Little's profile page
Recipes
Roasted pepper salsa
By Little
On the grill and straight into the blender
- 1 - 1 pound of Tomatillos, papery part removed, halved
- 2 - 2 medium onions, quartered
- 2 - 2 red peppers, halved and deseeded
- 2 - 2 poblano peppers, halved and deseeded
- 3 - 3 jalapenos
- 1 - 1 lime
- - Olive oil
- - Salt and Pepper
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
By Little
Recipe courtesy Bobby Flay
- 2 pork tenderloins (about 1 1/2 pounds each)
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- Guava Glaze, recipe follows
- Orange-Habanero Mojo, recipe follows
Cajun Chicken and Sausage Jambalaya
By Little
Recipe courtesy Emile Stieffel
- 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
- 2 1/2 pounds boneless skinless chicken thigh meat
- 1 1/2 pounds onions, diced
- 2 tablespoons minced fresh garlic
- 1 pound tasso, cubed
- 3/4 tablespoon whole fresh thyme leaves
- 3/4 tablespoon chopped fresh sweet basil leaves
- 1/2 tablespoon coarsely ground black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon red pepper flakes
- 1/3 gallon chicken stock
- 1 1/4 pounds long-grain rice
- 1 tablespoon freshly chopped curly parsley leaves
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes
By Little
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver
- 1 3/4 pounds new potatoes, scrubbed
- 12 boned chicken thighs, skin on, preferably free-range or organic
- Olive oil
- Sea salt and freshly ground black pepper
- 1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them
- 1 bunch fresh oregano, leaves picked
- Extra-virgin olive oil
- Red wine vinegar
Baked Macaroni and Cheese
By Little
Recipe courtesy Alton Brown
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Muffuletta Salad
By Little
Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett,
- 1 pound small shell pasta, cooked until tender and cooled
- 1/2 pound salami, cut into 1/4-inch cubes
- 1 pound provolone, cut into 1/4-inch cubes
- 1/2 pound mortadella, cut into 1/4-inch cubes
- 1/2 pound boiled ham, cut into 1/4-inch cubes
- 20 pitted jumbo black olives, slices
- 20 green olives stuffed with pimientos, sliced
- 1/2 cup minced yellow onions
- 1 tablespoon minced garlic
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup fresh thyme leaves
- Salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- 6 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Hot sauce
- Freshly ground black pepper
- 1/4 cup green onion, sliced thin
- 1/4 cup Parmesan
The Ultimate Potato Gratin
By Little
Recipe courtesy Tyler Florence
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely chopped
- Sea salt and freshly ground black pepper
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
Pumpkin Bars
By Little
Recipe courtesy Patty Ronning as adapted by Paula Deen
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 -ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Emeril's New-Style Caldo Verde
By Little
Recipe courtesy Emeril Lagasse, 2001
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 9 cups chicken stock, or canned low-sodium chicken broth
- 1/2 teaspoon crushed red pepper
- 1/2 pound chorizo or linguica, sliced crosswise into 1/4-inch pieces
- 1/2 pound kale
- 1/4 cup chopped parsley
- 1/2 cup chopped cilantro
- 2 tablespoons chopped mint
- Salt and pepper
- Crusty bread, as an accompaniment
Slow Cooker Split Pea Soup with Chorizo
By Little
, 2006, Robin Miller, All rights reserved
- 1 pound green split peas
- 10 cups reduced-sodium chicken broth
- 1/2 pound diced chorizo or andouille sausage
- 1 1/2 cups diced carrot
- 1 cup diced shallot
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper