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Recipes
Beef Tenderloin with Pinot Noir Sauce
By Dixie8686
Let the beef tenderloin stand at room temperature for 30 minutes
- 2 1/2 lb. (1.25 kg) center-cut beef tenderloin
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. vegetable oil
- 1 cup (135 g) Pinot Noir finishing sauce
- 2 Tbs. cold unsalted butter, cut into pieces
Prosecco and Scotch Whiskey Julep
By Dixie8686
Directions In an ice-filled pitcher, mix together the Mint Simple Syrup, whiskey and 5 mint sprigs
- Ice
- 1 cup Mint Simple Syrup, recipe follows
- 1 cup single malt Scotch whiskey, such as Glenfiddich
- 5 fresh mint sprigs, plus extra for garnish
- 2 cups prosecco, chilled
- 1 cup sugar
- 1 packed cup packed fresh mint leaves
Grilled Vegetable Towers
By Dixie8686
Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- Six 1/2-inch-thick slices country-style bread
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 2 Japanese eggplants, cut into sixteen 1/4-to-1/2-inch-thick rounds
- 1/2 teaspoon kosher salt
- 1/2 cup goat cheese, at room temperature (4 ounces)
- Zest of 1 large lemon
- 16 jarred sun-dried tomatoes, drained
- Special equipment: 1 3/4-inch round cookie cutter; 8 toothpicks
Summer House Lobster Salad
By Dixie8686
Recipes & Menus | recipes Summer House Lobster Salad Guests can chip in to make quick work of this casually elega...
- 1/2 cup minced shallots
- 1/2 cup white wine vinegar
- 1/2 cup coarsely chopped fresh dill
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1 cup vegetable oil
- 12 small red-skinned potatoes or new potatoes (about 1 pound)
- 2 cups (heaping) haricots verts (about 6 ounces), trimmed
- 1 cup fresh shelled (or frozen, thawed) peas
- 6 large eggs
- 3 1 1/2-pound live lobsters or 3 cups cooked lobster meat
- 10 cups mixed greens
- 2 cups cherry tomatoes, halved
- 6 small red radishes, trimmed, quartered
Shrimp in Adobo
By Dixie8686
Recipes & Menus | recipes Shrimp in Adobo Use Mexican adobo, a vinegary chile paste, to season any protein
- 6 dried ancho chiles, stemmed
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 pounds small or medium uncooked shrimp, preferably wild American peeled, deveined, cut into 1/4-inch pieces
Slow-Cooker Black-Bean Soup with Turkey
By Dixie8686
Recipe courtesy Food Network Magazine
- 2 red onions, halved
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, cut into large chunks
- 4 cloves garlic, smashed
- 1 tablespoon all-purpose flour
- 1 pound dried black turtle beans, picked over, rinsed and drained
- 1 smoked turkey drumstick (1 3/4 to 2 pounds)
- 2 tablespoons pickling spice, tied in cheesecloth
- 3/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro
- Sour cream and/or lime wedges, for garnish (optional)
Sauteed Zucchini with Garlic and Thyme
By Dixie8686
Directions Heat a cast-iron pan over medium-high heat
- 2 tablespoons coconut oil
- 3 medium zucchini, sliced into 1/2-inch-thick rounds
- 3 sprigs fresh thyme, leaves chopped
- 1 clove garlic, minced
- 1/2 lemon, juiced
- Salt and pepper
Plain Pound Cake
By Dixie8686
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Lemony White Bean and Arugula Salad
By Dixie8686
Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers
- 5 packed cups (5 ounces) arugula
- 1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 3 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Cumin and Ancho Chicken
By Dixie8686
Recipes & Menus | recipes Cumin and Ancho Chicken Chicken thighs are more succulent than breasts and stand up to...
- 2 pounds skinless, boneless chicken thighs
- 3 tablespoons ancho chile powder
- 3 tablespoons ground cumin
- 2 teaspoons kosher salt plus more
- Vegetable oil (for frying)