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Recipes
Chile-Glazed Hanger Steak Recipe | Food & Wine
By Drjt
In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes
- 8 dried guajillo chiles, seeded
- 4 large garlic cloves
- 2 teaspoons dried oregano
- 6 tablespoons canola oil, plus more for brushing
- Salt and freshly ground pepper
- 1 trimmed hanger steak (about 1 pound), cut into 4 pieces
- 1 large onion, finely chopped
- 1/4 cup light brown sugar
- 1/4 cup cider vinegar
Focaccia with Caramelized Onions, Pear and Blue Cheese Recipe at Cooking.com
By Drjt
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes
- 1 1 1 cup warm water
- 1 1 1 package active dry yeast
- 1/2 1/2 1/2 teaspoon honey
- 2 1/2 2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1 cup plus 1 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon kosher salt
- 1 1 1 large onion thinly sliced
- 1 1 1 teaspoon light brown sugar
- 1 1 1 large Bosc pear cored an sliced
- 1/2 1/2 1/2 cup crumbled blue cheese
New England Clam Chowder
By Drjt
1. Place the clam juice in a large pot set over medium-high heat
- 1 cup clam juice, or water
- 48 topneck clams, well scrubbed
- 6 ounces bacon, diced
- 1 cup onion, chopped
- 2 large potatoes, peeled and cut into 1/2-inch dice
- 1 bay leaf
- 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
- 1 cup milk
- 1 cup light cream
- Salt and freshly ground black pepper to taste
Greek-Style Leg of Lamb Recipe - Melissa Rubel Jacobson | Food & Wine
By Drjt
In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano
- 1/4 cup extra-virgin olive oil
- 1/2 onion, coarsely chopped
- 1 garlic clove
- 2 dill sprigs
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried oregano
- 2 pounds boneless leg of lamb, in one piece
- Salt and freshly ground pepper
Grilled Grouper with Mango Habanero Barbecue Sauce
By Drjt
Recipe courtesy Emeril Lagasse, 2004
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 1 habanero pepper, diced with seeds and ribs removed
- 1 teaspoon diced garlic
- 2 cups diced mango
- 1/4 cup fresh lime juice
- 1/2 cup white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon dry mustard
- 1 1/4 teaspoons salt
- 4 (6-ounce) grouper fillets
- 1/4 teaspoon fresh cracked white pepper
Panfried Red Snapper with Chipotle Butter
By Drjt
Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
- 1/2 teaspoon salt
- 4 red snapper fillets with skin (1 1/2 lb total)
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil
Braised Short Ribs
By Drjt
Sprinkle ribs with coarse salt and pepper
- 4 1/2 pounds 3-inch-long beef short ribs
- Coarse kosher salt
- 2 cups dry red wine
- 1 14.5-ounce can diced tomatoes in juice
- 1 6-ounce package sliced button mushrooms
- 1/2 cup finely chopped onion
- 6 garlic cloves, peeled
- 6 fresh Italian parsley sprigs
- 2 bay leaves
- Crusty bread
Leg of Lamb with Tzatziki Recipe - Melissa Rubel Jacobson | Food & Wine
By Drjt
In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry
- 1/2 seedless cucumber, grated
- Salt
- 1 cup plain low-fat Greek yogurt
- 2 teaspoons chopped dill
- 1/2 teaspoon finely grated lemon zest
- 1 garlic clove, minced
- Greek-Style Leg of Lamb
Tropical Fruit Salsa
By Drjt
Stir together all ingredients
- 1 cup finely diced peeled firm-ripe papaya (from 1)
- 1/2 cup finely diced peeled firm-ripe mango (from 1)
- 1/3 cup finely chopped white onion
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1/2 to 1 teaspoon minced fresh jalape�hile, including seeds
- 1/2 teaspoon salt
Ravioli and Vegetable Soup
By Drjt
Directions In a large saucepan, heat the oil over moderately low heat
- 2 tablespoon(s) cooking oil
- 2 onions, chopped
- 3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
- 2 ribs celery, cut into 1/2-inch slices
- 1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
- 1 3/4 cup(s) canned diced tomatoes with their juice (one 15-ounce can)
- 1 tablespoon(s) tomato paste
- 1/2 pound(s) potatoes, peeled and cut into 1/2-inch dice
- 1/2 pound(s) green beans, halved
- 1 1/4 teaspoon(s) salt
- 3 ounce(s) fine egg noodles (about 1 cup)
- 1/3 cup(s) chopped fresh parsley