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Recipes
Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
By jdwooten
Coated with a bread-crumb crust that includes dried porcini mushrooms and Parmigiano-Reggiano cheese, these lamb ch...
- 1 oz. dried porcini mushrooms
- 1 1/2 cups fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 2 racks of lamb, each with 8 ribs, about 2 1/2 lb. total, Frenched
- 3/4 cup plus 2 Tbs. olive oil
- 1 garlic clove
- 1 Tbs. red wine vinegar
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/3 cup fresh rosemary leaves
Strawberry Cupcakes with Strawberry Buttercream
By jdwooten
Cupcakes: 1.Preheat oven to 350 degrees
- Cupcakes:
- 2 3/4 cup(s) all-purpose flour
- 1/2 cup(s) cake flour (not self-rising)
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 8 ounce(s) (2 sticks) unsalted butter, softened
- 2 1/4 cup(s) sugar
- 3 large eggs
- 1 large egg white
- 1 cup(s) whole milk
- 1 1/2 teaspoon(s) pure vanilla extract
- 2 cup(s) finely chopped strawberries
- Small strawberries, for garnish
- Strawberry Buttercream
- Strawberry Buttercream:
- 4 large egg whites, at room temperature
- 1 1/4 cup(s) sugar
- 3/4 pound(s) (3 sticks) unsalted butter, softened, cut into small pieces
- 1 1/2 cup(s) fresh strawberries, pureed
Mango Glazed Turkey Breast
By jdwooten
Mango chutney gives this turkey a sweet and spicy glaze
- 1 7-pound whole boneless turkey breast
- Kosher salt and freshly ground pepper
- 1 1/4 cup(s) mango chutney, plus more for serving
- 3 cup(s) cilantro leaves and tender stems
- 2 cup(s) mint leaves
- 3/4 cup(s) water
- 1/2 cup(s) extra-virgin olive oil
Spring Greens with Strawberries, Toasted Walnuts and Tangerine Poppy Seed Dressing
By jdwooten
Serve this fresh salad alongside your favorite grilled meats
- For the Salad:
- 2 tablespoon red onion, minced
- 1 tablespoon Wild Oats Organic dijon mustard
- 1/3 cup tangerine juice
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 3 tablespoon poppy seeds
- 1/2 teaspoon salt
- Freshly cracked pepper
- 1 cup Wild Oats Extra Virgin olive oil
- 5 tablespoon walnuts, toasted
- 8 cups spring greens
- 1 1/2 cups strawberries, sliced
- 1/2 cup purple onion, thinly sliced
- 1 cup brie, remove rind and cube
Char Broiled Oysters
By jdwooten
Heat the grill to med-high
- 32 oysters, on the half shell
- 1 cup butter
- 2 tablespoons finely chopped garlic
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup grated parmesan cheese (not from a can!)
- 1/4 cup grated pecorino romano cheese
- 1/2 cup finely chopped parsley
- Freshly prepared garlic bread.
Italian Wedding Soup
By jdwooten
The consensus among food historians is that this soup has nothing to do with wedding ceremonies
- 2 1/2 quarts low-sodium chicken broth
- 2 cups water
- 4 carrots, cut into 1/2-inch dice
- 1/2 Tbs. plus 1 tsp. minced garlic
- 1 bunch kale, stems removed, leaves cut into thin strips
- 1 lb. ground pork
- 1 small yellow onion, minced
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 2 eggs, lightly beaten
- 1/2 cup fresh bread crumbs
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. pepper, plus more, to taste
- 2 Tbs. vegetable oil
- 1 can (15 oz.) white beans, drained
Seared Shrimp Salad
By jdwooten
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon soy sauce
- 1/2 teaspoon plus a pinch of salt
- 1/4 cup plus 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- One 5-ounce bag prewashed mixed greens (about 8 cups)
- 2 oranges, peeled and segmented
- 1/2 cup thinly sliced red onion
- 1 ripe avocado, halved, seeded, and thinly sliced
Toasted Orzo with Parsley
By jdwooten
Heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo
- 3 Tbs. Olive Oil
- 1 lb orzo pasta
- 2 1/2 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup parsley, chopped
Dirty Rice with Shrimp
By jdwooten
Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make the rice look "di...
- 2 tablespoons cooking oil
- 1/2 pound ground pork
- 1 onion, chopped
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 pound medium shrimp, shelled and halved
- 2 scallions including green tops, chopped
Spinach and Pepper Jack Pizza
By jdwooten
Jalapeño-laced pepper-jack cheese in this vegetarian recipe gives the pizza a spicy bite
- 8 slice(s) bacon, cut crosswise into 1/4-inch strips
- 2 package(s) (10-ounce) frozen chopped spinach, defrosted, drained, and squeezed dry
- 3/4 pound(s) pepper-jack cheese, grated (about 3 cups)
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground black pepper
- Two 12-inch store-bought pizza shells, such as Boboli
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) grated Parmesan