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Recipes
Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"
By mm_food4me
Directions For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the c...
- 2 -pound piece thick-slab bacon, rind removed, cut into lardons
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground dried thyme
- 4 ounces bacon fat, cut into pieces
- Aged sherry vinegar
- Finely chopped fresh flat-leaf parsley, for garnish
- 3 tablespoons olive oil
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups cherry tomatoes
- Pinch sugar
- 2 cups milk
- Kosher salt and freshly ground black pepper
- 2 cups stone-ground yellow grits
- 1 1/2 cups grated aged white Cheddar
- 1/2 cup freshly grated Pecorino-Romano
- Hot water to thin grits, if necessary
- 2 tablespoons unsalted butter
- Pinch red pepper flakes
- 1 clove garlic, thinly sliced
- 1 pound baby mustard greens, washed
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 16 colossal shrimp (15 and under) shelled and deveined, tail on
- Kosher salt and freshly ground black pepper
Ultimate Korean Fried Chicken
By mm_food4me
Directions For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl...
- 1/2 cup (113 grams) rice vinegar
- 1/2 cup (113 grams) water
- 1/2 cup (113 grams) superfine sugar or caster sugar
- 1 teaspoon kosher salt or sea salt
- 1 pound (about 500 grams) daikon radish, cut into 1/2-inch cubes
- 1/4 cup (32 grams) cornstarch or corn flour
- 2 1/2 teaspoons kosher salt or sea salt
- 1/2 teaspoon baking powder
- 10 grinds black pepper
- 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
- 80 grams dark brown sugar
- 70 grams Korean chile paste (gochujang)
- 30 grams soy sauce
- 15 grams rice vinegar
- 14 grams sesame oil
- 1 teaspoon grated ginger
- 3 cloves garlic, grated
- 250 grams soy sauce
- 100 grams dark brown sugar
- 60 grams mirin
- 30 grams rice vinegar
- 6 grams sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon Korean chile flakes (gochugaru)
- 2 cloves garlic, grated
- 1 1/2 tablespoons cornstarch or corn flour
- Oil, for frying
- 1/2 cup (70 grams) cornstarch or corn flour
- 1/4 cup (34 grams) fine matzo meal
- 1/4 cup (35 grams) all-purpose flour
- 2 tablespoons Korean chile flakes (gochugaru)
- 1 tablespoon kosher salt or sea salt
- 2 1/2 teaspoons garlic granules
- 2 1/2 teaspoons onion granules
- 1/4 teaspoon baking powder
- 1 cup (237 grams) water
- 1/3 cup (75 grams) vodka
- 2 tablespoons Korean chile paste (gochujang)
Fried Eggplant with Honey and Thyme
By mm_food4me
Instructions Peel the eggplant and slice it into thin 1/8 inch rounds
- 1 large eggplant
- 2 cups milk
- 1/2 cup flour
- 3-5 Tb. olive oil
- 3 Tb. honey
- 2 Tb. fresh thyme leaves
- Sea Salt
Coconut and Pecan Granola with Goji Berries (Vegan, Gluten-Free, Dairy-Free, No Refined Sugar)
By mm_food4me
Directions Add all ingredients (except goji berries, pecans and coconut flakes) into a large sized bowl
- 1/2 cup organic goji berries
- 1/2 cup organic pecan pieces
- 1/2 cup organic coconut flakes
- 4 cups organic quick rolled oats (gluten-free, in necessary)
- 1/2 cup organic tahini
- 1/2 cup organic maple syrup
- 2 teaspoons organic cinnamon powder
- 1/2 teaspoon organic nutmeg powder
- 1/2 teaspoon organic ginger powder
Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
By mm_food4me
Bring 2 cups water to a boil in a small saucepan
- 1 cup dried quinoa
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground chipotle powder
- 1 teaspoon chopped fresh oregano
- 2 small garlic cloves, grated on a rasp, separated
- 4 skinless, boneless chicken breast halves
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot (from about 1/2 small)
- 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
- 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
- 1/2 cup toasted almonds, chopped (about 2 ounces)
- 1 cup crumbled Cotija cheese (about 4 ounces)
Pecan Pie Monkey Bread
By mm_food4me
Directions For the dough: Dissolve the yeast in the water in the bowl of a stand mixer
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup water (110 degrees F to 115 degrees F)
- 5 cups all-purpose flour, plus more for dusting
- 1 cup warm 2-percent milk (110 degrees F to 115 degrees F)
- 1/3 cup unsalted butter, melted, plus more for greasing
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, cubed, plus more for greasing
- 1 cup packed brown sugar
- 6 tablespoons heavy whipping cream
- 6 tablespoons chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 6 tablespoons chopped pecans
Beer Ginger Shandy
By mm_food4me
Directions Filled 2 pint glasses with ice
- 1 bottle ginger beer, well chilled
- 1 bottle wheat beer, well chilled
- 2 lime wedges
Tofu and Broccoli
By mm_food4me
Line a baking pan with dish towels
- For marinade:
- 1 block firm tofu
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- 4-5 tablespoons oil, or as needed
- For Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 pound fresh broccoli
- 1 bunch asparagus, cut diagonally into 1 1/2″ pieces
- 2 garlic cloves
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes
By mm_food4me
Position racks in middle and bottom of oven; preheat to 325°F
- 1 3-pound flat, first-cut brisket (see Tip), trimmed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil
- 1 medium red bell pepper, finely diced
- 1 small fennel bulb, cored and finely diced
- 1 small yellow onion, finely diced
- 4 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1/2 cup tomato paste
- 1 1/2 cups low-sodium beef broth
- 3 medium red bell peppers, cut into wide strips
- 2 large russet potatoes, cut into 1 1/2-inch chunks
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Texas Chicken Nachos
By mm_food4me
Instructions Preparation: Heat oven to 350 degrees Combine and mix together salt, paprika, chili powder, cumin a...
- 1 1/2 lbs. chicken tenders
- 1 1/2 cups cheddar cheese
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 large jalapeno,
- 3 tablespoons green onions
- 6 slices of bacon, cooked and crumbled