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Recipes
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
By á-58
Sweet paprika may be substituted for smoked paprika
- 1 cup plus 2 teaspoons table salt
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons plus 2 teaspoons liquid smoke
- 1 boneless pork butt (about 5 pounds), cut in half horizontally (see technique below)
- 1/4 cup yellow mustard
- 2 tablespoons ground black pepper
- 2 tablespoons smoked paprika (see note)
- 1 teaspoon cayenne pepper
- 1 1/2 cups ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Japanese Ginger Salad Dressing
By á-58
Directions In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper
- 1 cup olive oil
- 1/4 cup soy sauce
- 1 lemon, juiced
- 3 cloves garlic, minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoons honey
- ground black pepper to taste
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
By á-58
We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet
- 2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
- 1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
- 1 tablespoon minced fresh ginger
- 3 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1 teaspoon soy sauce
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 2 teaspoons toasted sesame oil
- 1 tablespoon ketchup
- 2 teaspoons cornstarch
- 1 large shallot, sliced thin (about 1/3 cup)
- 1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
- 1 medium red bell pepper, seeded and cut into 3/4-inch dice
Skillet Soda Bread
By á-58
Authentic Irish soda bread has a tender, dense crumb and a rough-textured, thick crust—definitely a departure fro...
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon melted butter, optional
Pork Loin with Prosciutto, Fontina and Sage
By á-58
Made with fresh sage, shredded Fontina cheese and panko bread crumbs, this savory prosciutto-wrapped pork loin roas...
- 2 1/2-pound New York (top loin) pork roast, boneless
- 2/3 cup panko bread crumbs (Japanese bread crumbs)
- 1/3 cup Fontina cheese, shredded (about 1 ounce)
- 1 tablespoon fresh sage, chopped
- salt and pepper
- 4 thin slices prosciutto
Sausage and Apple Stuffed Pork Roast
By á-58
Recipes courtesy Melissa d 'Arabian
- 1/2 pound mild Italian sausage (or 2 links, casings removed)
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 tart apple, peeled and diced
- Salt and freshly ground pepper
- 2 cloves garlic, minced
- 2 pieces white bread
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons butter
- 1 (3-pound) boneless pork loin
- 1 tablespoon vegetable oil
- 1/2 cup white wine
Dakota Bread
By á-58
This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds
- 2 cups warm water (110 degrees)
- 1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 3 1/2 cups (19 1/4 ounces) bread flour
- 1 3/4 teaspoons salt
- 1 teaspoon instant or rapid-rise yeast
- 3 tablespoons raw, unsalted pepitas
- 3 tablespoons raw, unsalted sunflower seeds
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 large egg, lightly beaten
Corn Fritters
By á-58
Because these sauteed corn fritters are rounded in shape, they are often called "corn oysters" in their native New ...
- 3 large ears of corn
- 2 egg yolks
- 4 teaspoons all-purpose flour
- 4 teaspoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites
- 3-4 tablespoons cooking oil
Cioppino
By á-58
Any firm-fleshed, 3/4- to 1-inch-thick whitefish (such as cod or sea bass) can be substituted for halibut
- 1/4 cup vegetable oil
- 2 large onions, chopped fine
- Salt and pepper
- 1/4 cup water
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 (8-ounce) bottle clam juice
- 1 (1 1/2-pound) skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces
- 1 pound littleneck clams, scrubbed
- 1 1/4 cups dry white wine
- 4 tablespoons unsalted butter
- 1 pound mussels, scrubbed and debearded
- 1/4 cup chopped fresh parsley
- Extra-virgin olive oil
Baked Shells with Pesto, Mozzarella and Meat Sauce
By á-58
Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes and pesto, layered with mozzar...
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 pound ground beef
- 2 cups chopped canned tomatoes, drained (from one 28-ounce can)
- 1 1/2 teaspoons salt
- 1/2 cup store-bought or homemade pesto
- 3/4 pound medium pasta shells
- 6 ounces mozzarella cheese, grated (about 1 1/2 cups)
- 1/4 cup grated Parmesan