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Recipes
Pear Prosciutto with Gorgonzola
By Bigeasy110
Choose a beautiful cheese board for serving
- ingredients
- 8 ounces Gorgonzola cheese, at room temperature
- 2 ripe large Comice pears, cored and sliced
- 6 ounces prosciutto, sliced paper thin
Tuna Avocado Poke
By Bigeasy110
Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently
- ingredients
- 1 pound sashimi-grade tuna, cut into small cubes
- 3 tablespoons finely chopped cilantro
- 2 teaspoons grated fresh ginger
- 1 jalapeno, minced, optional
- 1 shallot, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 avocado, cut into small cubes
- 1 head Bibb lettuce, leaves separated
Italian Stuffed Bread
By Bigeasy110
Preheat the oven to 350 F
- STUFFED ITALIAN BREAD!!!!! WOW!!
- 1 Italian loaf, about 12 inches long
- 1 stick butter, melted
- 1/8 cup olive oil
- 3 tsp minced onion
- 2-3 cloves garlic, grated
- 1 tbsp Dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley (add more if you wish)
- 12 oz grated cheese (use a mix of white cheddar and Monterrey jack.)(Or your choice)
Bake Ziti
By Bigeasy110
Position rack in upper third of oven; preheat to 400F
- 4 Tsp, plus 1 Tblsp of Olive Oil
- 3/4 lb Sweet Italian sausage, casings removed
- 1 Small eggplant, cut into 1/2” cubes
- 1 Yellow Onion, Chopped
- 3 Garlic Cloves, minced
- 1/2 Cup dry Red Wine
- 1 Can (28oz) crushed plum tomatoes with juices
- 5 oz ziti, cooked until al dente
- 1/4 Cup Chopped Fresh Basil
- 1/3 Cup Rinsed Chopped Kalamata olives
- 2-1/2 Cups of Shredded Mozzarella
- Kosher Salt and freshly Ground Black Pepper, to taste
- 1/2 Cup of Grated Parmigiano Reggiano
Basic Red Sauce
By Bigeasy110
Melt Margarine in heavy saucepan, add tomato sauce and sugar and cook 5 minutes
- 1 Stick of Margarine
- 1 (8oz) Can Tomato Sauce
- 1/2 Tsp Sugar
- 1 Tsp of Worcestershire Sauce
- 1 Tsp Lemon Juice
- Any Creole Seasoning
- 2 Cups of Basic Vegetable mixture
- 1 Qt of Water
Crab & Ceviche Soup
By Bigeasy110
Delicious shrimp and crab ceviche is served with a sweet and flavorful fruity peach soup for wonderful appetizer o...
- CEVICHE:
- 8 ounces chopped cooked shrimp
- 1 cup fresh lime juice, about 6 large limes
- 4 ounces lump crabmeat, shell pieces removed
- 3 tablespoons finely chopped red onion
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- SOUP:
- 3 pounds peaches, peeled, pitted, and chopped
- 1/3 cup fresh lime juice, about 2 large limes
- 1/2 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup matchstick-cut radishes
- 1/4 cup minced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- 1/4 teaspoon fine sea salt
- Cilantro sprigs, optional
Barbequed Shrimp
By Bigeasy110
Place shrimp in flat pan. Slice margarine on top, then sprinkle all over with Seasonings
- Barbecued Shrimp
- 1 lb of De-headed Shrimp
- 1 Stick of Margarine
- Any Creole Seasoning
La Cajune Pastalaya
By Bigeasy110
Cajun Specialty from a good friend
- Ingredients
- 2 lbs. diced pork (see note on type)
- 1 lb. smoked sausage chopped 1/2 inch (any smaller and they fall apart)
- 4 onions chopped
- 5 stalks celery chopped
- 1 bell pepper chopped
- 4 cloves diced garlic
- 1 cup diced green onions
- 1/4 cup chopped parsley
- 1 can whole mushrooms
- 2 bay leaves
- Black & cayenne pepper, Louisiana hot sauce and salt to taste
- 1 lb fettuccini pasta
Stuffed Jalapenos
By Bigeasy110
Cut the Top off the Pepper and carefully extract the center, leaving the rest of the pepper intact
- 24 Jalapeños
- 1 lb of Chorizo
- 1 Tblsp of Mexican Steak Sauce
- 3 Pkg. Cream Cheese
- 2 Pkg. (6oz) Mexican Cheese
- 1/2 Cup of Fresh Cilantro chopped
- 8 Green Onions
- 1 Tblsp of Mexican Oregano
- 2 Tsp of Cumin
- Fresh Dashes of Black Pepper
- 2 Tsp of Seasoned Salt
- 3 Limes Squeezed
- Zest of Lime
Orange Glazed Asparagus
By Bigeasy110
For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of...
- ORANGE CITRUS GLAZE:
- 1 large navel orange, zested and juiced (1/2 cup)
- 2 tablespoons honey
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- ASPARAGUS:
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- Freshly grated orange zest, for garnish