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Recipes
Crunchy Oven-Fried Fish
By á-58
The golden brown coating and moist, flaky flesh of batter-fried fish come at a price: the oil
- 4 large slices white sandwich bread, torn into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- Salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 1 small shallot, minced (about 2 tablespoons)
- 1/4 cup plus 5 tablespoons unbleached all-purpose flour
- 2 large eggs
- 2 teaspoons prepared horseradish (optional)
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
- Lemon wedges
Austrian Potato Salad (Kartoffelsalat)
By á-58
I think one of the most memorable foods I tried in Austria was the potato salad
- 3-4 medium sized potatoes
- 1 tablespoon German mustard
- 2 tablespoons olive oil
- 4 tablespoons vinegar (I used plain rice vinegar)
- 10 tablespoons water
- 2 tablespoons sugar
- salt and pepper to taste
- 2 tablespoons finely diced onion
- cilantro to garnish
Thrice-Cooked Fries
By á-58
These awesome Thrice-Cooked Fries are the perfect complement to any summer barbecue
- 4 large baking potatoes (3/4 pound each), scrubbed but not peeled
- Kosher salt
- Vegetable oil, for frying
Maple Bourbon Glazed Salmon w/Sweet Cranberry-Apple Chutney + Salt Roasted Potatoes
By á-58
Preheat an oven to 350 degrees F
- Salmon
- 1 pound, skin on salmon
- 2 tablespoon olive oil
- 3/4 cup pure maple syrup
- 5 tablespoons bourbon
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1/2 teaspoon cayenne pepper
- salt and pepper, taste
- Cranberry chutney
- 2 cup fresh cranberries
- 1 cup chopped apples (I used honeycrisp)
- 1/4 cup apple cider vinegar
- 3/4 cup brown sugar (you may need a little less or little more to your taste)
- 2 tablespoons freshly grated orange zest
- 1 tablespoon fresh ginger, grated
- 1 small cinnamon stick
- 1 jalapeno, seeded + chopped (optional)
- Salt Roasted Rosemary Potatoes
- 3 pounds baby red potatoes, each 1 1/2 to 2 inches in diameter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1-2 tablespoon fresh rosemary, chopped + more for roasting
Korean Cioppino
By á-58
Gochujang, a Korean fermented chile paste, not only brings heat and texture (it contains soybeans and glutinous ric...
- 1/4 cup extra-virgin olive oil
- 1 tablespoon grated fresh ginger
- 2 cups chopped yellow onion (from 2 onions)
- 10 garlic cloves, chopped
- 3 tablespoons gochujang paste
- 2 cups dry white wine
- 3 cups unsalted chicken broth
- 3 cups water
- 3 tablespoons fish sauce
- 4 teaspoons kosher salt
- 1 (28-oz.) can whole peeled plum tomatoes, drained
- 2 cups jarred kimchi cabbage, drained and chopped (juice reserved)
- 16 littleneck clams, cleaned
- 24 fresh mussels (about 1 1/2 lb.), scrubbed and debearded
- 1 pound jumbo lump crabmeat, picked
- 1/2 cup thinly sliced fresh basil
- 1/4 cup fresh lemon juice
- 1/4 cup thinly sliced fresh chives
Sourdough Carrot Cake with Cream Cheese Frosting
By á-58
1. Preheat the oven to 350°F
- Cake
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 1 cup sourdough starter, right from the fridge, unfed
- 3 large eggs
- 1 cup crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup shredded unsweetened coconut
- 2 teaspoons vanilla extract
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Frosting
- 6 tablespoons butter, at room temperature
- 1 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- 1 cup chopped pecans or walnuts, optional
- 1/2 cup mini diced ginger (candied ginger) or 1 teaspoon ground ginger, optional
- 2 to 4 tablespoons milk
Pork Cutlets Empanizado with Mango-Rum Chutney
By á-58
To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-siz...
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, finely minced
- 1/2 cup orange juice
- 2 limes, juiced
- 1 teaspoon coarse salt
- 8 thin pork loin cutlets
- Chutney
- 3/4 cup white vinegar
- 1/4 cup spiced rum
- 1/2 cup golden raisins
- 1/2 cup dark brown sugar
- 1 red onion, chopped
- 1/2 yellow bell pepper, seeded, ribbed, and chopped
- 1 (2-inch) piece ginger, peeled and grated
- 1 garlic clove, grated
- 1 teaspoon ground allspice
- 2 large mangoes, peeled, seeded and cubed
- 1 Granny Smith apple, peeled, halved, cored, and cubed
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups dry plain bread crumbs
- 1/4 cup vegetable oil
Slow-Roasted Turkey with Gravy
By á-58
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each
- Turkey
- 3 medium onions , chopped medium
- 3 medium celery ribs , chopped medium
- 2 medium carrots , peeled and chopped medium
- 5 sprigs fresh thyme
- 5 medium garlic cloves , peeled and halved
- 1 cup low-sodium chicken broth
- 1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
- 4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
- 3 tablespoons unsalted butter , melted
- 1 tablespoon table salt
- 2 teaspoons ground black pepper Gravy
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 2 bay leaves
Bacon Beer Cheese Dip
By á-58
This cheesy dip adds everyone's three favorite condiments to the party: bacon, beer and potato chips
- 1/2 pound bacon slices
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 8 ounces cream cheese, softened
- 1 12 ounce beer, preferably an IPA or dark brown ale
- 6 cups shredded sharp cheddar cheese, about 8 ounces
- Generous dashes of hot sauce such as Frank's or Tabasco
Mexican-Style Charcoal-Grilled Corn
By á-58
Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce
- Vegetable oil for cooking grate
- 1/4 cup regular or light mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn , husks and silk removed