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Recipes
Essence (Emeril's Creole Seasoning
By suedo
Combine all ingredients thoroughly and store in an airtight jar or container
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Roasted Brussels Sprouts with Bacon
By suedo
Preheat the oven to 400 degrees F
- 12 Brussels sprouts
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper flakes
- 1/4 cup pine nuts
- 2 slices slab bacon, cut into lardons
- 1 block Parmigiano-Reggiano
Poulet à la Basquaise
By suedo
In a large frying pan, heat two tablespoons olive oil on medium heat and cook the onions and bell pepper for five m...
- 2 red peppers, sliced in strips
- 2 green peppers, sliced in strips
- 3 onions, chopped
- 4 tablespoons olive oil
- 3 cloves garlic, crushed or minced
- 2 pounds tomatoes
- 1 chicken cut into 6 pieces (remove the skin if you wish)
- salt and pepper
- 1/2 cup white wine
- mixed dried herbs
- pinch of cayenne pepper
Butternut Squash Soup
By suedo
In a Dutch oven or similar large sturdy pot, melt the butter on medium heat
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, pressed
- 2 teaspoons chopped fresh ginger
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 butternut squash (about 2 pounds), peeled and diced in 1/2 inch cubes
- 1 large potato, peeled and diced in 1/2 inch cubes
- 1 quart of chicken or vegetable stock (or use water and bouillon cubes prepared according to package directions)
- 2 tablespoons tomato paste (concentrated tomato puree)
- 1 tablespoon fresh lemon juice
- 1/3 cup heavy cream
- salt, if needed
Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps
By suedo
Directions Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes
- Ingredients
- 1 1/2 pounds fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large shallots, thinly sliced
- 2 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons thinly sliced fresh basil
- Salt and freshly ground black pepper
- Parmesan Crisps, recipe follows
Matzo-Pizza Lasagna
By suedo
MATZO: Thin, crisp matzo makes an ideal layer in this pizza-lasagna mash-up
- 4 tablespoons EVOO
- 10 ounces cremini mushrooms, sliced
- 1 onion, finely chopped
- 1 small green bell pepper, thinly sliced (optional)
- 8 ounces italian sausage (sweet or hot), casings removed
- 4 cups jarred marinara sauce
- 5 - 6 square sheets matzo
- 1 container (15 oz.) ricotta cheese, preferably fresh
- 1 1/2 cups shredded mozzarella
- 1/2 cup thinly sliced pepperoni
- 1 teaspoon dried oregano
Mario Batali's Asparagus Milanese
By suedo
Preheat a grillpan to medium-high heat 2 bunches Asparagus (trimmed) 4 tablespoons Extra Virgin Olive Oil (di...
- 2 bunches Asparagus (trimmed)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 5 large Eggs
- 2 tablespoons Butter
- Parmigiano-Reggiano for serving
- Juice of 2 Lemons
- Zest of 1 Lemon
- Salt and freshly cracked Black Pepper
Linguine with Squash, Bacon, and Goat Cheese
By suedo
1.Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes
- 6 slices bacon
- 1 2- to 2 1/2-pound butternut squash, peeled, seeded, and diced (4 to 5 cups)
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 teaspoon kosher salt
- 4 ounces soft goat cheese, crumbled
- 1 1-pound package linguine, cooked
- 1 tablespoon olive oil
- 2 teaspoons freshly ground black pepper
Fresh Fettuccine with Roasted Chicken and Broccoli Rabe
By suedo
Bring a large pot of salted water to a boil
- 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
- 1 (9-ounce) container fresh fettuccine pasta
- 1 (14-ounce) can reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 3 cups shredded roasted chicken (from 1 roasted chicken)
- 3/4 cup freshly grated Parmesan
- 1/2 cup pine nuts, toasted
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Braciole
By suedo
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Stuffing:
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Sauce:
- Extra-virgin olive oil
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks
- Directions