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Recipes
Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnais
By Realtychick
Special equipment: roaster box with probe thermometer, such as La Caja China; sufficient charcoal to cook pork butt...
- Guava Glazed Pulled Pork:
- One 4-pound boneless pork butt
- 3/4 cup canola oil
- 1/2 cup fresh oregano leaves
- 10 cloves garlic, finely chopped
- Kosher salt
- 1 1/2 cups guava jelly
- 1/4 cup Dijon mustard
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 16 corn tortillas, warmed
- Chipotle Mayonnaise, recipe follows
- Sour Orange, Red Cabbage and Jicama Slaw, recipe follows
- Fresh cilantro leaves, for serving
- Chipotle Mayonnaise:
- 3/4 cup mayonnaise
- 2 tablespoons pureed chipotles en adobo
- Juice of 1/2 lime
- Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
- Sour Orange, Red Cabbage and Jicama Slaw:
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/2 jicama, grated on large holes of box grater
- 1/2 small red onion, grated on large holes of box grater
- 1/4 head red cabbage, grated on large holes of box grater
- 1 large carrot, grated on large holes of box grater
- 3 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Sausage, Cranberry & Cornbread Stuffing
By Realtychick
Preheat the oven to 350 degrees F
- Extra-virgin olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Gumbo
By Realtychick
Season the chicken with salt and pepper
- 2 large boneless skinless chicken breast halves
- Salt and pepper
- 1/8 cup vegetable oil
- 1/2 pound smoked sausage, cut into 1/4-inch slices
- 1/4 cup all-purpose flour
- 2.5 tablespoons margarine
- 1/2 large onion, chopped
- 4 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 1 stalks celery chopped
- 1/8 cup Worcestershire sauce
- 1/8 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 2 cups hot water
- 3 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 1 cup frozen sliced okra
- 2 green onions, sliced, white and green parts
- 1/4 pound small shrimp, peeled, deveined and cooked
Skillet-Grilled Pork Tacos with Pineapple
By Realtychick
Trim any tendon or silver skin from the pork and cut meat into 12 equal pieces
- Meat:
- 1 1/4 pounds pork tenderloin
- 2 Tbsp. ground ancho chili
- 2 Tbsp. ground California or guajillo chili
- 2 Tbsp. achiote paste
- 3 cloves garlic, minced to a paste
- 1 tsp. cumin
- 2 tsp. kosher salt
- 2 Tbsp. white vinegar
- 2 Tbsp. vegetable oil, plus more for cooking
- To serve:
- 12 (6") corn tortillas
- Vegetable oil
- 2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
- 1/2 cup diced fresh pineapple
- 1/2 cup diced red onion
- Handful of cilantro sprigs
Salmon Fillet en Papillote with Julienne Vegetable
By Realtychick
Preheat oven to 425 Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book
- 2/3 cup julienned fennel bulb
- 2/3 cup julienned leeks, white part only
- 2/3 cup julienned carrots
- 2/3 cup julienned snow peas
- 2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon whole coriander seed, ground fine
- 2 (8-ounce) salmon fillet, pin bones removed
- 2 orange cut into wedges with white, pithy membrane removed
- 2 tablespoon dry vermouth
Dungeness Crab Bisque
By Realtychick
Remove the claws from the crabs and quarter the bodies
- 4 Dungeness crabs
- 3 tablespoons olive oil
- 1 carrot, chopped
- 2 stalks celery, chopped
- 3 tomatoes, chopped
- 5 cloves garlic, chopped
- 5 shallots, chopped
- 3 sprigs fresh tarragon leaves, chopped
- 3 tablespoons Cognac
- 2 cups dry white wine
- 2 tablespoons tomato paste
- 10 cups fish stock or water
- Salt
- Freshly ground pepper
- Cayenne pepper
- Pinch dried thyme
- 1 bay leaf
- 2 cups heavy cream
- 1 lemon, juiced
- 1 tablespoon minced chives or parsley leaves
Lean Picadillo
By Realtychick
Cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink...
- 1 pound lean ground beef or ground turkey breast
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 cup chopped scallions, divided
- 3 cloves garlic, minced
- 4 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 cup golden raisins
- 1/2 cup chopped stuffed green olives
- 2 tablespoons tomato paste
- 1 cup water
- 1/2 teaspoon freshly ground pepper
Chili & Bourbon Glazed Salmon
By Realtychick
In a small bowl, combine honey, bourbon, chili powder, ginger, salt, pepper, and lime zest and juice
- 1/4 cup honey
- 1 1/2 Tbsp. bourbon
- 2 Tbsp. chili powder
- 1/2 tsp. ground ginger
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. lime zest
- 1 tsp. lime juice
- 4 (6-ounce) salmon fillets
Hot Fudge Brownie Sundae (7 Points)
By Realtychick
Place brownie in a small bowl
- 3 oz store-bought fat-free brownie
- 1 cup(s) light vanilla ice cream
- 2 Tbsp fat-free hot fudge, heated
- 4 medium strawberries
Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
By Realtychick
Preheat the oven to 425°
- 1 tablespoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon finely grated lemon zest
- 1 1/4 pound center-cut, skinless salmon fillet
- Salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 fennel bulb, halved, cored and thinly sliced
- 1 cup flat-leave parsley leaves