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Recipes
Mustard Pork Chops
By TeeSquared
Bistro faire. Works great for chicken breasts, too
- 4 center-cut loin chops
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- 1/2 cup water
- 3 tablespoons crème fraîche or heavy cream
Marinara Sauce (CI)
By TeeSquared
from Cook's Illustrated: This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerat...
- 2 (28 ounce) cans whole tomatoes, packed in juice
- 2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 1/2 teaspoon dried oregano
- 1/3 cup dry red wine, such as Chianti or Merlot
- 3 tablespoons chopped fresh basil
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons sugar, as needed
Texas Chili
By TeeSquared
Beans on the side
- 4-6 Cups Cooked pinto beans
- 3 lbs. Stew beef, sirloin or London broil, cut into 1” x 1” cubes
- 1 Large yellow onion, chopped
- 4 Garlic cloves, crushed
- 1 Tablespoon Paprika
- 5-6 Tablespoons Strong chili power
- 1 Tablespoon Ground cumin
- 1 Teaspoon Ground oregano
- 1 8 oz. Can Tomato sauce
- 1 Teaspoon Salt (or more to taste)
- Water to cover
- Crushed red pepper to taste
- Diced red onions
- Shredded cheddar cheese
- Sliced black olives
Pan-Seared Ribeye
By TeeSquared
Works for fillets, strips and T-bones, as well
- 1 boneless rib eye steak, 1 1/2-inch thick, at room temperature
- Canola oil to coat
- Kosher salt and ground black pepper
Buerre Blanc
By TeeSquared
Great tart butter sauce for fish
- 1 to 2 shallots, chopped fine
- 8 ounces white wine
- 2 ounces lemon juice
- 1 tablespoon heavy cream
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Barley Risotto (Pressure Cooker)
By TeeSquared
Heat the butter and oil in a pressure cooker
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- 1 glove garlic, minced
- 1 stalk celery, finely minced
- 1-1/2 cups pearl barley, picked over and rinsed
- 1/3 cup (1/2 oz.) loosely packed dried mushrooms, socked for at least 30 minutes in hot water
- 4 cups chicken or vegetable broth
- 2/3 to 1 cup crumbled blue cheese or 1 to 1-1/2 cups grated Parmesan plus 2-3 tbsp. minced parsley
- a handful of kalamata olives, pitted and chopped (optional)
- 1 tsp. salt
Shrimp & Grits
By TeeSquared
Scaled down for two diners
- 1/2 lb. large (31-40) shrimp, peeled & deveined
- 1 tb. olive oil
- 1 garlic clove, minced
- 1/8 tsp. cayenne
- salt & coarse ground pepper
- 1 tb. unsalted butter
- 1/2 cup minced onion (~1 small)
- 1-1/2 cups water
- 1/2 cup heavy cream
- 1/2 tsp. hot sauce
- 1/2 cup quick grits
- 4 oz. extra-sharp cheddar cheese, shredded
- 1 scallion, thinly sliced
Bolognese Sauce for Pasta
By TeeSquared
This is a classic Bolognese
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 tablespoons minced carrot
- 2 tablespoons minced celery
- 3/4 pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork
- Table salt
- 1 cup whole milk
- 1 cup dry white wine
- 1 (28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved
- 1 lb. spaghetti, fettuccine or pasta of choice, cooked
Cobb Salad
By TeeSquared
1. Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper in food processor until well co...
- 1 cup crumbled blue cheese, divided
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper
- 8 slices bacon, chopped
- 2 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces
- 3 romaine hearts, chopped
- 1 pint cherry tomatoes, halved
- 2 ripe avocados, pitted, skinned, and chopped
- 4 large hard-cooked eggs , peeled and quartered
Parsnip Puree
By TeeSquared
1. Heat butter in medium skillet
- 1 tablespoon unsalted butter
- 3 medium shallots , chopped
- 1 pound parsnips , peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
- 3/4 cup low-sodium chicken broth, or vegetable broth
- 1/4 cup whole milk, or more to taste
- kosher salt and freshly-ground pepper, to taste