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Recipes
Baked Ziti (Food Network)
By á-58
From Food Network Kitchens
- 1 pound dried ziti pasta
- Kosher salt
- 3 1/2 cups QUICK MARINARA SAUCE, recipe follows
- 1/2 cup freshly grated Parmesan, divided
- 1/4 cup grated pecorino romano
- 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
- Freshly ground black pepper
- Pinch of crushed red pepper or to taste
- QUICK MARINARA SAUCE
- 2 tablespoons extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 3 cloves garlic, chopped
- 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
Spaghetti with Pancetta, Spinach and Garlic Chips
By á-58
Recipe courtesy Rachael Ray
- 1/2 pound dried spaghetti
- Salt
- 3 tablespoons extra-virgin olive oil
- 1/4 pound thickly sliced pancetta, chopped
- 6 to 8 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 10 oz spinach, chopped
- 3/4 cup chicken stock or broth, eyeball it
- 1 lemon, zested and juiced
- Freshly ground black pepper
- 3 tablespoons butter
- 1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Zucchini Pancakes
By á-58
Wash zucchini and cut off both ends
- 1 1/2 cups zucchini (2 small)
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1 tsp. baking powder
- 1/2-1 tsp. salt
- 1 TB. vegetable oil
- 1/2 cup Parmesan cheese, finely grated
- 1/2 tsp. granulated garlic
- 1 tsp. dried basil
- 1/4 tsp. cracked rosemary (optional)
- 1/4 tsp. freshly ground black pepper
- 1-2 TB. butter (or veg. oil spray)
Glazed Chicken Thighs and Carrots
By á-58
Pre-heat oven to 500 degrees, fan on if possible
- 2 pounds chicken thighs, skin on, bone in
- 1 pound bag of organic carrot nubs
- 2 large yellow onions, thinly sliced
- 5 ribs celery, 1 inch roll-cut
- 4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
- 1 tablespoon fresh chopped thyme
- 1/2 cup ginger syrup
PEWTER ROSE BUTTERSCOTCH SCONES
By á-58
PREHEAT oven to 375 degrees
- 1 3/4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/3 to 1/2 cup whole milk
- 4 tablespoons unsalted butter, frozen
- 1/3 cup butterscotch chips
Mustard Spiced Pork "Grillades & Grits"
By á-58
Combine Chinese mustard and Creole seasoning
- 2 lbs. natural boneless pork loins cut into 3 oz medallions
- 3 tablespoons Chinese mustard powder
- 3 tablespoons Cajun seasoning
- 1 onion, diced small
- 1 (green or red) bell pepper, diced small
- 1 stalk celery, diced small
- 3 garlic cloves, minced
- 1 cups tomato concasse
- 2 tablespoons Worcestershire sauce
- 1 c chicken stock
- 1/4 cup crème fraiche
- 4 scallions, thinly sliced
- Canola oil for cooking
- Salt and pepper to taste
Braised Turkey with Gravy
By á-58
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each
- Turkey
- Salt and pepper
- 1 cup sugar
- 1 (5- to 7-pound) whole bone-in turkey breast, trimmed
- 4 pounds turkey drumsticks and thighs, trimmed
- 3 onions, chopped
- 3 celery ribs, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, peeled and crushed
- 2 bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1/2 ounce dried porcini mushrooms, rinsed
- 4 tablespoons unsalted butter, melted
- 4 cups low-sodium chicken broth
- 1 cup dry white wine
- Gravy
- 3 tablespoons all-purpose flour
- Salt and pepper
Miso-Sriracha Deviled Eggs
By á-58
1. In a medium saucepan, cover eggs with 1 inch of water
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 teaspoon low-sodium soy sauce
- 4 teaspoons miso paste
- 1 teaspoon sriracha
- Black sesame seeds
Chicken-and-Okra Gumbo
By á-58
At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Chr...
- 1 cup all-purpose flour
- Vegetable oil
- 1 large white onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 2 green bell peppers, cut into 1/2-inch dice
- 3 garlic cloves, finely chopped
- 6 cups chicken stock or low-sodium broth
- 6 ounces andouille links, thinly sliced
- 2 bay leaves
- 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
- 1 tablespoon dried thyme
- 1 tablespoon smoked hot paprika
- 3/4 pound fresh or thawed frozen okra, sliced 1/4-inch thick
- One 3 1/2-pound rotisserie chicken, meat shredded, skin and bones discarded
- salt and freshly ground pepper
- Tabasco
- Steamed rice for serving
- 2 scallions, thinly sliced
Roasted Rack of Pork
By á-58
SEASON THE PORK In a small bowl, mix the olive oil, garlic, sage, thyme, fennel seed or pollen, 1 Tbs
- For The Pork
- 2 Tbs. extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1 Tbs. chopped fresh sage
- 1 Tbs. chopped fresh thyme
- 1/2 Tbs. ground fennel seed or 2 tsp. fennel pollen
- kosher salt and freshly ground black pepper for seasoning
- 1 6-8 bone rack of pork, chine bone removed, bones frenched, and fat trimmed to 1/4 inch
- For The Sauce
- 1 oz. dried morel mushrooms
- 3/4 cup dry white wine
- 1-1/2 cups low sodium chicken broth
- 3/4 cup plus 2 Tbs. heavy cream
- 1-1/2 tsp. chopped fresh thyme
- 2 tsp. cornstarch
- Kosher salt and freshly ground black pepper, to taste