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Recipes
Oven-Fried Chicken Barefoot Contess
By John_Merillat
Oven-Fried Chicken Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
MID-SOUTH CAROLINA MUSTARD SAUCE
By John_Merillat
MID-SOUTH CAROLINA MUSTARD SAUCE Makes 2 1/2 cups
- 1 cup cider vinegar
- 6 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
- 4 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 cup vegetable oil
- 2 teaspoons table salt
- Ground black pepper
Vanilla Bean Ice Cream
By John_Merillat
Fill a large bowl with ice water
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened (3 tablespoons)
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1 vanilla bean, split and seeds scraped
- 1/8 teaspoon kosher salt
Mama's Blueberry Buckle
By John_Merillat
Preheat the oven to 350°
- 1 1/3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, cut into small pieces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup solid vegetable shortening, at room temperature
- 1 large egg
- 1/3 cup milk
- 2 cups blueberries
- Whipped cream, for serving
Chocolate Panna Cotta
By John_Merillat
Up until this week, we'd never made panna cotta before
- 4 teaspoons gelatin (we used Knox)
- 2 cups milk or half-and-half, divided (traditionally heavy cream is used, you can go this route if you so desire)
- 3/4 cup sugar
- 6 ounces semi-sweet chocolate
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla
- Chocolate shavings (optional)
Taste of Italy Bread
By John_Merillat
Italian's are well known for their seasonings which provide the tastes of garden and meadow to pastas and sauces
- LARGE 1 1/2-POUND LOAF
- 1 3/4 cups warm water
- 1 tablespoons plus 2 teaspoons olive oil
- 1 tablespoons plus 2 teaspoons honey
- 2 cups semolina
- 2 cups King Arthur Unbleached All-Purpose or Unbleached Special Bread Flour
- 2 teaspoons salt
- 4 teaspoons Italian seasoning, heaping
- 2 teaspoons active dry yeast
- SMALL 1-POUND LOAF
- 1 cup plus 2 tablespoons water, warm
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/3 cups semolina
- 1 1/3 cups King Arthur Unbleached All-Purpose or Unbleached Special Bread Flour
- 1 1/4 teaspoons salt
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons active dry yeast
Penne a la Carbonara
By John_Merillat
Penne a la Carbonara Recipe courtesy Giada De Laurentiis Prep Time:20 minInactive Prep Time:--Cook Time:15 min Lev
- 1 pound pancetta, diced into 1-inch cubes
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried penne
- 4 tablespoons chopped fresh parsley leaves
Chocolate Panna Cotta (SUNSET MAGAZINE)
By John_Merillat
Sunset, JULY 2009 Panna cotta means "cooked cream," and true to its name, our classic vanilla version of this r...
- 2 teaspoons unflavored gelatin (1 1/4-oz. envelope)
- 2 cups low-fat (1%) milk, divided
- 3/4 cup sugar
- 3 ounces semisweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa
- 1 2/3 cups plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- Chocolate shavings (optional)
Southern-Style Macaroni and Cheese Edna Lewis
By John_Merillat
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooki...
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 8 oz. hollow pasta, preferably elbow macaroni
- Butter, for greasing
- 7 oz. extra-sharp cheddar, cut into 1⁄2" cubes
- (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
- 2 tbsp. plus 1 tsp. flour
- 1 1⁄2 tsp. dry mustard
- 1 ⁄4 tsp. freshly ground black pepper
- 1 ⁄4 tsp. freshly grated nutmeg
- 1 ⁄8 tsp. cayenne pepper
- 2 ⁄3 cup sour cream
- 2 eggs, lightly beaten
- 1 1⁄2 cups half-and-half
- 1 1⁄2 cups heavy cream
- 1 ⁄3 cup grated onion
- 1 tsp. Worcestershire
- 1 2/3 cups (6 oz) grated ExtraSharp Cheddar Cheese
Better Than a Burger: In Praise of the Patty Melt - MensJournal.com
By John_Merillat
Better Than a Burger: In Praise of the Patty Melt - MensJournal
- The KronnerBurger Patty Melt (Serves 4)
- Béchamel
- 1 tbsp unsalted butter
- 1 tbsp flour
- 3/4 cup milk
- 1/4 cup cream
- 1 bay leaf
- dash of red wine vinegar
- salt and freshly ground black pepper to taste
- pinch of nutmeg
- Onions
- 5 tbsp unsalted butter
- 1 onion, sliced
- salt to taste
- Patties
- 1 lb ground beef, preferably 25 percent fat
- 2 tsp salt
- 8 slices sourdough bread
- 4 tbsp unsalted butter, at room temperature
- 4 tbsp Chinese hot or French Dijon mustard
- 3/4 cup grated cheddar cheese