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Recipes
Brat Burgers with Stout Aioli and Corn Relish
By cheeserohan
1. Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepa...
- For the Stout Aioli:
- 1 12-oz bottle stout beer, at room temperature
- 1/2 c honey
- 1/4 c packed dark brown sugar
- 1 dried ancho chile, stem removed
- 1/3 c dried cherries or cranberries
- 1/4 c mayonnaise
- For the Pickled Red Onion:
- 1 1/4 c malt vinegar
- 1 Tbsp packed dark brown sugar
- kosher salt
- 1 medium red onion, halved and thinly sliced
- For the Corn Relish:
- 1 ear of corn, husked
- 1 poblano chile
- evoo, for brushing
- 1 small tomato, seeded and chopped
- 1 Tbsp chopped fresh cilantro
- kosher salt and freshly ground pepper
- For the Burgers:
- 2 tsp coriander seeds
- 1 tsp mustard seeds
- 1/4 tsp ground chile de arbol or cayenne pepper
- kosher salt and freshly ground pepper
- 12 oz ground beef chuck
- 12 oz raw bratwurst, casings removed
- vegetable oil, for brushing
- 4 slices sharp cheddar cheese
- 4 pretzel buns, split
Emeril's Three-Cheese Baked Macaroni
By cheeserohan
1. Preheat oven to 475F. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked)
- coarse salt
- 1/2 pound elbow macaroni
- 3 slices bacon, cut crosswise into 1/2-inch pieces
- 1 1/2 teaspoons minced garlic
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon cayenne papper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups grated sharp cheddar (6 ounces)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
- 1/2 cup finely grated Parmesan (1 ounce)
Prosciutto, Pear, and Blue Cheese Sandwiches
By cheeserohan
1. Preheat broiler. 2
- 8 slices 100% multigrain bread
- 1 Tablespoon butter, softened
- 3 cups arugula
- 1 medium shallot, thinly sliced
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1 ripe pear, cored and thinly sliced
- 2 ounces blue cheese, sliced
Chipotle Beef Tacos with Cabbage and Radish Slaw
By cheeserohan
1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 te...
- 3 pounds beef chuck, trimmed and cut into 2-inch pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- 1 to 3 Tablespoons chopped canned chipotles in adobo sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- Kosher salt
- 4 cups thinly sliced cabbage (about 1/3 medium cabbage)
- 4 radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Tablespoons fresh lime juice, plus lime wedges for serving
- 12 6-inch corn tortillas
- sour cream, pickled jalapeno peppers, and hot sauce, for serving
Four Grilled Dessert Hobo Packs
By cheeserohan
1. Light a grill. In a medium bowl, toss together all of the ingredients except the garnishes
- Mixed Berries with Grilled Pound Cake:
- 1 pound strawberries and blueberries, strawberries halved
- 1 teaspoon finely grated lemon zest
- 1 Tablespoon lemon juice
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- Grilled slices of pound cake and creme fraiche, for garnish
- Pineapple with Rum and Caramel:
- 12 ounces pineapple, cut into 1/2-inch dice
- 1/4 cup light brown sugar
- 1 Tablespoon rum
- 8 chewy caramel candies, cut into 1/4-inch pieces
- Vanilla ice cream, for garnish
- Honey-Vanilla Apricots:
- 1 pound apricots, cut into eighths
- 1 1/2 Tablespoons fresh lemon juice
- 1/4 cup honey
- 1/2 plump vanilla bean, seed scraped
- 1/4 cup sugar
- Mascarpone and crumbled vanilla wafers, for garnish
- Nectarines with Gingersnaps:
- 1 pound ripe nectarines, cut into 3/4-inch dice
- 3 Tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup crushed gingersnaps
- Yogurt and more crushed ginger snaps, for garnish
Kung Pao Chicken
By cheeserohan
1. In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry, and the 1 Ta...
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2 inch pieces
- 5 Tablespoons soy sauce
- 2 Tablespoons sherry
- 1 Tablespoon, plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 Tablespoons white-wine or rice vinegar
- 2 teaspoons Asian sesame oil
- 1/3 cup water
- 2 Tablespoons cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red-pepper flakes
Sauteed Shrimp with Arugula and Tomatoes
By cheeserohan
In a large skillet, heat oil over medium-high
- 1 Tablespoon plus 1 teaspoon olive oil
- 1 cup cherry or grape tomatoes
- 1 garlic clove, minced
- 1 pould large shrimp, peeled and deveined
- 4 oz. wild or baby arugula (4 cups)
- 1 Tablespoon fresh lemon juice
Grilled Korean-Style Skirt Steak
By cheeserohan
1. Pierce the steak a few times with a fork
- 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
- 3 Tablespoons sesame seeds
- 4 cloves garlic, smashed
- 1 cup cola
- 1/4 cup soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup toasted sesame oil
- kosher salt and freshly ground pepper
- 1 large white onion, cut into 2-inch-thick-wedges
- 6 to 8 slices thick-cut bacon
- 2 to 3 banana or Cubanelle peppers
Emirl Lagasse's Chicken Salad with Fresh Herbs
By cheeserohan
1. Preheat the oven to 400F
- 2 pounds boneless, skinless chicken breasts
- kosher salt and freshly ground pepper
- 2 Tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 1/2 teaspoon dijon mustard
- 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
- 1/3 cup finely chopped red onion
- 3 Tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
- 1/2 teaspoon cayenne pepper
- 2 to 3 avocados, halved and pitted (optional)
Wilted Cabbage Salad
By cheeserohan
Quarter, core and very thinly slice cabbage; transfer to a large bowl
- 1 1 head 1 small head green cabbage
- 1 1 head 1 small head green cabbage
- 1 1 head 1 small head green cabbage
- 4 4 4 c salted boiling water
- 4 4 4 c salted boiling water
- 4 4 4 c salted boiling water
- 1/4 1/4 1/4 c each white wine vinegar and olive oil
- 1/4 1/4 1/4 c each white wine vinegar and olive oil
- 1/4 1/4 1/4 c each white wine vinegar and olive oil
- 2 2 2 tsp sugar
- 2 2 2 tsp sugar
- 2 2 2 tsp sugar
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- Pepper
- Pepper
- Pepper