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Recipes
Sweet Potato Casserole
By suedo
Preheat the oven to 400 degrees F
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten with a fork
- 3 tablespoons unsalted butter, melted plus more for the preparing the pan
- 2 tablespoons packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Bacon Wrapped Pineapple Shrimp
By suedo
Heat a nonstick skillet over medium-high heat
- 12 jumbo shrimp, deveined
- 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
- 6 slices center-cut bacon, cut in 1/2 crosswise
- 12 wooden toothpicks
Daube Provençal With Orange and Olives
By suedo
Cut the beef in pieces about 1 1/2 inches on each side
- 2 1/2 pounds stew beef (boneless beef chuck)
- 1 bottle red wine
- 1/3 cup red wine vinegar
- 2 onions, chopped
- 2 medium carrots, chopped
- 6 cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- bouquet garni
- olive oil (4 tablespoons or more)
- 4 ounces bacon, cut in small pieces
- 2 cloves garlic, crushed
- juice and zest of 1 orange
- 1/2 cup black olives (Niçoise olives if possible)
Champignons farcis (STUFFED MUSHROOMS)
By suedo
Preheat the oven to 350°F and coat a baking dish with olive oil
- 1 pound of mushrooms (about 12 medium, or 20 small)
- 1 tablespoon olive oil
- 2 tablespoons butter + about 2 more tablespoons
- 3 peeled shallots (about 3 ounces)
- 1/4 cup dry white wine (substitute 1 tablespoon lemon juice and 3 tablespoons water)
- 1/2 cup fine bread crumbs
- 1/4 cup chopped parsley
- salt and pepper
- 2 egg yolks
Prosciutto Wrapped Rosemary Chicken Thighs
By suedo
Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat
- •1/4 cup extra-virgin olive oil, plus more for drizzling
- •2 large cloves garlic, peeled and very thinly sliced
- •1 package or bundle fresh rosemary
- •8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
- •Salt and freshly ground black pepper
- •8 thin slices prosciutto di Parma
- •2 lemons, cut into thin wedges
- •Drizzle balsamic vinegar
Nacho Potato Skins
By suedo
1. Heat oven to 425 degree F
- 6 medium potatoes, such as russet (2 pounds)
- Cooking oil, shortening, butter, or margarine
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon seasoned salt
- Ground red pepper
- 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
- Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
Farmer's Pasta
By suedo
8 servings
- Butter, for greasing pan
- 2 tablespoons (or more) olive oil
- 6 ounces pancetta, chopped
- 4 teaspoons minced garlic
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 3/4 cup freshly grated Parmesan
- 6 ounces provolone cheese, grated
- 1 pound rigatoni pasta
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 cups fresh coarse bread crumbs
- Extra-virgin olive oil, for drizzling
Coq Au Vin
By suedo
This yummy coq au vin recipe goes together with very little work
- One chicken, cut into pieces or 6 to 8 pieces chicken
- 20 pearl onions, or 2 onions
- 2 tablespoons olive oil
- 1 tablespoon butter + 2 more
- 1/2 bottle dry, robust red wine
- 1 bouquet garni (or 1 tablespoon mixed dried herbs)
- 2 gloves garlic, crushed
- 3/4 pound mushrooms, sliced thickly
- 1 tablespoon flour
- salt and pepper
Antipasto Pinwheels
By suedo
1. Let provolone cheese stand at room temperature for 30 minutes
- 12 thin slices provolone cheese (6 to 7 oz.)
- 1/2 cup Gorgonzola cheese, softened (2 oz.)
- 1 Tbsp. milk
- 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
- 12 large fresh basil leaves
- Assorted crackers or flatbread (optional)
Marinara Sauce
By suedo
Total Time: 3 hr 25 min. Prep10 min
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes