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Recipes
chile-salted fruit
By pdav
combine sea salt, cayenne and lime zest in a small bowl
- 1 tbsp sea salt
- 1/4 tsp cayenne pepper
- zest of 1 lime, finely grated
- 1/2 small, seedless watermelon
- 1 large cucumber, peeled and sliced
chipotle-barbecue meatballs
By pdav
1. Whisk together first 4 ingredients and 1 1/2 cups water in a Dutch oven
- 1 (28-oz.) bottle barbecue sauce
- 1 (18-oz.) jar cherry preserves
- 3 canned chipotle peppers in adobo sauce, undrained
- 1 tablespoon adobo sauce from can
- 1 (32-oz.) package frozen meatballs
buffalo club sandwiches
By pdav
Preheat the oven to 375°
- 8 slices bacon, preferably peppered
- 1 cup crème fraîche
- 1/2 cup blue cheese crumbles
- 1 small clove garlic, grated or finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely choped chives
- 1 tablespoon extra-virgin olive oil (EVOO)
- 4 turkey cutlets or chicken cutlets (5 to 6 ounces each)
- Salt and pepper
- 2 tablespoons butter
- 1/4 cup hot pepper sauce, preferably Frank's Red Hot
- 12 slices sandwich bread, toasted
- 8 leaves bibb or green-leaf lettuce
- 4 thick slices tomato, preferably heirloom
- Carrot and celery sticks, for serving
vegetarian bolognese with whole-wheat pasta
By pdav
1. Place dried mushrooms in a spice or coffee grinder; process until finely ground
- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 (8-ounce) package cremini mushrooms, finely chopped
- 1/2 cup dry red wine
- 1/4 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can organic crushed tomatoes with basil, undrained
- 1 (2-inch) piece Parmigiano-Reggiano cheese rind
- 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
caramelized fresh figs with sweet cream
By pdav
1. Preheat grill to high heat
- 2 teaspoons honey
- 8 large fresh figs, cut in half lengthwise
- Cooking spray
- 1/4 cup crème fraîche
- 1/2 teaspoon sugar
flank steakwith romesco sauce
By pdav
1. Preheat broiler. 2. Arrange almonds and bread in a single layer on a baking sheet
- 2 tablespoons sliced almonds
- 2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh garlic
- 1/4 teaspoon Spanish smoked paprika
- 1 tablespoon sherry vinegar
- 1 (7-ounce) bottle roasted red bell peppers, drained
- 1/2 teaspoon salt, divided
- 1 (1-pound) flank steak, trimmed
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
zucchini and corn tacos
By pdav
Heat half of oil in a large skillet over high heat
- 3 tablespoons vegetable oil, divided
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 3 cloves garlic, finely chopped
- 4 medium tomatoes, roughly chopped
- 3 medium zucchini, diced
- 1 cup canned black beans, rinsed and drained
- 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup tomatillo (green) salsa
- 8 teaspoons grated Monterey Jack cheese (or queso fresco)
blueberry viniagrette (Pam and Al Abrahamson)
By pdav
Mix all in a mason jar and refrigerate at least one day before serving
- 1 packet Good Seasons Italian Dresssing
- 1/2 cup blueberry preserves(not jelly)
- 1 cup balsamic vinegar
- 1 cup good olive oil
- 2 garlic cloves,chopped
- 2 shallots,chopped
- salt & pepper to taste.
sunny anderson's huevos rancheros
By pdav
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl
- 2 small tomatoes
- 1 small onion
- 1 medium jalapeno pepper, chopped
- 2 cloves garlic; 1 chopped, 1 smashed
- 1/2 teaspoon hot sauce
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 15.5-ounce can black beans, drained and rinsed
- 4 large eggs
- 4 6-inch corn tortillas, warmed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
mediterranean chicken couscous
By pdav
Worthy of a Special Occasion Rate the Recipe Read Reviews (18) No pots and pans are required for this easy, no-m...
- 1 1/4 cups low-sodium fat-free chicken broth
- 1 (5.6-ounce) package toasted pine nut couscous mix
- 3 cups chopped cooked chicken (about 1 rotisserie chicken)
- 1/4 cup chopped fresh basil
- 1 (4-ounce) package crumbled feta cheese
- 1 pint grape tomatoes, halved
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- Garnish: fresh basil leaves