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Recipes
Japanese Ginger Pork (Shogayaki)
By á-58
In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger
- ¼ cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon white miso
- 1½ tablespoons finely grated fresh ginger
- 1¼ pound pork tenderloin, trimmed of silver skin
- 2 tablespoons grapeseed or other neutral oil
- 2 teaspoons white sugar
- 1 bunch scallions, cut into 1-inch pieces
- ½ small head green cabbage, cored and finely shredded (about 3 cups)
- Cooked Japanese-style short-grain rice, to serve
Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
By á-58
Heat the oven to 475°F with a rack in the middle position
- 3 tablespoons extra-virgin olive oil, divided
- 3 medium poblano chilies (about 12 ounces), stemmed, seeded and chopped
- 1 pound tomatillos, husked, cored and chopped
- 1 medium white onion, chopped
- 6 medium garlic cloves, peeled
- 1 tablespoon ground cumin
- ½ cup low-sodium chicken broth or water
- 1 cup lightly packed cilantro leaves and stems
- Kosher salt and ground black pepper
- 1½ cups finely chopped cooked chicken (see note)
- 6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
- 2 tablespoons hot sauce (see note)
- 8 6-inch corn tortillas
- Lime wedges, to serve
Creamy Fennel and White Bean Soup
By á-58
Fennel—both the fresh bulbs and the dried seeds—are under-appreciated for the savory-sweet, slightly an...
- 8 ounces bacon, finely chopped
- 2 medium yellow onions, finely chopped
- 1 medium fennel bulb, trimmed and finely chopped
- 5 garlic cloves, smashed and peeled
- 2 teaspoons fennel seeds, finely ground
- 3 15½-ounce cans cannellini beans, rinsed and drained, divided
- 5 cups low-sodium chicken broth
- 1 4-inch sprig fresh rosemary
- Kosher salt and ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra to serve
- 3 tablespoons finely chopped fresh chives
- Lemon wedges, to serve
Stuffed Center Cut Pork Chops
By á-58
Heat a water bath to 140°
- 4 pork chops, center cut, 4 ounces each, 1 1/2" thick
- 3 tablespoons grapeseed oil, for searing
- 2 tablespoons garlic powder
- 3 tablespoons sun-dried tomatoes in oil, julienned
- 1 package frozen spinach, defrosted
- 3 ounces low fat cream cheese
- 2 ounces goat cheese with herbs
- 1 small onion, chopped
- 6 tablespoons margarine
- 1 Sauce
- 1/2 cup chicken stock
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons dijon mustard
Maple Roasted Root Vegetables and Quinoa Salad Recipe
By á-58
Maple, mustard, and orange juice team up to create the perfect balance with roasted veggies, protein-packed quinoa,...
- For vegetables:
- 2 Tbsp. orange juice
- 2 Tbsp. maple syrup
- 1/2 tsp. Marjoram
- 3/4 tsp. Summer Savory
- 1 medium sweet potato, peeled, and diced into 1/2-inch pieces
- 2 large parsnips, diced into 1/2-inch pieces
- 1 small onion, diced into 1/2-inch pieces
- 2 Tbsp. olive oil
- Salt & pepper, to season
- 8 cups chopped kale
- For quinoa:
- 2 cups water
- 1 cup quinoa
- 2 cloves garlic, minced
- 3/4 tsp. Summer Savory
- 1/2 tsp. Marjoram
- For dressing and assembly:
- 1/4 cup Dijon mustard
- 2 Tbsp. orange juice
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 green apple, cored and diced
- 1/4 cup dried cranberries
Rachael's Three-Meat Bolognese Sauce
By á-58
Pork, veal and beef are slow-simmered with herbs and aromatics in this yummy version of the classic Italian dish
- About 4 tablespoons extra-virgin olive oil (EVOO)
- About 4 tablespoons butter for sauce, plus a few pats to toss with pasta
- 2 onion, finely chopped
- 2 rib celery with leafy tops, finely chopped
- 2 carrot, finely chopped or grated
- 4 fat cloves garlic, chopped
- 2 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- Salt and finely ground black pepper
- 2 bay leaf
- Herb bundle of parsley, sage, thyme, a few stems of each, tied
- 2 cup whole milk
- Freshly grated nutmeg, about 1/4 teaspoon
- 2 cup white wine
- 2 15-ounce can crushed Italian tomatoes, 4 cups
- 4 cups chicken stock
- 4 cups beef stock
- A chunk or 2 of rind of Parmigiano-Reggiano cheese, plus 1 cup and more at table to serve
- 2 pound pasta spaghetti, chitarra (square, guitar-string spaghetti) or bucatini, about 1,000 grams
Thick-Cut Oven Fries
By á-58
Adjust oven rack to lowest position and heat oven to 425 degrees
- 3 tablespoons vegetable oil
- 2 pounds Yukon Gold potatoes, unpeeled
- 3 tablespoons cornstarch
- Salt
Atlanta Brisket
By á-58
Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil
- 1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
- Salt and pepper
- 4 teaspoons vegetable oil
- 1 pound onions, halved and sliced 1/2 inch thick
- 2 cups cola
- 1 1/2 cups ketchup
- 4 teaspoons onion powder
- 2 teaspoons packed dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Classic Prime Rib with Red Wine-Blackberry Sauce
By á-58
Prime rib makes a holiday-worthy feast main
- or the Beef:
- One 6 1/2-pound prime rib beef roast, excess fat trimmed
- 2 garlic cloves, peeled, thinly sliced
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- For the Red Wine-Blackberry Sauce:
- 1 cup dry red wine
- 1/2 cup finely chopped onion
- 3 tablespoons unsalted butter
- 1/2 cup fresh or frozen blackberries
- 3 tablespoons all-purpose flour
- 1 1/2 cups canned reduced-sodium beef broth
Neely's BBQ Sauce
By á-58
Recipe courtesy The Neelys
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce