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Recipes
Soul Meuniere
By Muzungu
Arrange the fillets in a shallow dish and pour the milk over them
- 1-1/2 lb. firm, white-fleshed sole fillets (or 4-1/2-lb. whole sole, skinned and gutted)
- 1 cup milk
- 3/4 cup all-purpose flour, seasoned with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper
- 1/2 cup clarified butter (see How to make clarified butter)
- 6 Tbs. melted unsalted butter (not clarified)
- 4 Tbs. fresh lemon juice
- 4 Tbs. finely chopped fresh parsley
Cranberry Sauce with Caramelized Onions
By Muzungu
In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat
- 1 Tbs. vegetable or canola oil
- 1 large yellow onion, cut into medium dice
- 1/8 tsp. ground cloves
- Kosher salt and freshly ground black pepper
- One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
- 1 cup granulated sugar
Peruvian Roast Chicken
By Muzungu
1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup lightly packed fresh mint leaves
- 2 tablespoons kosher salt
- 6 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
- 1 teaspoon minced habanero chile (see note)
- 1 (3 1/2-to 4-pound) whole chicken
Olive-Oil-Braised Carrots with Warm Spices
By Muzungu
Position a rack in the center of the oven and heat the oven to 375°F
- 1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
- 3 medium cloves garlic, sliced
- 1/2 cup lower-salt chicken or vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch of ground cayenne
- Kosher salt
Crispy Roasted Duck with Fig and Port Sauce
By Muzungu
for muscovy dusk
- 1 (4-pound) Muscovy duck
- Salt to taste
- 3 tablespoons butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon flour
- 1 cup chicken broth, warm
- 1 cup ruby port
- 1 star anise, broken into pieces
- 3 tablespoons Adriatic fig spread
- Lemon juice to taste
- Black pepper to taste
Five-Spice-Glazed Salmon with Sesame Green Beans
By Muzungu
In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic
- 1/4 cup honey
- 4 tsp. reduced-sodium soy sauce
- 1-1/2 tsp. five-spice powder
- 2 large cloves garlic, minced
- Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
- Nonstick cooking spray
- 1 lb. slender green beans, trimmed
- 2 tsp. canola oil
- 1 tsp. Asian sesame oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. toasted sesame seeds
- 1 tsp. lemon juice
Broccoli and Carrot Biscuits
By Muzungu
1. CUT VEGGIES TO FIT IN FOOD PROCESSOR 2
- 1/2-3/4 cup chopped Broccoli and carrots
- shredded cheese
- 1 -recipe of biscuik for biscuits
Spicy Mayonnaise
By Muzungu
for peruvian chicken
- 1 large egg (see note)
- 2 tablespoons water
- 1 tablespoon minced onion
- 1 tablespoon juice from 1 lime
- 1 tablespoon minced fresh cilantro
- 1 tablespoon canned pickled jalapeño pepper , minced
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 teaspoon yellow mustard
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
Cornbread & Sausage Stuffing
By Muzungu
In a large skillet, cook the sausage over medium heat until browned
- 3/4 lb. sweet Italian sausage (without casings), cut in small chunks
- 3 to 4 Tbs. rendered bacon fat or butter, if needed
- 2 cups chopped onion
- 1-1/2 cups finely chopped celery, including leaves
- 1-1/2 cups finely chopped bell pepper, preferably a mix of red and green
- 2 Tbs. finely chopped garlic
- 1 Tbs. chopped fresh thyme or 1 tsp. dried
- Pinch of crushed red pepper flakes (optional)
- 1 tsp. kosher salt
- 1 recipe Basic Cornbread, crumbled
- 1 cup chopped scallion
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup snipped fresh chives
- Freshly ground black pepper
- Turkey stock or homemade or low-salt chicken broth as needed
Spicy Jerk Pork Chops
By Muzungu
Position an oven rack about 4 inches from the broiler and heat the broiler to high
- 2 Tbs. extra-virgin olive oil; more for the pan
- 4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 4 medium scallions (white and green parts), coarsely chopped
- 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
- 2 small limes, 1 juiced and 1 cut into 8 wedges
- 2 large cloves garlic, coarsely chopped
- 2 Tbs. coarsely chopped fresh ginger
- 1 Tbs. coarsely chopped fresh thyme
- 3/4 tsp. ground allspice
- 1/8 tsp. ground cinnamon