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Recipes
Creamy Corn Polenta
By Dixie8686
Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat
- 2 1/2 cups low-salt chicken broth (preferably organic)
- 2 tablespoons unsalted butter
- Kosher salt
- 1 cup polenta (Italian cornmeal) or regular cornmeal
- 1 cup frozen corn kernels, thawed
Striped Bass and Preserved Lemon Dressing with Grilled Carrots
By Dixie8686
Preheat the oven to 450 degrees
- 8 ounce filet of bass
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or canola oil
- 1 tablespoon unsalted butter
- 2 to 3 cloves of garlic, chopped
- 1 shallot, chopped
- Branch fresh rosemary
- Sprig fresh thyme
- Preserved Lemon Dressing, for serving, recipe follows
- Grilled Carrots, for serving, recipe follows
- Fresh dill for garnish
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise
- 1/2 cup rice wine vinegar
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
Creamy Tomato Soup
By Dixie8686
Recipes & Menus | recipes Creamy Tomato Soup This recipe can easily be doubled to feed a larger group—and make...
- 1/4 cup (1/2 stick) unsalted butter
- 10 sprigs thyme, tied together
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup tomato paste
- 2 28-ounce cans whole tomatoes
- 1 –2 teaspoons sugar, divided
- 1/4 cup (or more) heavy cream
- Kosher salt, freshly ground pepper
Jan Newberry
By Dixie8686
In a frying pan set over high heat, warm the oil until it is almost smoking
- 1/4 cup Extra-virgin olive oil, plus more for serving
- 8 oz Drained Castelvetrano olives
- 2 sprigs Fresh rosemary
- 1/4 cup Gin, preferably Spring 44
Curried Couscous
By Dixie8686
Place the couscous in a medium bowl
- 1 1/2 cups couscous
- 1 tablespoon unsalted butter
- 1 1/2 cups boiling water
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup small-diced carrots
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion
Spicy Bloody Marys
By Dixie8686
In a large pitcher, stir together the tomato and orange juices, Worcestershire sauce, horseradish, lemon juice, hot...
- 1 can (46 fl. oz.) good-quality tomato juice
- 3/4 cup fresh orange juice
- 3 Tbs. Worcestershire sauce
- 2 Tbs. prepared horseradish
- 2 Tbs. fresh lemon juice
- 1 tsp. hot-pepper sauce, such as Tabasco
- 1 1/2 tsp. celery salt
- Ice cubes as needed
- 3/4 to 1 cup vodka
- 6 to 8 celery stalks, leaves attached
- 6 to 8 lemon slices (optional)
Spinach, Fennel, and Sausage Stuffing with Toasted Brioche
By Dixie8686
Recipes & Menus | recipes Spinach, Fennel, and Sausage Stuffing with Toasted Brioche The addition of airy brioche...
- 1 loaf brioche or challah (about 12 oz.), cut into 1" cubes
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage, casing removed
- 4 tablespoons unsalted butter, divided, plus more for dish
- 1 yellow onion, chopped (about 1 1/2 cups)
- 1 medium fennel bulb, cored and coarsly chopped (about 3 cups)
- 4 large eggs, beaten
- 2 1/2 cups low-salt chicken broth
- 2 pounds frozen spinach, thawed, well squeezed, coarsly chopped
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fennel seeds
Slow-Cooked Scrambled Eggs with Green Herbs
By Dixie8686
In a large bowl, whisk together the eggs, milk, salt, and pepper
- 10 extra-large eggs
- 6 tablespoons whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced scallions, white and green parts
- 1 tablespoon minced fresh dill
El Paseo Porterhouse Steak
By Dixie8686
Season the meat before broiling: liberally rub salt over both sides of the steak
- 52 ounce Porterhouse 28 day dry-aged Masami steak
- California solar salt/sea salt
- Clarified butter
- Fresh sage leaves
- Fresh thyme
- 2 bulbs of garlic
- Freshly ground black pepper
- Shallot butter, for serving
Popovers Stuffed with Crab, Avocado and Mango Chopped Salad
By Dixie8686
For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F
- Vegetable oil cooking spray
- 1 cup whole milk, at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons butter, melted, cooled
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 1/8 teaspoon ground ginger
- 2 large eggs, at room temperature
- 1 medium orange, zested
- 1 lime, zested
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon creme fraiche
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup safflower oil
- 1 pound fresh lump crabmeat, patted dry, cubed if large
- 1 cup chopped radicchio or 1 cup chopped red Belgian endive
- 4 green onions, chopped
- 1 large avocado, halved, pitted, peeled, diced
- One 1-pound mango, peeled, seeded, diced