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Recipes
Roasted Brussels Sprouts
By á-58
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender ...
- 2 1/4 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper
Chinese-Style Glazed Pork Tenderloin
By á-58
To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky fla...
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/4 cup hoisin sauce
- 1/4 cup dry sherry
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 teaspoon pepper
- 1/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons vegetable oil
Juicy Grilled Turkey Burgers
By á-58
To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of home-ground turkey...
- 1 (2-pound) bone-in turkey thigh, skinned, boned, trimmed, and cut into 1/2-inch pieces
- 1 tablespoon unflavored gelatin
- 3 tablespoons low-sodium chicken broth
- 6 ounces white mushrooms, trimmed
- 1 tablespoon soy sauce
- Pinch baking soda
- 2 tablespoons vegetable oil, plus extra for brushing
- Kosher salt and pepper
- 6 large hamburger buns
Pepper-Crusted Beef Tenderloin Roast
By á-58
Rubbing the raw tenderloin with an abrasive mixture of kosher salt, sugar, and baking soda transformed the surface ...
- 4 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon baking soda
- 9 tablespoons olive oil
- 1/2 cup coarsely cracked black peppercorns
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon ground nutmeg
- 1 (6-pound) whole beef tenderloin, trimmed
Skillet-Poached Salmon with Creamy Caper Sauce
By á-58
A less-intimidating stovetop method for poaching salmon makes this elegant dish more accessible, whether for brunch...
- 1 1/4 pounds skinned salmon fillet
- 1 cup dry white wine, such as pinot grigio
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 tablespoon capers, drained and rinsed
- 1/2 teaspoon dried thyme
- Pinch of cayenne
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- Salt, to taste
- Lemon slices, for garnish
Pork Loin with Cranberries and Orange
By á-58
Pork loins are typically roasted, but we wanted to find a way to prepare this cut in a slow cooker
- 1 (4 1/2- to 5-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 (14-ounce) can whole berry cranberry sauce
- 1/2 cup dried cranberries
- 1/2 cup orange juice
- 3 (3-inch-long) strips orange zest, trimmed of white pith
- 1/8 teaspoon ground cinnamon