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Recipes
Hot-and-Sour Soup
By John_Merillat
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes
- 12 dried lily buds
- 1/2 ounce dried tree ear fungus (1/4 cup)
- 1 quart low-sodium chicken broth
- 2 tablespoons distilled white vinegar, plus more for seasoning
- 2 tablespoons medium-dark soy sauce, plus more for seasoning
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 large eggs
- 1/2 cup shredded bamboo shoots
- 1/2 cup shredded cooked chicken, pork or ham
- 3 1/2 ounces shredded spiced thick dry tofu (1 cup)
- 1 1/2 teaspoons finely ground white pepper
- 1 tablespoon sesame oil
- Chopped scallions and cilantro, for serving
Carolina Pulled Pork
By John_Merillat
Preheat the oven to 275°
- 1 cup Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 1 tablespoon sweet paprika
- 1 tablespoon onion powder
- One 12- to 14-pound bone-in pork shoulder, with skin
- 50 About 50 hardwood charcoal briquettes
- 8 cups small hardwood smoking chips, soaked in water for 30 minutes and drained
- Eastern Carolina Sauce or variations, for serving
Creamy Rice Zarela
By John_Merillat
The Best Thing I Ever Ate- Creamy Rice August 25, 2009 Ever since I appeared on the Food Network show The Bes...
- For the sour cream mixture (crema agria preparada):
- 4 cups water
- 2 cups Uncle Ben’s or other converted rice
- 1 Tablespoon butter
- 2 teaspoons salt
- 2 cups sour cream
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 minced garlic clove
- 2 tablespoons lard or vegetable oil
- 2 poblano chiles, roasted, peeled and deveined
- 1/2 cup chopped onion
- 1 garlic clove
- 1 16 ounce can corn
- 1/2 pound grated cheddar cheese
Chicken Caprese Salad
By John_Merillat
Pick the bocconcini out of the marinade
- 1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
- Salt
- Freshly ground pepper
- 1 pint heirloom cherry or grape tomatoes, halved
- Olive oil, for grilling
Cranberry Tart
By John_Merillat
Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
- 6 cups fresh cranberries
- 1 3/4 to 2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
Pankcakes, Simply Perfect, King Arthur
By John_Merillat
Malt, rather than sugar, is what sweetens most food-service (i
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar OR 1/4 cup malted milk powder
Kentucky Hot Brown
By John_Merillat
Make the sauce In a small saucepan, bring the milk to a simmer
- 2 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp white cheddar cheese (6 ounces)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- Few dashes of hot sauce
- Kosher salt
- Pepper
- 16 slices of thick-cut bacon
- 2 tomatoes, cut into eight 1/4-inch-thick slices
- 1 tablespoon canola oil
- Kosher salt
- Pepper
- Eight 1/2-inch-thick slices of day-old white sandwich bread
- 4 tablespoons unsalted butter, cut into pieces
- 2 pounds roast turkey breast, sliced 1/4 inch thick
- 1 1/2 cups shredded sharp white cheddar cheese (4 1/2 ounces)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Chopped chives and chopped parsley, for garnish
Pecan-Honey Buns
By John_Merillat
In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the...
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup milk, warmed
- 4 tablespoons unsalted butter, melted, plus more for buttering
- 3 large egg yolks
- 2 tablespoons honey, preferably orange blossom or clover
- 1 teaspoon pure vanilla extract
- 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 cup honey, preferably orange blossom or clover
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, plus more for brushing
- 1 1/2 cups pecans (6 ounces), coarsely chopped
- 3/4 cup packed light brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, softened
Beef Tenderloin with Roquefort-Pecan Butter
By John_Merillat
These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready...
- 2 2 2 oz. (1/2 cup) pecan halves, chopped
- Kosher salt and freshly ground black pepper
- 1 1 1 Tbs. vegetable oil
- 3 3 3 oz. Roquefort, at room temperature
- 2 2 2 oz. (1/4 cup) unsalted butter, softened
- 2 2 2 Tbs. whole flat-leaf parsley leaves
Mushroom & Potato Gratin
By John_Merillat
From finecooking.com Lynne Sampson
- Gruyère
- russet potatoes
- thyme
- more
- 1 Tbs. unsalted butter, softened at room temperature
- 1 recipe Mushroom Sauté
- 1 cup homemade or low-salt chicken broth
- 1 cup heavy cream
- 2-1/2 lb. russet potatoes
- 1 Tbs. chopped fresh thyme leaves
- 2-1/2 tsp. kosher salt
- Freshly ground black pepper
- 1/2 cup (about 2 oz.) finely grated Gruyère
- Heat the oven to 375°F and butter a 9x13-inch baking dish with the softened butter.