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Recipes
Blueberry Cobbler
By á-58
Courtesy of Julie Brennan
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 5 tablespoons frozen butter, cubed
- 1/4 cup frozen shortening, cut into large chunks
- 5 tablespoons ice water
- 4 cups blueberries
- 4 tablespoons butter, diced
- 2 cups sugar
Slow Cooker Jerk Chicken Drumsticks
By á-58
I’ve kept the jerk flavors here fairly traditional with the exception of the grape tomatoes
- 2 tablespoons fresh lime juice, plus wedges for serving
- 2 tablespoons dark molasses
- 2 tablespoons olive oil
- 1-inch piece of fresh ginger
- 1 cup cherry or grape tomatoes
- 2 garlic cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 whole or 1/2 of a fresh habanero pepper, seeded (according to your heat preference, or use jalapeno for even less spice)
- 6 to 8 chicken drumsticks, skin removed (about 2 1/2 pounds)
- Salt and pepper, to taste
- 1 large orange, 1/2 sliced and 1/2 cut into wedges
Ultimate Tempura Batter
By á-58
I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and
- 2 egg yolks
- 1 1/2 cups ice water
- 1 3/4 cups flour, sifted
Moroccan Chicken with Olives and Lemon
By á-58
Bone-in chicken parts can be substituted for the whole chicken
- 1 1/4 teaspoons sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 3 strips lemon zest (each about 2 inches by 3/4 inch)
- 3 tablespoons fresh lemon juice, from 1 to 2 lemons
- 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
- Salt and ground black pepper
- 1 tablespoon olive oil
- 1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon honey
- 2 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
- 1 cup Greek cracked green olives, pitted and halved
- 2 tablespoons chopped fresh cilantro leaves
New England–Style Home-Corned Beef and Cabbage
By á-58
Leave a bit of fat attached to the brisket for better texture and flavor
- CORNED BEEF
- 1/2 cup kosher salt
- 1 tablespoon cracked black peppercorns
- 1 tablespoon dried thyme
- 2 1/4 teaspoons ground allspice
- 1 1/2 teaspoons paprika
- 2 bay leaves, crumbled
- 1 (4- to 5-pound) beef brisket, flat cut, trimmed
- VEGETABLES
- 1 1/2 pounds carrots, peeled and halved crosswise, thick end halved lengthwise
- 1 1/2 pounds small red potatoes
- 1 rutabaga (1 pound), peeled and halved crosswise; each half cut into 6 chunks
- 1 small head green cabbage (2 pounds), uncored, cut into 8 wedges
Okra and Tomatoes
By á-58
Recipe courtesy Paula Deen, 2008
- 1 tablespoon peanut oil, for frying
- 1/4 pound bacon, chopped
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 teaspoon minced garlic
- 1/2 teaspoon seasoned salt
- 4 cups diced tomatoes, peeled and cored
- 1 cup chicken stock
- 4 cups sliced fresh or frozen okra
- Salt and freshly ground black pepper
- Serving suggestion: steamed white rice
Pasta Bolognese
By á-58
Step 1 Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery rib, finely diced
- 2 ounces thickly sliced pancetta, finely diced
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/4 pound ground pork
- 2 large garlic cloves, chopped
- 3/4 cup dry white wine
- One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
- 1 cup chicken stock or canned low-sodium broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground pepper
- 1/4 cup heavy cream
- 2 pounds penne rigate
- Freshly grated Parmesan, for serving
Marinated Pork Tenderloin
By á-58
Recipe Courtesy of Cathy Lowe
- 12 - 16 ounces pork tenderloin
- 1 teaspoon Asian sesame oil
- 2 tablespoons orange juice
- 1 scallion, sliced
- 1/4 cup of soy sauce
- 1 tablespoon ginger, grated
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 2 cloves garlic, smashed
Roasted Balsamic-Glazed Mushrooms
By á-58
Adding a sweet, thick balsamic glaze to cooked mushrooms is easy to do in a skillet, but we wanted to make enough t...
- 4 pounds white mushrooms, trimmed and halved
- 1 tablespoon salt
- 3 tablespoons olive oil
- 3/4 cup balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon packed brown sugar
- 3/4 teaspoon pepper
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1 teaspoon minced fresh thyme
Grilled Steak Burgers
By á-58
We wanted a burger with the big beefy flavor and crusty char of a grilled steak
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 1/2 pounds 90 percent lean ground sirloin
- 4 hamburger buns
- 2 tablespoons tomato paste
- 2/3 cup beef broth
- 1/3 cup raisins
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce