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Recipes
Panzanella Stuffed Heirloom Tomatoes
By cirql8or
Recipe courtesy Claire Robinson
- 4 large heirloom multi-colored tomatoes, about 3 pounds
- Kosher salt and freshly cracked black pepper
- 1/2 red onion, very thinly sliced
- 3 tablespoons red wine vinegar, divided, plus more as needed
- 1/4 cup garlic flavored olive oil, plus more as needed
- 4 ounces thin grissini, broken into 1/2-inch pieces
Tomato Salad
By cirql8or
2008, Michael Symon, All rights reserved
- 1 garlic clove, minced
- Salt 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 red onion, thinly sliced (soaked in ice water for 10 minutes)
- 1 pound cucumber, thinly sliced
- 1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces
- 1 cup whole pitted kalamata olives
- 1 cup crumbled barrel-aged feta
- 1 cup fresh dill
- 1 cup fresh mint leaves
- Freshly ground black pepper
Spinach Stuffed Zucchini
By cirql8or
Recipe courtesy Paula Deen (Quick and Easy 2008, pg
- 5 large yellow squash, halved lengthwise
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 cup chicken flavored stuffing mix
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup sour cream
- 1 cup shredded sharp Cheddar
Rotisserie Chicken with Satay Sauce
By cirql8or
2009, Ina Garten, All Rights Reserved
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 rotisserie chicken
Chocolate Truffles
By cirql8or
Recipe courtesy Alton Brown, 2004
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 17 ounces brioche (crust removed), cut into 1 1/2-inch dice
- 3 tablespoons unsalted butter, melted
- 3 cup heavy cream
- 2 cups unsweetened coconut milk
- 1 1/4 cups pure cane sugar
- 1/2 vanilla bean, split and seeds scraped
- 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
- 4 whole large eggs
- 2 large egg yolks
- Chocolate Ganache
- 1 cup desiccated coconut
- 3/4 cup passion fruit juice
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons white rum
- 1/2 vanilla bean
- 3/4 cup whole milk
- 1/2 cup coconut milk
- 4 large egg yolks
- 1/4 cup sugar
Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil
By cirql8or
Recipe courtesy Dave Lieberman
- 1 (3 1/2-pound) chicken cut in 8 serving pieces
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Olive oil, for drizzling
- The rind of 1/2 lemon, zested
- 1/2 bunch parsley
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Valencian Salad (Ensalada Valenciana)
By cirql8or
Recipe courtesy Daisy Martinez, 2008
- 1 head romaine lettuce
- 2 navel oranges
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme, chopped
- 3/4 cup olive oil
- Kosher or fine sea salt and freshly ground black pepper
- 1 medium red onion, cut in 1/2, then into 1/4-inch slivers
- 1 cup kalamata, oil-cured, or Sicilian olives, pitted
Grandma Tita's Chicken Fricassee
By cirql8or
Recipe courtesy Ingrid Hoffmann, 2008
- 4 skin-on, bone-in chicken breast halves, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large white onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/3 cup all-purpose flour
- 1 (11.5 ounce) jar white asparagus in water
- 1/3 cup heavy cream
- 1/3 cup capers, drained and rinsed
- Chopped scallions, for garnish
Monte Cristo Sandwiches with Swiss and Ham
By cirql8or
Copyright, 2005, Robin Miller, All rights reserved
- Cooking spray
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons prepared mango chutney
- 8 slices whole wheat bread
- 12 ounces sliced baked ham
- 8 ounces sliced Swiss cheese