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Recipes
General Tso's Chinese Chicken
By á-58
Place sauce ingredients in a quart jar with a lid and shake to mix
- BATTER:
- 1 egg, beaten
- 1/4 cup soy sauce
- 3/4 cup cornstarch
- SAUCE:
- 1/4 cup cornstarch
- 1/8 cup water
- 1 1/2 teaspoon fresh garlic, minced
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/8 cup white vinegar
- 1/8 cup white wine
- 2 cups chicken broth
- CHICKEN:
- 2 pounds chicken breasts - cut into cubes
- 1 cup peanut oil
- 2 bunches of green onions
- 5-8 dried chilies
- 1 head of broccoli, cut into florets
Spinach Pasta Dough
By á-58
Recipe courtesy Emeril Lagasse, 2001
- 5 ounces fresh spinach, blanched and squeezed dry
- 1 pound all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 6 large egg yolks
- 1 tablespoon extra-virgin olive oil
Barbecued Pulled Chicken
By á-58
When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature
- CHICKEN
- 1 cup salt
- 2 (4-pound) whole chickens, giblets discarded
- Pepper
- 2 cups wood chips, soaked in water for 15 minutes and drained
- SAUCE
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 4 cups low-sodium chicken broth
- 1 1/4 cups cider vinegar
- 1 cup brewed coffee
- 3/4 cup molasses
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
Blackened Salmon with Mango-Avocado Salsa
By á-58
1.Slice the salmon evenly into 4 to 6 smaller fillets
- Fish
- 1 1/2 to 2 pounds wild salmon fillets, boneless and skin on
- 3 teaspoons melted grassfed butter
- 1 garlic clove, crushed
- 1 1/2 tsp paprika
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp cracked pepper
- 1/4 tsp thyme
- 1/4 tsp cayenne
- 1 garlic clove, crushed
- Mango Salsa
- 1 large ripe mango, seeded, peeled and diced
- 1 large avocado, seeded and diced
- 1/4 cup diced grape tomatoes
- 2 tablespoons diced red onion
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sea salt
Chicken Pad Thai
By á-58
Our version of pad thai, the satisfying rice-noodle dish from Thailand, is made with chicken, tofu, bean sprouts, a...
- 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
- 5 tablespoons plus 1 teaspoon Asian fish sauce
- 1/2 pound firm tofu, cut into 1/4-inch cubes
- 1 cup water
- 2 tablespoons lime juice
- 1 1/2 teaspoons rice-wine vinegar
- 3 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3/4 pound linguine
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 2/3 cup salted peanuts, chopped fine
- 2 cups bean sprouts
- 1/2 cup lightly packed cilantro leaves
Colcannon (Irish Potato Salad)
By á-58
Cut and steam the potatoes until tender
- 5 russet potatoes
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large shallots, thinly sliced
- 1 large leek-halved and thinly sliced
- 1 bunch kale, stemmed and coarsely chopped
- 1 head napa cabbage, cored and coarsely chopped
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoons salt
- 2/3 cups chopped green onion tops
Chicken Enchiladas
By á-58
Recipe courtesy Tyler Florence
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Viennese Crescent Cookies
By á-58
Preheat oven to 325° F. Grease cookie sheets or line with parchment
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 cup ground almonds
- 1 cup flour
- Vanilla sugar (for dusting)
Slow-Cooked Provençal Beef Stew
By á-58
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a din...
- For Bouquet Garni:
- 2 large green leek leaves (about 6 inches long)
- 1 bay leaf
- 1 stalk celery
- 2 sprigs fresh parsley, with stems
- 3 sprigs fresh thyme
- 1 2-inch-long strip tangerine or orange peel
- For Stew:
- 3 tablespoons extra-virgin olive oil, divided
- 2 ounces pancetta or bacon, cut into 1/2-inch pieces
- 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 medium yellow or red onions, chopped
- 3 cloves garlic, chopped
- 1 1/2 pounds carrots, sliced into 1-inch rounds
- 2 tablespoons tomato paste
- 1 pound button mushrooms, halved if small, quartered if large
- 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
- 1/2 cup chopped fresh parsley
- Freshly grated zest of 1 tangerine or orange
Beets with Lemon and Almonds
By á-58
We sought a streamlined recipe for beets that maximized their sweet, earthy flavor
- 1 1/2 pounds beets, trimmed and halved horizontally
- 1 1/4 cups water
- Salt and pepper
- 3 tablespoons white vinegar
- 1 tablespoon packed light brown sugar
- 1 shallot, sliced thin
- 1 teaspoon grated lemon zest
- 1/2 cup whole almonds, toasted and chopped
- 2 tablespoons chopped fresh mint
- 1 teaspoon chopped fresh thyme