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Recipes
Mussels with Sherry, Saffron, and Paprika
By Drjt
Heat oil in large pot over medium heat
- 3 tablespoons olive oil
- 1 cup sliced shallots (4 to 5 large)
- 3 garlic cloves, chopped
- 3/4 cup dry Sherry
- 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
- 3/4 teaspoon paprika
- 1/2 teaspoon saffron threads, crumbled
- 3 dozen mussels, scrubbed, debearded
- 1/2 cup chopped fresh Italian parsley
Seared Steaks with Caramelized Onions and Gorgonzola
By Drjt
Heat 1 tablespoon oil over medium heat in a large skillet
- 2 tablespoon(s) canola oil, divided
- 2 large (about 4 cups) onions, sliced
- 1 tablespoon(s) brown sugar
- 1/2 cup(s) reduced-sodium beef broth
- 1 tablespoon(s) balsamic vinegar
- 1/2 teaspoon(s) salt, divided
- 1/4 teaspoon(s) freshly ground pepper
- 1 pound(s) beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
- 1/4 cup(s) crumbled Gorgonzola or blue cheese
Horseradish Crusted Prime Rib
By Drjt
Using a sharp knife, lightly score the fat cap on the rib roast in a crisscross pattern
- 10 to 12 lb. boneless beef prime rib roast, trimmed
- 1 C. prepared horseradish
- 1/2 C. red wine, such as Arrowood Winery, Cabernet Sauvignon, Sonoma County
- 1/2 C. olive oil
- 20 cloves garlic, chopped
- 2 bunches fresh thyme, chopped
- 1 Tbsp. kosher salt
Gorgonzola-Roasted Mushrooms and Onions Recipe - Melissa Rubel Jacobson | Food & Wine
By Drjt
Preheat the oven to 425. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with...
- 3/4 pound shiitake mushrooms, stems discarded and caps sliced 1/2 inch thick
- 2 red onions, cut into 1/2-inch wedges
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 teaspoon thyme leaves
- 3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces
Grilled Glazed-Salmon Sandwiches with Bacon Recipe | Food & Wine
By Drjt
Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls
- Grilled Glazed Salmon
- 4 kaiser rollssplit, toasted and buttered
- 4 red lettuce leaves
- 8 thick bacon slices, cooked until crisp
- 1/2 Granny Smith apple, cut into 12 thin slices
Grilled Glazed Salmon Recipe | Food & Wine
By Drjt
Light a grill. In a small bowl, mix the mustard, horseradish and honey
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey
- Four 6-ounce skinless salmon fillets
- Vegetable oil, for rubbing
- Salt and freshly ground black pepper
Grilled Miso Shrimp Recipe | Food & Wine
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
Wine and Herb Braised Brisket
By Drjt
DIRECTIONS Preheat oven to 300 degrees F
- One 3-pound beef brisket, trimmed of excess fat
- 3 lean bacon slices, cut crosswise into 1/4-inch strips
- 1/3 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 medium carrots, peeled, cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh sage
- 4 garlic cloves, finely chopped
- 2 bay leaves
- One bottle Australian Shiraz or California Syrah
- Sage-Laced Polenta Squares (see recipe), cooked rice or noodles
Shrimp and Sausage Gumbo Recipe | Food & Wine
By Drjt
In a large saucepan, heat the vegetable oil until shimmering
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 medium onion, coarsely chopped
- 1 celery rib, cut into 1/2-inch pieces
- 2 garlic cloves, very finely chopped
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground pepper
- 1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or canned low-sodium broth
- 2 thyme sprigs
- 3/4 pound shelled and deveined medium shrimp
- 1 scallion, thinly sliced
- 1 tablespoon finely chopped flat-leaf parsley
Dining Tip: Julia and Emeril's Coq Au Vin | Dining Tips | News & Features | Wine Spectator
By Drjt
Mixed Case 1. Heat the oil in a heavy-bottomed casserole, and sauté the lardons, if using, until lightly browned
- 2 tablespoons olive oil, plus more if necessary
- 1/2 cup lardons, 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