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Recipes
Cayenne-Pomegranate-Pineapple Chutney Pork Chops
By Shaylie
1. Make the chutney: In a medium saucepan over medium-high heat, combine pineapple, pomegranate, onion, pineapple j...
- 1 CUP CUBED FRESH PINEAPPLE, WITH JUICE (CANNED WORKS, TOO)
- 1 CUP POMEGRANATE SEEDS
- 1/2 CUP WHITE ONION, ROUGHLY CHOPPED
- 1/4 CUP PINEAPPLE JUICE
- 1 TABLESPOON CAYENNE PEPPER
- 1 TABLESPOON BROWN SUGAR (I would replace with maple syrup)
- 1/4 CUP FRESH CILANTRO, ROUGHLY CHOPPED
- 2 TEASPOONS OLIVE OIL
- 4 4 CENTER-CUT PORK CHOPS (I LIKE MINE V,INCH THICK)
- SALT AND BLACK PEPPER TO TASTE
Grilled Pork Belly Bites
By Shaylie
1. Place the pork belly in a large slow cooker
- 2 CUPS CHICKEN STOCK
- 2 CUPS BEEF STOCK
- 1/2 WHITE ONION, QUARTERED
- 4 SMOKED CHIPOTLE PEPPERS, ROUGHLY CHOPPED
- 5 CLOVES GARLIC, SMASHED AND ROUGHLY CHOPPED
- 1/4 CUP HONEY
- OIL OR BUTTER FOR FRYING
vStuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
By Shaylie
Needs Review against original Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in NewYork's FinÂ...
Cafe Soleil's Summer Peach Cobbler
By Shaylie
Preheat oven to 350 degrees
- 8 cups peeled and sliced ripe peaches
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp. baking powder
- 1 stick (1/4 lb.) sweet butter
- 1 1/2 cups milk
vLIGHT PANCAKES
By Shaylie
(Plain or with your favorite fruit - Great with bananas)
- 6 eggs
- 1 cup cottage cheese li cup• melted butter cup noun
- 1 Ts sugar
- salt
- (sliced fresh fruits if so desired)
vThe Ultimate Paella
By Shaylie
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator
- Spice Mix for chicken:
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed Lemon wedges, for serving
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
- Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered
- Special equipment:
- Large paella pan or wide shallow skillet
Paleo Coconut Fried Chicken
By Shaylie
Preheat oven to 350 degrees
- Skinless, boneless chicken thighs, about 12 pieces
- 1-2 C shredded, unsweetened coconut
- 1/3 C cocnut flour
- 1/4 C arrowroot powder
- 1 tsp. of each spice: sea salt, black ground pepper, garlic powder, onion powder, ground sage, dried thyme, and dried oregano
- 1 T paprika
- 1/4 C water
- 2 C unsweetened coconut milk
- 1/4 about 1/4 C coconut oil and/or olive oil
Caesar Salad
By Shaylie
I didn't try the croutons as I couldn't find yucca root, but the dressing was delicious! I also added more garlic ...
- 1 1/2 lb yucca root
- 2 large eggs, separated
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1 1/2 TBSP ghee, melted
- 1/2 TBSP dried parsley flakes
- 2 cloves garlic
- 6 anchovy fillets (packed in olive oil)
- 3 TBSP fresh lemon juice
- 1/2 tsp Dijon mustard
- 2 TBSP plus 1/2 cup light tasting olive oil
- 3 romaine hearts, roughly torn
- salt and pepper
Tanngnjost & Tanngrisnir clone (Narke Kulturbryggeri)
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 7 lbs. 8 oz. (3.4 kg) smoked malt (Gotland, Viking or Weyermann)
- 5 lbs. (2.3 kg) Munich malt
- 1.0 lb. (0.45 kg) Carapils® malt
- 1.0 lb. (0.45 kg) wheat malt
- 13 oz. (0.36 kg) sucrose
- 7.5 AAU Northern Brewer hops (60 mins) (1.0 oz./28 g of 7.5% alpha acids)
- 4.3 AAU Hallertau Mittelfruh (1 min) (1.3 oz./38 g of 4.25% alpha acids)
- 4 twigs female (with berries) juniper
- Lager yeast (your choice)
Lemon Meringue Pie
By Shaylie
CHEF WAY In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of suga...
- 3 sheets of phyllo dough,
- plus more in case of tearing
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar 1 cup light brown sugar
- 5 large egg whites
- One 12-ounce jar lemon curd Raspberries, for garnish