Shaylie's profile page
Recipes
vStuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
By Shaylie
Recipe needs review with original
vPinto Bean Corn Salsa
By Shaylie
A vegetable salsa on the side adds just the right amount of interest to a meal in the form of tex¬ture and extra f...
- 4 ears corn on the cob, cooked or 1 (10-ounce) package frozen corn, thawed
- 1 (24-ounce) jar Randall Pinto Beans, drained and rinsed
- 1 tablespoon chopped jalapeno chiles (adjust to taste)
- 1 (4-ounce) can mild green chiles
- 1/2 cup sweet onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chile powder
- 1/4 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- Salt, to taste
Beef Tenderloin with Poblano Tasso Cream Sauce
By Shaylie
Season the steaks with salt and pepper on all sides, then sear in a very hot sauté pan until well browned on all s...
- 2 eight oz tenderloin steaks
- 1 1/2 tsp canola oil, for sautéing
- Creole seasoning, to taste
- salt and pepper, to taste
- 1 poblano pepper: (roasted, peeled, seeded and chopped)
- 1 oz tasso ham, diced
- 2 oz dry white wine
- 1 clove garlic
- 1 Tb chopped shallot
- 2 oz heavy cream
Glazed Chicken
By Shaylie
1. Preheat oven to 375 degrees
- For the glaze:
- 2 (5-pound) chickens
- Salt and pepper
- Olive oil
- 1 cup pineapple juice
- 1/4 cup honey
- 2 jalapenos, minced
- 1/4 cup tequila
- Juice of 2 limes
- 1/4 cup pineapple preserves
Hot Chocolate Porter - all grain
By Shaylie
Mash at 152 °F (67 °C). Boil for 60 minutes, adding hops as indicated
- (5 gallons/19 L, all-grain)
- OG = 1.050 FG = 1.012 IBU = 53 ABV = 4.8%
- 8.5 lbs. (3.9 kg) pale malt
- 0.50 lb. (0.23 kg) chocolate malt
- 0.50 lb. (0.23 kg) black patent
- 1.25 lb. (0.57 kg) CaraMunich® malt
- 2.5 oz. (71 g) Ancho chile powder
- 5.0 oz. (142 g) cocoa powder
- 8.0 oz. (227 g) milk chocolate bar
- 4.5 MU Northern Brewer hops
- {60 mins}
- {0.50 oz./14 g of 9% alpha acids}
- 9.0 MU Northern Brewer hops
- {45 mins}
- {1.0 oz./28 g of 9% alpha acids}
- 4.5 MU Northern Brewer hops
- {10 mins}
- {0.50 oz./14 g of 9% alpha acids}
- Wyeast 1099 (Whitbread Ale) yeast
Dad's Spicy Chicken (Garlic Chicken)
By Shaylie
While this is not a spicy dish the name has stuck and will forever be "Dad's Spicy Chicken!" If you like garlic thi
- 4 whole boneless skinless chicken breasts (8 halves)
- 1 can Italian bread crumbs (spiced or not)
- 1/4 - 1/2 cup Parmesan cheese (grated or from the can)
- 4 Tbsp Italian seasoning
- 4 eggs beaten with a couple tablespoons of water
- 1 cup or more olive oil
- 1/2 - 1 cup Odell's Clarified Butter
- 4-6 cloves garlic finely chopped
- 2 fresh lemons cut into wedges
- Garlic powder or garlic salt
- Salt to taste
vChili-Lime Dressing
By Shaylie
Zest Factor: Mild to Medium
- 1/4 cup fresh lime juice
- 1/2 cup peanut oil
- 2 tablespoons hot pepper jelly or jalapeno jelly
- 2 teaspoons chili powder (hot or mild, according to taste)
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon hot pepper sauce
Creamy Turnip Soup with Cheese Crisps
By Shaylie
Inspired by the traditional turnip-laden Scotch broth and the delicate young root vegetables of Arran Island, Bobby...
- 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, chopped
- 2 garlic cloves, chopped
- 1 pound small turnips, peeled and coarsely chopped
- 1/2 cup dry white wine
- 4 cups chicken stock or canned low-sodium broth, plus more for thinning the soup
- 2 tablespoons minced scallions
- 1/2 cup crème fraiche
- Salt and freshly ground pepper
- Cheese Crisps, for serving
Weizenbock (extract with-grains)
By Shaylie
I have used a number of wheat and Munich malt extracts with good results
- (5 gallons/19 L, all-grain)
- OG = 1.082 (19.7 °P) FG = 1.021 (5.3 °P) IBU = 23 SRM = 17 ABV = 8.1%
- 8.3 lb. (3.75 kg) Wheat liquid malt extract (4 °L)
- 2.2 lb. (1 kg) Munich liquid malt extract (8 °L)
- 7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
- 7.1 oz. (200 g) Castle Special B malt (120 °L)
- 3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
- 5.36 AAU Hallertau pellet hops
- {1.34 oz./38 g at 4% alpha acids}
- {60 min.}
- Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Beef Stroganoff
By Shaylie
In a skillet, melt 1/4 cup butter over medium heat; saute onions and mushrooms until tender
- 2 pounds sirloin steak, cut into thin strips
- 1/2 cup butter or margarine, divided
- 2 large onions, chopped
- 1 (10.5 ounce) can beef broth
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 pound mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- cooked rice, noodles, cauliflower or spaghetti squash