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Recipes
Mexican Black-eyed Peas
By Tamipri
Place dried black-eyed peas in a Dutch oven; add water to cover by 2 inches
- 16 oz. pkg. dried black-eyed peas
- 1 lb. ground pork sausage
- 1 onion, finely chopped
- 18 oz. can whole tomatoes
- 1/2 c. water
- 2 1/2 Tb. celery, finely chopped
- 2 Tb. sugar
- 2 1/2 Tb. chili powder
- 2 Tb. garlic salt
- 1/4 tsp. pepper
Slow Cooker Apple Butter
By Tamipri
Combine all ingredients in a slow cooker
- 12 Granny Smith apples, cored, peeled and quartered
- 1 1/2 c. brown sugar, packed
- 1/2 c. apple juice
- 1 Tb. lemon juice
- 1 tsp. allspice
- 4 1/2 pt. freezer-safe plastic containers and lids, sterilized
Seared Scallops with Citrus Ginger Sauce
By Tamipri
1. Heat 1 tsp. sesame oil in a large cast-iron or heavy skillet over high heat
- The key to getting a good brown crust is to pat the scallops dry before cooking; sear them in a very hot cast-iron skillet, and, while they cook, only move them to turn them over. Serve over rice noodles.
- 2 tsp. dark sesame oil, divided
- 4 (1") diagonally cut green onions
- 1 tsp. peanut oil
- 1 1/2 lb. medium sea scallops
- 1/4 tsp. salt , divided
- 1/4 c. fresh orange juice
- 1/4 c. mirin (sweet rice wine)
- 2 Tb. fresh lemon juice
- 2 Tb. soy sauce
- 1/4 tsp. grated peeled fresh ginger
- 1/4 tsp. crushed red pepper
- 1 tsp. water
- 1/2 tsp. cornstarch
Cowboy Steak with Coffee and Ancho Rub
By Tamipri
Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill
- 1 1/2 tsp. ground ancho chile powder, (or regular chili powder)
- 1 1/2 tsp. finely ground expresso coffee
- 1/2 tsp. dark brown sugar
- 1/4 tsp. dry mustard
- 1/4 tsp. ground coriander
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 (1 1/4 lb.) shoulder center steak (ranch steak), or top sirloin, about 1 1/4" thick
Grilled Steak Burgers
By Tamipri
Prepare medium-hot fire in grill
- 3 lb. beef chuck, very cold, cut into 1/2" cubes
- kosher salt and freshly ground black pepper, to taste
- 8 oz. cheddar cheese, sliced
- 8 hamburger buns, split
- melted unsalted butter, for brushing
- 1/4 c. mayonnaise
- 2 Tb. ketchup
- 1 Tb. sweet relish
- 1/4 tsp. cider vinegar
- lettuce, sliced tomatoes, and onions for serving
Holiday Pork Posole
By Tamipri
1. Preheat oven to 350 degrees
- The pork needs time to cook and chill, so be sure to begin this recipe at least one day ahead. Put out a platter of cornbread along with the posole.
- 4 medium onions, divided
- 7 Tb. canola oil, divided
- 4 Tb. ancho chile powder, divided
- 2 Tb. + 2 tsp. dried oregano, (preferably Mexican), divided
- 1 (6-6 1/2) lb. bone-in pork shoulder (Boston butt), cut into 4-5" pieces, some meat left on bone
- 5 c.+ chicken broth
- 4 (7 oz.) cans diced green chilies, drained
- 5 large garlic cloves, minced
- 4 tsp. ground cumin
- 4 (15 oz.) cans golden or white hominy, drained
- 4 limes, each cut into 4 wedges
- thinly sliced green onion
- chopped fresh cilantro
Passion Fruit Creme Pots
By Tamipri
1. Preheat oven to 300 degrees 2
- 6 c. melted passion fruit sorbet
- 24 egg yolks
- 8 Tb. sugar
- 5 c. heavy cream
- 2 c. whole milk
- fresh mint for garnish
Black Bean Vegetable Soup
By Tamipri
DIRECTIONS: 1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionall...
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans,, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Loaded Potato Casserole
By Tamipri
Cook potatoes in boiling water until tender; drain
- 20-24 new redskin potatoes
- seasoning salt, pepper and onion powder to taste
- 1/2 lb. bacon, crisply cooked, crumbled and divided
- 8-oz. pkg. shredded sharp Cheddar cheese, divided
- 1/2 c. butter, melted
Pork Tenderloin with Plum Sauce
By Tamipri
1. Combine fresh ginger, 1/4 tsp
- 1 tsp. grated peeled fresh ginger
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper, divided
- 1 (1 lb.) pork tenderloin, trimmed
- 1 tsp. olive oil
- 2 1/2 Tb. minced shallots, (about 1 medium)
- 2 c. chopped peeled ripe plums, (about 4 medium)
- 1 Tb. brown sugar
- 1/4 tsp. ground ginger
- 1/4 c. dry white wine
- 1 tsp. balsamic vinegar
- 1 tsp. butter
- 1 Tb. chopped walnuts, toasted