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Recipes
Hot Sesame Drizzle
By markemilw
DIRECTIONS Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1...
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- RECIPE INGREDIENTS
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 cup chicken stock
- 1/4 cup sesame oil
- 1/4 cup honey
- 1 tablespoon plus 1 teaspoon soy sauce
- 8 turns freshly ground black pepper
- Crawfish Egg Rolls with Hot Sesame Drizzle
Bourbon Bread Pudding
By markemilw
Butter a 13 by 9-inch baking dish, and put the cubed brioche in it
- 2 tablespoons butter, plus more for greasing
- 10 cups cubed brioche bread (from a 1-pound loaf)
- 1 cup chopped pecans
- 4 cups half-and-half
- 1 cup whole milk
- 5 eggs, beaten
- 1 cup packed dark-brown sugar
- 3 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
Tamale Pies
By markemilw
It's back to school and back to work-all the more reason to have dinner ready in the freezer
- 3 tablespoons olive oil
- 2 pounds ground dark-meat turkey
- 1 large onion, finely chopped
- 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
- 1 tablespoon ground cumin
- Coarse salt and ground pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups fresh (from 6 ears) or thawed frozen corn kernels
- Cornmeal Crust
- 1 cup shredded Monterey Jack cheese (4 ounces)
French Potato Salad
By markemilw
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue
- 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced (2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 small red onion, sliced
The Ultimate Jerk Chicken
By markemilw
Begin by making the jerk marinade
- 2 teaspoons allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 onion
- 8 cloves garlic or 1 whole head
- 1 (1-inch) piece fresh ginger, sliced
- 3 scallions, sliced
- 3 limes, juiced
- Splash low-sodium soy sauce
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 6 sprigs fresh thyme, leaves picked
- 1 Scotch bonnet pepper, halved, plus more to taste
- 1/4 cup packed light brown sugar
- 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
- Limes, for garnish
- Parsley, for garnish
- Smoking chips, soaked in water for 15 minutes
Blackberry Peach Trifle
By markemilw
Preheat oven to 350 degrees, with rack in center
- Unsalted butter, room temperature, for baking dish
- 1 cup all-purpose flour, plus more for baking dish
- 1 pound ripe yellow peaches (about 3)
- 1 pound ripe white peaches (about 3)
- 1 pound fresh blackberries (about 3 heaping cups)
- 3/4 cup plus 2 tablespoons sugar
- 3 cups heavy cream
- 2 large eggs
- 1 foot pure vanilla extract
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Cornbread Recipe for a Soul Food Supper - SandwichCake - Open Salon
By markemilw
Preheat oven to 425 º F, or 220 º C, and place a rack in the top slot
- 1 1/2 cups stone ground, white corn meal
- 1/2 cup whole wheat flour, or white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, heaping
- 1 1/2 tablespoons sugar
- 1 egg, well beaten
- 1 1/2 to 1 3/4 cups buttermilk
- 3 tablespoons butter, melted
- 1 tablespoon lard, shortening or butter for pan
Hand-Hacked Pot Stickers
By markemilw
Shirley Fong-Torres, Cooking Light SEPTEMBER 2005
- 1 cup chopped napa (Chinese) cabbage
- 1 cup chopped spinach
- 1/4 cup minced green onions
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon dark sesame oil
- Dash of white pepper
- 3 garlic cloves, minced
- 1/3 pound lean ground pork
- 1/4 pound peeled and deveined shrimp, chopped
- 24 round wonton wrappers or gyoza skins
- 1 tablespoon canola oil, divided
- 2 cups fat-free, less-sodium chicken broth, divided
- Green onion strips (optional)
Mushroom and Asparagus Risotto
By markemilw
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin
- 1 pound assorted mushrooms, such as oyster and cremini, cleaned
- 1 ounce dried porcini mushrooms
- 1 bunch asparagus, trimmed
- 1/2 cup plus 1 tablespoon olive oil, plus more for serving
- 1 large clove garlic, finely chopped
- 1 onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- Coarse salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 cup freshly grated parmesan cheese
Sour Cherry Pie
By markemilw
Sour cherries are usually too tart to eat raw, but they make excellent fillings for pie
- 6 tablespoons all-purpose flour, plus more for dusting
- Pate Brisee (Pie Dough)
- 2 large eggs, beaten
- 1 tablespoon milk
- 7 cups cherries, pitted
- 1 tablespoon freshly squeezed lemon juice
- 1 cup sugar
- 2 tablespoons unsalted butter, cut into small pieces