á-46's profile page
Recipes
Dry-Brining a Turkey
By á-46
•Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels
- 35 35 minutes
- 1 6 day, 6 hours
Chicken Parmesan Rollatini - Food Network Magazine
By á-46
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
New England Fish Chowder
By á-46
Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork
- Recipe courtesy Chef Jasper White
- 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
- 2 tablespoons butter
- 2 medium onions, cut into 3/4-inch dice
- 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
- 2 dried bay leaves
- 2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
- 5 cups Strong Fish Stock, recipe follows
- Kosher or sea salt and freshly ground pepper
- 3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
- 1 1/2 cups heavy cream
- 2 tablespoons finely chopped Italian parsley leaves
- 2 tablespoons finely chopped fresh chives
Bourbon and Brown Sugar Barbecue Sauce
By á-46
•Bring all ingredients to boil in saucepan over medium heat, stirring occasionally
- •1 cup ketchup
- •1/2 cup bourbon
- •3 tablespoons brown sugar
- •3 tablespoons mild (light) molasses
- •3 tablespoons apple cider vinegar
- •2 tablespoons Worcestershire sauce
- •1 tablespoon soy sauce
- •1 tablespoon Dijon mustard
- •1 1/2 teaspoons liquid smoke
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1/2 teaspoon dried crushed red pepper
- •1/2 teaspoon freshly ground black pepper
Salmon with Brown Sugar & Mustard Glaze - Martha Stewart
By á-46
1. Heat broiler, with rack in top position
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced (I used one bunch of green onions)
- 1/4 cup red wine vinegar
- 1/4 cup whole grain mustard
- 1/4 cup packed ark-brown sugar
- coarse salt and ground pepper
- 1 side salmon, about 3 pounds with skin removed (I made salmon for 2)
- 1 lemon, cut into wedges for serving
New Orleans Shrimp Creole - American Profile
By á-46
Heat oil in a large Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1/2 tablespoon chopped celery
- 1/2 cup chopped bell pepper (optional)
- 6 cloves garlic, crushed
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce can) tomato sauce, small
- 2 Roma tomatoes, coarsely chopped
- 1 tablespoon sugar
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound shrimp, peeled
- 2 tablespoons flour
- 1 cup water
Beef Goulash
By á-46
Tyler Florence
- 4 slices bacon, chopped
- 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 roasted red bell peppers, peeled and sliced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons caraway seeds, toasted and ground
- 2 tablespoons red wine vinegar
- 1 (15-ounce) can whole peeled tomatoes, hand crushed
- 6 cups low-sodium beef broth
- 4 russet potatoes, peeled and thickly sliced
- 1/2 cup sour cream
- Chopped flat-leaf parsley, for garnish
CAPRI SUN Fruity Ice
By á-46
Prep Time 15min. Total Time 3hr
- 2 pouches (6 oz. each), CAPRI SUN Lemonade
- 1 cup frozen strawberries
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
The Quintessential Pineapple-Rum Upside-Down Pound Cake
By á-46
Combine butter and brown sugar in a large skillet and heat until bubbly
- For the sauce:
- Dark rum is the secret ingredient in this recipe.
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 large pineapple, cored, sliced into 1/3-inch slices (about 10) OR 1 large can pineapple slices (10)
- 1/4 cup Myers's dark Jamaican rum
- 1/2 cup heavy cream
- 10 large Maraschino cherries, drained well
- For the cake:
- 2 cups sifted cake flour
- 1/4 tsp. salt
- 1 cup butter, room temperature
- 1 3/4 cups sugar
- 5 large eggs, room temperature
- 2 tsp. Meyer’s dark Jamaican rum
- For the glaze:
- 4 Tbsp. butter
- 2 Tbsp. water
- 1/2 cup granulated sugar
- 1/4 cup Meyer’s dark rum
Sweet and Spicy Glazed Cornish Game Hens
By á-46
In a small bowl, combine juice, jerk seasoning and oil
- 1/4 cup frozen pineapple juice concentrate, thawed
- 1 tablespoon jerk seasoning blend
- 2 tablespoons canola oil
- 2 cornish game hens, halved
- Fresh cilantro sprigs, for garnish