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Recipes
Cantaloupe and Mozzarella with Prosciutto and Basil
By cheeserohan
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces)
- 1 cantaloupe, halved and seeded
- 3/4 pound bocconcini (bite-size fresh mozzarella balls)
- 2 Tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- coarse salt and ground pepper
- 1/3 pound thinly sliced prosciutto
- 1/4 cup fresh basil leaves, torn
Grilled Pound Cake with Mascarpone
By cheeserohan
1. Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth
- 3/4 cup mascarpone cheese
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 cup toasted chopped pecans
- 8 3/4-inch slices pound cake
- 4 1/2 Tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/2 pint blackberries
- 1 Tablespoon cognac
Potato, Bacon and Bell Pepper Hash
By cheeserohan
1. Bring potatoes, 4 c water and 1 Tbsp salt to a boil in a saucepan over high
- 1 lb russet potatoes, peeled and diced
- 1 Tbsp plus 1 1/4 tsp kosher salt, divided
- 1/2 lb bacon
- 1 large yellow onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 10 large eggs
- 1/4 tsp black pepper, divided
Blue-Cheese-Crusted Steaks with Red Wine Sauce
By cheeserohan
Melt 1 Tablespoon butter in heavy medium skillet over medium-high heat
- 4 Tablespoons (1/2 stick) chilled butter
- 3 garlic cloves, chopped
- 1 large shallot, chopped
- 1 Tablespoon chopped fresh thyme
- 3/4 cup low-salt beef broth
- 1/2 cup dry red wine
- 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
- 1/4 cup panko (Japanese breadcrumbs)
- 1 Tablespoon chopped fresh parsley
- 4 1-inch thick filet mignon steaks (each 6 to 8 ounces)
Steak Sandwich with Romesco, Grilled Onions, and Havarti
By cheeserohan
Preheat grill to medium-high
- 3 Tbsp olive oil, divided, plus more for the grill
- 1 red onion, cut into 4 (1/2 in thick) slices
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 1/4 to 1 1/2 lb skirt steak, cut crosswise into 4 (6 in) pieces
- 8 slices thickly cut bread (such as sourdough)
- 2 oz unsalted butter, belted
- 8 (1 oz) Havarti cheese slices
- Romesco sauce
Beer-Braised Pot Roast
By cheeserohan
1. Cut tops from carrots, leaving 1 inch of greener on each
- 1 lb small carrots with tops, peeled
- 1 (3- to 4-lb) boneless chuck roast, trimmed
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbs instant dark roast coffee
- 2 tbs olive oil
- 3 tbs tomato paste
- 4 garlic cloves, chopped
- 2 (12 oz) bottles tout beer
- 2 tbs fresh thyme leaves
- 2 (1 oz) containers home-style concentrated beef stock (from a 4.66 oz pkg)
- 2 lb pearl onions
- 1 tbs balsamic vinegar
- 2 tbs cornstarch
- garnish: fresh thyme sprigs
Picnic Potato and Chicken Salad
By cheeserohan
1. Preheat the oven to 400F
- 4 russet potatoes, peeled and cubed
- 1 /2 Tablespoons olive oil
- 6 ounces boneless, skinless chicken breast
- 3 strips bacon, cooked and crumbled
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2 Tablespoons white wine vinegar
- 2 teaspoons mustard
- 1 Tablespoon paprika
- 2 Tablespoons chopped fresh parsley
- 2 sage leaves, chopped
- 2 heads Bibb lettuce
Gingerbread Pancakes
By cheeserohan
1. In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, ba...
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or 1/8 teaspoon ground cloves
- 2 eggs, lightly beaten
- 1 1/2 cups buttermilk
- 1/3 cup mild flavored molasses
- 3 tablespoons vegetable oil
- butter (optional)
- 1 medium Gala, Fuji or Golden Delicious apple, cored and cut crosswise into paper-thin slices
- maple syrup, warmed
Regency Ginger Crisps
By cheeserohan
Melt butter and mix in sugar
- 3/4 cup melted butter
- 1 cup brown sugar
- 1 large beaten egg
- 1/4 cup molasses
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 / 1/4 cups flour (not sifted)
- 1/2 cup white sugar in small bowl (for later)
Sopaipillas with Chocolate Sauce
By cheeserohan
1. Make the sauce: Bring 1/4 cup water, the brown sugar and slat to a boil in a small saucepan, stirring until th...
- for the sauce:
- 1/2 cup packed light brown sugar
- pinch of kosher salt
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- for the sopaipillas:
- vegetable oil, for frying
- 4 8- to 10-inch flour tortillas, cut into wedges or strips
- granulated sugar, for coating