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Recipes
White-Bean and Prosciutto Bruschetta
By JMBT
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of cri...
- . 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
- . 1 1/4 teaspoons wine vinegar
- . 1 tablespoon olive oil
- . 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
- . 1/4 teaspoon salt
- . 1/8 teaspoon fresh-ground black pepper
- . 2 1/2 tablespoons chopped fresh parsley
- . 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
- . Bruschetta
- . 2 tablespoons minced red onion
Buckwheat pancakes and smoked salmon
By JMBT
1. In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard
- . 1 1/2 tablespoons snipped chives, plus more for garnish
- . 2 ounces sharp cheddar cheese, shredded ( 1/2 cup)
- . 3/4 cup buckwheat flour (see Note)
- . 4 ounces sliced smoked salmon, cut into thin strips
- . 2 large egg whites
- . 2/3 cup skim milk
- . Salt and freshly ground pepper
- . 1 teaspoon baking powder
- . 1/4 cup fat-free sour cream
- . 1 teaspoon dry mustard powder
Blue cheese balls, Julia Childs Roquefort
By JMBT
Yields 24 balls
- 1/2 pound Roquefort or other good blue cheese
- 4 to 6 tablespoons softened butter
- 1 1/2 tablespoons minced chives
- 1 tablespoon finely minced celery
- pinch of cayenne pepper
- 1/8 teaspoon freshly ground pepper
- salt, if needed
- 2 table spoons cognac (you may substitute 1 teaspoon of worcestershire sauce)
- 1/2 cup fine, stale, white bread crumbs
- 2 tablespoons very fine minced parsley
Barbecue Prawns with Fresh Corn Relish Serves 4
By JMBT
Combine sour cream, hot sauce and lime juice in a small bowl, then set aside
- 1/2 cup sour cream
- 1/2 teaspoon hot sauce
- 2 tablespoons freshly
- squeezed lime juice
- 3 cups fresh corn kernels,
- cooked
- 1 small red onion, diced
- 1 jalapeno pepper, seeded
- and finely diced
- 2 plum tomatoes, peeled,
- seeded and diced
- 2 tablespoons cider vinegar
- 3/4 cup olive oil, divided
- 1 tablespoon chopped
- cilantro
- Salt and freshly ground black
- pepper
- 18 prawns
- 1/2 cup barbecue sauce
- 6 cups mesclun greens
MAPLE/BLACK PEPPERCORN SOAKED BUFFALO TENDERLOIN ON ANSON MILLS JALAPENO GRITS AND CRISPY BUTTERNUT SQUASH TAQUITO
By JMBT
In a sm a ll bo w l, c o m bin e ma ple , bla c k peppe r , ga r lic , sha llot, sage, thyme a n dpepper fla kes S
- 1 cupmaplesyrup
- 2 tablespoonsfreshcrackedblackpepper
- 2 cloves garlic, peeledandfinely chopped
- 1 large shallot, peeledandfinely chopped
- 1 teaspoon finely choppedfreshsage
- 1 teaspoon finely choppedfreshthyme Crushedredpepperflakes to taste
- 4- 6 ounce center- cutBuffalofilets trimmedofallfat andsilver skin
- Saltandblackpepper to taste 2tablespoonsvegetableoil
- Jalapeno Grits (Recipe tofollow) 4ButternutSquashTaquito (Recipe tofollow) 4sprigsfreshcilantro
Sesame-Sriracha Glaze
By JMBT
This mayonnaise-based glaze, flavored with toasted sesame seeds and Sriracha chile sauce, is delicious brushed on a...
- . 1/2 cup mayonnaise
- . 3 tablespoons toasted sesame seeds, crushed
- . 1 tablespoon mirin (sweet rice wine)
- . 2 teaspoons Sriracha chile sauce
- . Salt and freshly ground pepper
Beer cheese soup
By JMBT
PREPARATION Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander
- INGREDIENTS
- 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
- 2 medium carrots, cut into 1/4-inch dice (1 cup)
- 2 celery ribs, cut into 1/4-inch dice (1 cup)
- 2 teaspoons finely chopped garlic
- 1 Turkish or 1/2 California bay leaf
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 (12-oz) bottle ale such as Bass
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
- 4 bacon slices (3 1/2 oz total), cooked and crumbled
Green Chili Queso
By JMBT
Green Chili Queso
- 2 large poblano chilies
- 1/2 pound white American cheese, cut into 1/2-inch cubes
- 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
- 2 teaspoons cornstarch
- 1 tablespoon olive or vegetable oil
- 1 teaspoon minced fresh garlic, about 1 medium clove
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper
- 5 ounces evaporated milk
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped scallions
- Kosher salt, to taste
Smoky Red Pepper Soup
By JMBT
Thickened with lightly dried bread crumbs and garnished with capers and anchovies, this coarsely textured pureed so...
- 4 roasted red bell peppers (see related tip
- at left)
- 1 large yellow onion, sliced
- 4 large garlic cloves, sliced
- 1 Tbs. chopped fresh marjoram, plus 8 sprigs for
- garnish (optional)
- 1 Tbs. paprika, preferably Spanish smoked
- paprika
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 1 cup coarse bread crumbs from day-old French
- bread, crusts removed
- 4 olive oil–packed anchovy fillets
- 4 cups reduced-sodium chicken or vegetable
- stock
- 4 tsp. small capers
Fig-Jalapeno Jam
By JMBT
In a saucepan, combine all ingredients
- 12 ounces fresh figs, diced
- 2 tablespoons minced jalapeno (ribs and seeds included)*
- 1/2 teaspoon lemon zest
- 1 tablesoon lemon juice
- 1 tablespoon water
- 1/4 cup sugar
- See more at: http://www.tasty-trials.com/2011/09/times-they-are-changin.html#sthash.esWdsPEa.dpuf