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Recipes
Spaghetti and Meat Sauce (Food Network)
By LDenvir
Directions For the meat sauce: Place an 8-quart Dutch oven over low heat and add the bacon
- Meat sauce:
- 6 ounces thick sliced bacon, cut into 1-inch pieces
- 2 large onions, finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 whole cloves
- 1 whole star anise pod
- 3 stalks celery, finely chopped
- 5 cloves garlic, 3 minced and 2 sliced
- 3 tablespoons olive oil, divided
- 8 ounces coarsely ground beef chuck
- 8 ounces coarsely ground pork butt
- 1 1/4 cups white wine, divided
- 3/4 cup evaporated milk
- 3 cups beef broth
- 1-ounce dried porcini mushrooms, finely chopped
- 2 (28-ounce) cans diced tomatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1 tablespoon sherry vinegar
- 1 teaspoon Worcestershire sauce
- 1/3 cup finely grated Parmesan
- Pasta:
- 1 gallon water
- 2 tablespoons kosher salt
- 1/2 pound dry spaghetti
5-Alarm Chilli (CC)
By LDenvir
1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes
- WHY THIS RECIPE WORKS:
- r of flavor. Mellowed with a bit of sugar, and enriched with creamy pinto beans, this chili is well balanced and spicy without being harsh.
- 8 TO 10 10
- Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
- INGREDIENTS
- 2 2 to 6 1-inch ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
- 3 1/2 3 1/2 1/2 cups water
- 1 1 can 1 (28-ounce) can whole peeled tomatoes
- 3/4 3/4 3/4 cup crushed corn tortilla chips
- 1/4 1/4 2 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
- 2 2 2 tablespoons vegetable oil
- Salt and pepper
- 2 2 2 pounds onions, chopped fine
- 2 2 2 jalapeño chiles, stemmed, seeds reserved, and minced
- 6 6 6 garlic cloves, minced
- 2 2 2 tablespoons ground cumin
- 2 2 2 tablespoons chili powder
- 1 1 1 tablespoon dried oregano
- 2 2 2 teaspoons ground coriander
- 2 2 2 teaspoons sugar
- 1 1 1 teaspoon cayenne pepper
- 1 1/2 1 1/2 1/2 cups beer
- 3 3 cans 3 (15-ounce) cans pinto beans, rinsed
Creamy Mustard Vinaigrette
By LDenvir
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- 1 extra-large egg yolk*, at room temperature (see Note)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Shrimp and Turkey Sausage Cioppino
By LDenvir
Directions In a Dutch oven or large saucepan, heat the oil over medium-high heat
- Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic, peeled and smashed
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread.
Eggless Caesar Salad (Restaurant Chef)
By LDenvir
Directions In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard an...
- Ingredients
- 1 cup grated Parmigiano, plus a block for shaving
- 2 lemons, juiced
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3 or 4 anchovy fillets
- Extra-virgin olive oil
- Kosher salt
- 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
- 2 hearts romaine lettuce
Mini Cheeseburgers by Southyourmouth.com
By LDenvir
Dice onion and scatter evenly on an 18x13 baking sheet* (or two standard-size cookie sheets)
- 2 1/2 pounds lean ground beef
- 1 medium onion, finely diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 24 soft dinner rolls
- 12 American cheese slices
Moussaka ($10)
By LDenvir
For the vegetables: Preheat the oven to 400 degrees F
- Vegetables:
- Ingredients
- 3 medium or 2 large red potatoes, sliced 1/4-inch thick
- Kosher salt
- 1 medium eggplant
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Meat Sauce:
- 1 onion, chopped
- Kosher salt
- 1 tablespoon olive oil
- 8 ounces ground beef
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cloves garlic, minced
- 1/2 cup red wine
- One 8-ounce can tomato sauce
- Bechamel:
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, heated to very warm in microwave
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Vegetable oil, for greasing
- 3/4 cup grated Parmesan
Dressing with Brussels Sprouts and Butternut Squash (PW)
By LDenvir
On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes
- 1 batch Skillet Cornbread
- 1/2 loaf French or Italian bread
- 1/2 loaf ciabatta or other crusty artisan brad
- 1 pound Brussels sprouts, halved
- 1/2 butternut squash, peeled and cut into cubes
- Olive oil, for drizzling
- 4 tablespoons (1/2 stick) butter
- 6 pieces bacon, cut into small pieces
- 5 stalks celery, finely diced
- 4 carrots, finely diced
- 1 large onion, chopped
- 6 cups low-sodium chicken broth, plus more if needed for moistening
- 1/2 cup minced fresh parsley
- 1 tablespoon finely minced fresh rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1/2 cup chopped pecans
- 1/4 cup dried cherries
Late Night Pasta (MS)
By LDenvir
Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes
- Chef Alfred Portale cooks his version of spaghetti carbonara with applewood...
- Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
- 6 ounces thin spaghetti or tagliolini
- 3 pieces applewood smoked bacon, thinly sliced into 1/4-inch-thick pieces
- 1 1/2 teaspoon coarsely cracked black pepper, plus more for serving
- 1/2 cup onion, chopped
- 1/2 clove garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 tablespoon chopped flat-leaf parsley
- Coarse salt
Chicken Mozzorella Pasta (PW)
By LDenvir
Directions Cook the pasta according to the package directions
- Ingredients
- 1 pound penne or rigatoni
- 2 tablespoons olive oil, plus more for drizzling
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large onion, finely diced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella, cut into medium cubes
- 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
- 12 basil leaves, cut into chiffonade