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Recipes
Sautéed Pork Cutlets with Mustard-Cider Sauce
By á-58
Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style...
- Pork
- 2 tablespoonskosher salt (or 1 tablespoon table salt)
- 1 1/2 teaspoons sugar
- 1 1/2 pounds boneless country-style pork spare ribs, trimmed of excess fat (see note)
- Ground black pepper
- 1 tablespoonolive oil
- 1/2 tablespoon unsalted butter, cut into 2 pieces
- Mustard-Cider Sauce
- 1 tablespoon unsalted butter
- 1 small shallot, minced (about 2 tablespoons)
- 1 teaspoonunbleached all-purpose flour
- 1 teaspoon dry mustard
- 1/2 cup low-sodium beef or chicken broth
- 1/4 cup apple cider
- 1/2 teaspoon minced fresh sage leaves
- 2 teaspoonswhole-grain mustard
- Table salt and ground black pepper
Butterfly Leg of Lamb
By á-58
Combine all ingredients. Marinate butterflied leg of lamp in plastic bag at least 4 hours or over night
- 3 pounds Lamb leg, Butterflied
- 1/2 cup Extra virgin olive oil, Marinate
- 1/2 cup Soy sauce, Marinate
- 1/4 cup Lemon juice, Marinate
- 2 cloves Garlic, Minced or pressed
- 1 teaspoon Rosemary, Crushed
- 1/4 cup Dry sherry
- To taste Pepper, Freshly ground
Butternut Squash Soup with Spiced Crème Fraîche
By á-58
by Allison Vines-Rushing and Slade Rushing
- 3 pounds butternut squash
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups sliced shallots
- 1/3 cup smashed garlic cloves
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
- 1/2 cup white wine
- 1 tablespoon sugar (optional)
- 8 cups vegetable stock
- 1/2 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly grated licorice root (optional)
- Spiced Crème Fraîche , for accompaniment
Sweet Italian Dressing
By á-58
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food...
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon dried Italian seasoning
- 2 cloves garlic, smashed and chopped
- Salt and freshly cracked black pepper
- 1/2 cup olive oil
Seared Scallops with Cauliflower Puree
By á-58
1.Bring first 4 ingredients to a boil in a sauce pan, covered, reduce heat, and simmer 6 minutes or until potato is...
- 2 cups cauliflower florets, rinsed
- 1 cup cubed, peeled Yukon gold potato
- 1 cup water
- 1/2 cup fat free, lower-sodium chicken broth
- 1 tablespoon canola or sesame oil
- 1 1/2 pounds sea scallops
- 1 tablespoon flour
- 1/2 kosher salt, divided
- 1 garlic clove, minced
- 1/2 tsp. coarsely-ground pepper
- 1 1/4 tablespoon unsalted butter
- 1/8 tsp. crushed red pepper (optional)
Grilled Chicken with Creamy Caper Sauce
By á-58
Recipe courtesy Sandra Lee
- 4 chicken boneless skinless chicken breasts "Thin- Sliced"
- 2 teaspoons lemon pepper seasoning
- 3 tablespoons olive oil
- 1 shallot, diced
- 1 tablespoon chopped garlic
- 2 tablespoons capers
- 1 cup white wine or chicken stock
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons sour cream
Pecan Caramel Rolls
By á-58
In a mixing bowl, dissolve yeast with the warm water and milk
- dough
- 2 1/4 (8 grams) teaspoons dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg
- 2 tablespoons melted butter
- 3 1/4 to 3 1/2 cups flour
- cinnamon layer
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 2 tablespoon cinnamon
- caramel topping
- 1/4 milk
- 1/2 cup melted butter
- 1 tablespoon corn syrup
- 1/2 cup brown sugar
- 2/3 to 1 cup pecan halves (chopped)
Stove-Top Mac and Cheese
By á-58
Add-ins make it a meal: Diced Ham and Peas Broccoli and Cauliflower Florets Your favorite pizza toppings without c
- 1 pound elbow shaped macaroni
- Kosher salt to season the cooking water for the pasta
- One 12-ounce can evaporated milk
- 2 large eggs
- 1 teaspoon Franks Red Hot Sauce
- 1 teaspoon ground mustard
- 1 pound sharp cheddar cheese
- 8 ounces Creamy melting cheese such as: Jack, Fontina, Gruyere, Munster, cherve, American
- 1 Tablespoon cornstarch
- 8 Tablespoons (1 stick or 4 ounces) butter cut into chunks
Fresh Pumpkin Soup by Kerry Simon
By á-58
1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add r...
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 2 cups fresh pumpkin ( roasted and diced, see note below)
- 1 tablespoon sage leaf
- 3 cups chicken stock
- 1 cup cream
- salt & freshly ground black pepper
Grilled Sea Bass
By á-58
Preheat grill for high heat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- lemon pepper to taste
- sea salt to taste
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 1/2 tablespoons extra virgin olive oil