RAMEKIN RECIPE COOKBOOK RECIPES
BEST CHèVRE CHEESECAKE WITH BLACK PEPPER–GRAHAM CRUST ...
Angie Mar, chef/owner of Beatrice Inn in New York City, may be best known for her artistry with all things meat, but we’re smitten with her chèvre cheesecake,...
Provided by 177MILKSTREET.COM
Yield 12-16 Servings
Number Of Ingredients 11
PAUL PRUDHOMME’S BLACKENED REDFISH RECIPE - NYT COOKING
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Total Time 25 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http//schema.org, Calories 659, UnsaturatedFatContent 16 grams, CarbohydrateContent 2 grams, FatContent 51 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 31 grams, SodiumContent 731 milligrams, SugarContent 0 grams, TransFatContent 2 grams
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TALL AND CREAMY CHEESECAKE RECIPE - NYT COOKING
Not really a New York cheesecake — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
Calories 378 per serving
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
Calories 378 per serving
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