Drinkfairy's profile page
Recipes
Frijoles Borrachos con Chorizo (Drunk Pinto Beans with Chorizo)
By drinkfairy
1. Heat 1 tablespoon of canola oil to medium heat, add the chorizo and cook for 3 to 4 minutes
- 4 cups pinto beans, cooked
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 large jalapeno, minced or 1 serrano
- Handful of chopped cilantro
- 1/2 cup Mexican chorizo
- 12 oz. of Mexican beer
- salt and fresh cracked pepper
- canola oil
Banana Puddintini
By drinkfairy
Mix milk/cream, Whipped vodka, Banana vodka, and pudding mix in shaker with ice
- 1/3 cup milk or cream
- 2 tablespoons Pinnacle Whipped Vodka
- 2 tablespoons Pinnacle Banana Vodka
- 1 teaspoon JELL-O banana cream instant pudding mix
- Caramel or butterscotch ice cream topping
- Crushed vanilla wafers
- Whipped cream
- 1 mini vanilla wafer
Joy's Lasagna
By drinkfairy
1. Preheat the oven to 400 degrees F and position the oven rack in the middle
- 2 Tbsp Olive Oil
- 1 cup Chopped Onion
- 2 Garlic Cloves
- 1 ½ Lbs. Sweet Italian Sausage (Out Of Casings)
- 1 Large 28oz Can Crushed Italian Tomatoes
- 1 6oz Can Tomato Paste
- 1 12-15oz can tomato sauce
- 1/8 cup dried oregano leaves
- ¼ cup Chopped Parsley
- ½ cup Chopped Basil Leaves
- 2 Tsp Sea Salt
- ¾ Tsp Pepper
- ½ Box Lasagna Noodles
- 2 16oz containers whole milk ricotta cheese
- 1 cup Grated Parmesan Cheese
- 1 Extra Large Egg
- 1 Lb Whole Milk Mozzarella Cheese
- ¼ cup Parmesan Cheese For Sprinkling At End
Beer, Jerky, and Cheddar Dip
By drinkfairy
In a saucepan over medium heat, melt the butter
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/2 cup cream
- 3/4 cup Stout or Porter beer
- 1 tsp. dry mustard
- 1 tsp. cayenne pepper ground
- 1 tsp. Worcestershire sauce
- 12 oz. sharp cheddar cheese, grated
- 6 oz. Three Jerks Jerky minced (original flavor)
- Kosher salt and freshly ground pepper, to taste
- Pretzels, crostini crackers and/or vegetables for serving
Chilaquiles in Green Sauce
By drinkfairy
Recipe courtesy Angela Atenco Lopez, Angela's Cafe
- 4 green jalapenos
- 1 pound tomatillos
- 2 cloves garlic
- 1 teaspoon salt
- 2 cups olive oil
- 2 cups chicken broth
- 4 epazote leaves
- 10 corn tortillas
- 2 ounces sour cream
- 1 chicken breast, boiled and shredded
- 2 ounces queso fresco Mexican cheese, crumbled
- 1/2 white onion, sliced
- 1 avocado, sliced
- Serving suggestions: eggs, refried beans, steak
French Onion Soup
By drinkfairy
Heat a heavy saucepan over moderate heat with the butter and oil
- 1/2 stick butter
- 1 tablespoon olive oil
- 8 cups thinly sliced onions (about 2-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon flour
- 8 cups homemade beef stock, or good quality store bought stock
- 1/4 cup Cognac, or other good brandy
- 1 cup dry white wine
- 8 (1/2-inch) thick slices of French bread, toasted
- 3/4 pound coarsely grated Gruyere
Poke Bowl With Avocado
By drinkfairy
Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl
- For serving:
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, plus more for garnish
- 1/2 teaspoon red pepper flakes
- 1 pound sushi-grade ahi tuna, cubed
- 2-3 scallions, thinly sliced
- 1 avocado
- Cooked brown rice, at room temperature
- Seaweed salad, optional
- Pickled ginger, optional
Chicken and Mushrooms in Garlic White Wine Sauce
By drinkfairy
David Bonom, Cooking Light NOVEMBER 2012
- 4 ounces uncooked medium egg noodles
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon minced fresh garlic
- 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1 teaspoon chopped fresh tarragon
- 1/4 cup shaved Parmesan cheese
Buffalo-ed Cauliflower with Blue Cheese
By drinkfairy
Recipe adapted from "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn," by Dale Talde
- One 2-to-2 1/2-pound head cauliflower, leaves trimmed to expose 1 1/2 inches of stem
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/4 cup, plus 1 tablespoon, Sriracha
- 1/4 cup, plus 1 tablespoon, Frank's RedHot sauce
- 6 tablespoons room-temperature unsalted butter, cut into chunks
- 1/2 cup (1 3/4 ounce) crumbled blue cheese
Mexican Steak Cobb Salad with Cilantro Vinaigrette
By drinkfairy
A Mexican Steak Cobb Salad
- For the Salad:
- Cilantro Vinaigrette
- 2 cloves garlic
- 1 1/2 cup packed cilantro leaves
- 1/3 cup rice vinegar
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- kosher salt
- 1 pound sirloin steak
- 3 hearts romaine lettuce, finely chopped
- 1/2 cup fresh cilantro leaves
- 1 cup cherry tomatoes, halved
- 1 large avocado, cut into chunks
- 1 large shallot, thinly sliced
- Cilantro Vinaigrette
- 2 cloves garlic
- 1 1/2 cup packed cilantro leaves
- 1/3 cup rice vinegar
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- kosher salt
- 1 pound sirloin steak
- For the Salad:
- 3 hearts romaine lettuce, finely chopped
- 1/2 cup fresh cilantro leaves
- 1 cup cherry tomatoes, halved
- 1 large avocado, cut into chunks
- 1 large shallot, thinly sliced