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Recipes
Drunken Citrus Salad
By á-46
Combine all ingredients and serve immediately or chill up to several hours, until ready to serve
- 6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and grapefruit sections, available in refrigerated section of market)
- 1 nip or 3 shots of gin
- 2 teaspoons lemon zest
- 2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish
Bourbon-Glazed Ham Steak
By á-46
Pat ham dry with paper towels
- 1 thick-cut, bone-in ham steak (1-1/2 lbs)
- 2 T. butter
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1/3 cup Dijon mustard
- 2 T. Bourbon
Poached Eggs
By á-46
Fill a large, wide pot halfway with water and bring to a boil
- Water
- 1/4 C white wine vinegar
- 4 large whole eggs
CBLT'S or TBLT'S - Ina Garten
By á-46
Preheat the oven to 400 degrees F
- 12 thick-cut slices smoked bacon
- 1/2 cup good mayonnaise (recommended: Hellman's)
- 1/2 cup ketchup
- 8 slices good white bakery bread, cut 1/2-inch thick
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 2 large ripe tomatoes, thickly sliced
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken or Turkey breast
Fried Green Cabbage - Penzey's
By á-46
You simply can't have corned beef without cabbage, and this recipe is our absolute favorite
- 1 head cabbage (with 1 tsp. salt for soaking)
- 1/2 tsp. CARAWAY SEED
- 1 medium onion, minced or 4-5 scallions, chopped
- 4 TB. butter (1/2 stick)
- 1/2 tsp. prepared mustard
- 1 tsp. salt
- 1/2 tsp. PEPPER
- 1/2-1 tsp. lemon juice
- 2 TB. sour cream
Simple Mushroom Risotto
By á-46
Heat the stock and ladle 2 cups into a medium bowl
- Recipe courtesy Food Network
- 6 to 8 cups chicken stock
- 5 ounces dried mushrooms (porcini or other wild dried mushrooms)
- 2 tablespoons olive oil
- 4 shallots, minced
- 2 cups arborio rice
- 1/2 cup white vermouth
- 2/3 cup grated Parmesan, plus extra for serving
- Salt and pepper
Pepper-Jack Chicken
By á-46
Combine the cheese and arugula in a bowl
- 4 ounces pepper-jack cheese, shredded
- 2 cups baby arugula, roughly chopped
- 2 large skinless, boneless chicken breasts (12 ounces each)
- 1 tablespoon olive oil, plus more for brushing
- Kosher salt
- 1 1/2 to 2 tablespoons Cajun spice blend
- Vegetable oil, for the grill
Island Bread Pudding
By á-46
Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray
- Recipe courtesy Sandra Lee, 2007
- 1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
- 1 cup pineapple chunks (recommended: Dole)
- 1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid)
- 1 (12-ounce) can coconut milk (recommended: Thai Kitchen)
- 1/4 cup dark rum (recommended: Myers's)
- 1 cup pineapple-coconut nectar (recommended: Kern's)
- 1 cup brown sugar (recommended: C and H)
- 3 large eggs
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, cut into small pieces
Daiquiri
By á-46
In cocktail shaker, stir together lime juice and sugar until sugar dissolves
- 2 tablespoons (1 ounce) fresh lime juice
- 2 heaping teaspoons superfine sugar
- 1/4 cup (2 ounces) white rum
- 1 cup ice cubes
- Lime wheel to garnish
Puff Pastry Sausage Bites
By á-46
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/2 pound bulk pork sausage
- Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.