Posted Sat, 11/28/2009 - 19:16 by Audrey
Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.
Posted Mon, 03/05/2012 - 20:23 by Jon
Available at Schneider's on Capitol Hill.
leonardkreuschwines.com
Crisp, lightly effervescent Riesling.
Posted Sun, 02/14/2010 - 15:28 by Jon
Based on this Epicurious recipe.
2/3 cup vegetable oil (add in other fats for extra flavor)
2/3 cup all purpose flour
2 large onions, chopped (about 4 cups)
2 red bell peppers, seeded, chopped (about 2.5 cups)
3 celery stalks, chopped (about 1.5 cups)
6 garlic cloves, chopped
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning mix
Posted Tue, 07/12/2011 - 19:37 by Audrey
All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.
Obviously, this is a "notional" recipe.
Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)
Process
Mix ingredients together (except won ton wrappers).
Posted Sun, 11/06/2011 - 20:37 by Audrey
We had some leftover pre-shucked oysters and used them to make this Bon Appetit recipe. The recipe here uses an entire 16-oz jar of pre-shucked oysters, but you could easily halve it to serve two!
Ingredients
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
8 ounces bacon (preferably applewood-smoked), chopped
4 cups thinly sliced leeks (white and pale green parts only; from 4 large)
1 cup finely chopped celery
1 bay leaf
1/8 teaspoon cayenne pepper
Posted Sat, 02/12/2011 - 19:50 by Jon
This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.
Posted Tue, 08/25/2009 - 11:00 by Jon
From great-chicago-italian-recipes.com:
1 pound of linguini
2 cans of crab meat or 16oz. of imitation crab meat
2 oz of pancetta or 4 strips of bacon chopped
2 Tbls of butter
1 bunch of long green onions, chopped
1 shallot, chopped
3 cloves of garlic, chopped
6 baby portabella mushrooms, sliced
1/2 cup of FRESH peas (sub out peas for another mild veg if fresh not an option)
1/2 cup of white wine
!/2 cup of chicken broth
1 cup of heavy whipping cream
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 cup of fresh grated Parmesan cheese
1 egg
Posted Tue, 08/25/2009 - 10:56 by Jon
From Emeril via the Food Network. Good but not great. Lumpy crab is key, but expensive. Even high-quality canned mixed with fake falls short. Needs something more?
1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
Posted Sat, 01/30/2010 - 19:44 by Jon
6 Large (1" diameter) Scallops
3 slices Polyface bacon (or prosciutto)
3 T Rendered bacon fat (or butter)
2 T butter
2 cloves garlic, finely chopped
8 Cremini or wild mushrooms, thickly sliced
1 t tarragon
1/4 C white wine or dry vermouth
Preheat oven to 375F
Wrap each scallop in 1/2 slice of bacon and secure with a bamboo skewer. Top with a 1/4 t of butter. Divide the chopped garlic among the wrapped scallops.
Place in oven until the bacon is translucent. Remove.
