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Recipes
Tomato and Garlic Stuffed Chicken Cutlets
By Drjt
Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper
- 1 large garlic clove, minced and mashed
- 1 tablespoon anchovy paste
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons olive oil, divided
- 4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
- 1 large plum tomato, cut crosswise into 8 slices, discarding ends
Wilted Greens with Andouille Sausage
By Drjt
Remove the central rib from each leaf of kale and tear into bite size pieces
- 2 bunches cavelo nero or other kale
- 2 heads escarole, preferably with pale yellow centers
- 1 link andouille sausage, sliced
- 2 cloves garlic, slivered
- 2 T. olive oil
- salt and pepper
- red wine vinegar
Wine-Tuned Roast Chicken
By Drjt
1. Preheat the oven to 375° F
- 1 whole 4- to 7-pound chicken, giblets and neck removed
- • 2 tablespoons olive oil
- • Salt and freshly ground black pepper
- • 2 tablespoons butter, softened
- • 1 cup chicken broth
Pizza Margherita
By Drjt
1. Combine the first four ingredients in the bowl of an electric mixer fitted with a dough hook or, alternatively, ...
- 5 cups unbleached, all-purpose flour, plus more for dusting
- 3 1/4 teaspoons kosher salt (or 1 3/4 teaspoons table salt)
- 1 teaspoon instant yeast
- 1 3/4 cups plus 2 tablespoons cool (65° F) water
- Olive oil, for oiling bowl
- 1 28-ounce can crushed tomatoes (preferably San Marzano)
- 5 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh basil, minced, plus 16 basil leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 6 ounces fresh mozzarella, thinly sliced or coarsely shredded
- 2 to 3 tablespoons freshly grated Parmigiano-Reggiano or pecorino Romano
Grilled Miso Shrimp
By Drjt
Light a grill or preheat a grill pan
- 3 tablespoons fresh lime juice
- 2 tablespoons yellow miso
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons light brown sugar
- 1 pound large shrimp, shelled and deveined
- 3 scallions, cut into 1 1/2-inch lengths
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek
Flank Steak with Balsamic BBQ Sauce
By Drjt
Recipe courtesy Bobby Flay
- 3 cups balsamic vinegar
- 4 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup ketchup
- 1/3 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 canned chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 1 (2-pound) flank steak
- 1 French baguette, sliced
- Olive oil
- Salt and freshly ground black pepper
- 1 cup grated Monterey jack cheese
Beef Stew (French La Daube de Boef with Press WIne)
By Drjt
1. The day before serving, cut the beef into 2-inch chunks
- 2 1/2 • 2 1/2 pounds beef cheeks (chuck, shoulder, short ribs, brisket, shank or rump are good substitutions)
- 1 • 1 bottle red press wine (or dry red wine)
- 1 • 1 onion, cut in half
- 1 • 1 bay leaf
- 1 • 1 thyme sprig
- 1 • 1 parsley sprig
- 5 • 5 peppercorns
- • Vegetable oil
- 5 • 5 shallots, thinly sliced
- 1 • 1 tablespoon cornstarch
- 3 • 3 pounds carrots, sliced into thin rounds
- 1/2 • 1/2 pound button mushrooms, thinly sliced
- 1/2 • 1/2 pound slab bacon, cut into lardons 1/4-inch thick
- • Salt and pepper
Jamie Oliver - Magazine
By Drjt
1. Heat the oil in the pressure cooker
- 2 tbsp extra-virgin olive oil
- 1.5 kg brisket of beef, rolled and tied
- 12 shallots, peeled
- 6 garlic cloves, peeled
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 250 ml red wine
- 2 bay leaves
- 1 cinnamon stick
- 1/4 nutmeg clove, grated
- A small handful of black olives
- 1 tsp dried oregano
- A few sprigs of thyme
- 2 tbsp red wine vinegar
Chicken Tacos in Tomato-Chipotle Sauce
By Drjt
1. In a heavy-bottomed saucepan, toast the unpeeled garlic cloves over medium-high heat until the skin begins to br...
- 2 cloves garlic, unpeeled
- 1 28 oz. can crushed tomatoes
- Can of chipotle chiles in adobo; 1 chipotle, finely chopped, to start
- 1 rotisserie chicken, meat coarsely shredded
- 2 limes, cut into wedges
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 1 avocado, sliced
Scallops with Shiitake, Enoki and Oyster Mushrooms
By Drjt
1. In a large skillet, sauté the shiitake and oyster mushrooms in the butter over high heat for 5 minutes, or unti...
- 1/2 pound fresh shiitake mushrooms, sliced
- 1/2 pound oyster mushrooms, sliced
- 3 tablespoons butter
- Salt and freshly ground black pepper
- 1 bunch scallions, diagonally sliced
- 3 or 4 slices fresh ginger
- 1/2 cup dry white wine
- 2/3 cup chicken broth
- 12 large scallops (1 1/2 to 2 ounces each)
- 2 teaspoons peanut oil or canola oil
- Freshly ground white pepper
- 1 package (10 to 12 ounces) enoki mushrooms
- 2 tablespoons chervil leaves or chopped parsley, for garnish