Markemilw's profile page
Recipes
Baked Cheese Grits
By markemilw
Adapted from Louisiana Real & Rustic Cookbook by Emeril Lagasse
- 6 cups water
- 2 1/4 teaspoons salt
- 2 cups yellow grits* (not quick or instant; 12 oz)
- 1 stick (1/2 cup) unsalted butter
- 1/2 teaspoon black pepper
- 2 tablespoons chopped garlic
- 1/2 lb Cheddar, coarsely grated (2 cups)
- 3 large eggs
- 1 cup whole milk
Shish-ka-bob Marinade
By markemilw
Marge's recipe
- 2/3 C wine vinegar
- 1 C burgundy wine
- 1 1/4 C Crisco oil
- 3 t salt
- 1 1/4 t oregano
- 3/4 t basil
- 10 cloves garlic
- 3/4 t black pepper
- 1 Whole lemon
Huckleberry Cupcakes with Sweet Cream
By markemilw
Huckleberries are a Montana summer staple
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole milk, room temperature
- 2 cups huckleberries, plus more for garnish
- 2 cups cold heavy cream
- 3 tablespoons confectioners' sugar, plus more for dusting
Skirt Steak Marinated Asian Style
By markemilw
This simple Asian marinade also works wonders on chicken, seafood, and pork
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chopped green onions, white and green parts plus more for garnish
- 1 tablespoon chili oil
- 1 tablespoon dark Asian sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced lemongrass
- Two 12-ounce skirt steaks
- Cooked jasmine rice, for serving (optional)
Eggplant and Peppers with Feta
By markemilw
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste ...
- 2 large eggplants, ends trimmed, sliced into 1/3-inch-thick rounds
- Salt
- 1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup feta cheese, crumbled (3 ounces)
- 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
Chicken Enchiladas
By markemilw
Southern Living FEBRUARY 2000
- 3 cups chopped cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- Vegetable cooking spray
- 1 (8-ounce) container sour cream
- 1 (8-ounce) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Poached Eggs with Bacon Grits and Wilted Spinach
By markemilw
Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side
- 13 slices bacon
- 2 cups whole milk, plus more if needed
- 1 cup white-corn grits
- Coarse salt
- 2 ounces cream cheese
- 1 tablespoon unsalted butter
- Freshly ground pepper
- 4 garlic cloves, thinly sliced
- 12 ounces baby spinach
- 6 large eggs
Curtis Stone's Fireworks Coleslaw
By markemilw
step 1 ingredients 1 1/2 cups Mayonnaise 1/4 cup finely chopped Shallots 2 tablespoons Cider Vinegar 1 table...
- For the Poppy Seed Dressing:
- 1 1/2 cups Mayonnaise
- 1/4 cup finely chopped Shallots
- 2 tablespoons Cider Vinegar
- 1 tablespoon Poppy Seeds
- finely grated zest of 1 Lemon
- 2 teaspoons fresh Lemon Juice
- 2 teaspoons Kosher Salt
- For the Slaw:
- 1/2 head Napa Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 3 cups)
- 1/2 head Red Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 2 cups)
- 1 large Carrot (cut into thin matchstick-size strips)
- 8 Scallions (white and green parts; thinly sliced)
- 1/2 cup lightly packed fresh Cilantro
Restaurant-Style Mexican Rice
By markemilw
Place the tomatoes and onion in a blender or food processor and puree until smooth
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium onion, peeled and roughly chopped
- 2 cups chicken stock
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
- 2 cups long-grain white rice
- 1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
- 4 to 5 garlic cloves, pressed
- 1/4 cup finely chopped cilantro
- Juice from 2 limes, plus additional wedges for serving
Orange, Cumin, and Cilantro Grilled Pork Loin
By markemilw
I just love the flavors of orange and cumin with pork
- One 3 1/2 pound boneless pork loin
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup white wine vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons chopped fresh cilantro