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Recipes
Honey-Glazed Rack of Lamb With Wine Sauce
By DJCurtis83
| 1½ hours | 45 min prep
- 1 cup honey
- 6 tablespoons soy sauce
- 5 tablespoons Dijon mustard
- 4 racks of lamb
- salt and pepper
- garlic powder
- SAUCE
- 8 tablespoons butter
- 2 large onions, chopped
- 2 tablespoons chopped fresh garlic
- 2 large carrots, peeled chopped
- 4 cups canned beef broth
- 3 cups merlot (or use a dry red wine)
- 2 cups low sodium chicken broth
- 4 teaspoons tomato paste
- 4 teaspoons chopped fresh rosemary
- black pepper (optional or to taste)
- 2 tablespoons soft butter
- 3 tablespoons flour
Bacon and Tomato Guacamole
By DJCurtis83
This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there'...
- 5 strips medium-thick bacon (full-flavored smoky bacon is great here)
- 3 medium-large (about 1 1/4 pounds) ripe avocados
- 1/2 medium white onion, chopped into 1/4-inch pieces
- 2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
- 1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
- 1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
- Salt
- 1 or 2 tablespoons fresh lime juice
Grilled Chile-Lime Flank Steak Soft Tacos Add Pineapple Salsa
By DJCurtis83
Chile powder and lime give an inexpensive cut of meat a lot of flavor
- 1 teaspoon pure chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds flank steak, trimmed of fat
- 16 6-inch corn tortillas
- For Pineapple salsa
- 1 small pineapple (3-3 1/2 pounds)
- 1 small red onion, diced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 fresh jalapeno or serrano chile, seeded and minced
Buttermilk Soaked Baked Parm Pork Chops
By DJCurtis83
Tenderize and trim fat from pork chops if you’d like
- 4 thin-sliced, boneless center cut pork chops
- 2 cups low-fat buttermilk
- 2 cups panko bread crumbs
- 1/3 cup flour (I used whole wheat pastry, any flour will do)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated parmesan cheese + a little more for garnish
- 3 tablespoons olive oil
- 3/4 cup chicken stock
BEANLESS CHILI
By DJCurtis83
Add chopped garlic, onion and ground beef
- 1 c tomato sauce
- 1 lg tomato
- 1 lg chopped onion
- 1 1/2 lb ground beef
- 1 1/2 T chili powder
- 1 T cumin
- 1/2 t black pepper
- 1/2 t red pepper
- 1 t oregano
- 2 t paprika
Autumn Chopped Salad
By DJCurtis83
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese
- 6 to 8 cups chopped romaine lettuce
- 2 medium pears, chopped
- 1 cup dried cranberries
- 1 cup chopped pecans
- 8 slices thick-cut bacon, crisp-cooked and crumbled
- 4 to 6 oz. feta cheese, crumbled
- Poppy seed Salad Dressing (I like T. Marzetti)
- Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Curtis' Mac and Cheese
By DJCurtis83
Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes
- 4 slices bacon cut crosswise into 1/4-inch-wide strips
- 1 shallots chopped
- salt
- black pepper freshly ground
- 1 cloves garlic
- 1 T all-purpose flour
- 1 5/6 c whole milk
- 3/4 c heavy cream
- 3 ounces Gruyère cheese grated (about 1 1/2 cups lightly packed)
- 3 ounces Vermont white cheddar cheese grated (about 1 1/2 cups lightly packed)
- 1/4 c freshly grated Parmigiano-Reggiano (about 2 ounces)
- 1/2 pound penne pasta or gemelli pasta
- 1/2 c shelled fresh English peas (from about 1 pound unshelled English pea pods)
- 1 T chopped fresh flat-leaf parsley
- 2/5 c panko breadcrumbs
- 1 T unsalted butter melted
Sliced Steak Salad with Bloody Mary Vinaigrette
By DJCurtis83
This recipe was featured in the April 2011 issue of Every Day with Rachael Ray
- For the Vinaigrette:
- 2 tablespoons tomato paste
- Juice of 1 small lemon
- 1 scant tablespoon prepared horseradish
- 1/2 About 1/2 tablespoon Worcestershire sauce
- 1/2 About 1/2 cup EVOO – Extra Virgin Olive Oil
- 1 tablespoon finely chopped-flat leaf parsley
- Lots of black pepper
- Tabasco sauce, to taste, (optional)
- For the Salad:
- 1 romaine heart, chopped
- 1 endive, chopped
- 4 small stalks celery, thinly sliced on an angle
- 1 1/2 pound 1-inch-thick flatiron or flank steak
- Salt and pepper
- Caperberries or sliced large green olives with pimiento, for garnish
Liver and Onions
By DJCurtis83
1 Cook bacon in large skillet
- 8 slices cooked bacon, torn in bite sized pieces
- 2 sliced onions (I use a little more)
- 1 lb calf liver
- 1/2 cup flour (more if needed for dredging meat)
- salt and pepper
- 2 -3 dashes red wine vinegar
Roast Leg of Lamb
By DJCurtis83
1 Remove lamb from refrigerator 1 hour before roasting
- 1 * 1 leg of lamb (about 5 lbs)
- 3 * 3 garlic cloves, slivered
- 1/2 * 1/2 cup fresh lemon juice
- 1 1/2 * 1 1/2 teaspoons dried rosemary or some fresh sprigs rosemary
- 1 1/2 * 1 1/2 teaspoons black pepper, coarsely ground
- * coarse salt