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Recipes
Italian Pot Roast
By á-58
A few weeks ago my mother and I attended a cooking demonstration by our local celebrity Italian chef, the delightfu...
- 3 1/2 to 4 pound rump or chuck beef roast
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (1 to 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 Tbsp finely chopped fresh sage
- 3 cups medium-bodied Italian red wine (we used a Barbera)
- 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
Memphis-Style Hickory-Smoked Pork Ribs
By á-58
For the rub: Add all ingredients to a bowl and stir until combined
- Neely's Dry Rub:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 (about 3 pounds each) slabs pork spareribs
- 2 cups Neely's BBQ Dry Rub
- Neely's BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
Garlic Knot Recipe
By á-58
Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl
- Dough
- 1 3/4 c (415ml) Warm Water (@115°F)
- 1/4 c (55g) Olive Oil
- 1 t (5g) Sea Salt
- 1 T (15g) Sugar
- 1 1/2 T (17g) Active Dry Yeast
- approx. 5 1/2 c (700 g) all-purpose, unbleached Flour
- Garlic Coating
- 1/8 c (30ml) Olive Oil
- 2 T (30g) unsalted Butter
- 4 cloves Garlic, finely crushed
- 1/4 c (60ml) finely chopped fresh Italian Parsley
- Sea Salt to taste
- plus extra Olive Oil and Flour for making the knots
Delilah's 7 Cheese Mac and Cheese
By á-58
Preheat the oven to 325 degrees F
- 2 pounds elbow macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated mozzarella
- 1 cup grated Asiago
- 1 cup grated Gruyere
- 1 cup grated Monterey Jack
- 1 cup grated Muenster
- 1/8 teaspoon salt
- 1 tablespoon black pepper
Chorizo Sausage Recipe
By á-58
Chorizo is a chile (pepper) and garlic flavored sausage
- 5-lb fine ground pork butt
- 1-cup cold white wine
- 8-tsp paprika
- 1/2-cup crushed chili peppers
- 2-tsp cinnamon
- 1-tbsp cumin
- 3-medium onions, finely chopped
- 2-tsp dried oregano
- 1-tbsp garlic powder
- 2-tbsp salt
- Optional for hot chorizo - 4 tsp cayenne
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
By á-58
Sometimes baked potatoes can use a flavor boost
- 2 1/2 cups plus 1/8 teaspoon salt
- 4 russet potatoes, scrubbed and dried
- 2 sprigs plus 1/4 teaspoon minced fresh rosemary
- 1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
- 4 teaspoons olive oil
- 4 tablespoons unsalted butter, softened
Pfefferneuse Cookies
By á-58
Place coconut, pecans and dates together in a food processor, pulse until finely ground and combined, and set aside
- tsp. your choice of cinnamon:
- 1 cup shredded coconut
- 1 cup pecans (or almonds)
- 1/2 cup pitted dates (or raisins)
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- ground Supreme Saigon cinnamon
- ground Saigon cinnamon
- 1 tsp. Ground Jamaican Allspice Berries
- 1/4 tsp. Coarse Black Malabar Pepper
- 1/4 tsp. Ground Madagascar Cloves
- 1/4 tsp. Ground Mace
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable shortening*
- 2 eggs
- 4 tsp. buttermilk
- 1 tsp. Pure Anise Extract
- 1/2 cup powdered sugar
- Note:
- Butter can be substituted for vegetable shortening.
Reduced-Fat Oven-Fried Fish with Tartar Sauce
By á-58
While developing our Reduced-Fat Oven-Fried Fish with Tartar Sauce recipe, we quickly discovered that delicate, fla...
- 1 cup low-fat mayonnaise (see note)
- 2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
- 1 tablespoon drained capers, minced
- 2 teaspoons lemon juice
- 1 teaspoon minced shallot
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper
- 3 slices hearty white sandwich bread, torn into pieces
- 1/2 cup all-purpose flour
- 2 large egg whites
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped fresh parsley
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds halibut fillet (see note), skin removed, cut into 8 (3-ounce) portions
Slow-Cooker Beef Sliders with Pickled Peppers
By á-58
1. Rub roast with salt and pepper
- 1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 medium-size sweet onion, coarsely chopped
- 2 carrots, coarsely chopped
- 4 celery ribs, coarsely chopped
- 2 garlic cloves
- 2 cups beef broth
- 1/2 cup dry red wine
- 4 fresh thyme sprigs
- 2 tablespoons prepared horseradish
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/4 cup chopped fresh chives
- 16 hearty dinner rolls, split
- Pickled Peppers
- 2 cups sliced red and yellow sweet mini bell peppers
- 1 cup sliced pepperoncini salad peppers
- 1 teaspoon pepperoncini juice from jar
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup thinly sliced fresh chives
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Oven-Dried Mashed Sweet Potatoes
By á-58
Preheat the oven to 400 degrees F
- 2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter, softened, plus 1 stick
- Kosher salt
- 1/4 cup fresh orange juice, plus a few grates orange zest
- 1 tablespoon dry sherry
- 1 tablespoon molasses