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Recipes
Tomato Basil Salad
By Dixie8686
In a small skillet, heat the olive oil over medium-high heat
- 1/4 cup olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 fresh basil leaves, chiffonade, plus more if needed
- Salt and pepper
White Chocolate Shortbread Cookies
By Dixie8686
Directions Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter Preheat the oven t...
- 2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed
- 1 cup sugar
- 2 cups all-purpose flour, plus more for flouring
- 1 scant cup cornstarch
- 12 ounces white chocolate (not almond bark), chopped
- Rainbow sprinkles, to decorate
Collards
By Dixie8686
Prepare the collards for cooking by cutting the large stems from the center of the leaves
- 2 large bunches collards, homegrown or from the produce section, rinsed well
- 1/2 pound cured ham hock or salt pork
- 1/2 cup salt, for brine (optional, see Cook's Note below)
- Buttermilk cornbread, for serving
- Hot sauce, for serving
Crispy Parmesan Biscuits
By Dixie8686
Place an oven rack in the center of the oven
- Lemon Butter:
- 1 1/2 cups all-purpose flour
- 1/2 cup stone-ground cornmeal
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
- 2 cups (5 1/2 ounces) grated Parmesan
- 1/2 cup finely chopped green onions
- 3/4 cup buttermilk
- 1/3 cup olive oil
- 3 cups baby arugula
- 10 ounces smoked salmon or prosciutto
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 lemon, zested
Cold Peanut-Sesame Noodles
By Dixie8686
In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame p...
- 1 tablespoon minced fresh ginger
- 1/3 cup soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons natural, unsweetened, salted peanut butter
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons rice wine or sake
- 1 small garlic clove, minced
- 3 tablespoons Chinese sesame paste or tahini
- 1 small shallot, minced
- 5 tablespoons roasted peanut oil (see Note)
- 1 pound dried Chinese egg noodles
- 1/2 large seedless cucumber—peeled, halved lengthwise, seeded and cut into fine matchsticks
- 4 scallions, thinly sliced
- Ma La Oil
Chicken, Rice, and Black-Bean Salad
By Dixie8686
Cook rice according to package instructions
- 1 cup brown (or white) rice
- 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
- 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
- 1/4 cup white-wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 4 scallions, thinly sliced
Panfried Halibut with Tomatoes and Basil
By Dixie8686
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 2
- 2 2 6 halibut fillets, each about 6 oz. (185 g)
- Kosher salt and freshly ground pepper
- 2 2 2 Tbs. olive oil
- 1/4 1/4 1/2 cup (1 1/2 oz./45 g) finely diced shallot
- 2 2 2 garlic cloves, minced
- 1 1 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1/2 1/2 1/2 cup (4 fl. oz./125 ml) white wine
- 1 1 1 Tbs. unsalted butter
- 1/4 1/4 1/4 cup (1/2 oz./15 ml) slivered fresh basil
California BLTs
By Dixie8686
Preheat the oven to 400 degrees F
- 6 thick-cut slices smoked bacon
- 4 slices good white bread, cut 1/2-inch thick
- 4 tablespoons good mayonnaise (recommended: Hellman's)
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon, juiced
- 1 large ripe tomato, sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper
Seafood Stew with Fennel and Tomatoes
By Dixie8686
To make the aioli, in the blending container of an immersion blender, combine the garlic, lemon juice, saffron and ...
- 1 small garlic clove, minced
- Juice of 1 lemon
- 1/2 tsp. saffron threads
- 1 egg yolk
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 large yellow onion, diced
- 1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved for garnish
- 1 1/2 Tbs. tomato paste
- 2 tsp. minced garlic
- 1/2 cup white wine
- 2 Tbs. Pernod (optional)
- 4 cups vegetable or fish stock
- 1 can (14 oz.) crushed tomatoes
- 2 bay leaves
- 1 large fresh thyme sprig
- 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 2 lb. cod or haddock, cut into 1- to 2-inch chunks
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- Crostini for serving
Tomato and Shrimp Pasta with Feta
By Dixie8686
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 can (28 ounces) whole peeled tomatoes
- 1 can (15 ounces) tomato sauce
- 1/3 cup pitted Kalamata olives, chopped
- 1 tablespoon capers, rinsed (optional)
- 12 ounces penne rigate or other short ridged pasta
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 ounces feta