Bronxie's profile page
Recipes
Watercress and Cucumber Salad
By bronxie
Directions 1In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 bunches watercress (12 ounces each), trimmed
- 1/2 English cucumber, halved lengthwise and thinly sliced
Salmon with Lemon, Capers, and Rosemary
By bronxie
Recipe courtesy Giada De Laurentiis
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Homemade BBQ Sauce
By bronxie
2011 Ree Drummond, All Rights Reserved
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 cup ketchup
- 1/3 cup molasses
- 1/3 cup brown sugar
- 4 tablespoons minced chipotle peppers in adobo sauce
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- Dash salt
Lamb Chili
By bronxie
1. Season lamb with salt and pepper
- 3 * 3 tablespoons olive oil
- 1 * 1 medium onion, chopped
- 2 * 2 lbs. lamb stew meat or lean ground lamb
- 1 * 1 red bell pepper, cored, seeded and chopped
- 2-3 * 2-3 large cloves garlic, minced
- 1 * 1 tablespoon chili powder
- 1 * 1 teaspoon cumin
- 1 * 1 teaspoon dried oregano leaves
- 1 * 1 tablespoon adobo sauce from a can of chipotles in adobo
- 1/4 * 1/4 teaspoon ground coriander
- 1/8 * 1/8 teaspoon ground cinnamon
- 1 * 1 teaspoon unsweetened cocoa powder
- 1 * 1 tablespoon honey
- 1 * 1 bay leaf
- * Salt and pepper to taste
- 1/2 * 1/2 can (3 oz.) tomato paste
- 1 * 1 (28 oz.) can crushed tomatoes
- 1 * 1 (15 oz.) can black beans, drained and rinsed
- 1 * 1 (15 oz.) can red kidney beans, drained and rinsed
- * Garnish: Feta cheese and sliced green onions
Risotto Rosso with Red Wine, Radicchio and Smoked Mozzarella
By bronxie
Prepare the rice In a large saucepan bring the stock to a boil
- For the rice
- 5 cups chicken stock, vegetable stock or water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped (about ½ cup)
- 2 cups Arborio rice
- 1 cup dry red wine
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon fresh-ground pepper
- ¾ cup smoked mozzarella, diced (about ¼ lb—what you’ll need for the cooking and for snacking-while-cooking, which is definitely going to happen)
- ¼ cup grated Parmigiano-Reggiano or Piave plus some for sprinkling on top
- For the radicchio
- 1 large head radicchio
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed but intact
- ½ cup port (or ½ cup red wine and 1 tablespoon sugar)
- ¼ teaspoon salt
- ¼ teaspoon fresh-ground pepper
Marlowe's BBQ Dry Rub
By bronxie
Recipe courtesy Chris Nielsen at Marlowe's Ribs in Memphis, TN
- 3 cups 3 cups paprika
- 2 cups 2 cups sugar
- 2 cups 2 cups garlic powder
- 1 cup 1 cup salt
- 1 cup 1 cup onion powder
- 1 cup 1 cup seasoned salt (recommended: Lowery's)
- 1/2 cup 1/2 cup chili powder
- 1/2 cup 1/2 cup black pepper
- 1/2 cup 1/2 cup Black Magic seasoning, recipe follows
- 2 cups 2 cups onion powder
- 2 cups 2 cups garlic powder
- 1 cup 1 cup cayenne pepper
- 1/2 cup 1/2 cup white pepper
- 1/2 cup 1/2 cup black pepper
- 1 cup 1 cup dried thyme
- 1 cup 1 cup dried oregano
- 2 cups 2 cups table salt
- 1 cup 1 cup paprika
- 1 cup 1 cup ground cumin
Grilled asparagus with lemon and chive dressing
By bronxie
Asparagus is a favorite. this dressing is easy and yummy
- For the asparagus
- 24 asparagus spears, hard stalks removed
- bowl iced water
- olive oil
- For the lemon and chive dressing
- 1 lemon, juice only
- 3-4 tbsp olive oil, or to taste
- 1 shallot, finely chopped
- small handful fresh chives, chopped
- salt and freshly ground black pepper
Heirloom Tomato Gazpacho Recipe
By bronxie
DIRECTIONS Combine the first 7 ingredients in the bowl of a food processor
- 4 large heirloom tomatoes, diced finely
- 4 stalks celery, diced finely
- 4 small Persian cucumbers, peeled and diced finely
- 1/4 red bell pepper, diced finely
- 1 clove garlic, minced
- 2 tablespoons chopped red onion, diced finely
- Juice of 1 lime
- Salt and pepper, to taste
- 1/3 cup olive oil
- 1 avocado, pitted, peeled, and sliced, for garnish
Pumpkin Risotto
By bronxie
Preheat oven to 350 degrees
- 4 miniature pumpkins - (3 1/2" to 4" dia) (preferably Jack-Be-Little)
- 1 1/4 cups diced (1/4") peeled seeded
- fresh sugar or cheese pumpkin
- 2 cups chicken stock
- 2 cups water
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 3/4 cup Arborio rice
- 1 ounce grated Parmigiano-Reggiano - (1/3 cup)
- 1 tablespoon unsalted butter
Where's the Beef Burger
By bronxie
Recipe courtesy Jan Birnbaum
- 8 pounds ground beef, or a mixture of your favorite cuts
- 2 tablespoons hot sauce (recommended: Tabasco)
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Marinated Red Onions, recipe follows
- Top with Marinated Red Onions.
- 3 medium red onions
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper