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Recipes
Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing
By á-58
If you think you’ve seen this before, you’re absolutely right
- For the crispy shallots and rice:
- For the Ahi Tuna & Avocado Tartare
- 20 ounces sushi-quality Ahi Tuna, cut into small dice
- 4 tablespoons extra-virgin olive oil
- 2 ripe Hass avocados, peeled and diced
- 1 tablespoon lemon juice
- salt & freshly ground pepper
- canola oil for frying
- 4 tablespoons finely chopped shallots
- 2 tablespoons flour
- 2 tablespoons rice crispies
- sea salt
- For the soy-sesame dressing:
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon hot sesame oil
- 1 teaspoon honey
Sweet Potato Pie
By á-58
Preheat oven to 350 and place frozen pie crusts on baking sheet(s)
- 2 cups cooked and mashed sweet potato (cooled)
- 1/4 cup butter, melted
- 2 eggs
- 1 cup milk
- 1 1/2 cups sugar
- 1 small package (3.4 oz) instant vanilla pudding
- 2 unbaked frozen pie crusts (9 inch)
One-Pot Pasta Caprese
By á-58
Place the pasta in the bottom of large deep skillet
- 12 ounces dry linguine
- 1 (12-ounce) container cherry tomatoes, halved
- 2 shallots, thinly sliced
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons salt
- Pinch crushed red pepper flakes
- 3 cups vegetable broth
- 3 tablespoons olive oil
- 1 (8-ounce) container ciliegine, drained
- 1/4 cup fresh chopped basil
- 1/4 cup grated Romano cheese
Bockwurst Sausage #2
By á-58
Combine all ingredients, mix well & stuff into hog casing Cook in water at 170 F or at 185 F in the smokehouse unt...
- 8.5 lbs ground pork, fine grind
- 1/4-cup nonfat dry milk
- 1/4-cup salt
- 1 1/3 cups cold water
- 1 egg
- 2 teaspoons sugar
- 5 teaspoons onion powder
- 4 teaspoons ground white pepper
- 1 teaspoons ground mace
- 1 teaspoons ground ginger
Scallop Seviche
By á-58
We tossed the scallops in a bowl with the scallions and fruit juice and let the mixture sit in the fridge (accordin...
- 1 lb bay scallops (fresh or frozen)
- Juice of 1/2 lime
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 tbs cilantro, minced (parsley may be used)
- 2 scallions, minced (green and white parts together)
- 1 tsp soy sauce (optional)
Mexican Meatball Soup
By á-58
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings
- 1 tablespoon cooking oil
- 1 small red onion, chopped
- 2 jalapeno peppers, seeds and ribs removed, chopped
- 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
- 2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
- 1 3/4 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 1/2 tablespoons dry bread crumbs
- 1 egg, beaten to mix
- 1 cup fresh (cut from about 2 ears) or frozen corn kernels
- 1 tablespoon lime juice
Herb-Marinated Pork Tenderloins
By á-58
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a...
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Mediterranean Chopped Salad
By á-58
To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seedi...
- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes, quartered (about 1 1/2 cups)
- Table salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese, crumbled (about 1 cup)
- Ground black pepper
Simple Balsamic Vinaigrette
By á-58
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
- Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
- Blue cheese, for garnish
Angela's Leberkäse Bavarian Loaf
By á-58
1 Cube fat and grind through a medium die
- 4 1/2 lbs jowl fat or 4 1/2 lbs pork fatback
- 5 1/2 lbs beef shanks, lean
- 5 1/2 lbs pork butt
- 5 ounces salt
- 2 teaspoons curing salt, Morton's preferred
- (Curing salt contains nitrates. Table salt or canning salt cannot be used in place of curing salt. If)
- 6 lbs shaved ice
- 1 tablespoon sugar
- 1 tablespoon marjoram
- 1 teaspoon ginger
- 1 tablespoon mustard, ground
- 2 tablespoons nutmeg
- 2 tablespoons black pepper, ground
- 3/4 ounce maggi seasoning or 3/4 ounce soy sauce
- 1/2 cup onion, diced, blanched