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Recipes
Slow-Roasted Pork Shoulder with Cherry Sauce
By AdamNicole
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flav...
- Pork Roast
- 1 bone-in pork butt , 6 to 8 pounds (see note)
- 1/3 cup kosher salt
- 1/3 cup packed light brown sugar
- ground black pepper
- Cherry Sauce
- 10 ounces fresh or frozen pitted cherries
- 2 cups red wine
- 3/4 cup granulated sugar
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup ruby port
Skirt Steak with Beets and Greens
By AdamNicole
If your beets come with the greens still attached, use them in place of the Swiss chard
- 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 skirt steak (1 1/2 pounds), cut into 4 equal pieces
- 1 bunch Swiss chard (12 ounces), ribs cut away and discarded, leaves cut into large pieces
- 2 teaspoons red-wine vinegar
Baked Macaroni and Cheese
By AdamNicole
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
Ribs
By AdamNicole
Make the mop sauce: Melt the butter in a nonreactive saucepan over medium heat
- For the rub and ribs:
- 3 tablespoons unsalted butter
- 1 cup apple cider
- 3 tablespoons bourbon, or 3 more tablespoons apple cider
- 2 tablespoons coarse salt (kosher or sea)
- 2 tablespoons brown sugar
- 2 tablespoons sweet paprika
- 1 tablespoon freshly ground black pepper
- 2 teaspoons dry mustard (preferably Colman’s)
- 2 teaspoons garlic powder
- 3 tablespoons of good quality soy sauce
- 1/2 teaspoon celery seed
- 2 racks baby back pork ribs (4 to 5 pounds total)
- 1-1/2 cups wood chips or chunks (preferably hickory or apple), soaked for 1 hour in water to cover, then drained; barbecue mop or spray bottle
Potato Gratin
By AdamNicole
Try one of these variations: Place browned bacon or sauteed mushrooms between potato layers, top with Gruyere chees...
- 1 garlic clove, smashed
- Butter, room temperature, for baking dish
- 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 2 1/2 cups heavy cream
- Coarse salt and ground pepper
- Ground nutmeg
Slow-Cooker Chicken Cacciatore
By AdamNicole
1. Pat chicken dry with paper towels
- 1 package chicken pieces (about 4-1/2 pounds), skin removed, trimmed of excess fat
- 1/4 cup flour
- 1 tablespoon olive oil
- 2 cups thinly sliced mushrooms
- 1 large green pepper, seeded and chopped
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 2 cups canned diced tomatoes, drained
- 1/2 cup white wine
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Next Day Mac and Cheese "Toast"
By AdamNicole
Recipe courtesy Alton Brown
- Leftover baked macaroni and cheese, refrigerated for at least overnight
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cayenne
- 1 egg beaten with 2 ounces water
- 1 cup panko bread crumbs
- Oil for deep frying, preheated to 375 degrees
Slow-Roasted Pork Shoulder with Peach Sauce
By AdamNicole
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flav...
- Pork Roast
- 1 bone-in pork butt , 6 to 8 pounds (see note)
- 1/3 cup kosher salt
- 1/3 cup packed light brown sugar
- ground black pepper
- Peach Sauce
- 10 ounces frozen peaches , cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
- 2 cups dry white wine
- 1/2 cup granulated sugar
- 1/4 cup plus 1 tablespoon unseasoned rice vinegar
- 2 sprigs fresh thyme
- 1 tablespoon whole-grain mustard
Braciole
By AdamNicole
Stir the first 5 ingredients in a medium bowl to blend
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Warm Green Bean and Potato Salad
By AdamNicole
This makes a great side, either warm or at room temperature, for steaks and chicken
- 1 pound red new potatoes
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 slices bacon, cut crosswise into 1/2-inch pieces
- 1/2 pound green beans, trimmed and cut into 1 1/2-inch lengths
- 1 to 2 tablespoons fresh lemon juice