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Recipes
Cast Iron Cornbread with Bacon
By nnlester
Cook bacon strips in a cold skillet over medium-high heat until crisp
- 1 package hickory smoked bacon
- 6 tablespoons rendered bacon fat
- 1 1/2 cups fine-ground corn meal
- 1/2 cup unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 1 1/4 cups buttermilk
Watercress Salad With Warm Mustard Dressing
By nnlester
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground coriander
- 2 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons raw pumpkin seeds (pepitas)
- Pinch of smoked paprika
- 1 bunch watercress, trimmed, washed (about 2 cups)
Herb Grilled Chicken Wings
By nnlester
Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper
- 4 garlic cloves, finely chopped
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds chicken wings
Roasted Sausages and Grapes
By nnlester
Serve with mashed potatoes or creamy polenta
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Paleo Pie Crust
By nnlester
Almond Flour
- 2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 large egg
Leek and Potato Soup
By nnlester
Peel potato and dice fine
- 1 medium boiling potato (about 1/2 pound)
- 1 garlic clove, minced
- 1/2 medium onion, chopped fine
- 1 tablespoon unsalted butter
- 2 medium leeks (white parts only), halved lengthwise, sliced thin crosswise, and washed well
- 2 1/2 cups chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
Chinese Chicken Porridge (Congee)
By nnlester
Heat oil in a large pot. Add garlic and ginger and saute for a minute or two
- 4 Bone in Chicken Thighs- cut into bite size pieces, reserving the bones
- 1 cup Sweet White Rice- uncooked
- 5 cups Chicken Stock
- 2 inch knob of Ginger- sliced into matchsticks
- 2 Garlic Cloves- minced
- 2 tbsp. Coconut Oil
- Scallions- sliced
- Salt and Pepper
- 1/4 tsp. or so of powdered Turmeric
Butter Sage Sauce for pasta
By nnlester
Recipe copyright 2001, Mario Batali
- 6 sage leaves
- 5 tablespoons butter
- 2 tablespoons finely grated Parmigiano-Reggiano
- 1 1/4 pound tortellini, recipe follows
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoons extra virgin olive oil
- 4 ounces ground turkey
- 4 ounces ground veal
- 4 ounces ground pork shoulder
- 4 ounces prosciutto, finely diced
- 4 ounces mortadella, finely diced
- 1 egg, beaten
- 1 cups Parmigiano-Reggiano, grated
- 1/8 teaspoon nutmeg
General Tso Chicken
By nnlester
Instructions Place the cornstarch in a shallow dish and toss the chicken until fully coated
- 2 Tbsp olive oil
- 3 lb boneless, skinless chicken (breasts or thighs), cut into bite-sized cubes
- 1/4 cup cornstarch (reserve 1 Tbsp for sauce)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup orange juice
- 2 Tbsp GF rice vinegar
- 3 Tbsp GF soy sauce
- 3 Tbsp brown sugar, packed
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 1 tsp orange zest strips
- 2 tsp-1 Tbsp Sriracha, or other GF chili sauce, to taste
- 1/8 tsp red pepper flakes
Au Jus for prime rib
By nnlester
Add water to pan while roast is cooking to keep the pan juices from drying up
- * Pan drippings from roast, about 1 1/2 cups
- 3/4 * 3/4 cup red wine
- 2 * 2 cups beef stock
- 3 * 3 tablespoons unsalted butter
- * Salt and freshly cracked black pepper