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Recipes
Pan-Seared Steaks with Herb Sauce
By á-58
1. Adjust oven rack to middle position and heat oven to 275 degrees
- 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each))
- Kosher salt and pepper
- 1 tablespoon vegetable oil
- 1 small shallot, minced
- 1/2 cup white wine
- 1/4 cup Sauce Base (1/2 recipe; see related content)
- 1/4 teaspoon white wine vinegar
- 1 1/2 teaspoons minced fresh chives
- 1 1/2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh tarragon
- 1 tablespoon unsalted butter
Green Bean Casserole with Homemade Mushroom Gravy
By á-58
Recipe courtesy Guy Fieri
- 1 1/2 pounds green beans, trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
- 1/2 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1/2 cup cream
- 1/4 cup grated Parmesan
- 4 medium shallots, sliced and separated into thin rounds
- 1 cup all-purpose flour
- Vegetable oil, for shallow frying
Lemon-Sage Chicken Cutlets
By á-58
Slice each chicken breast in half horizontally to make 2 thin cutlets
- 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 large eggs
- Juice of 1 lemon, plus lemon wedges for serving
- 3 tablespoons extra-virgin olive oil
- 4 sprigs sage, leaves only
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 to 2 tablespoons unsalted butter
- Warm Farro Salad or other grains, for serving (optional)
Crown Roast of Pork
By á-58
crown roast is 2 bone-in pork loin roasts, with the rib bones frenched and chine bones removed, that have been tie...
- Kosher salt and pepper
- 3 tablespoons minced fresh thyme
- 2 tablespoons minced fresh rosemary
- 5 garlic cloves, minced
- 1 (8- to 10-pound) pork crown roast
- 2 pounds small red potatoes, scrubbed
- 10 ounces shallots, peeled and halved
- 2 Golden Delicious apples, peeled, cored, and halved
- 8 tablespoons unsalted butter, melted
- 1/2 cup apple cider
- 1 cup low-sodium chicken broth
Shrimp and Crab Wonton
By á-58
Combine cabbage, salt, shrimp and crab meat, onions, ginger purée, soy sauce, one teaspoon sesame or peanut oil an...
- 1/2 cup shredded cabbage, preferably Savoy cabbage
- Coarse salt to taste
- 6 ounces chopped shrimp and crab meat
- 1 cup finely chopped spring onions
- 1 tablespoon ginger purée (can be purchased or made fresh)
- 1 teaspoon soy sauce
- 1 teaspoon sesame or peanut oil
- 1 tablespoon cream cheese
- Wonton wrappers (can be purchased at many markets)
- 2 to 3 cups vegetable or peanut oil
Chicken Gumbo
By á-58
A quick and easy adaptation of the classic Cajun stew, this tasty dish is ideal for a special weeknight dinner
- 3 tablespoons vegetable oil
- 4 tablespoons flour
- 1 cup chopped onion, fresh or frozen
- 1/2 cup chopped or sliced bell pepper, fresh or frozen
- 1/2 cup sliced celery
- 1 tablespoon fresh or bottled minced garlic
- 1 tablespoon Cajun seasoning
- 4 cups chicken broth
- One 14.5-ounce can diced tomatoes, including liquid
- One 16-ounce package frozen cut okra
- 1/2 pound sliced andouille sausage
- 4 cups shredded cooked chicken
Old-fashioned Meat Loaf- A.K.A "Basic" Meat Loaf
By á-58
Recipe courtesy Paula Deen
- 1 pound ground beef
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 egg, lightly beaten
- 8 ounces canned diced tomatoes with juice
- 1/2 cup quick-cooking oats
- Topping
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
Corsican Style Soup
By á-58
DIRECTIONS Heat oil in a large stockpot over medium heat
- 1/2 pound dried navy beans
- 3 tablespoon extra virgin olive oil
- 3 large yellow onions, peeled and finely chopped
- 10 small potatoes, peeled and diced
- 2 medium leeks, trimmed and finely chopped
- 2 medium zucchini, trimmed and diced
- 1/2 small green cabbage, cored and finely chopped
- 1/2 pound thin green beans, trimmed and finely chopped
- 1 medium carrot, peeled and diced
- 1 medium tomato, peeled, seeded, and chopped
- 4 sprigs fresh marjoram, chopped
- 1 ham bone with some meat attached (have butcher cut in half crosswise)
- 1/4 pound tagliatelle, broken in half
- 3 cloves garlic, peeled and minced
- 5 fresh basil leaves, minced
- salt and freshly ground black pepper
SMOKED KIELBASA
By á-58
Soak the casing in cold salted water following instructions on package
- 3 lbs not-so-lean pork butt
- 2 lbs beef brisket or chuck, trimmed of fat
- 1/4 cup powdered milk
- 1 tbsp. + 1 tsp. kosher salt
- 1 tbsp. Hungarian paprika
- 1 tbsp. sugar
- 2 tsp. green or white peppercorns, freshly ground
- 1/2 tsp. nutmeg, freshly grated
- 1/2 tsp. ground celery seed
- 1/2 tsp. dried sweet marjoram or oregano
- 1/2 tsp. ground coriander seed
- 1/4 tsp. citric acid (Vitamin C)
- curing salt (enough for 5 lbs meat)
- 1 tbsp. fresh garlic, finely minced
- 1/2 cup ice water
- 4 to 5 feet of real sausage casing
Shrimp and Crawfish Etoufee
By á-58
Mama's Creole Herb Rice: For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter
- Shrimp Crawfish Etoufee:
- 1 tablespoon butter
- 1/4 cup diced bell pepper
- 2 tablespoons diced yellow onion
- 1 celery stalk, diced
- 1 tablespoon minced garlic
- 1 tablespoon Roux, recipe follows
- Rum
- 6 shrimp
- 8 ounces crawfish tail meat
- 1 ounce Mama's Green Creole Sauce, recipe follows
- Pinch pepper
- Pinch kosher salt
- Pinch ground thyme
- Mama's Creole Herb Rice:
- 1/2 cup brown rice
- 1 cup long grain white rice
- 1/4 cup canola or vegetable oil
- 1 tablespoon fresh thyme leaves
- Salt
- Mama's Green Creole Sauce:
- 1/4 cup lemon juice
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 10 cloves garlic
- 4 jalapeno peppers
- 2 green onions, cut in half
- 1 small yellow onion, cut into wedges
- 1 bell pepper, cut into wedges
- 1/2 bunch parsley, rinsed
- Roux:
- 1/4 cup oil
- 1/4 cup flour