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Recipes
Tri Tomato Salad
By jdwooten
Serve Tri-Tomato Salad alone or tossed with ribbons of fresh pasta and shavings of Parmesan cheese
- 6 cup(s) cider vinegar (5% acidity)
- 3 cup(s) spring water
- 1 cup(s) sugar
- 1/2 cup(s) kosher salt
- 5 pound(s) small red cherry tomatoes
- 3 pound(s) yellow pear tomatoes
- 2 1/2 pound(s) green tomatoes, coarsely chopped
- 2 green bell peppers, seeded, cut into rings
- 1 bunch(es) green onions, cut into 1-inch pieces
- 1 pound(s) yellow onions, peeled and cut into rings
- 1/4 cup(s) mustard seed
- 5 sprig(s) tarragon
- 5 whole cloves
Coconut-Pecan Filling
By jdwooten
Filling for German Chocolate Cake
- 1 cup(s) sugar
- 1 can(s) (12-ounce) evaporated milk
- 1/2 cup(s) unsalted butter
- 3 large egg yolks
- 1 teaspoon(s) vanilla
- 2 1/3 cup(s) (one 7-ounce package) flaked coconut
- 1 1/2 cup(s) chopped pecans
Quick and Easy Crawfish Etouffee
By jdwooten
In a large saucepan, melt butter
- 1 package Louisiana Crawfish tails
- 1/2 cup onions, finely chopped
- 1/2 cup bell peppers, finely chopped
- 3 Tbs. butter
- 1 can Rotel tomatoes
- 1 tsp. Black pepper (or to taste)
- Salt
- 2 tsp. garlic powder
- 1 tsp. cayenne pepper (or to taste)
- Cooked Rice
Bacon-Wrapped Beef Tenderloin
By jdwooten
These bacon-wrapped steaks are cooked on a cast-iron griddle over a backyard grill
- 4 filets mignons, each 6 to 8 oz. and 1 to 1 1/2 inches thick
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 8 thin bacon slices
- 4 tomatoes, halved lengthwise
- 4 white spring onions, sliced
Paella on the Grill
By jdwooten
Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash
- One 3-pound chicken, cut into 8 pieces
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 8 cups chicken stock
- 1 large pinch saffron
- 2 pounds clams, scrubbed
- 2 pounds mussels, debearded and scrubbed
- 18 colossal shrimp, tails on, peeled and deveined
- Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
- 15 sea scallops, patted dry
- 4 lemons, halved
- 1 large Spanish onion, finely chopped
- 6 cloves garlic, finely chopped
- 4 cups short grain paella rice
- 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
- 1 cup frozen peas, thawed
- 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
- 1 cup chopped fresh flat-leaf parsley
Spice Cake
By jdwooten
Use a mixer, cream together the butter, shortening, and eggs
- Cake:
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/2 tsp. grated nutmeg
- Sift together all ingredients and set aside.
- 1/2 c. butter
- 1/4 c. solid shortening
- 1 1/2 c. sugar
- 2 large eggs, beaten
- 1 tsp. pure vanilla extract
- 1 c. chunky applesauce
- 1 c. plump raisins
- 1/2 c. rough cut toasted walnuts
- Cream Cheese Frosting:
- 8 ounce package cream cheese
- 8 tbs. butter
- 2 tsp. vanilla
- 2 1/4 c. confectioner's sugar
- 1/3 c. milk
- 1 tsp. fresh lemon juice
CRAB CAKE
By jdwooten
Combine all ingredients except Crabmeat and Saltine crackers
- 1 Pound Regular Lump Crabmeat 1-tsp. Dry Mustard
- 1 Egg 1-tbs. Parsley (chopped fine)
- 3-tbs. Mayonnaise 1-tbs. Melted Butter
- 1-tbs. Worcestershire Sauce 1-cup Saltine crackers
- 1-tbs. Lemon Juice 1-tsp. Old Bay seasoning
Smoky Potato Gratin
By jdwooten
In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and c...
- Kosher salt, to taste
- 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
- 2 garlic cloves
- 8 Tbs. (1 stick) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Freshly ground pepper, to taste
Tamale Pie
By jdwooten
Cap off spicy seasoned ground turkey and vegetables with a creamy cornmeal crust for these ultimate Southwestern-st...
- Filling:
- 3 tablespoon(s) olive oil
- 2 pound(s) ground dark-meat turkey
- 1 large onion, finely chopped
- 2 minced jalapeño chiles, seeds and ribs removed for less heat, if desired
- 1 tablespoon(s) ground cumin
- Coarse salt
- Ground pepper
- 1 can(s) (28-ounce) crushed tomatoes
- 4 cup(s) (from 6 ears) fresh or thawed frozen corn kernels
- Cornmeal Crust:
- 1 1/2 cup(s) yellow cornmeal
- 2 teaspoon(s) coarse salt
- 1/4 teaspoon(s) ground pepper
- 4 tablespoon(s) butter
- Topping:
- 1 cup(s) (4 ounces) shredded Monterey Jack cheese
Beef Empanadas
By jdwooten
To make the dough, in a food processor, combine the flour and salt and pulse several times until well combined
- For the dough:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. salt
- 1/2 cup shortening, spread thinly on a plate, placed in the freezer for 15 minutes, then diced
- 8 Tbs. (1 stick) cold unsalted butter, diced
- 6 Tbs. ice cold water
- For the filling:
- 2 Tbs. vegetable oil
- 1/2 yellow onion, chopped
- 1/2 lb. ground beef
- 3 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 1/3 cup canned diced tomatoes, drained, 1/3 cup liquid reserved
- 1/3 cup chicken stock
- 1/4 cup roughly chopped Picholine olives
- Salt and freshly ground black pepper, to taste
- 1 hard-cooked egg, diced
- 2 green onions, thinly sliced (optional)
- Cornmeal for dusting
- All-purpose flour for dusting
- 1 egg, lightly beaten with 1 tsp. water