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Recipes
Grouper Veracruz
By t1bishop
Serve this dish over hot cooked rice to capture every bit of the flavorful sauce
- 4 6-ounce grouper fillets
- cooking spray
- 1 tbls olive oil
- 2 cups chopped onion
- 1 tbls ground cumin
- 1 garlic clove minced
- 1/4 cup water
- 2 tbls chopped fresh cilantro
- 3 tbls fresh orange juice
- 2 tbls pitted green olives
- 1 tbls fresh lime juice
- 1 tbls capers
- 2 tbls tomato paste
- 1 10-ounce can diced tomatoes with green chilis
Vanilla Bean Cake
By t1bishop
MAKES ONE lO·INCH CAKE This is a version of pastry chef Bill Yosses's signature dessert at Citarella Restaurant...
- 7 ounces white chocolate, chopped, plus a block of white chocolate for shaving
- 7 tablespoons unsalted butter
- 2 vanilla beans, split, seeds scraped
- 5 large eggs, separated
- 1/3 cup bread flour, sifted
- Pinch of cream of tartar
- 1/3 cup sugar
SMOKE-ROASTED RASPBERRY-PEAR CRUMBLE
By t1bishop
Source: Adapted from BBQ USA by Steven Raichlen (Workman Publishing, 2003) Method: Indirect grilling
- You’ll also need:
- 2 pints fresh raspberries, picked over
- 1 large ripe pear (Asian or Bartlett), peeled, cored, and diced
- 2 tablespoons freshly squeezed lemon juice
- 3 ⁄4 cup all-purpose flour
- 1 ⁄2 cup granulated sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup coarsely crumbled biscotti or gingersnap cookie crumbs
- 1 ⁄2 cup firmly packed brown sugar
- 6 tablespoons (3⁄4 stick) cold unsalted butter, cut into 1-inch pieces
- Pinch of salt
- Vanilla ice cream (optional), for serving
- One 8-by-10-inch aluminum disposable foil pan; cooking oil spray;
- 1 cup wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained
Citrus Chicken and Black Bean Salad
By t1bishop
There's more than a third of the Daily Value for fiber contained in one serving of this main dish salad
- 1/4 cup organic olive oil
- 1/4 cup snipped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 12 ounces Publix Market Skinless, Boneless Chicken Thighs or Breasts
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon organic olive oil
- 15 -ounce can Publix Market Organic
- Black or Pinto Beans, rinsed
- and drained
- 2 large oranges, peeled and
- sectioned
- 2 slices red onion, halved and
- separated
- 4 cups torn Publix GreenWise
- Market Organic Romaine or
- mixed greens
- Avocado slices
- O
curry chicken
By t1bishop
wonderful!
- 3 pounds boneless skinless, about 4 whole breasts
- 2 cups rich chicken stock preferably homemade
- 4 tbls butter
- 2 cups coursely chopped white onion Vidalia
- 2 tlbs curry powder plus more
- 1 cup canned coconut milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tbls minced crystallized ginger
- I teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1 tablespoon crushed dried mint
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup fresh lime juice
- 1/2 cup heavy cream
Curried Wild Mushroom Pate
By t1bishop
This easy pate can be made three days ahead
- 5 tablespoons butter
- 1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped
- 1/2 cup chopped shallots (about 2 large)
- 2 garlic cloves, chopped
- 3/4 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1 cup roasted salted cashews
- 2 tablespoons olive oil
- 2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)
- Fresh parsley or basil sprigs
- (optional)
- French-bread baguette, cut into 1/2-inch thick slices toasted
Dad-to-Be Black Bean Salad
By t1bishop
great lunch full of protein and good stuff
- 2 cans (15 oz ea) black beans, rinsed
- and drained
- 1 small bell pepper, finely chopped
- 4 scallions, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp white wine vinegar
- 1 Tbsp extra virgin olive oil
Paella a la Valenciana
By t1bishop
This is the basic recipe I share with others when asked how to make a paella
- 6 cups very strong chicken broth (bouillon)
- 1/2 teaspoon saffron (ROLAND powder found at Harry'S Farmer's Market)
- 1/4 teaspoon pimenton(Spanish smoked paprika)
- • 1 small onion, peeled
- • 2 small chickens, about 2 1/2 each
- • coarse salt
- • 1/2 cup olive oil
- • 1/4 pound cooking Spanish chorizo sausage, in 1/4 inch slices
- • 1/4 pound piece jamon serrano, diced
- • 1 medium onion, chopped
- • 4 scallions chopped
- • 4 tbs. chopped garlic
- • 2 roasted piguillo peppers
- • 1 pound small or medium shrimp, shelled
- • 2 live lobsters, boiled, split and divided into tail sections and claws (discard or keep the head and small claws); or 4 lobsters tails, split lengthwise; or 8 king crab
- claws; or 8 jumbo shrimp, in their shells
- • 3 cups Bomba rice (or Mahatma VALENCIA rice found at Publix)
- • 5 tablespoons chopped parsley
- • 1/2 cup dry white wine
- • 1/4 pound fresh or frozen peas
- • 18 clams and/or mussels, scrubbed
- • lemon wedges for garnish
- • parsley for garnish
Risotto with fresh mozzarella with sage
By t1bishop
1. Bring broth to a simmer in a medium saucepan (do not boil)
- 2 (14-ounce) less-sodium chicken broth
- 1 tablespoon butter
- 1 cup finely chopped leek
- 2 garlic cloves
- 1 1/4 cups Arborio rice
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 1/2 to 2 tablespoons finely chopped
- fresh sage
- 1 cup (4 ounces) finely chopped fresh
- mozzarella cheese
- 2 ounces prosciutto, chopped (about
- 1/3 cup if desired
- 1/4 teaspoon freshly ground black
- pepper
- §age sprigs (optional)
ROASTED ARTICHOKE HEARTS
By t1bishop
I rarely think that frozen vegetables are as good as fresh ones
- 2 boxes (9 ounces each) frozen artichoke
- hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black
- pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup chopped fresh basil leaves
- 3 tablespoons capers, drained
- 1 roasted red pepper from a jar, small diced
- 1/4 cup minced red onion
- 1/4 cup chopped parsley
- 2 tablespoons white wine vinegar
- Pinch hot red pepper flakes (optional)