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Recipes
Black Bean-Garlic Sauce
By á-58
Ming says: As a teenager in Dayton, Ohio, I had to seek out Chinatowns away from home to have black beans and clams...
- 1 cup grapeseed oil or canola oil
- 1/3 cup fermented black beans, roughly chopped
- 1/2 cup minced garlic
- 1/2 cup peeled and minced fresh ginger
- 2 bunches of scallions, white and green parts, sliced 1/8 inch thick
- 1 tablespoon sambal oelek or hot red pepper sauce
- 1/2 cup Shaoxing rice wine or dry sherry
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Pumpkin Fritters
By á-58
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt
- 1 cup pumpkin puree
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- 4 cups vegetable oil for frying
Skillet-Baked Pear-and-Apple Crisp
By á-58
In the fall, James Boyce picks the apples and pears for this cinnamon-spiced crisp right behind the restaurant
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/4 cup pecans
- 2 teaspoons ground cinnamon
- 1 stick unsalted butter, cut into cubes
- 1 1/2 pounds Granny Smith apples -- peeled, cored and thinly sliced
- 1 1/2 pounds firm Bartlett pears -- peeled, cored and thinly sliced
- 3/4 cup dried currants
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup honey
- 2 tablespoons cognac
- Vanilla ice cream for serving
Carrot and Cucumber Salad
By á-58
Combine first 7 ingredients in a large bowl, stirring well with a whisk
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 teaspoons canola oil
- 2 teaspoons dark sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground red pepper
- 2 cups chopped seeded cucumber
- 1 (10-ounce) bag matchstick-cut carrots
- 1 teaspoon sesame seeds, toasted
Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird"
By á-58
For the Andouille Sausage Stuffing In a large bowl, mix the ingredients, except the bacon fat, with some cold wate...
- Andouille sausage stuffing:
- 3 pounds coarsely ground pork
- 1 1/2 teaspoons chopped garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch cayenne pepper, optional
- Pinch chili pepper flakes
- Pinch ground mace
- Pinch ground allspice
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- Pinch ground bay leaf
- Pinch ground sage
- 2 1/2 teaspoons liquid smoke
- 3 teaspoons bacon fat
- For the Spinach stuffing:
- 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
- 1/2 pound butter
- 2 cups sauteed onion
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon ground fennel seed
- For the Turducken:
- 1 (6-pound) fresh whole duck
- 1 (4-pound) fresh whole chicken
- 1 cup olive oil, divided
- 5 About 5 tablespoons blackening spice, divided
- 1 (25-pound) fresh whole turkey
- 2 tablespoons freshly chopped garlic
- 5 pounds favorite cornbread dressing
- Spinach stuffing
- Andouille Sausage Stuffing
- 3 whole roasted red bell peppers, cut into strips
- 2 tablespoons kosher salt
- 2 quarts of your favorite turkey gravy
- Special equipment:
- Large roasting pan and rack
- Parchment paper
- Aluminum foil
- 20 feet butcher's twine
- Large sewing needle
BUTTERFLIED LEG OF LAMB, KOREAN STYLE
By á-58
1. Butterfly the lamb or have your butcher do it
- For the marinade:
- Butt end of a leg of lamb (4 to 5 pounds bone-in; 3 to 4 pounds
- butterflied)
- 2 tablespoons peeled, chopped fresh ginger
- 4 cloves garlic, chopped
- 1 bunch scallions, trimmed and finely chopped (set aside 1/4 cup scallion greens for garnish)
- 3/4 cup soy sauce
- 3/4 cup sake, rice wine, or dry sherry
- 1/2 cup Asian (dark) sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- For the glaze:
- 3 tablespoons butter
- 1 tablespoons sugar
- For serving:
- 2 Asian or Bosc pears, cut into thin wedges and seeded
- Asian Pear Dipping Sauce (see below)
- 1 head romaine lettuce (or two heads of romaine hearts), separated into leaves and washed
Tahitian Vanilla Bean and Key Lime Creme Brulee
By á-58
Preheat oven to 325 degrees F
- 3 cups heavy cream
- 1/4 cup plus 6 teaspoons sugar
- 1 vanilla bean, split lengthwise
- 7 ounces imported white chocolate, chopped
- 2 tablespoons plus 1 teaspoon fresh lime juice
- 7 large egg yolks
- 4 teaspoons minced grated lime peel
- Garnish: lime peel or fresh mint sprigs
Smoked Ham
By á-58
So, over the years and I have gotten the recipe down
- Smoker for indirect cooking
- Aluminum Foil
- Cherry or Your Favorite Fruit Wood
- Honey Dijon Mustard - 1 bottle
- Brown Sugar - 1 lb
- Pineapple Juice
Edamame Lo Mein
By á-58
This is not the greasy lo mein of your favorite Chinese takeout, it tastes even better
- 8 ounces Lo Mein noodles
- 2 cups frozen edamame (shelled soybeans)
- 4 scallions, thinly sliced
- 1/4 cup oyster sauce or vegetarian "oyster" sauce
- 1/4 cup rice-wine vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 1/8 teaspoon crushed red pepper
- 2 tablespoons canola oil
- 2 medium carrots, cut into matchsticks
- 2 small red bell peppers, cut into matchsticks
Golden-Crusted Brussels Sprouts
By á-58
I thought I'd share my all-time favorite brussels sprouts recipe with you
- 24 small brussels sprouts
- 1 tablespoon extra-virgin olive oil, plus more for rubbing
- fine-grain sea salt and freshly ground black pepper
- 1/4 cup grated cheese of your choice