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Recipes
Orange Teriyaki Chicken Kebabs
By jadedrosie
This calls for thighs, but I used a whole cut up chicken
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ginger, finely grated
- 1 tablespoon orange zest
- 1 garlic clove, minced
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons orange marmalade
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon honey
- pinch of red pepper flakes
- 1 1/4 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
Fried Green Tomatoes
By jadedrosie
cut tomatoes in 1/4 inch slices dip in milk dip in flour or cormeal or mixture seasoned with salt and pepper
- Green Tomatoes
- flour/cornmeal
- oil
- milk
The Standard Grill Million Dollar Chicken
By jadedrosie
Making this Tuesday, photo follow!
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Pork Tenderloin with Plum Barbecue Sauce
By jadedrosie
Heat a grill pan, broiler or grill to high heat
- 1/2 * 1/2 cup sugar
- 1 * 1 cup water
- 1 * 1 (1-inch) piece peeled ginger, grated
- 4 * 4 plums, sliced
- 1 * 1 teaspoon five-spice powder
- 1/2 * 1/2 lemon, juiced
- 1/3 * 1/3 cup hoisin sauce
- 2 * 2 pork tenderloins, silver skin removed
- * Vegetable oil
- 2 * 2 tablespoons grill seasoning
- 1 * 1 tablespoon ground coriander
Mini-Meatloaf with 3 cheese mac and cheese
By jadedrosie
Put a large pot of water on to boil for pasta
- 1 1/3 * 1 1/3 pounds ground sirloin
- 1 * 1 large egg, beaten
- 2/3 * 2/3 cup Italian bread crumbs, a couple of handfuls
- 1/4 * 1/4 cup grated Parmigiano, plus 1/2 cup
- 1/2 * 1/2 small green bell pepper, chopped
- 1 * 1 small yellow onion, finely chopped
- 4 * 4 cloves garlic, chopped
- 3 * 3 tablespoons tomato paste
- * Salt and pepper
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta
- 2 * 2 tablespoons butter
- 2 * 2 tablespoon all-purpose flour
- 2 * 2 cups milk
- 2 * 2 cups shredded sharp Cheddar
- 1/2 * 1/2 cup shredded asiago cheese
- 1 * 1 teaspoon coarse black pepper
- 1/2 * 1/2 cup Italian bread crumbs
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons chopped fresh thyme leaves
- 2 to 3 * 2 to 3 tablespoons chopped rosemary leaves
- 1/4 * 1/4 cup chopped flat-leaf parsley
Corn and Tomato Salad with Thai Basil Vinaigrette Dressing
By jadedrosie
Preheat a grill to medium-high heat
- Grilled Corn Tomato Salad:
- 8 large ears corn
- Kitchen twine
- 1 small or 1/2 large red onion, finely chopped
- 2 cups grape tomatoes, quartered lengthwise
- 4 to 5 large Thai basil leaves, roughly chopped
- Kosher salt and freshly cracked black pepper
- Thai Basil Vinaigrette Dressing:
- 1/2 cup chopped Thai basil leaves
- 1/2 cup chopped cilantro leaves
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 tablespoon honey
- 2 teaspoons freshly grated ginger
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4 cup canola oil
Union Square Cafe's Bar Nuts
By jadedrosie
Directions Preheat the oven to 350 degrees F
- Ingredients
- 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 teaspoons Maldon or other sea salt
- 1 tablespoon unsalted butter, melted
Roasted Chicken with Balsamic Vinaigrette
By jadedrosie
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
Pickled Vegetables
By jadedrosie
Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise
- 1/4 pound baby carrots, peeled
- 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
- 1/2 cup water
- 1 cup apple cider vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
Tomatilla Chicken Soup
By jadedrosie
Preheat the oven to 375°F
- 4 tomatillos, peeled and clean
- 1 jalapeno (optional)
- 1/2 cup cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1 leek, white parts only, halved lengthwise and sliced
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt, to taste
- 4 cups chicken stock
- 1 teaspoon cumin
- 1 skinless boneless chicken breast
- juice of one lime
- 1-2 tsp of sugar
- creme fraiche for serving