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Recipes
Black-Eyed Peas with Bacon Recipe
By jeaklor
Place peas and bacon in a large Dutch oven; add water to cover
- 1 pound dried black-eyed peas, rinsed and sorted
- 1/2 pound bacon, cooked and crumbled
- 1 tablespoon butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- Salt to taste
- Additional cooked and crumbled bacon, optional
Crispy Baked 'Fried' Chicken
By jeaklor
Preheat the oven to 425 degrees
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Grilled Shrimp and Watermelon Wedges with Tomato Relish
By jeaklor
Preheat grill to medium-high heat
- For the relish:
- 1/2 cup each: seeded diced red & yellow tomatoes
- 1/4 cup kalamata olives, pitted and halved (I rough chopped)
- 1/4 cup scallions, sliced
- 1/2 cup white wine vinegar
- 2 T. shallots
- 1 tsp. Dijon mustard
- 5 T. extra-virgin oive oil
- Salt and balck pepper to taste
- For the Salad -
- 4 slices seedless watermelon wedges, aout 1 1/2" thick (this is the perfect thickness)
- 16 large shrimp, peeled and deveined, tails left on
Bourbon Peach Hand Pie
By jeaklor
Combined from 3 recipes, one for filling (http://smittenkitchen
- Filling:
- A Crust of r choice
- 2 pounds of peaches
- 1/4 cup flour
- 1/4 cup sugar
- Pinch of salt
- 1 teaspoon bourbon
- 1/2 teaspoon vanilla extract
Classic Cream Puffs
By jeaklor
Instructions For the Shells Place water, butter, sugar, and salt in a sauce pot over medium high heat
- 1 cup water (8 fl oz, 240 ml)
- 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
- large pinch kosher salt
- 2 TBSP granulated sugar (0.8 oz, 24 grams)
- 1 cup all-purpose flour (4.5 oz, 127 grams)
- 4 large eggs
- 1 1/2 cups heavy cream, cold
- 3 TBSP powdered sugar
- 1 tsp vanilla
Caesar Salad
By jeaklor
Watch how to make this recipe
- 4 whole anchovy fillets
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 1/2 whole lemon, juiced
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- 1 dash salt
- Freshly ground black pepper
- 1/2 loaf crusty French bread
- 1/4 cup olive oil
- 2 cloves fresh garlic, peeled
- Salt
- Hearts of romaine lettuce
- Fresh Parmesan wedge
Chicken Parmesan
By jeaklor
Directions Preheat broiler with rack 4 inches from heat source
- 6 baked Breaded Chicken Cutlets
- 12 fresh basil leaves, plus more for serving (optional)
- 1 1/2 cups homemade or store-bought tomato sauce
- 1 1/4 cups grated mozzarella
- Finely grated Parmesan, for serving
Herb-Roasted Prime Rib
By jeaklor
Directions Watch how to make this recipe
- One 15-pound boneless rib roast
- 1 cup olive oil
- 1/4 cup fresh rosemary leaves
- 1/4 cup packed fresh sage leaves
- 1/4 cup fresh thyme leaves
- 2 tablespoons salt
- 2 tablespoons black pepper
- 5 cloves garlic, pressed
Creamy Cucumber Salad
By jeaklor
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl
- 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
- 2 small red onions, thinly sliced in half rounds
- Kosher salt
- 4 cups (32 ounces) plain whole-milk yogurt
- 1 cup (8 ounces) sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup minced fresh dill
- 1 1/2 teaspoons freshly ground black pepper
Nutty Butters
By jeaklor
Directions Melt 1/2 stick butter in a medium saucepan over medium heat
- 3/4 cup unsalted butter, softened
- 1 cup old fashioned oats
- 1 cup flour
- 2 tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/3 cup sugar
- 1/2 cup dark brown sugar, packed
- 1 eggs
- 1/2 cup nut butter
- 1/2 cup nuts