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Recipes
Roasted Vegetable Mac and Cheese
By jdwooten
Few people would deny that broccoli and cheese taste heavenly together — so we've combined the two in this creamy...
- 1 pound(s) plum tomatoes
- 6 cup(s) broccoli florets
- 2 tablespoon(s) extra-virgin olive oil
- 3 tablespoon(s) butter
- 3 tablespoon(s) all-purpose flour
- 4 cup(s) milk, warm
- 2 1/3 cup(s) grated aged Asiago
- 2 1/2 cup(s) grated sharp Cheddar
- 2 tablespoon(s) Dijon mustard
- 1 1/2 teaspoon(s) salt
- 2 teaspoon(s) fresh black pepper
- 2 tablespoon(s) chopped fresh thyme
- 1 pound(s) penne, cooked and drained
Coconut Cream Cake
By jdwooten
For the Cake: Beat the egg whites until stiff form, add a pinch of salt while beating
- For Cake:
- 1/2 cup Crisco
- 1/2 cup Butter
- 2 cups Buttermilk
- 1/2 tsp. salt
- 5 eggs, separated
- 2 cups sifted flour
- 1 2/3 cups flaked coconut
- 1 tsp. baking soda
- 1 tsp. vanilla
- Icing:
- 8 oz. Philadelphia Cream Cheese
- 1/2 c. butter
- 1 pound powdered sugar
- 1 tsp. vanilla
Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce
By jdwooten
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
- Lobster:
- 1/2 cup red wine vinegar
- 1 carrot, peeled and diced
- 1 onion, peeled and quartered
- 1/2 bunch celery, washed and cut
- 1 teaspoon anise seed
- 1 teaspoon fennel seed
- 1 teaspoon coriander seed
- 1 bay leaf
- 1 teaspoon ground cayenne pepper
- 3 (1 1/2 pound) live lobsters, female if possible
- Beurre fondue:
- 2 teaspoons olive oil
- 2 teaspoons minced shallots
- 1 teaspoon anise seed
- 1 teaspoon fennel seed
- 2 whole star anise
- Pinch ground cayenne pepper
- 1 tablespoon coriander seeds
- 1 cup dry white wine
- 2 pounds butter, cut in pieces
- 1 bunch fresh tarragon sprigs
- Salt and freshly ground black pepper
- Muscade de Provence ravioli:
- 1 (2 1/2 pound) muscade de Provence
- 4 tablespoons unsalted butter
- 2 teaspoon honey
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper, more to taste
- 1/2 teaspoon freshly grated nutmeg
- 1 (3-inch) stick cinnamon
- 2 cups water or chicken stock
- 1 package wonton wrappers
- 1 egg, beaten
- Flour, for dusting
- Truffle butter sauce:
- 1/2 ounce winter truffle, julienned or minced
- 2 teaspoons reduced veal stock, optional
- Salad:
- 1 cup frisee
- 1/4 cup julienned celery root
- 1/4 cup microgreens
- 2 tablespoons sliced almond, toasted
- 2 tablespoons julienned apples
- 1 teaspoon vinaigrette, made with banyuls vinegar
- Salt and freshly ground black pepper
Ragout of Pork and Prunes
By jdwooten
Pork and prunes are a classic combination that unite in this braise that's both easy to prepare and easy on your wa...
- 4 pound(s) boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
- 1 teaspoon(s) salt, divided
- Freshly ground pepper to taste
- 2 tablespoon(s) canola oil, divided
- 1 tablespoon(s) butter
- 1 cup(s) minced shallots (5-6 large)
- 2 teaspoon(s) grated fresh ginger
- 1 tablespoon(s) brown sugar
- 1/4 cup(s) sherry vinegar or red-wine vinegar
- 1 teaspoon(s) dry thyme or 1 tablespoon fresh thyme, minced
- 1 1/2 cup(s) reduced-sodium beef broth
- 2 cup(s) large pitted prunes
- 1 cup(s) tawny port (see Note)
- 2 tablespoon(s) water
- 2 teaspoon(s) cornstarch
One Dish Chicken and Rice (Asopao de Pollo)
By jdwooten
This Puerto Rican one-dish chicken and rice stew is rich in flavor
- 1 tablespoon(s) extra-virgin olive oil
- 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 4 Anaheim or poblano chile peppers, chopped
- 1 small onion, chopped
- 1 tablespoon(s) dried oregano, crushed
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) salt
- 1 can(s) tomato sauce
- 1 tomato, chopped
- 1 can(s) pimientos, rinsed
- 8 pimiento-stuffed green olives, sliced
- 2 tablespoon(s) capers, rinsed
- 8 cup(s) water
- 2 1/2 cup(s) brown rice
- 2/3 cup(s) packed chopped fresh cilantro
Tamarind-Glazed Chicken Wings
By jdwooten
For a stronger, more concentrated flavor, place the wings in a resealable freezer bag or in a tightly covered dish ...
- 24 chicken wings or drumettes, patted dry with paper towels
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup canola oil
- 4 large garlic cloves, minced
- 3 Tbs. tamarind paste or concentrate
- 3 Tbs. red wine vinegar
- 3 Tbs. honey
- 4 green onions, white and light green portions, minced
Lobster Capeillini with Herb and Lobster Oil
By jdwooten
Blanch capellini in boiling water until just al dente
- 8 ounces capellini pasta
- Meat reserved from lobsters below
- 1/4 cup lobster oil
- 1 tsp. finely chopped tarragon
- 2 Tbs. finely chopped chives
- 2 tsp. tamari
- 2 tsp. mirin
- 1 clove garlic, minced
- Pinch salt and white pepper
- Lobster Oil
- 2 1 3/4 - 2 pound Live Maine Lobsters
- 1 onion, finely chopped
- 2 shallots, finely chopped
- 2 sticks celery, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, finely chopped
- 6 sprigs thyme
- 2 spigs flat-leaf parsley
- Pinch cayenne pepper (optional)
- 4-5 Tbs. Tomato Paste
- Water to cover
- 10 ounces grape seed oil
Pomegranate Royale
By jdwooten
1. combine sugar, water and cream of tartar in heavy saucepan; cook over low heat, stirring constantly, 5 to 6 min...
- 1 cup sugar
- 1/4 cup water
- 1/4 tsp. cream of tartar
- Fresh Raspberries
- 1 cup pomegranate liqueur or pomegranate juice
- 1 cup champagne or prosecco
Homemade Biscuits
By jdwooten
Homemade biscuits like mom used to make
- 2 cups all-purpose flour, plus more for kneading
- 1 tablespoon baking powder
- 1 teaspoon granualted sugar, plus more to taste
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, cold
- 3/4 cup half-and-half or buttermilk
Spanish Style Grilled Cheese Sandwich
By jdwooten
Recipe courtesy of Edwina Gadsby, 2008 grand-prize winner of the Mezzetta Make That Sandwich Contest
- Sandwich:
- 8 slice(s) (1/2-inch thick) peasant bread or other artisan bread
- 3 cup(s) shredded Manchego cheese
- 3 ounce(s) thinly sliced Serrano ham or prosciutto
- Smoky Paprika Roasted Pepper and Tomato Topping:
- 1 tablespoon(s) sherry vinegar
- 1 teaspoon(s) smoked paprika
- 3 tablespoon(s) (up to 4 if needed) Mezzetta Extra Virgin Olive Oil, divided
- 1 tablespoon(s) Mezzetta Crushed Garlic
- 1 cup(s) Mezzetta Roasted Red Pepper Strips
- 1 cup(s) Mezzetta Sun-Dried Tomatoes in Olive Oil
- 3 tablespoon(s) chopped flat-leaf parsley or cilantro