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Recipes
3-Peppercorn Bison with Tennessee Whiskey Sauce
By cyowell
2001, Joey Altman. All rights reserved
- 4 (8 ounce) sirloin bison steaks, well trimmed
- 1/4 cup olive oil
- 1/2 cup mixed peppercorns, black, green and pink, coarsely ground
- 2 tablespoons kosher salt
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 1 cup Tennessee Whiskey (Recommended: Jack Daniels)
- 1 cup veal stock
- 1/2 cup cream
- Salt
- Pepper
Fresh Tomato Salsa
By cyowell
Recipe courtesy EatingWell
- 2 medium tomatoes, seeded and diced
- 1-2 jalapeno peppers, seeded and minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro or parsley
- 1 clove garlic, minced
- 1-2 teaspoons lemon juice
- 1/4 teaspoon salt
Veal Marsala with Egg Fettuccini
By cyowell
Recipe courtesy Rachael Ray
- 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter
- Salt and pepper
- 1/2 cup flour, a couple of scoops
- 4 tablespoons butter
- 1/4 cup extra-virgin olive oil, 4 turns of the pan total
- 1 large or 2 small shallots, chopped
- 24 crimini (baby portobello) mushrooms, thinly sliced
- 1 cup Marsala
- 1/2 cup beef stock, from canned soups aisle
- 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
- Finely chopped flat leaf parsley, for garnish
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By cyowell
Recipe courtesy Guy Fieri
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
John Smith's Crab Cakes
By cyowell
Gently mix all ingredients (except parsley) in a bowl
- 1 lb. lump crab (picked through)
- 1 egg slightly beaten
- 1 tbs Old Bay seasoning
- 1 tbs Gouldens mustard
- 2 tbs Hellman's mayo
- 2-3 tbs olive oil
- 2-3 tbs unsalted butter
- pepper
- fresh parsley
Fried Fish with Smashed Chips
By cyowell
Recipe courtesy Food Network Magazine
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 cups cold good-quality wheat beer
- 2 pounds small red-skinned new or baby potatoes
- Fine sea salt
- 6 tablespoons unsalted butter, melted
- Freshly ground pepper
- Vegetable oil, for deep-frying
- 3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips
- 1/3 cup roughly chopped fresh parsley
- Malt vinegar, for serving (optional)
Kansas City Style Pork Ribs
By cyowell
Recipe courtesy The Neelys
- 2 slabs pork spare ribs, 3 pounds each
- Kansas City Barbeque Sauce, recipe follows
- 2 cups brown sugar
- 1/2 cup dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 (about 2/3 cup)small onion, finely diced
- 3 cups water
- 1 cup (2 (6-ounce) cans) tomato paste
- 1/2 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Apple & Cheddar Salad
By cyowell
1. Preheat oven to 400 degrees F
- 3 tablespoons red-wine vinegar
- 2 tablespoons apple juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- Freshly ground pepper , to taste
- 2 apples, preferably Fuji, peeled and cut into wedges
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil
- 4 sprigs fresh thyme, or 1/4 teaspoon dried
- 1/4 cup chopped walnuts
- 3 cups baby spinach, or torn spinach leaves
- 3 cups torn Boston lettuce
- 3 cups torn curly endive
- 2/3 cup grated sharp Cheddar cheese
Chopped Salad al Tonno
By cyowell
1. Whisk lemon juice, oil, garlic salt and pepper in a large bowl
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic, salt
- Freshly ground pepper, to taste
- 8 cups chopped hearts of romaine
- 2 medium tomatoes, diced
- 1/2 cup sliced pimiento-stuffed green olives
- 2 6-ounce cans chunk light tuna, drained (see Ingredient note)
Garden Pasta Salad
By cyowell
1. Bring a large pot of lightly salted water to a boil
- 2 cups whole-wheat rotini, (6 ounces)
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup low-fat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar, or lemon juice
- 1 clove garlic, minced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup cherry or grape tomatoes, halved
- 1 cup diced yellow or red bell pepper, (1 small)
- 1 cup grated carrots, (2-4 carrots)
- 1/2 cup chopped scallions, (4 scallions)
- 1/2 cup chopped pitted kalamata olives
- 1/3 cup slivered fresh basil