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Recipes
Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
By jlauer
•Arrange all vegetables on large rimmed baking sheet
- •8 1/3-inch-thick rounds red onion
- •8 large shiitake mushrooms, stemmed
- •8 red radishes, trimmed, halved
- •4 baby bok choy, halved lengthwise
- •1 large orange bell pepper, cut lengthwise into 8 strips
- •1 1/4 cups Mango-Sesame Dressing (see below), divided
- •6 boneless chicken breast halves with skin
- •Nonstick vegetable oil spray
- ------- Mango-Sesame dressing
- •3/4 cup vegetable oil
- •3/4 cup Major Grey's mango chutney
- •6 tablespoons unseasoned rice vinegar
- •3 large garlic cloves, peeled
- •6 3/4 teaspoons soy sauce
- •1 1/2 tablespoons Asian sesame oil
- •1 1/2 teaspoons Dijon mustard
- •1 1/2 teaspoons dried crushed red pepper
- Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.
Grilled Leg of Lamb with Ancho Chile Marinade
By jlauer
This smoky grilled meat will be a delicious addition to your barbecue repertoire
- •1/2 cup dry white wine
- •1/4 cup extra-virgin olive oil
- •8 garlic cloves, peeled
- •4 tablespoons fresh oregano leaves, divided
- •3 tablespoons ancho chile powder
- •2 tablespoons fresh lemon juice
- •2 green onions, divided
- •1 tablespoon (packed) dark brown sugar
- •2 1/2 teaspoons coarse kosher salt
- •2 1/2 teaspoons freshly ground black pepper
- •1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)
leland palmer
By jlauer
Inspiration for the creation of a new cocktail comes from unexpected places
- •1/2 cup honey
- •1/2 cup hot water
- •3 cups freshly brewed jasmine tea, cooled
- •3/4 cup gin
- •3/4 cup limoncello*
- •3/4 cup fresh lemon juice
- •1/2 cup fresh grapefruit juice
- •1 cup chilled club soda
- •Ice cubes
- •6 lemon slices (for garnish)
Pumpkin Flan with Spiced Pumpkin Seeds
By jlauer
Active time:40 minStart to finish:8 hr (includes chilling) A bite of this flan, fragrant with traditional pumpkin-...
- For caramel and flan
- 2 cups sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 5 whole large eggs plus 1 large egg yolk
- 1 can (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling)
- 1 teaspoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For spiced pumpkin seeds
- 1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
Turkey Brine
By jlauer
Recipe courtesy Alton Brown
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Dry-Aged Standing Rib Roast with Sage Jus
By jlauer
Recipe courtesy Alton Brown
- 1 (4-bone-in) standing rib roast, preferably from the loin end
- Canola oil, to coat roast
- Kosher salt and freshly ground pepper, to cover entire roast
- 1 cup water
- 1 cup red wine
- 4 fresh sage leaves
Roast Pork Chipotle
By jlauer
- Place pork roast in baking dish
- 2 lbs boneless pork roast
- 1/3 cup olive oil
- 2 chipotle chiles
- 1/3 cup brown sugar substitute
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons soy sauce
- 1/3 cup water
Herb Roasted Turkey Breast with Pan Gravy
By jlauer
Recipe courtesy Rachael Ray
- 1 small (golf-ball sized) onion, peeled and coarsely chopped
- 1 lemon, scrubbed clean
- 12 fresh sage leaves
- Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1 teaspoon salt, plus more as needed
- 6 fresh bay leaves
- 4 tablespoons butter
- 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup apple or regular brandy (recommended: Calvados)
- 2 to 3 cups apple cider
- Salt and pepper