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Recipes
Chorizo Hash
By á-47
Heat a large saute pan on medium-high heat
- Cooking spray
- 1/2 lb. chorizo
- 3 cups potatoes, diced small
- 1/2 onion, diced small
- 1/2 bell pepper (red, green or yellow) diced small
- 1 tea. Mexican oregano
- salt and pepper to taste
Pork Loin - Grill Roasted with Tomatillo Salsa
By á-47
In large bowl whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved
- BRINE
- 1/4 cup salt
- 2 Tbsp. sugar
- 1 1/2 tea. ground chipotle chile powder
- Zest of 1 lime
- 1 boneless pork loin, about 2 1/2 lbs, trimmed of excess fat
- extra virgin olive oil
- 1 tea. salt
- 1/2 tea. pepper
- 1/2 tea. granulated garlic
- SALSA
- 4 slices bacon
- 10 medium tomatillos, husked and rinced
- 2 medium Anaheim chile peppers, roughly chopped
- 1 small yellow onion, roughly chopped
- 1 large garlic clove
- 1 cup loosely packed fresh basil leaves
- 1 Tbsp. extra virgin olive oil
- 1 tea. fresh lime juice
- 1 tea. brown sugar
- 1/2 tea. salt
- 1/4 tea. pepper
Creamy Pasta Shells with Broccoli and Ham
By á-47
Cook pasta al dente, 8-10 minutes
- salt and pepper
- 1 lb. small pasta shells
- 4 cups small broccoli florets (from 1 med. head)
- 2 Tbsp. butter
- 1 small onioin, finely chopped
- 4 oz. cooked ham, chopped
- 3/4 cup heavy cream, warned
- 1/2 cup grated parmesan
Sweet Potatoes - Scalloped Sweet Potato Stacks
By á-47
1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan
- 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
- 2 teaspoons chopped fresh thyme, divided
- 1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
- 2/3 cup heavy cream
- 1 garlic clove, pressed
- 1/2 to 3/4 tsp. salt
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh thyme
- Can be subsituted with Gruyere cheese
Rhubarb Cheesecake Squares
By á-47
In a small bowl, combine the flour, oats and brown sugar
- 1 1/4 cups flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
- 1 pkg. cream cheese, softened
- 3/4 cup sugar
- 1/2 tea. salt
- 1/2 tea. vanilla
- 1/4 tea. cinnamon
- 1/8 tea. nutmeg
- 1 egg, slightly beaten
- 1 1/2 cups finely choppd fresh or frozen rhubarb
- Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Chorizo Recipe from La Palmera
By á-47
Knead until well mixed. Refrigerate 24 hours
- 10 lb. ground pork
- 2 Tbsp. salt
- 2 Tbsp. garlic salt
- 1 Tbsp. garlic, minced
- 1/2 Tbsp. ground oregano
- 3 Tbsp. Mexican oregano
- 2 Tbsp. pepper
- 1 tbsp. cayenne pepper
- 7 Tbsp. paprika
- 1/4 Tbsp. cloves
- 1 cup white vinegar
- 2 cups oil
Broccoli - and Feta Galette
By á-47
In medium bowl, combine flour, oil, 1 tea
- 2 cups flour
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1/3 cup cold water
- 2 bunches brocolli
- 1/4 cup grated parmesan
- 2/3 cup crumbed feta (3 oz)
- 1/4 tea. red pepper flakes
- 1 large egg, lightly beaten
Sweet Potatoes - with chipotle peppers
By á-47
Put sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1" from the bo...
- 2 large sweet potatoes, peeled and cubed
- 2 Tbsp. butter
- 1/2 tea. salt
- 1 chipotle chile pepper in adobo sauce, chopped
- 1 tea. adobo sauce
Berry Cheesecake Muffins
By á-47
In a large bowl, cream the butter and sugar until light and fluffy
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 tea. baking powder
- 1 tea. cinnamon
- CREAM CHEESE FILLING
- 2 pkgs. (3 oz each) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- STREUSEL TOPPING
- 1/4 cup flour
- 2 Tbsp. brown sugar
- 1/2 tea. cinnamon
- 1 Tbsp. cold butter
Marinade - Dijon for fish
By á-47
Mix all in a bowl. Marinate in ziplock bag 15-30 minutes
- 2 shallots, minced
- 1/4 cup olive oil
- 2 Tbsp. white vinegar
- 1 Tbsp. Dijon mustard
- 2 tea. chopped fresh tarragon