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Recipes
Shot-And-A-Beer Pork Stew
By Realtychick
1. Preheat oven to 350°. Wipe chiles clean with a damp cloth
- 2 large dried chipotle chiles*
- 2 large dried ancho chiles*
- 12 ounces Mexican lager such as Tecate
- 1/4 cup white (silver) tequila
- 3 1/2 pounds pork shoulder, cut into 2-in. cubes
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3/4 pound tomatoes, chopped
- 2 teaspoons dried Mexican oregano*
- 2 teaspoons ground cumin
- Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
Pasta e Fagioli
By Realtychick
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine
- 4 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 3 ounces pancetta, chopped
- 2 teaspoons minced garlic
- 5 3/4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni
- Freshly ground black pepper
- Pinch red pepper flakes, optional
- 1/3 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil
New York Street Cart Dogs w/ Spicy Onion Sauce
By Realtychick
Onion sauce: Heat the oil in a medium saucepan over medium heat
- Onion Sauce:
- 2 tablespoons vegetable oil
- 2 medium onions, cut into 1/4-inch slices
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 cup ketchup
- 1/2 cup water
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 8 kosher hot dogs, boiled (recommended: Best's)
- 8 hot dog buns
- Spicy brown mustard, as needed (recommended: Gulden's)
- Onion Sauce
- Cooked sauerkraut, as needed
Deep fried beets with Horseradish Dip
By Realtychick
Preheat oven to 400°. Place beets in a shallow baking dish
- 24 baby beets (or 6 standard ones quartered)
- 2 tablespoons plus 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 1/2 cup sour cream
- 4 teaspoons prepared horseradish
- 1 shallot, finely chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups fine dried breadcrumbs
- Vegetable oil (for frying; about 6 cups)
Queso Fundido con Chorizo
By Realtychick
Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, abo...
- 4 ounces fresh chorizo, casings removed, crumbled
- Olive oil, as needed
- 1 small red onion, chopped
- 1 clove garlic, finely chopped
- 5 teaspoons all-purpose flour
- 1/2 cup Mexican lager-style beer, such as Negra Modelo
- 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
- 3/4 cup milk
- 4 ounces Monterey Jack cheese, finely diced (about 1 cup)
- 4 ounces whole-milk mozzarella, finely diced (about 1 cup)
- 4 tablespoons chopped cilantro
- tortilla chips &/or bell pepper slices for dipping
Moroccan Lamb Tagine with Honey and Apricots
By Realtychick
Serve with couscous and tzatziki
- 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 1/2 cups diced onions
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 8 threads Spanish saffron, crushed
- 16 fresh cilantro sprigs, tied together with a cotton string
- 1 cup dried, pitted apricots
- 1/2 cup golden raisins
- 1 onion, halved and thinly sliced
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- Cilantro sprigs, for garnish
Coconut-Clam Stock
By Realtychick
Heat oil in a large pot over medium-low
- 1 tablespoon virgin coconut oil or vegetable oil
- 1 medium onion, coarsely chopped
- 1 fennel bulb, trimmed, coarsely chopped
- 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
- 2 bay leaves
- 6 cherrystone or other large hard-shell clams, scrubbed
- 1 cup dry white wine
- 1 13.5-ounce can unsweetened coconut milk
- Kosher Salt
Sriracha & Wasabi Deviled Eggs
By Realtychick
In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute
- 1 dozen large eggs
- 2 cups soy sauce
- 1/2 cup sake
- 10 star anise pods
- 1/2 cup chopped scallions
- 1/4 cup sugar
- 1/4 cup coarsely grated peeled fresh ginger
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 2 1/4 teaspoons wasabi paste
- 1/4 cup snipped chives
- Pinch of Chinese five-spice powder
Broiled Zucchini and Potatoes with Parmesan Crust
By Realtychick
Bring a medium pot of water to a boil over high heat
- 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
- Pinch kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Roast Chicken with Green Beans and Artichokes Recipe
By Realtychick
Preheat oven to 400°. Season chicken with oregano, salt, black pepper, and crushed red pepper (if using)
- 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- 1 Tbsp. dried oregano
- 1 Tbsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 1/2 tsp. crushed red pepper flakes
- 4 scallions, coarsely chopped
- 8 cloves garlic, crushed
- 3 Tbsp. olive oil
- 3/4 cup white wine
- 3/4 cup chicken broth
- 1 pound fresh pork chorizo or chicken sausage
- 2 cups fresh green beans
- 1 cup frozen artichoke hearts
- 1 lemon, sliced into 1/4-thick rounds
- 1/4 cup chopped flat-leaf parsley