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Recipes
Sun Dried Tomatoes Sausage Recipe
By á-58
Hand-trim fat from the outside of meat to your desired fat preference
- 5-lbs ground pork
- 3/4-lbs whole milk mozzarella, cut into 1/4” cubes
- 1-bunch Italian parsley, finely chopped
- 6 1/2-oz sun-dried tomatoes in oil, coarsely chopped
- 1-tbsp dried basil
- 1-tbsp fennel seed
- 1-tbsp coarse black pepper
- 1-tbsp salt
- 1-tbsp ground coriander
- 3/4-cup dry white wine
Baked Cod with Lemon-Garlic Butter Sauce Recipe
By á-58
Prepare the Sauce 1 Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay lea...
- Fish
- 2 pounds ling cod fillets
- Olive oil
- Salt and Pepper
- Lemon-Garlic Butter Sauce
- This recipe makes 2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using it as a topping for potatoes or vegetables.
- 1/2 cup clam juice
- 1/2 cup dry sherry
- 1/2 cup whole milk
- 1 Tbsp minced garlic
- 1 Tbsp minced shallots
- 1 bay leaf
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 1/2 pound (2 sticks) unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 Tbsp lemon juice
- 2 Tbsp fresh chopped parsley
Asparagus Mimosa
By á-58
This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard...
- 2 pounds thin asparagus, trimmed
- Salt and pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh tarragon
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 large hard-cooked eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers, rinsed and chopped
Salmon with Brown Sugar and Bourbon Glaze
By á-58
Directions Melt butter in a large heavy skillet over medium heat
- 4 tablespoons butter
- 1/2 cup dark brown sugar
- 4 (6 ounce) salmon steaks
- 1/3 cup bourbon whiskey
BRAISED BEEF SHORT RIBS
By á-58
Make sure that the ribs are at least 4 inches long and 1 inch thick
- 3 1/2 pounds boneless short ribs, trimmed of excess fat
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
- 1 tablespoon tomato paste
- 6 medium garlic cloves, peeled
- 2 cups red wine (see note)
- 1 cup beef broth
- 4 large carrots, peeled and cut crosswise into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup cold water
- 1/2 teaspoon unflavored powdered gelatin
Crispy Pork Loin with Fennel Tomato Chutney
By á-58
Recipe courtesy Brianna Jenkins
- 1 fennel bulb, cored and roughly chopped
- 1-inch piece ginger, peeled and roughly chopped
- 1/2 Scotch bonnet pepper or other spicy pepper
- 1/4 cup balsamic vinegar
- 1/4 cup sugar
- 1 cup cherry or grape tomatoes
- 2 pounds pork loin
- 1 1/2 cups panko bread crumbs
- 1 tablespoon curry powder
- 1 tablespoon ground fennel
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 3 tablespoons olive oil
Corned Beef and Cabbage
By á-58
Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration ...
- 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
- 4 cups low-sodium chicken broth
- 4 cups water
- 12 carrots, peeled (3 chopped, 9 halved crosswise)
- 2 celery ribs, chopped
- 1 onion, peeled and quartered
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon minced fresh thyme
- 1 teaspoon whole allspice
- 3 tablespoons unsalted butter
- 1 1/2 pounds small red potatoes
- 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
- Pepper
Pumpkin Cheesecake
By á-58
Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven
- Crust:
- 1 cup (100 grams) graham cracker crumbs
- 1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought
- 1 tablespoon (15 grams) granulated white sugar
- 4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted
- Cheesecake:
- 2/3 cup (145 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pound (454 grams) cream cheese, room temperature
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (210 grams) pure pumpkin puree (canned or homemade)
- Topping:
- 1 cup (240 ml) sour cream
- 1 teaspoon pure vanilla extract
- 1/4 cup (50 grams) granulated white sugar
Best Buttermilk Pancakes
By á-58
The pancakes can be cooked on an electric griddle
- 2 cups unbleached all-purpose flour (10 ounces) (see note)
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoon unsalted butter, melted and cooled slightly
- 1 - 2 teaspoons vegetable oil
Beef and Vegetable Soup
By á-58
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries
- 1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above)
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
- 1 large onion , chopped medium (about 1 1/2 cups)
- 2 tablespoons tomato paste
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1/2 cup red wine
- 4 cups beef broth (see note above)
- 1 3/4 cups low-sodium chicken broth
- 4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
- 1 bay leaf
- 1 tablespoon unflavored gelatin (powdered)
- 1/2 cup cold water
- 2 tablespoons minced fresh parsley leaves