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Recipes
Striped Bass and Preserved Lemon Dressing with Grilled Carrots
By jadedrosie
This was actually made with Halibut
- 8 ounce filet of bass
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or canola oil
- 1 tablespoon unsalted butter
- 2 to 3 cloves of garlic, chopped
- 1 shallot, chopped
- Branch fresh rosemary
- Sprig fresh thyme
- Preserved Lemon Dressing, for serving, recipe follows
- Grilled Carrots, for serving, recipe follows
- Fresh dill for garnish
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise
- 1/2 cup rice wine vinegar
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
Noodle Kugel
By jadedrosie
Preheat the oven to 350 degrees F
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Balsamic Roast Pork Tenderloins
By jadedrosie
Recipe courtesy Rachael Ray
- 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme, leaves stripped and finely chopped
Vietnamese Lime Chicken Wings
By jadedrosie
Recipe courtesy Adam Gertler
- 1/2 cup chicken bouillon powder (weird I know, but it works)
- 1/2 cup Vietnamese chili sauce (Sriracha works too)
- 1/2 cup honey
- 1/2 cup cooking oil
- 1/2 cup pureed shallot (onion works fine too)
- 1/4 cup rice vinegar
- 20 kaffir lime leaves, finely chopped
- 24 whole jumbo chicken wings
- 1 cup cilantro leaves
- 1 cup roasted peanuts, chopped
Shortribs
By jadedrosie
Heat olive oil in a heavy pot over high heat
- 12 whole Shortribs
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 cup Red Wine
- 32 ounces, fluid Beef Broth Or Beef Stock
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Grainy Mustard
- 1 cup Heavy Cream
- 2 Tablespoons Capers (more If You Want!)
- 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
- Olive Oil, For Drizzling
- Rosemary Sprig, To Be Fancy
Charleston Cheesedip
By jadedrosie
Preheat oven to 350 degrees
- 1/2 cup mayonnaise
- 1 8 ox pkg cream cheese, softened
- 1 c grated sharp cheddar cheese
- 1/2 cup grated Monteray Jack cheese
- 2 green onions finely chopped
- Cayenne pepper
- 8 Ritz crackers, crushed
- 8 slices bacon, cooked can crumbled
Skirt Steak Fajita Pita with Chimichurri
By jadedrosie
I make a big batch of the Chimichurri and freeze it in baggies for quick dinners!
- Marinade
- 1/2 cup low-sodium soy sauce
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons honey
- 1/2 to 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 cloves garlic, smashed
- Salt and freshly cracked black pepper
- 2 pounds skirt steak
- Chimichurri
- 1/2 to 1 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 limes, juiced
- 2 small cloves garlic, grated
- 1 jalapeno, seeds and ribs removed, minced
- 1 small red onion, minced
- 2 cups fresh cilantro with tender stems, chopped
- 2 cups fresh flat-leaf parsley with tender stems, chopped
- Roasted Veges
- 1 orange pepper, seeded and 1/4-inch sliced
- 1 yellow pepper, seeded and 1/4-inch sliced
- 1 Spanish onion, 1/4-inch sliced root to tip
- 1 tablespoon canola oil
- 4 pita pockets, cut in half
- 4 to 8 slices Havarti cheese
Lamb Kebabs with Cucumber Raita
By jadedrosie
Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside...
- Cucumber Raita:
- 1 pound ground lamb
- 3 quarter-size slices ginger
- 2 large cloves garlic or 4 small
- 2 medium shallots
- Zest of 1 lemon, and separately, its juice
- 4 sprigs fresh mint
- Handful fresh cilantro
- 3/4 teaspoon kosher salt
- 4 tablespoons pomegranate molasses
- 1/2 teaspoon baking soda
- 1/4 teaspoon garam masala, optional
- Lots of freshly ground pepper
- Oil, for drizzling
- 1 cup plain yogurt
- 2 tablespoons minced fresh mint
- 1 large English cucumber, grated
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
Easy Beefy Cheesy Enchilada Casserole
By jadedrosie
Preheat the oven to 350 degrees F
- Sauce:
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup minced onion
- * Kosher salt
- 2 * 2 tablespoons tomato paste
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon chopped fresh thyme leaves
- 1 * 1 (28-ounce) can crushed tomatoes
- 3/4 * 3/4 cup beef broth
- *
- Beef:
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup finely chopped green bell pepper
- 1/2 * 1/2 cup finely chopped yellow bell pepper
- 2 * 2 cloves garlic, minced
- 1 1/2 * 1 1/2 pounds ground beef
- 1 * 1 teaspoon onion powder
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon chopped fresh thyme leaves
- 1 * 1 packet Spanish seasoning blend (recommended: Sazon)
- 2 * 2 Roma tomatoes, seeded and chopped
- 1/4 * 1/4 cup beef broth
- * Kosher salt and freshly ground black pepper
- *
- 1 1/2 * 1 1/2 cups shredded Cheddar cheese
- 1 1/2 * 1 1/2 cups shredded Monterey Jack cheese
- 18 * 18 (5-inch) corn tortillas
Three Cheese Crostini Appetizer
By jadedrosie
Perfect for a dinner party, cocktail party, or any excuse for a get together!
- 1 1/2 cups quartered cherry tomatoes
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 cup ricotta cheese
- 1/4 cup crumbled blue cheese, loosely measured
- 1 teaspoon fresh lemon juice
- 16 slices French or artisan baguette, cut 1/4-inch thick on the diagonal
- 2 or 3 ginds black peppercoms
- 1/4 cup finely shredded fresh Pecorio Romano cheese
- 3 tablespoons thinly sliced shallots
- 1/2 tablespoon balsamic vinegar
- 1/4 cup prepared basil pesto
- 3/4 teaspoon salt, divided
- 1 teaspoon grated lemon peel, loosely measured
- 3 tablespoons finely chopped fresh basil leaves