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Recipes
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
By Fred
1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions
- 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
- 2 serrano chiles, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup distilled white vinegar
- 2 1/2 tablespoons packed light or dark brown sugar
- 1 1/2 teaspoons kosher salt
- 4 teaspoons minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons mustard seeds
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1/2 cup extra-virgin olive oil
- 2 firm-ripe avocados, cut into 3/4-in. chunks
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 cup chopped cilantro
- 1 tablespoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 chicken breast halves with bone and skin (2 1/2 lbs. total)
Orzo with Peppers and Asparagus
By Fred
1. Cook orzo according to package directions
- 1 cup orzo pasta
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced orange bell pepper
- 2 tablespoons minced garlic
- 1 pound asparagus, ends trimmed and cut in thirds
- 1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley
- 1/4 About 1/4 cup freshly grated parmesan cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Baked Macaroni and Cheese
By Fred
Creamy baked mac and cheese
- Topping:
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Garlicy Pasta with Fresh Tomatoes and Basil
By Fred
Garlicy Pasta with Fresh Tomatoes and Basil
- 3 tablespoons extravirgin olive oil
- 3 garlic cloves, minced
- 5 cups chopped plum tomatoes (about 2 pounds)
- 6 cups hot cooked campanella (about 12 ounces uncooked pasta)
- 1/3 cup chopped fresh basil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
Caramelized Carrot Risotto
By Fred
1. Heat 1 tbsp. oil and 1 tbsp
- 2 tablespoons vegetable oil, divided
- 3 tablespoons unsalted butter, divided
- 6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
- 1/2 About 1/2 tsp. salt
- 1 teaspoon sugar
- 5 cups reduced-sodium chicken broth
- 1/3 cup minced onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 cup mascarpone cheese
- 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
- 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
- 1 teaspoon roughly chopped fresh thyme
- 1/8 teaspoon white pepper
Antipasto Chicken Sandwich
By Fred
Spread bottom half of focaccia with olive paste
- 1 (10-ounce) loaf round focaccia, cut in half horizontally
- 2 tablespoons olive paste
- 2 cups shredded roasted skinless, boneless chicken breast
- 1/2 cup coarsely chopped drained marinated artichoke hearts
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 1/2 cup coarsely chopped bottled roasted red bell peppers
- 2 ounces thinly sliced prosciutto
- 1/2 cup (2 ounces) shredded fontina cheese
Flourless Chocolate Soufflés
By Fred
1. Preheat oven to 375°. Generously butter six 8-oz
- 1 tablespoon butter, plus more for dishes
- 6 tablespoons sugar, plus more for dishes
- 6 ounces bittersweet chocolate, chopped
- 6 tablespoons milk
- 3 egg yolks
- 6 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
Rice Noodles with Sesame-Ginger Flank Steak
By Fred
You'll love this combination of flank steak, crisp vegetables and rice noodles coated in a fragrant Chinese-style s
- 1/3 cup rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 1 1/2 teaspoons sugar
- 2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon salt
- 3 garlic cloves, minced
- 2 teaspoons dark sesame oil, divided
- 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
- 1 1/2 cups shredded carrot
- 1 1/2 cups sugar snap peas, trimmed
- 1 cup (1/4-inch) slices red bell pepper strips
- 1/2 cup fresh bean sprouts
- 4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
- 1/2 cup chopped green onions
- 1 tablespoon sesame seeds, toasted
Steak au Poivre
By Fred
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
Halibut Baked in Fresh Green Salsa
By Fred
1. Preheat oven to 375°. In a large frying pan, melt butter over high heat
- 1 tablespoon butter
- 2 tablespoons flour
- 3/4 cup coarsely chopped tomatillos (see Notes)
- 1/2 cup coarsely chopped onion
- 2 fresh poblano chiles (6 oz. total), stemmed, seeded (and coarsely chopped
- 1/4 cup packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup sour cream, divided
- Kosher salt
- 1 to 2 tbsp. lime juice
- 1 or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick)