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Recipes
Michael Symon's Turkey Cutlets with Sun-Dried Tomatoes and Shitakes
By suedo
Preheat two saute pans over medium-high heat
- 5 turkey cutlets pounded thin
- 1 cup sliced sun-dried tomatoes
- 2 cups sliced shitake mushrooms
- 1 sliced shallot
- 1 cup Madeira wine
- 1/2 cup chopped parsley
- 6 tablespoons olive oil (divided)
- 2 tablespoons butter
- flour (for dredging)
- salt and freshly cracked pepper
Prosciutto-Wrapped Asparagus
By suedo
1. Place a steamer basket in a large skillet
- 24 asparagus spears (1 to 1-1/4 pounds), trimmed to 6-inch lengths
- 24 thin slices provolone cheese (12 to 14 ounces)
- 12 very thin slices prosciutto (8 to 10 ounces), halved lengthwise
- Cracked black pepper
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
chicken marsala
By suedo
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
Chicken Piccata Pasta Toss
By suedo
Super easy and delicious! This Chicken Piccata Pasta Toss is on our dinner table at least once a month
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Parmesan-Crusted Pork Chops
By suedo
Whisk the eggs in a pie plate to blend
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges, for serving
Blueberry Cobbler
By suedo
Directions 1.Heat oven to 375° F
- .Serves 6
- Hands-On Time: 20m
- Total Time: 50m
- Ingredients
- 2 pints blueberries
- 1/3 cup plus 1/4 cup granulated sugar
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 6 tablespoons cold unsalted butter, cut into pieces
- 2 cups heavy cream
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
By suedo
Preheat the oven to 400 degrees F
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Grilled Asparagus and Melon Salad
By suedo
Place an oven rack in the center of the oven
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
- 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
- 2 tablespoons pine nuts, toasted* see Cook's Note
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
BAKE-AHEAD STUFFED POTATOES
By suedo
Scrub potatoes and pat dry
- 8 med. baking potatoes
- 1/2 - 3/4 c. warm milk
- 4 tbsp. butter
- 1 c. shredded cheddar cheese
- 1 egg
- 2 green onions, finely sliced (optional)
- 1 tsp. salt
- 1/4 tsp. white pepper