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Recipes
Chili Con Carne
By Drjt
Josh's favorite
- 3 pounds chuck roast cut into 1/2" bits
- 2 medium white onions, coarsely chopped
- 8 medium garlic cloves, finely chopped
- 1/4 cup ground ancho chile powder
- 2 tsp ground cumin powder
- 1 15oz can pureeed tomatoes
- 1 15oz can diced tomatoes, juices
- reserved
- 2 chipoltes en adobo, finely chopped
- 2 tablespoons plus 1 tsp kosher salt
Coq au Vin
By Drjt
1. Heat the oil in a heavy-bottomed casserole, and sauté the bacon, if using, until lightly browned
- 2 tablespoons olive oil, plus more if necessary
- • 3 ounces bacon, cut into 1/4-by-1 1/2-inch strips (optional)
- • 2 1/2 pounds ready-cut frying chicken, thoroughly dried
- • Salt and freshly ground black pepper
- • 1 bay leaf
- • 1/4 teaspoon dried thyme
- • 16 to 20 small white onions, peeled, or 2 medium onions, sliced
- • 1/4 cup Cognac
- • 3 tablespoons flour
- • 2 cups red wine, preferably Burgundy or other Pinot Noir, or Côtes du Rhône
- • 2 cups brown chicken stock, plus more if necessary
- • 4 cloves garlic, chopped
- • 1 tablespoon tomato paste, plus more if necessary
- • 3/4 pound oyster or shiitake mushrooms, trimmed, washed and quartered
Perfect Pizza Margherita
By Drjt
Letting the dough rest in the refrigerator overnight, I found, results in a chewy crust with a slight tang
- 1 envelope active dry yeast
- 2 cups warm water (90° to 105°)
- 1/2 teaspoon sugar
- 4 cups all-purpose flour, plus more for kneading
- 2 1/2 teaspoons kosher salt
- Extra-virgin olive oil
Wine & Tomato Braised Chicken
By Drjt
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes
- 4 slices bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white wine (see Tip)
- 1 28-ounce can whole tomatoes, with juice, coarsely chopped
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
- 1/4 cup finely chopped fresh parsley
Seared Romaine Spears with Caesar Dressing
By Drjt
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while addi...
- 1/4 cup(s) low-fat mayonnaise
- 1/4 cup(s) red wine vinegar
- 4 clove(s) garlic
- 1 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) Worcestershire sauce
- 1/4 teaspoon(s) Tabasco sauce
- 1/2 cup(s) vegetable oil
- 2 tablespoon(s) vegetable oil
- Salt and freshly ground pepper
- 10 hearts of romaine, halved lengthwise
- 10 slice(s) crusty peasant bread
- 3 ounce(s) Parmigiano-Reggiano cheese, shaved
Mahi Mahi Tacos
By Drjt
Recipe courtesy Epcot Catering
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1/4 tablespoon ground cinnamon
- 1/4 tablespoon red pepper flakes
- 1/4 tablespoon cayenne pepper
- 1/2 tablespoon dill seed
- 1/2 tablespoon ground black pepper
- 1/2 cup soy sauce
- 2 pounds fillet mahi mahi with skin
- 1/4 cup peanut oil
- Mini taco shells
- Pico de Gallo, store bought
- Chopped fresh cilantro leaves
Clams in White Wine Broth
By Drjt
1. Wash clams thoroughly, brushing off any surface dirt under cool running water
- • 3 pounds Manila or other tiny clams
- • 6 tablespoons extra-virgin olive oil, plus about 3 tablespoons for drizzling
- • 4 tablespoons unsalted butter, divided
- • 1 cup leeks, white, yellow and dark green parts, cut in medium dice
- • Pinch red chile flakes
- • 1 cup dry white wine (preferably the wine you'll drink with the dish)
- • 6 thick slices Italian peasant bread
- • 1 clove garlic, peeled and halved
- • Sea salt and freshly ground pepper
- • 2 tablespoons parsley, coarsely chopped
Sea Bass with Ginger and Scallions
By Drjt
1. Holding a sharp knife or cleaver at a 45° angle, score the thickest part of the fish with deep parallel cuts cr...
- Marinade:
- 1 whole white-fleshed fish, such as rockfish, lake trout or sea bass, about 3 pounds, cleaned
- • 1 tablespoon Chinese rice wine or Sherry
- • 2 teaspoons soy sauce
- • 3 or 4 slices ginger, crushed
- • 2 scallions, crushed
- • 6 cloves garlic, crushed
- • Water for poaching
- • 1 tablespoon vinegar
- Sauce:
- • 3 tablespoons soy sauce
- • 1/4 cup molasses
- • 5 teaspoons white vinegar
- • 1/4 to 1/2 teaspoon white pepper
- • 1 tablespoon cornstarch dissolved in 1 tablespoon water
- • 1/3 cup shredded scallions
Pesto-Crusted Salmon with Red Onion Relish
By Drjt
of the Heathman Hotel Combine all of the items in first section in a food processor except for the salmon
- Relish:
- 8 ea 7 oz.
- salmon fillet
- 1/2 c.
- basil
- 1 /c.
- fresh bread crumbs
- 1/4 Rc.
- pinenuts
- 1/4 c.
- parmesan
- 2 ea.
- garlic cloves
- 1/4 c.
- bacon
- 1/4 c.
- olive oil
- 1 T.
- parsley chopped
- salt & pepper
- Red Onion Relish
- 1/4 c.
- olive oil
- 3 3
- red onions diced
- 1/2 c.
- lemon juice
- 1 tsp.
- fresh ginger
- 1 tsp.
- garlic
- 2 tsp.
- chili paste
- 1 tsp.
- parsley
- 2 tsp.
- capers
- 2 T.
- soy sauce
- 1 T.
- cilantro
Grilled Potato and Onion Salad with Blue Cheese and Bacon
By Drjt
Preheat the oven to 400°
- 1 pound sliced meaty bacon
- 3 red onions, sliced 1/2 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), scrubbed
- 1/2 cup mayonnaise
- 1/2 pound blue cheese, such as Gorgonzola, Roquefort or Maytag Blue, crumbled