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Recipes
Orzo with grilled shrimp, veggies, pesto viniagrette
By t1bishop
served cold or at room temperature
- 8 ounces orzo (about 1 1/3 cups)
- 6 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar divided
- 2 medium zucchini or summer squash
- (about 9 ounces total)cut lengthwise into 1/4-inch thick slices
- 1 red or yellow bell pepper, quartered
- 3 tablespoons purchased pesto
- 2 tablespoons fresh lime juice
- 1 pound uncooked large shrimp, peeled, deveined
- 2 heirloom tomatoes (8 to 10 ounces
- total), cored, cut into 1/2 inch cubes
- (about 2 cups)
- 1/2 cup thinly sliced fresh basil
- leaves plus sprigs for garnish
- 1 8-ounce ball fresh mozzarella
- cheese, cut into 1/2 inch cubes
Tuna-and-White Bean Salad with Herb-Caper Pesto
By t1bishop
Excellent jarred Italian tuna makes all the difference in Melissa's hearty salad
- 1 small garlic clove
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed basil leaves
- 1/2 tablespoons oregano leaves
- 1/4 cup capers, drained
- 2 tablespoons pine nuts
- 1/4 cup extra-virgin olive oil
- 1 teaspoon freshly squeezed
- lemon juice
- Kosher salt and freshly ground black pepper
- Three 7-ounce jars high-quality Italian tuna packed in olive oil, drained
- Two 15-ounce cans cannellini beans,
- drained and rinsed
- 3 Belgian endives, thinly sliced crosswise
Elizabeth David's Chocolate Cake
By t1bishop
I. Preheat the oven to 300°
- 5 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 1 tablespoon brewed espresso
- 1 tablespoon dark rum
- 1/2 cup sugar
- 1/2 cup whole blanched almonds, finely ground
- 3 large eggs, separated
Garlic Herb-Crusted Prime Rib Roast Recipe
By t1bishop
Position oven rack on the lowest level in the oven
- three -rib prime-rib roast, small end with ribs attached, at room temperature
- 2 tablespoons kosher salt
- Freshly ground pepper
- 6 cloves garlic, cut in 1/2-inch chunks
- 1/2 cup chopped onion
- 2 Tablespoons fresh grated horseradish (
- 2 Tablespoons fresh oregano leaves
- 2 Tablespoons flour
- 1/4 cup mayonnaise
- 1/2 cup dry red wine
- 1-1/2 cups beef broth
Chicken Francese
By t1bishop
Here the chicken is dipped in flour and beaten eggs
- 6 large eggs
- 1/22 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons finely
- grated Pecorino Romano cheese
- 8 whole skinless, boneless chicken
- breasts (about 8 ounces each), trimmed and pounded to an even thickness
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 3 tablespoons large salt-packed capers, rinsed
- 4 tablespoons cold unsalted butter
Jalapeno poppers
By t1bishop
great presentation. not too hot if cooked thoroughly
- 1 tbs olive oil
- 1 yellow onion, finely diced
- Salt, to taste
- 1 lb. (500g) fresh chorizo or turkey or chicken sausage, casings removed,
- 18 large jalapeno peppers
- 4 oz. (125g) Monterey jack cheese, grated
Crab Meat Grenoblis
By t1bishop
Grenoblis is a classic culinary term that means something made with capers, lemon and butter
- 2 tablespoons unsalted butter
- I tablespoon finely minced shallots or Vidalia onion
- 1 tablespoon capers
- 1 pound lump crab meat, pickled over for shells
- 1 teaspoon roughly chopped parsley
- Juice of half a lemon
- 1/4 cup white wine
- Salt and ground white pepper to taste
- To garnish: lemon wedge and sprigs of chives
Turkey Meatloaf Pie with Sauteed Swiss Chard
By t1bishop
1 Preheat the oven to 375°
- 1/2 kaiser roll, finely ground
- (about 1/22 cup breadcrumbs)
- 2/3 cups milk
- 1 large egg
- 1/2 cup ketchup
- 1 1/2 pounds ground turkey
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper
- 1 onion, grated, plus 1/2 cup chopped onion
- 2 tablespoons extra-virgin olive oil
- 1 bunch Swiss chard-tough ends
- trimmed, stems chopped and leaves torn into 1-inch pieces.
Balsamic-Garlic Chicken Breasts
By t1bishop
Easy side: Stir together 1cup uncooked orzo pasta, cooked according to package directions, and Y
- 4 (s-oz.) skinned and boned
- chicken breasts
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1/2 cup chicken broth
- 1/24cup balsamic vinegar
- 1 Tbsp. fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/4 tsp. honey
Orzo with Lemon, Garlic, Parmigiano & Herbs
By t1bishop
Serves six to eight as a side dish
- 3 Tbs. fresh lemon juice
- 3 medium cloves garlic, finely chopped
- Kosher salt
- 3 cups low-salt chicken broth
- 5 Tbs. unsalted butter, cut into 5 pieces
- 1 Ib.orzo
- 1/2 cup grated Parmigiano-Reggiano; more
- for sprinkling
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tsp. fresh thyme leaves, lightly chopped
- Freshly ground black pepper