Pdav's profile page
Recipes
chicken broccoli couscous
By pdav
In a large skillet, heat 2 tablespoons olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound skinless, boneless chicken breasts
- Salt and pepper
- 3 cups chicken broth
- One 10-ounce box couscous
- 1 onion, finely chopped
- 1 head broccoli, broken into small florets
- 1/2 cup raisins
- 1/4 cup chopped flat-leaf parsley
- 1/3 cup sliced almonds, toasted
mom's grasshopper pie
By pdav
Crush chocolate wafers. Melt butter, mix with crumbs, press into 2 pie shells
- Crust:
- Nabisco chocolate wafers, 11/2 boxes, crushed
- ¾ cup butter
- Filling:
- 1 1/3 cups milk
- 1 pkg 10.5 oz mini marshmallows
- ¼ cup white cream de cocoa
- ¼ cup crème de menthe
- 1 pt heavy cream
hummingbird cake
By pdav
Make the cake: Preheat the oven to 350 degrees F
- For the Frosting:
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
ravenous pig's deviled eggs (makes 15 halves)
By pdav
1. Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard
- Yield: 15 egg halves
- 7 1/2 peeled, hard-boiled eggs, halved and yolks removed
- 1/4 tbsp tablespoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon Tabasco
- 1/4 teaspoon smoked paprika
- 3/4 tablespoons distilled vinegar
- 1/4 lemon, juiced
- 1/4 cup mayonnaise
- 1/2 tablespoons Dijon mustard
- Sel gris (see note), smoked paprika and freshly chopped chives as garnish
- Cornichons (see note) for serving
Pusser's Painkiller
By pdav
Serve over the rocks with a generous amount of fresh nutmeg on top
- Pusser's Rum
- 4 parts pineapple juice
- 1 part cream of coconut and
- 1 part orange juice
- Painkiller #2 ... 2 parts Pusser's Rum
- Painkiller #3 ... 3 parts Pusser's Rum
- Painkiller #4 ... 4 parts
turkey tortilla soup
By pdav
Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet
- 10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips
- Vegetable cooking spray
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 small jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- 1 (32-oz.) container chicken broth
- 1 (10-oz.) can medium enchilada sauce
- 2 cups chopped cooked turkey
- 1 teaspoon ground cumin
- Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes
chicken and black bean-stuffed burritos
By pdav
1. Bring first 6 ingredients to a boil in a small saucepan
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 cups shredded rotisserie chicken breast
- 1/4 cup thinly sliced green onions
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup refrigerated fresh salsa
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Cooking spray
roquefort and walnut canapes
By pdav
Using a 2" round cookie cutter, cut out 32 circles from bread slices
- 16 1⁄4"-thick white bread slices,
- preferably Pepperidge Farm
- Very Thin Sliced Bread
- unsalted butter, melted
- 8 tbsp. softened unsalted butter,
- plus more to melt and brush on bread
- 4 tbsp. softened cream cheese
- 2 tbsp. brandy
- 1 ⁄2 tsp. dried mustard powder
- 8 oz. crumbled blue cheese, preferably
- Roquefort
- Kosher salt
- 32 flat-leaf parsley leaves
- 16 walnuts halves, cut into quarters
braised brisket
By pdav
Preheat oven to 325 degrees
- 1 well-trimmed beef brisket (3 1/2 pounds)
- Coarse salt and ground pepper
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 3/4 cup cider vinegar
- 1/2 cup tomato paste
- 1/3 cup light-brown sugar
- 1 small onion, finely chopped
- 6 garlic cloves, minced
chicken-and-green chile enchiladas (easy)
By pdav
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese
- 3 1/2 cups chopped cooked chicken
- 2/3 cup Onion-and-Garlic Mixture (see below for recipe)
- 2 (4-oz.) cans chopped green chiles
- 1 tablespoon chopped fresh cilantro
- 3 (10-oz.) cans enchilada sauce, divided
- 2 cups (8 oz.) shredded Mexican four-cheese blend, divided
- 8 (9-inch) burrito-size flour tortillas