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Recipes
Easy Chicken Curry with Vegetables
By á-58
Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and ...
- 2 tablespoons vegetable oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced with the grain
- 2 chicken breasts, cut into cubes
- Salt and freshly ground black pepper
- 1 1/2 cups broccoli florets
- 1 1/2 cups chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- Zest of 1/2 lime
- 1 1/4 cups coconut milk
- 1/4 cup chicken stock
- One 14-ounce can diced tomatoes
- Lime wedges, for squeezing
Lemon Salt Marinated Pork Tenderloin
By á-58
Recipe courtesy Michael Chiarello
- 6 lemons
- 1 1/2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 pork tenderloins (about 1 1/2 pounds total)
- Honey Roasted Applesauce, recipe follows
- 6 apples, Gravenstein or McIntosh
- 2 tablespoons sweet butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely ground sea salt, preferably gray salt
- 1/3 cup honey
Zucchini Parmesan Crisps
By á-58
2008 Ellie Krieger, All Rights Reserved
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
INJECTOR SAUCE
By á-58
Combine the chicken broth, butter, lemon juice, and rub in a nonreactive saucepan over medium heat and cook just un...
- 1/2 cup chicken broth
- 3 tablespoons butter
- 2 teaspoons lemon juice
- 1 teaspoon Cajun Rub (recipe follows)
Spicy Grilled Beef Tenderloin
By á-58
Recipe courtesy Tyler Florence
- 4 pints cherry tomatoes
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 limes, juiced
- 1/2 red onion, sliced thin
- 1 serrano chili, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 1/2 pound queso fresco or feta cheese, crumbled
- 1 (4-pound) beef tenderloin
Ballpark Pretzels
By á-58
Making the ballpark favorite at home is easier than you’d think, as long as you follow some tricks that we discov...
- 1 1/2 cups warm water (110 degrees)
- 3 tablespoons vegetable oil
- 2 tablespoons packed dark brown sugar
- 2 teaspoons instant or rapid-rise yeast
- 3 3/4 cups (20 2/3 ounces) bread flour
- Kosher salt
- 1/4 cup baking soda
Baked Sweet Potatoes
By á-58
Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons olive oil
- 3 large sweet potatoes
- 2 pinches dried oregano
- 2 pinches salt
- 2 pinches ground black pepper
Shrimp Tempura
By á-58
Do not omit the vodka; it is critical for a crisp coating
- 3 quarts vegetable oil
- 1 1/2 pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup vodka (see note)
- 1 cup seltzer water
- Kosher salt
- 1 recipe Ginger-Soy Dipping Sauce (see Serve With recipe)
Bacon and Caramelized Onion Dip
By á-58
From first glance you might think this creamy dip is loaded with mayonnaise or sour cream, but white beans are the ...
- 4 slices bacon
- 1/2 cup diced red onions
- One 14-ounce can white beans, drained and rinsed
- 1/3 cup sour cream
- 1/2 teaspoon black pepper
- Salt to taste
Project Smoke “Cheesesteak”
By á-58
Step 1: Prepare the garlic bread: Place the butter, garlic, and cilantro in a mixing bowl and whisk to mix
- For the grilled garlic bread:
- 1 stick (8 tablespoons) salted butter, at room temperature
- 2 cloves garlic, minced
- 3 tablespoons minced fresh cilantro or parsley
- 1 loaf French bread, cut sharply on the diagonal into 1/2 inch slices
- For the chipotle sauce:
- 1 cup mayonnaise (preferably Hellmann’s)
- 1 to 2 canned chipotle chiles in adobo sauce, minced with 1 tablespoon of canned adobo sauce
- For the beef:
- 2 poblano chiles
- 1 small sweet onion, cut crosswise into 1/2 inch thick slices
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 beef tenderloin (4 to 5 pounds), trimmed
- 8 ounces thinly sliced aged provolone cheese