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Recipes
Deviled Pork Loin with Grilled Potatoes & Onions
By drwilliamg
In a bowl, whisk together the mustard, paprika, Worcestershire sauce, brown sugar and the 1 cup olive oil
- 3/4 * 3/4 cup Dijon mustard
- 1/4 * 1/4 cup sweet paprika
- 1/2 * 1/2 cup Worcestershire sauce
- 1/4 * 1/4 cup firmly packed light brown sugar
- 1 * 1 cup plus 3 Tbs. extra-virgin olive oil
- 3 * 3 Tbs. kosher salt, plus more, to taste
- 1 * 1 bone-in pork loin roast, about 4 1/2 lb.
- 2 1/2 * 2 1/2 lb. Yukon Gold potatoes, peeled, cut into wedges 1/2 inch thick
- and boiled 3 to 4 minutes
- 1 1/2 * 1 1/2 lb. spring onions, quartered
- * Freshly ground pepper, to taste
90 Schilling French Onion Soup
By drwilliamg
Melt butter in large stock pot
- 8 yellow onions sliced
- 4 ounce butter unsalted
- 3 cloves fresh garlic minced
- 1/2 teaspoons paprika
- 1/2 teaspoons black pepper
- 12 cups good beef stock
- 3 1/2 cups Odell's 90 Schilling Ale
- 1/2 cup flour
- 1/2 cup melted butter
- toasted bread rounds
- provolone cheese, sliced
Bolognese Sauce
By drwilliamg
Bolognese Sauce Our version of this classic Italian sauce, made with ground beef, pork and pancetta, is easy to pr...
- 2 * 2 Tbs. olive oil
- 1 1/4 * 1 1/4 lb. each ground beef
- 1 1/4 * 1 1/4 lb. ground pork
- * Kosher salt and freshly ground pepper, to taste
- 4 * 4 oz. pancetta, cut into 1/2-inch dice
- 1 * 1 yellow onion, finely diced
- 2 * 2 carrots, peeled and finely diced
- 1 * 1 celery stalk, finely diced
- 5 * 5 garlic cloves, minced
- 1/3 * 1/3 cup tomato paste
- 1 * 1 cup dry red wine
- 1 * 1 cup milk
- 2 * 2 cans (each 28 oz.) whole tomatoes, passed through a food mill
- 2 * 2 bay leaves
- 1 * 1 Parmigiano-Reggiano cheese rind
- 1 * 1 lb. tagliatelle, cooked
- * Grated Parmigiano-Reggiano cheese for serving
Meyer Lemon Pudding Cakes
By drwilliamg
When we ran a rendition of this recipe in 1972, Meyer lemons hadn't gone mainstream
- 1/3 * 1/3 cup(s) sugar
- 1/4 * 1/4 cup(s) sugar, plus additional for ramekins
- 1/4 * 1/4 cup(s) all-purpose flour
- 1/4 * 1/4 teaspoon(s) salt
- 2 * 2 Meyer or regular lemons (up to 3)
- 3 * 3 large eggs, separated
- 2 * 2 tablespoon(s) butter or margarine, melted and cooled
- 1 * 1 cup(s) whole milk
- 1 * 1 pint(s) raspberries, for garnish
- * Fresh mint sprigs, for garnish
Grandma Neely's Fried Pork Chop Vegetable Soup
By drwilliamg
In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes
- For vegetable soup:
- 3 tablespoons butter
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 32 ounces vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 large white potato, cubed
- 1/2 (10-ounce) box frozen corn
- 1/2 (10-ounce) box frozen peas
- 5 ounces fresh green beans, cut into bite size pieces
- 2 tablespoons freshly chopped parsley leaves
- For the pork chops:
- Peanut oil, to fry
- 1 1/2 cups all-purpose flour
- 1 tablespoon seasoning salt
- 1 teaspoon ground black pepper
- 4 (1-inch thick) bone-in center cut pork chops
Meyer Lemon Pudding Cakes
By drwilliamg
When we ran a rendition of this recipe in 1972, Meyer lemons hadn't gone mainstream
- 1/3 * 1/3 cup(s) sugar
- 1/4 * 1/4 cup(s) sugar, plus additional for ramekins
- 1/4 * 1/4 cup(s) all-purpose flour
- 1/4 * 1/4 teaspoon(s) salt
- 2 * 2 Meyer or regular lemons (up to 3)
- 3 * 3 large eggs, separated
- 2 * 2 tablespoon(s) butter or margarine, melted and cooled
- 1 * 1 cup(s) whole milk
- 1 * 1 pint(s) raspberries, for garnish
- * Fresh mint sprigs, for garnish
Meyer Lemon Pudding Cakes
By drwilliamg
When we ran a rendition of this recipe in 1972, Meyer lemons hadn't gone mainstream
- 1/3 * 1/3 cup(s) sugar
- 1/4 * 1/4 cup(s) sugar, plus additional for ramekins
- 1/4 * 1/4 cup(s) all-purpose flour
- 1/4 * 1/4 teaspoon(s) salt
- 2 * 2 Meyer or regular lemons (up to 3)
- 3 * 3 large eggs, separated
- 2 * 2 tablespoon(s) butter or margarine, melted and cooled
- 1 * 1 cup(s) whole milk
- 1 * 1 pint(s) raspberries, for garnish
- * Fresh mint sprigs, for garnish
Mussels in Saffron and White Wine Broth
By drwilliamg
This recipe is one of the simplest and most delectable recipes in the book
- 2 * 2 teaspoons butter
- 3 * 3 garlic cloves, chopped
- 1 * 1 cup dry white wine
- 2 * 2 tablespoons half and half
- 2 1/2 * 2 1/2 teaspoons saffron threads
- 1 * 1 cup clam juice
- 4 * 4 scallions, thinly sliced
- 3 * 3 tomatoes, seeded, and chopped
- 3 * 3 tablespoons lemon juice
- 8 * 8 pounds mussels, scrubbed and debearded
- 2 1/2 * 2 1/2 tablespoons chives, chopped
Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)
By drwilliamg
To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni...
- Provençale Sauce:
- 2 1/4 * 2 1/4 lbs mussels, cleaned
- 1/2 * 1/2 cup dry white wine
- 1 * 1 tablespoon olive oil
- 2 * 2 onions, chopped
- 1 * 1 celery stalk, chopped
- 1 * 1 garlic clove, chopped
- 1 * 1 teaspoon chopped fresh basil, plus extra to garnish
- * bouquet garni
- 1 * 1 tablespoon tomato paste
- 1 * 1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
- * salt and pepper
- 1 * 1 teaspoon sugar
Seafood Piccata
By drwilliamg
"Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells
- Ingredients
- 1/2 * 1/2 (16 ounce) package medium seashell pasta
- 3 * 3 tablespoons olive oil
- 1/2 * 1/2 cup fresh mushrooms, sliced
- 1/4 * 1/4 cup and 2 tablespoons minced green onions
- 1 * 1 tablespoon minced garlic
- 1/2 * 1/2 pound medium shrimp - peeled and deveined
- 1/2 * 1/2 pound bay scallops
- 1/2 * 1/2 pound crabmeat
- 1 * 1 cup dry white wine
- 3 * 3 tablespoons fresh lemon juice
- 1/4 * 1/4 cup butter
- 2 * 2 tablespoons chopped fresh parsley