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Recipes
Raisin Sauce
By á-58
Combine raisins, water, currant jelly, orange peel, and orange juice in saucepan; bring to boil
- 1/3 cup raisins
- 1/2 cup water
- 1/3 cup currant jelly
- 1/2 teaspoon grated orange peel
- 1/2 cup orange juice
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- dash allspice
- dash salt
Beef Rolls - Rindsrouladen
By á-58
Something a little different for weeknight dinner
- 24 -28 ounces top round beef, 4 slices
- 4 slices bacon or speck
- 12 scallions (leave some of the green on)
- 8 carrots, sticks or 8 baby carrots
- 1 dill pickle
- 3 tablespoons mustard
- 2 -3 cups beef broth
- flour
- 2 tablespoons oil
- salt and pepper
Curried Roasted Cauliflower Soup
By á-58
This cool curry cauliflower soup makes a great vegetarian main in warm weather months, but is elegant enough to ser...
- 1 head of cauliflower
- 2 teaspoons olive oil
- 1 teaspoon mild curry powder
- Pinch of cayenne powder
- 1/2 cup peeled and diced green apple
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons lemon juice, divided
- Salt and freshly ground pepper, to taste
- 2 tablespoons chopped cilantro
- 1/4 cup yogurt, for garnish
Grilled Chicken Souvlaki
By á-58
Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dr...
- Tzatziki Sauce
- 1 tablespoon lemon juice
- 1 small garlic clove, minced to paste
- 3/4 cup plain Greek yogurt
- 1/2 cucumber, peeled, halved lengthwise, seeded, and diced fine (1/2 cup)
- 3 tablespoons minced fresh mint
- 1 tablespoon minced fresh parsley
- 3/8 teaspoon salt
- Chicken
- Salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced fresh parsley
- 1 teaspoon finely grated lemon zest plus 1/4 cup juice (2 lemons)
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 green bell pepper, quartered, stemmed, seeded, each quarter cut into 4 chunks
- 1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks
- 4 (8-inch) pita breads
Italian Mac-n-Cheese
By á-58
Bring a large pot of water to a boil
- 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
- 1 pound Italian bulk sweet sausage
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 3 or 4 cloves garlic, chopped
- 12 crimini mushrooms, sliced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
- 1 can diced tomatoes, drained well
- 1 teaspoon hot sauce (recommended: Tabasco), optional
- 1/2 cup Parmesan, a couple of handfuls
Bumped-Up Brussels Sprouts
By á-58
Recipe courtesy Guy Fieri, November 2007
- 6 ounces pancetta, big dice
- 4 tablespoons capers, drained
- 2 pints Brussels sprouts, trimmed and halved
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup pine nuts
- 1/4 cup currants
- 1/4 cup raisins
Simple Seared Scallops
By á-58
With a seared exterior and soft, tender interior, scallops have a mild flavor that complement a rich, buttery wine ...
- 5-6 large scallops
- Cooking spray
- 1/3 cup white wine
- 1 tablespoon minced white onion
- 3 tablespoons chilled butter
- 1 1/2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh green onion
- Salt and pepper, to taste
Chicken Milanese with Escarole Salad and Pickled Red Onions
By á-58
Recipe courtesy Anne Burrell
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
- Kosher salt
- Extra-virgin olive oil, for frying
- 1 tablespoon butter
- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite size pieces
- High-quality extra-virgin olive oil
CHARCOAL-GRILLED BARBECUED CHICKEN KEBABS
By á-58
To ensure that the meat in our barbecued chicken kebabs recipe stayed moist, we started by tossing the chicken piec...
- Sauce
- 1/2 cup ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons grated onion (see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- Kebabs
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
- 2 teaspoons kosher salt
- 2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon, cut into 1/2-inch pieces
- 4 12-inch metal skewers
Dirty Farro
By á-58
Chef Vivian Howard uses toasted farro and chicken livers to boost the flavor and texture of this traditional Cajun ...
- 4 tablespoons vegetable oil, divided
- 2 cups semi-pearled farro
- 15 sprigs thyme, tied into a bundle
- 2 teaspoons kosher salt plus more
- 1/2 pound fresh breakfast sausage, casings removed (if necessary)
- 1/4 pound chicken livers, trimmed, chopped
- 1 1/2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 2/3 cup thinly sliced scallions (dark-green parts only)
- 1 cup celery leaves from inner stalks