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Recipes
Christmas Ham with Habanero Glaze
By drinkfairy
For the Brine: In a large nonreactive pot over high heat, combine the salt, sugar, garlic, rosemary, peppercorns, c...
- For the Brine:
- 10 pound bone-in fresh Ham (shank end)
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1 head Garlic (halved crosswise)
- 2 sprigs fresh Rosemary
- 1 tablespoon Black Peppercorns
- 1 tablespoon Coriander Seeds
- 1 Bay Leaf (fresh or dried)
- For the Glaze:
- 1 gallon Orange Juice (not from concentrate)
- 1/2 cup fresh Lime Juice
- 1 Habanero Chile (with a slit cut in 1 side)
- 1 cup packed Light Brown Sugar
- 2 cups Cleveland BBQ Sauce
- For the BBQ Sauce:
- 1 1/2 teaspoons Olive Oil
- 1/2 cup minced Red Onion
- 1 minced clove Garlic
- Kosher Salt
- 1 1/2 teaspoons Coriander Seeds
- 1/2 teaspoon Cumin Seeds
- 1/2 cup Dark Brown Sugar
- 1/2 cup Cider Vinegar
- 1/2 cup Sherry Vinegar
- 1 1/2 ounces Chipotles in Adobo Sauce
- 1 cup Stadium-style Mustard (such as Bertman Ballpark Mustard)
Pickled Cherries
By drinkfairy
1 2 pound Bing Cherries Prick each cherry with a fork several times and put them in a nonreactive jar or co...
- 2 pound Bing Cherries
- 3 cup Red Wine Vinegar
- 1 1/2 cup Sugar
- 2 tablespoon Kosher Salt
- 2 Strips Orange Zest (removed with a vegetable peeler)
- 1 teaspoon Black Peppercorns
- 2 Cinnamon Sticks
- 1 tablespoon Coriander Seeds
- 1 Bay Leaf
Spicy Black Bean Soup
By drinkfairy
Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 4
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (certified gluten-free if necessary)
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can chopped tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and Pepper to taste
Barbecued Chicken
By drinkfairy
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008
- Three 2 1/2-pound frying chickens, split
- 4 tablespoons salt
- 1 cup cider vinegar
- 3/4 cup peanut oil
- 1 teaspoon hot sauce, such as Tabasco
- 1/8 teaspoon black pepper
- 1 teaspoon cayenne pepper
Pork Chops with Verde Salsa
By drinkfairy
Prepare rice according to directions
- 4 bone-in pork chops, thinly sliced
- 4 tablespoons of olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon garlic salt
- 1 16 oz jar of HERDEZ® Salsa Verde
- 2 cups uncooked white rice
- 4 cups water
Skirt Steak with Chimichurri and Citrus Reduction
By drinkfairy
1. Preheat grill to high heat and take skirt steak out of the fridge and let it come to room temperature 2
- 1 Skirt Steak
- 2 Bunches of cilantro
- 2 Bunches of Italian Parsley
- 1 Jalapeno
- 2 Heads of garlic
- 8 Limes
- 1 Orange
- 1 Grapefruit
- 2 Lemons
- 4 Cups Orange Juice
- 3 Tablespoons sugar
- 2 Cups olive oil
- Pinch of cumin
- Salt, Pepper to taste
Cauliflower Alfredo Sauce
By drinkfairy
Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant
- 5 5 cloves 5 large cloves garlic, minced
- 5 5 cloves 5 large cloves garlic, minced
- 5 5 cloves 5 large cloves garlic, minced
- 1 1 1 tablespoons butter
- 1 1 1 tablespoons butter
- 1 1 1 tablespoons butter
- 5 5 5 cups cauliflower florets
- 5 5 5 cups cauliflower florets
- 5 5 5 cups cauliflower florets
- 6-7 6-7 6-7 cups vegetable broth or water
- 6-7 6-7 6-7 cups vegetable broth or water
- 6-7 6-7 6-7 cups vegetable broth or water
- 1 1 to teaspoon salt (more to taste)
- 1 1 to teaspoon salt (more to taste)
- 1 1 to teaspoon salt (more to taste)
- 1/2 1/2 to teaspoon pepper (more to taste)
- 1/2 1/2 to teaspoon pepper (more to taste)
- 1/2 1/2 to teaspoon pepper (more to taste)
- 1/2 1/2 to cup milk (more to taste)
- 1/2 1/2 to cup milk (more to taste)
- 1/2 1/2 to cup milk (more to taste)
- to cheese to taste
- to cheese to taste
- to cheese to taste
Southwest Slow-Cooker Chicken
By drinkfairy
1/4th of recipe (1 1/2 cups): 287 calories, 4g total fat (0
- 1 lb. raw boneless skinless chicken breasts, halved
- 1/4 tsp. each salt and black pepper
- One 15-oz. can black beans, drained and rinsed
- 1 cup frozen sweet corn kernels
- 3/4 cup chopped onion
- 1/2 cup chicken broth
- 1/4 cup lime juice
- 3/4 tsp. ground cumin
- 2 cups roughly chopped cauliflower or 1 1/2 cups cauliflower rice
- Optional topping: chopped fresh cilantro
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup ketchup
- 3 tbsp. apple cider vinegar
- 2 1/2 tbsp. brown sugar (not packed)
- 2 tsp. garlic powder
- 1 1/2 cups crushed pineapple packed in juice (not drained)
- 12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
- 12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
- 1/4 tsp. each salt and black pepper
- 3 cups sliced onions
- Optional topping: chopped fresh cilantro
Four Horseman Burger Seasoning
By drinkfairy
Inspired by a Man vs. Food challenge, we've made the infamous hamburger easier to prepare, but still hot as hell! T
- 1/4 cup Seasoned Salt
- 1 tsp. Garlic Powder OR Granulated Garlic
- 1 tsp. Onion Powder OR Granulated Onion
- 1 tsp. Ground Jalapeno Chili Pepper
- 1 tsp. Ground Serrano Chili Pepper
- 1/2 tsp. Ground Habanero Chili Pepper
- 1/2 tsp. Ground Ghost Pepper
Michael Symon's Potato Nachos with Blue Cheese Fondue
By drinkfairy
For the Potatoes: Heat vegetable oil in a heavy bottomed pot to 325 degrees F
- For the Potatoes:
- 3 Idaho potatoes
- 3 quart Vegetable oil
- Salt
- 2 Scallions (sliced thinly)
- For the Bleu Cheese Dip:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup milk (heated)
- 1 cup bleu cheese (crumbled)
- pinch of chili flake (optional)
- malt vinegar (optional)
- Salt and pepper