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Recipes
Big Bud's Beer Can Chicken
By Tamarad12
Recipe courtesy Guy Fieri, 2007
- 1 (2 to 3-pound) whole chicken
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, smashed
- 1 (12-ounce) can beer
- 1/2 pound bacon
Marinated Pazzo Berries with Balsamic Vinegar
By Tamarad12
Recipe courtesy Michael Chiarello
- 2 cups strawberries, stemmed and quartered
- 6 tablespoons balsamic vinegar
- 1/2 cup superfine sugar
- Sea salt, preferably gray salt, and freshly ground black pepper
- 6 large Italian biscotti, broken into small pieces
- 4 ounces marscarpone cheese, stirred to a smooth consistency
Skirt Steak "Saltimbocca"
By Tamarad12
Recipe courtesy Michael Chiarello
- 2 pounds skirt steak, trimmed of fat
- Freshly ground black pepper
- 6 ounces aged provolone, sliced
- 2 bunches fresh sage
- 12 slices prosciutto
- 1/4 cup extra-virgin olive oil
Crispy Olives Stuffed with Sausage
By Tamarad12
Recipe courtesy Michael Chiarello
- 1/4 pound (1 link) fresh Italian sausage
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 jar (8 ounces) large pitted green olives
- 4 to 6 cups peanut oil, for deep-frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup fine bread crumbs
- 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
"Freeform" Cheesecake Poured over Fresh Fruit
By Tamarad12
Recipe courtesy Michael Chiarello
- 12 ounces cream cheese, at room temperature
- Pinch salt
- 2 whole lemons, zested and juiced
- 2 tablespoons almond liqueur
- 4 eggs, at room temperature
- 1 cup sugar
- 32 ounces mascarpone cheese, at room temperature
- 6 to 8 cups fresh fruit, cut into bite-size pieces
- 1/2 lemon, juiced
- 4 tablespoons sugar
Sauteed Artichoke Bottoms
By Tamarad12
Recipe courtesy Sandra Lee
- 2 (14.5-ounce) cans water-packed artichoke bottoms, drained and rinsed
- 2 tablespoons fresh lemon juice (about 1/2 a lemon)
- 1 medium sweet onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 6 plum tomatoes, seeded and diced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons fresh basil leaves, shredded
- Kosher salt and freshly ground black pepper
Beer Salmon
By Tamarad12
Recipe courtesy Sandra Lee
- 1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds)
- 2 teaspoons garlic salt
- 3 tablespoons brown sugar
- 4 tablespoons butter, cut into small pieces
- 1 small red onion, thinly sliced
- 1 (12-ounce) bottle beer
Lime Sherbet Punch
By Tamarad12
Recipe courtesy Paula Deen
- 2 quarts lime sherbet
- 2 liters ginger ale
- 1 (46-ounce) can pineapple juice
- Lemon slices
- Lime slices
- Maraschino cherries
Carrot, Zucchini, Squash Ribbons
By Tamarad12
Recipe courtesy The Deen Brothers
- 2 large carrots, peeled
- 3 large zucchini, peeled
- 3 large yellow squash, peeled
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime, juiced
Bobby's Baked Tilapia
By Tamarad12
Recipe courtesy The Deen Brothers
- Butter cooking spray
- 4 (6 to 8-ounce) tilapia fillets
- Salt and freshly cracked black pepper
- 1 lime, finely grated zest and juice
- 2 tablespoons butter