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Recipes
Chicken breasts with balsamic & garlic
By á-58
Preheat oven to 350 degrees Heat a large skillet over medium-high heat and add oil
- 4 boneless, skinless chicken breast halves (about 2 lbs)
- 2 tablespoons vegetalbe oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 5 cloves garlic, smashed and peeled
- 1 sprig rosemary, plus 4 additional sprigs for garnish
- 1/3 cup balsamic vingar
- 1 2/3 cups chicken broth
Chicken Riggies
By á-58
A little onion contributed plenty of sweetness to our Chicken Riggies recipe, while garlic, dried oregano, and a he...
- 4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
- 1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine (see note)
- 3 tablespoons olive oil
- Salt and pepper
- 10 ounces mushrooms, quartered
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 5 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup heavy cream
- 3/4 cup pitted kalamata olives, halved lengthwise
- 1 pound rigatoni
- 1 1/4 cups grated Pecorino Romano cheese (see note)
Old-fashioned Butterscotch Pie
By á-58
FOR FILLING: Prepare and fully bake pastry shell as directed; set aside to cool
- For Filling:
- Fully Baked Pastry Shell
- 1 1/2 cups packed brown sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3 beaten egg yolks
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- For Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Fresh Corn Cornbread
By á-58
For cornbread that’s packed with fresh, concentrated corn flavor, we puree fresh corn kernels and cook them down ...
- 1 1/3 cups (6 2/3 ounces) stone-ground cornmeal
- 1 cup (5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 3 ears corn, kernels cut from cobs (2 1/4 cups)
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 cup buttermilk
- 2 large eggs plus 1 large yolk
Breaded Pork Cutlets (Pork Schnitzel)
By á-58
The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled t...
- 7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 2 cups plus 1 tablespoon vegetable oil
- 1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
- Garnishes
- 1 lemon , cut into wedges
- 2 tablespoon chopped fresh parsley leaves
- 2 tablespoons capers , rinsed
- 1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Skillet Chicken
By á-58
PLACE chicken, oil, salt, pepper, thyme and garlic in a large shallow dish and mix to coat chicken
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch fresh thyme (preferably lemon thyme)
- 1 head green garlic, thickly sliced, or 4 regular garlic cloves, peeled and smashed
- 3/4 cup dry white wine
- 2 to 3 tablespoons unsalted butter
- Cooked quinoa mixed with pepper, butter and baby arugula or crusty bread, for serving
Baked Boneless Pork Chops
By á-58
1 Mix the 1 cup flour, paprika, salt and pepper in a plate or pan
- 1 c all purpose flour
- 4 tsp paprika
- 3 tsp salt
- 1/2 tsp black pepper
- 2 c milk
- 4-6 boneless pork chops
- 1/2 c butter
- 1 small onion-finely chopped
- 1 lemon-juiced
Pappardelle with wild boar sauce - directly from Tuscany!
By á-58
Let's prepare the marinade: break your meat in a big mixing bowl, put in it the onion, the carrot and the celery al...
- 2 onion
- 2 carrot
- 2 celery stem
- 1 clove
- sage, rosemary
- 1 lb of wild boar
- 1/2 quart of chicken broth
- 3.2 oz tomato paste
- 1 about 1 bottle (750ml) of red wine
- 1 pd of pappardelle (egg pasta)
- 2 tbls of butter
- 4 tbls of EVOO
- salt, pepper and hot pepper
Meatloaf with Ricotta
By á-58
1.Preheat oven to 375 degrees
- 1/2 cup milk
- 1 1/2 cups day-old bread cubes
- 1 1/2 pounds ground beef
- 2 large eggs, beaten with a pinch of salt
- 1 cup fresh ricotta
- 1/2 cup chopped scallions
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh Italian parsley, plus extra for garnish
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- Freshly ground black pepper to taste
- 1 cup fresh mozzarella, cut into small cubes
- 1/8 cup extra-virgin olive oil
- 2 cups warm tomato sauce
Peanut Butter Fudge
By á-58
Recipe courtesy Gale Gand
- 2 cups sugar
- 2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/3 cups milk
- 1/4 cup butter
- 3/4 cup peanut butter
- 2 teaspoons vanilla