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Recipes
Ultimate Fish Tacos
By woodog1113
Fish Tacos with tomatillo salsa and pink chile mayo
- 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage, finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 3 limes, cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Creamy Wild Rice
By woodog1113
In a small saucepan over medium heat, melt butter
- 2 cups cooked wild rice
- 1 tablespoon unsalted butter
- 1 tablespoon small diced carrot
- 1 tablespoon small diced celery
- 1 tablespoon small diced onion
- 1 tablespoon small diced red bell pepper
- 2 tablespoons small diced crimini mushrooms
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped Italian parsley leaves
Cowboy Chicken Casserole
By woodog1113
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the o...
- 2 pounds skinless, boneless chicken breasts
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 6 tablespoons unsalted butter
- 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
- Pinch freshly ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 12 cups tortilla chips
- 2 cups finely chopped onions
- 1 cup finely chopped bell peppers
- 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
- 8 ounces grated Pepper Jack
- 8 ounces grated Cheddar
- 1 tablespoon Emeril's Southwest Seasoning , recipe follows
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chopped drained canned tomatoes
- 1 (4-ounce) can diced green chiles, drained
Spinach Tostadas with Shrimp and Potatoes
By woodog1113
Preheat the oven to 250 degrees F
- For the tostadas:
- 2 (10-ounce) packages frozen spinach, thawed
- 1 tablespoon finely diced red bell pepper
- 1 teaspoon finely diced serrano pepper
- 4 cloves garlic, minced
- 2 large eggs
- 1/3 cup panko bread crumbs
- 1/3 cup grated Parmesan
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt , plus more for sprinkling
- 1/4 teaspoon cayenne
- 3 tablespoons extra-virgin olive oil
- For the topping:
- 2 tablespoons sour cream
- 1/2 teaspoon lime zest
- 1 tablespoon finely diced shallot
- 3 Roma tomatoes, seeded and diced
- 2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice
- 2 tablespoons capers
- 1/2 pound shrimp , shelled, cleaned, cut into 1/2-inch pieces
- 1/4 cup low-sodium chicken stock
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon chopped Italian parsley leaves
- 2 tablespoons grated feta cheese
Fontina and Prosciutto Stuffed Pork Chops with Roasted Grapes
By woodog1113
Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berrie...
- 4 bone-in pork chops, about 1 1/2 inches thick
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 4 fresh thyme sprigs
- 10 cloves
- 6 allspice berries
- 8 slices (about 3 ounces) prosciutto
- 4 slices (about 3 ounces) fontina
- 1/2 cup chicken stock
- 4 tablespoons unsalted butter, chilled
- 4 sprigs flat-leaf parsley, for garnish
- 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Corn Pudding with Poblanos
By woodog1113
Preheat the oven to 350 degrees F
- 2 ears fresh corn
- 2 cups milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3/4 cup yellow cornmeal
- 3 tablespoons chopped fresh chives
- 1 medium poblano, seeds removed, finely chopped
- Kosher salt and freshly ground black pepper
- 3 eggs, separated
Oriental Meatloaf
By woodog1113
Mix all meatloaf ingredients together (except topping stuff) and shape into a loaf, place in a casserole dish and b...
- Topping:
- 1 1/2 lbs ground round
- 1/2 cup fine bread crumbs
- 2 eggs, beaten
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 to 1 can water chestnuts, chopped
- 3 Tbsp Ketchup
- 2 Tbsp soy sauce
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 Tpsp Ketchup
- 1 Tbsp Soy Sauce
- 1 Tbsp brown sugar
- 1/2 tsp dry mustard
Goat Cheese Spread
By woodog1113
Blend all together and serve with pita chips or toats
- 8 ounces of Goat Cheese at Room Temp
- 2 tbsp extra virgin olive oil
- 2 garlic cloves minced
Mojito Chicken
By woodog1113
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so ...
- Marinade:
- # 1 (2 1/2 to 3-pound) chicken
- # 2 tablespoons garlic powder
- # 1 tablespoon onion powder
- # 1/4 teaspoon ground cumin
- # 1 tablespoon dried oregano
- # 2 tablespoons kosher salt
- # 1 tablespoon freshly ground black pepper
- # 1 teaspoon paprika
- # Marinade, recipe follows
- # 4 tablespoons extra-virgin olive oil
- 1 * 1 cup orange juice
- 2 * 2 limes, juiced
- 1/4 * 1/4 cup white wine vinegar
- 1/4 * 1/4 cup extra-virgin olive oil
- 1 * 1 tablespoon sliced garlic
- 1/4 * 1/4 cup dark rum
- Mojito Glaze:
- 1/2 * 1/2 cup dark rum
- 1/2 * 1/2 cup chicken broth
- 1 * 1 tablespoon brown sugar
- 3 * 3 tablespoons cold water
- 1 * 1 tablespoon cornstarch
- 1/4 * 1/4 cup chopped mint leaves
- * Salt and freshly ground black pepper
Texas Style Chili
By woodog1113
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions
- 3-4 tblspn dried ancho pepper
- 1 tablespoons dried oregano
- 1 tablespoons sweet paprika
- 1 tablespoons coriander
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 3 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 pounds beef chuck, cut into 1-inch cube
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, chopped
- 1 canned chipotle chile, chopped
- 1/2 jalapeno pepper, chopped
- 2 (28-ounce) cans whole tomatoes, hand crushed
- pinch of cinnamon
- 1 teaspoon sugar
- 2 tablespoons masa harina
- Grated queso fresco, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for garnish