juices
Greek Salad
By Dixie8686
Place the cucumber, peppers, tomatoes and red onion in a large bowl
- For the vinaigrette:
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Flaming Lime Drop
By Dixie8686
Directions In a cocktail shaker with ice, add the tequila, lime juice, triple sec and agave syrup
- 3 ounces anejo tequila
- 1 1/2 ounces lime juice
- 1 1/2 ounces triple sec, such as Cointreau
- 1 teaspoon agave syrup
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 4 lime round slices
- 4 sugar cubes
- 1/2 ounce rum, such as Bacardi 151
Carb Buster Breakfast with Hollandaise
By Dixie8686
Directions For the vegetables: Warm the olive oil in a medium skillet over medium-high heat
- 1/4 cup olive oil
- 2 medium onions, cut into chunks
- 2 cups diced yellow squash
- 2 cups diced zucchini
- Salt and freshly ground black pepper
- 4 tomatoes, sliced thickly
- 2 sticks butter
- 3 egg yolks
- Juice of 1 lemon, plus more if needed
- Cayenne pepper, to taste
- 4 teaspoons vinegar
- 8 eggs
- 4 slices cheese ( Monterey Jack, Cheddar, Swiss, etc.)
White Chocolate Lollipops
By Dixie8686
Place a sheet of non-stick silicone or parchment paper on a sheet pan
- 16 ounces very good white chocolate, finely chopped
- 1/2 cup dried cherries
- 1/2 cup salted roasted cashews
Two Bean Salad
By Dixie8686
Directions In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and...
- 1/2 cup finely chopped red onion
- 1/4 cup fresh cilantro leaves
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 serrano chiles, stemmed, seeded and finely chopped
- 2 cloves garlic, minced
- One 15.5-ounce can cannellini beans, rinsed and drained
- One 15.5-ounce can red kidney beans, rinsed and drained
- Salt and freshly ground pepper
The Ron Burgundy
By Dixie8686
1. In a small saucepan over medium heat, heat brown sugar and 1 cup water
- 2 cups brown sugar
- 2 oz. Scotch (Howell uses Famous Grouse)
- 1/2 oz. fresh lemon juice
- 1/2 oz. fresh grapefruit juice
- 2 dashes peach bitters
- 2 dashes angostura bitters
- Orange or lemon peel, for garnish
Ro Ro Red Ketchup (Roasted Red Ketchup)
By Dixie8686
Directions In a small food processor, process the peppers and rosemary until smooth
- 1/2 cup jarred roasted red peppers
- 1 1/2 teaspoons minced fresh rosemary needles
- 1 cup of your favorite ketchup
Lemon-Thyme Cranberry Sauce
By Dixie8686
Recipes & Menus | Recipes Lemon-Thyme Cranberry Sauce Recipe by Sara Kate Gillingham-Ryan November 2010
- 1 14-ounce can whole-berry cranberry sauce
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons finely grated lemon peel
Eggplant and Zucchini in Tomato-Garlic Sauce
By Dixie8686
Recipes & Menus | recipes Eggplant and Zucchini in Tomato-Garlic Sauce Serve this dish with grilled or roasted ch...
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 shallot, finely chopped
- 6 medium garlic cloves, very thinly sliced
- 1 1/2 pounds ripe tomatoes, cored, coarsely chopped
- 2 teaspoons kosher salt plus more for seasoning
- 2 bay leaves
- 1 pound Chinese or Japanese eggplants (2–3 medium), cut into 1/4-inch rounds
- 1 pound zucchini (2–3 medium), sliced into 1/4-inch rounds
- 1/2 cup coarsely chopped flat-leaf parsley, divided
- Freshly ground black pepper