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Recipes
Corned Beef Brining
By jadedrosie
1. Combine all of the brine ingredients and bring to a boil, then cool
- 1 (8 -10 lb) beef brisket
- The Brine
- 4 garlic cloves, peeled and cut in thirds
- Curing salt to keep meat pink!
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup white vinegar
- 4 tablespoons sugar
- 3 bay leaves
- 1 teaspoon peppercorn
- 1/2 teaspoon mustard seeds
- 1 pinch ground cloves
- The Simmering Liquid
- water, to come up 3/4 to side of brisket
- 1 teaspoon peppercorn
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon whole allspice
- 1/4 teaspoon whole cloves
- 4 garlic cloves, sliced
Creamy Potato Salad with Lemon and Fresh Herbs
By jadedrosie
Pam Anderson
- 3 pounds baby red potatoes
- 3 tablespoons unseasoned rice vinegar
- 3/4 cup mayonnaise
- 3 medium green onions, thinly sliced
- 1 celery stalk, cut into 1/3-inch cubes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons finely grated lemon peel
Honey-Rum Baked Black Beans
By jadedrosie
This sweet and filling baked beans dish gets a little kick from some dark rum
- 1 pound(s) dried black beans, picked over
- 8 ounce(s) dried chorizo, casing removed
- 1 large (10- to 12-ounce) Spanish onion
- 2 medium carrots
- 5 clove(s) garlic
- 1 tablespoon(s) canola oil
- 1 cup(s) dark rum
- .333 cup(s) clover honey
- .25 cup(s) molasses
- .25 cup(s) packed light brown sugar
- 1 can(s) (14- to 14 1/2-ounce) lower-sodium chicken broth
- 1 cup(s) barbecue sauce
- .333 cup(s) coarsely chopped fresh cilantro leaves
- 2 tablespoon(s) coarsely chopped fresh cilantro leaves
- Kosher salt
- Pepper
Tilapia, Keep it Clean
By jadedrosie
Instructions Preheat oven to 400ºF
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced or pressed
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried mustard
- 1 teaspoon chili powder
- 1 pinch cayenne pepper
- 4 tilapia filets, thawed
Cinnamon Rolls
By jadedrosie
1. In a large mixing bowl, combine 2 cups flour and yeast
- 4 to 4-1/2 4 to 4-1/2 4-1/2 cups all-purpose flour
- 1 1 1 package fast-rising active dry yeast
- 2/3 2/3 2/3 cup milk
- 2/3 2/3 2/3 cup water
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup cooking oil
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 egg yolks
- 1/4 1/4 1/4 cup butter or margarine, softened
- 1/3 1/3 1/3 cup sugar
- 4 4 4 teaspoons ground cinnamon
Sweet-and-Spicy Pecans
By jadedrosie
Preheat the oven to 250 degrees F
- 1 large egg white
- 2 cups unsalted pecan halves
- 2 cups unsalted roasted cashews
- 1/2 cup sugar
- 1 tablespoon ground cumin
- 3/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- Kosher salt
Spicy Sriracha Mayo:
By jadedrosie
Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons Sriracha
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 4 grilled scallions, chopped
- Kosher salt and freshly ground black pepper
Shrimp: with Garlic-Tabasco Butter
By jadedrosie
Cuisine at Home Issue 51 June 2005
- Devein:
- 1 lb shrimp you can use large (10-12 count) or med (16-20 count)
- Combine: add Shrimp:
- 3 T olive oil
- 2 T paprika
- salt and coarsely ground pepper
- Grill Shrimp; combine and toss:
- 1/3 cup coarsely chopped parsley
- 4 T unsalted butter, softened
- 3 T lemon juice
- 2 T Tabasco
- 1 T garlic, minced
- 4 dashes Worcestershire Sauce
Fresh Corn Salad
By jadedrosie
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Caramelized Shallots
By jadedrosie
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 400 degrees F.