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Recipes
Penne with Braised Short Ribs
By woodog1113
Place an oven rack in the lower 1/3 of the oven
- 4 * 4 pounds beef short ribs
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup olive oil
- 1 * 1 large onion, diced
- 3 * 3 cloves garlic, coarsely chopped
- 5 * 5 Roma tomatoes, cut into eighths
- 1 * 1 cup red wine, such as Cabernet Sauvignon
- 3 * 3 tablespoons Dijon mustard
- 2 * 2 cups low-sodium beef broth
- 1 * 1 pound penne pasta
- 1/4 * 1/4 cup freshly grated Parmesan
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
French Onion Soup
By woodog1113
Melt the stick of butter in a large pot over medium heat
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Chicken Cordon Blue
By woodog1113
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Barbecued Chicken
By woodog1113
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme
- Brine:
- 2 * 2 quarts water
- 2 * 2 tablespoons kosher salt
- 1/4 * 1/4 cup brown sugar
- 2 * 2 garlic cloves, smashed with the side of a large knife
- 4 * 4 sprigs fresh thyme
- 6 * 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- The Ultimate Barbecue Sauce
- 1 * 1 slice bacon
- 1 * 1 bunch fresh thyme
- * Extra-virgin olive oil
- 1/2 * 1/2 onion, chopped
- 2 * 2 garlic cloves, chopped
- 2 * 2 cups ketchup
- 1/4 * 1/4 cup brown sugar
- 1/4 * 1/4 cup molasses
- 2 * 2 tablespoons red or white wine vinegar
- 1 * 1 tablespoon dry mustard
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon paprika or smoked paprika if available
- * Freshly ground black pepper
Orzo Risotto
By woodog1113
In a 2-quart saucepan set over a medium high heat, add the olive oil and butter
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons butter
- 1/2 * 1/2 pound orzo (rice-shaped pasta)
- 1/2 * 1/2 cup small dice onion
- 11/2 * 11/2 teaspoons garlic, minced
- 1/2 * 1/2 cup dry white wine
- 4 * 4 cups chicken stock, kept hot in a saucepan on the stove-top
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground white pepper
- 2 * 2 tablespoons parsley
- 1/4 * 1/4 cup grated Parmesan
- 2 * 2 tablespoons butter
Meatloaf with Bacon & Tomato Relish
By woodog1113
Preheat the oven to 350 degrees F
- Tomato Relish:
- * Extra-virgin olive oil
- 1 * 1 onion, finely diced
- 2 * 2 garlic cloves, minced
- 2 * 2 bay leaves
- 2 * 2 red bell peppers, cored, seeded, and finely diced
- 2 * 2 tomatoes, halved, seeded, and finely diced
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 1 * 1 (12-ounce) bottle ketchup
- 1 * 1 tablespoon Worcestershire sauce
- * Sea salt and freshly ground black pepper
- Meatloaf:
- 3 * 3 slices white bread, crusts removed, torn into chunks by hand
- 1/4 * 1/4 cup whole milk
- 1 1/2 * 1 1/2 pounds ground beef
- 1 * 1 pound ground pork
- 2 * 2 eggs
- * Leaves from 2 fresh thyme sprigs
- * Salt and freshly ground black pepper
- 3 to 4 * 3 to 4 bacon slices
Asian Crab
By woodog1113
In a large wok, heat canola oil over medium-high heat
- 1/4 cup canola oil
- 1 pound Dungeness Crab, in shell
- 3 tblspn hoisin sauce
- 1 tblspn chile hot sauce (Sriracha)
- 3 tblspn black bean garlic paste
- 1/4 cup white wine
- 1 tsp sesame oil
- 1 tblspn seasame seeds, toasted
- 2 tblspn green onions, sliced
Turkey and Cranberry Ravioli
By woodog1113
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, e...
- Ravioli:
- 1/4 pound ground turkey, preferably dark meat
- 2 tablespoons cranberry sauce
- 2 tablespoons grated Romano
- 1 tablespoon bread crumbs
- 1 tablespoon chopped fresh parsley leaves
- 1 egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 20 store-bought wonton wrappers
- Gravy:
- 3 tablespoons butter
- 1 shallot, chopped
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon chopped parsley leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Whole Roasted Red Snapper with Somked Paprika-Hot Garlic Sauce
By woodog1113
Preheat oven to 450 degrees F
- Snapper:
- 1 bunch parsley
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 whole red snapper, about 4lbs, scaled and gutted
- Olive Oil
- Salt and Pepper
- Smoked Paprika-Hot Garlic Sauce
- 1 1/2 cups pure olive oil
- 8 gloves of garlic, peeled
- 1/4 cup sherry vinegar
- 2 tablespoons smoke paprika
- Salt
Whole Roasted Red Snapper with Somked Paprika-Hot Garlic Sauce
By woodog1113
Preheat oven to 450 degrees F
- Snapper:
- 1 bunch parsley
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 whole red snapper, about 4lbs, scaled and gutted
- Olive Oil
- Salt and Pepper
- Smoked Paprika-Hot Garlic Sauce
- 1 1/2 cups pure olive oil
- 8 gloves of garlic, peeled
- 1/4 cup sherry vinegar
- 2 tablespoons smoke paprika
- Salt