Jdwooten's profile page
Recipes
Brûléed Mini Cheesecakes
By jdwooten
Traditionally used to caramelize sugar on crème brûlée, a culinary torch is also handy for creating a crispy car...
- 1 ⁄2 cup graham cracker crumbs
- 2 Tbs. unsalted butter, melted
- 2 Tbs. plus 1⁄3 cup granulated sugar
- 12 oz. cream cheese, at room temperature
- 2 eggs
- 1 ⁄4 cup heavy cream
- 6 tsp. crème brûlée sugar* or superfine sugar
The Perfect Oyster Sandwiches
By jdwooten
f you are a friend of the bivalve, you already know one of the finest things in the world to eat is an oyster po’...
- For the crust:
- Makes enough for a few batches of oysters
- 2 cups cornmeal
- 1 1/4 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 tablespoon pimentón (Spanish smoked paprika)
- For the sauce:
- Quantities here make for plenty of sauce. Don’t fear; you’ll find another way to use the leftovers.
- 1 1/4 cups mayonnaise
- 1/3 cup grainy mustard
- 1/4 cup pickled okra*, cut into 1/4” dice
- 1 tablespoon capers, rinsed and chopped fine
- 1 1/2 tablespoons cornichons, cut into small dice
- 1 tablespoon parsley, minced
- 1 teaspoon chervil, minced
- 1 teaspoon tarragon, minced
- 2 tablespoons okra pickling liquid*
- 1/2 teaspoon pimentón (Spanish smoked paprika)
- For the sandwiches:
- 12 slider buns, split (preferably brioche, and with sesame seeds)
- 3 iceberg lettuce leaves, torn into quarters
- 12 large oysters, like Wellfleets**
- Canola oil, for frying, as needed
Garlicky Ceasar Salad
By jdwooten
Frank Falcinelli, chef and co-owner of New York's Frankie's Spuntino, created his take on this classic nearly 20 ye...
- 1/4 cup(s) mayonnaise
- 3 tablespoon(s) freshly grated Pecorino
- Thin shavings of Pecorino, optional for serving
- 1 anchovy fillet, drained
- Anchovy fillets, optional for serving
- 2 tablespoon(s) water
- 1 teaspoon(s) red wine vinegar
- 1 small garlic clove, smashed
- 1/8 teaspoon(s) Worcestershire sauce
- 1/8 teaspoon(s) Tabasco
- Freshly ground white pepper
- 3 (about 1 pound) chilled large hearts of romaine, leaves left whole
- Freshly ground black pepper
Grilled Shrimp and Sausage with Red Rice
By jdwooten
In a saucepan over medium heat, combine the preserves, oil, lemon juice and mustard
- Ingredients:
- 1/2 cup apricot preserves
- 2 Tbs. olive oil
- 2 tsp. lemon juice
- 2 tsp. Dijon mustard
- 16 large shrimp, peeled and deveined
- 2 large red bell peppers, halved lengthwise, stemmed and seeded
- 1 1/3 cups long-grain white rice
- 2 2/3 cups water
- 2 Tbs. unsalted butter
- 4 green onions, white portions and tender green tops chopped separately
- 2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 cup chicken broth
- 1/2 cup dry white wine
- 4 sweet Italian sausages, about 3/4 lb. total
- 1 Tbs. chopped fresh parsley
Sauteed Striped Bass with Lemon Caper Sauce
By jdwooten
Wild striped bass is plentiful along the East Coast, but if you live inland it might be hard to find and expensive
- 1 tablespoon olive oil
- 4 (6-ounce) striped bass fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons drained capers, chopped
- 1/2 cup clam juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Blackberry Sorbet
By jdwooten
Blackberries and other berry varieties are fragile and must be handled with care
- 1 1/2 cups water
- 1 cup sugar
- 3 cups fresh blackberries
- 3 Tbs. fresh lemon juice (from 1 lemon)
Warm Smoky Cheese Dip
By jdwooten
If you don't have a fondue pot, a small slow-cooker will keep the cheese mixture warm and runny
- 1 bottle(s) (12-ounce) honey-flavored lager beer or wheat ale
- 1/2 cup(s) water
- 1 large chipotle chile in adobo sauce, seeded, minced; plus 1 to 2 tsp adobo sauce from can per 12 servings
- 2 teaspoon(s) minced garlic
- 1/2 teaspoon(s) ground cumin
- 2 package(s) (8-ounce) shredded four-cheese blend
- 3 tablespoon(s) all-purpose flour
- 3 tablespoon(s) fresh lemon or lime juice
Individual Lasagnas with Asparagus & Prosciutto
By jdwooten
Perfectly sized for single servings, these individual lasagnas make an impressive presentation for a dinner party
- 1 Tbs. olive oil
- 1/2 yellow onion, diced
- Salt and freshly ground pepper, to taste
- 1 garlic clove, minced
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup grated mozzarella cheese
- 1 Tbs. finely chopped fresh marjoram
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Zest of 1/2 lemon
- 8 sheets fresh pasta, each 3 by 8 inches, cooked and drained
- 16 asparagus spears, tough ends trimmed, spears blanched
- 4 thin slices prosciutto
Almost Tortuga Rum Cake
By jdwooten
Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients
- Basic Cake Mix
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, cut into bits
- 3 tablespoons vegetable oil
- For the Cake
- 1/2 cup finely chopped walnuts
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1/2 cup milk
- 4 eggs
- 1/2 cup whaler vanille rum (Hawaiian-style rum)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Rum soaking Glaze
- 1/2 cup butter (do not substitute)
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup whaler vanille rum (Hawaiian-style rum)
Butter Pecan IceCream
By jdwooten
Coarsely chopped pecans are allowed to steep in the custard, infusing it with their nutty flavor
- 1 1/2 cups pecans
- 2 Tbs. unsalted butter
- 2 Tbs. plus 2/3 cup firmly packed dark brown
- sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 4 egg yolks
- Pinch of salt
- 1 tsp. vanilla extract