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Recipes
Beer Battered Codfish Sliders
By á-58
Recipe courtesy Jeff Mauro
- Caper Lemon Tartar Sauce:
- 1 cup mayo
- 2 tablespoons capers, drained and chopped
- 2 tablespoons pickle relish
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Fennel Slaw:
- 1 1/2 cups red cabbage, sliced thin
- 1/4 cup fresh parsley leaves, chopped
- 1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Fish:
- 6 cups peanut oil, for frying
- 2 cups plus 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- One 12-ounce bottle good beer (Irish stout preferred)
- 1 egg, lightly beaten
- 1 pound cod fillet, cut into pieces the length of the buns
- Kosher salt and freshly ground black pepper
- Sandwich Build:
- 8 parker house rolls, buttered and griddled until toasted
Shrimp Fra Diavolo
By á-58
Ideally shrimp fra diavolo is a lively and piquant dish, with tangy tomatoes countering briny, plump shrimp, and pe...
- 1 1/2 pounds large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
- Salt
- 1 (28-ounce) can whole peeled tomatoes
- 3 tablespoons vegetable oil
- 1 cup dry white wine
- 4 garlic cloves, minced
- 1/2-1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 2 anchovy fillets, rinsed, patted dry, and minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine
- 2 tablespoons extra-virgin olive oil
Jerk Chicken
By á-58
Traditional Jamaican jerk recipes rely on island ingredients for both marinade and cooking technique
- Jerk Marinade
- 1 1/2 tablespoons whole coriander seeds
- 1 tablespoon whole allspice berries
- 1 tablespoon whole peppercorns
- 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using
- 8 scallions, chopped
- 6 garlic cloves, peeled
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving
- 2 tablespoons yellow mustard
- 1 tablespoon dried thyme
- 1 tablespoon ground ginger
- 1 tablespoon packed brown sugar
- 2 1/4 teaspoons salt
- 2 teaspoons dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground nutmeg
- Chicken
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
- 2 tablespoons whole allspice berries
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 2 tablespoons water
- 1 cup wood chips, soaked in water for 15 minutes and drained
Thai Meatballs with Spicy Peanut Sauce
By á-58
Everything about this recipe-the flavors, aromas, and combinations of ingredients-will transport you to Southeast A...
- For Meatballs:
- 1 1/2 pounds lean high-quality ground beef
- 1 red jalapeno or Fresno chile, seeded and finely minced (about 2 teaspoons)
- 2 teaspoons finely minced ginger
- 1 1/2 tablespoons finely minced scallions
- 1/2 tablespoon finely minced lemongrass, or 1/2 teaspoon finely minced lemon zest
- 1 1/2 tablespoons minced cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut, macadamia nut, or vegetable oil
- For Sauce:
- 3 cups unsweetened coconut milk
- 3/4 cup smooth peanut butter
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons unseasoned rice vinegar
- 1 small onion, diced
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/4 cup Thai red curry paste
- 1 tablespoon minced lemongrass (about 3 stalks)
- 3 kaffir lime leaves (or 1 teaspoon chopped lime zest)
- 2 cups minced cilantro
- 1/3 cup finely minced basil
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water (optional)
- 4 servings cooked rice
Eggplant Stack with Poached Eggs
By á-58
1. Salt the eggplant (salt one side and leave for 5 minutes to sweat, then dab the sweat off then repeat on the oth...
- 1 Slice of Eggplant (thickness to your liking)
- 2 Eggs
- 1 Rasher of Bacon
- 1 Medium Tomato
- Grated Mozarella Cheese
- Baby Spinach Leaves
- Vinegar
- Olive Oil
- Himalayan Rock Salt
SPINACH, ARTICHOKE, OYSTER CASSEROLE
By á-58
Cook artichoke, spinach per directions
- 4 pkg. frozen chopped spinach
- 2 pkg. frozen artichoke hearts
- 2 pts. fresh oyster
- 8 tbsp. butter
- 1 lg. pkg. cream cheese
- 1 onion
- 1 bunch green onion
- Parsley
- 1 green pepper
- 2 lemons
- 1 c. Italian bread crumbs
Crispy Buttermilk Fried Chicken
By á-58
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- vegetable oil for frying
Slow-Cooker Sticky Wings
By á-58
When we tried adding the sauce for our Slow-Cooker Sticky Wings to the slow cooker, the juices from the wings drown...
- 1 (3-inch) piece fresh ginger, peeled and chopped
- 4 garlic cloves, peeled
- 3/4 cup packed dark brown sugar
- 1/4 cup soy sauce
- 1/2 teaspoon cayenne pepper
- 4 pounds chicken wings, halved at joint and wingtips removed
- 1/4 cup water
- 1/4 cup tomato paste
Dutch Apple Pie
By á-58
One of the best dutch apple pies you'll eat!
- 1 your favorite homemadepie crusts or 1 ready-made pie crust
- 5 1/2 cups peeled cored sliced cooking apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup butter or 1/3 cup margarine, room temperature
Deconstructed Eggplant Parmesan Sandwich
By á-58
Preheat the oven to 375 degrees F
- Eggplant:
- Two 28-ounce cans whole tomatoes, drained of their liquid
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons light brown sugar
- Salt
- 1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
- Freshly cracked black pepper
- 2 cups all-purpose flour, for dredging
- 4 large eggs, beaten
- 3 cups panko breadcrumbs
- 1 cup freshly grated Parmesan
- Vegetable oil, for frying
- Sandwich Build:
- 2 tablespoons salted butter, softened
- 4 soft brioche buns
- 1 pound burrata cheese
- 1/2 cup pickled cherry peppers, sliced 1/4-inch thick
- 16 leaves fresh basil