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Recipes
Hoisin Chicken
By rdgplus3
Line a shallow 9x13” baking dish with nonstick foil
- 1 x 1 1/2x 2x
- Hoisin sauce 1/2 c 3/4 c 1 c
- Soy sauce 1 tbsp 1 1/2 tbsp 2 tbsp
- Rice vinegar 1 tbsp 1 1/2 tbsp 2 tbsp
- Grated ginger 1 tsp 1 1/2 tsp 2 tsp
- Sesame oil 1 tsp 1 1/2 tsp 2 tsp
- Red pepper flakes 1/2 tsp 3/4 tsp 1 tsp
- Garlic cloves, minced 2 3 4
- Chicken thighs 8-10 12-15 16-20
Spanish Spiced Chicken with Mustard Green Onion Sauce
By rdgplus3
Mustard Green Onion Sauce Whisk together the vinegar and mustard in a large bowl
- Mustard Green Onion Sauce
- 1/4 cup white wine vinegar
- 2 tbsp Dijon mustard
- 1/3 cup olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup thinly sliced green onions, light and dark parts
- 2 tbsp finely chopped fresh flat leaf parsley leaves
- Spanish Spice Rub
- 3 tbsp Spanish paprika
- 1 tbsp ground cumin seeds
- 1 tbsp ground mustard seeds
- 2 tsp ground fennel seeds
- 2 tsp kosher salt
- 2 tsp coarsely ground black pepper
- Chicken
- 6 boneless, skinless chicken breasts
- 4 tsp olive oil
- Chopped fresh flat-leaf parsley leaves
Meatloaf Stuffed with Caramelized Onions and Provolone Cheese
By rdgplus3
From Mario Batali on The Chew
- 2 tablespoons extra-virgin olive oil
- 2 large yellow onions (thinly sliced)
- 1 1/2 pounds ground beef (80/20) **
- 1 1/2 pounds sweet Italian fennel sausage (removed from casing)**
- 1 cup fresh breadcrumbs
- 1 cup Parmigiano-Reggiano cheese (freshly grated, 6 ounces)
- 2 large eggs (lightly beaten)
- 2 teaspoon dried oregano
- 1/2 pound provolone cheese (sliced)
- 1/2 cup arugula (chopped, stems removed)
- kosher salt and freshly ground black pepper (to taste)
- Mushroom Tomato Sauce
- 1 pound cremini mushrooms (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 1 recipe Mario's Basic Tomato Sauce
- Kosher salt and freshly ground black pepper (to tast
- Basic Tomato Sauce
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (1/4-inch dice)
- 4 cloves garlic (thinly sliced)
- 3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
- 1/2 medium carrot (finely grated)
- 2 cans peeled whole tomatoes (28 ounces each, crushed by hand, juices reserved)
- salt and freshly ground black pepper to taste
Pepper Roast and Horseradish Sauce
By rdgplus3
Serves 8-10
- Pepper Roast
- 1.5 – 2 kg (3-4 lbs) beef roast, inside round, rump or sirloin tip
- 2 tsp crushed peppercorns (or coarse pepper)
- 1/2 tsp ground cloves
- 1/2 tsp dried oregano
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- Horseradish Sauce
- 1 cup sour cream
- 1 tbsp grated horseradish, drained
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- S&P
Chicken Tagine with Raisins (Darren from Okotoks)
By rdgplus3
Sauté meat, onions and garlic in a little oil
- 500 g chicken thighs, cubed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp turmeric
- 2 Tbsp tomato paste
- 3/4 cup dried prunes, halved*
- 1 cup whole almonds
- 1/4 - 1/2 cup liquid honey
- 1 cup chicken stock
- Salt and pepper to taste
Smoked Salmon
By rdgplus3
Smoking fish is not difficult, and it takes far less time than smoking meats such as pork or venison
- A basic fish brine is:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 bay leaves
- 1 stalk sliced celery
- 1/2 cup chopped fennel
- 1/2 chopped onion
- 2 smashed garlic cloves
Antipasto
By rdgplus3
Drain all jars and cans. Put all ingredients, except the fish into a large Dutch oven
- 1 cup (250 mL) olive oil
- 1 large cauliflower, cut into bite-sized pieces
- 2 large green peppers, chopped
- 2 – 10 ½ oz (2 - 294 mL) cans sliced ripe olives, chopped
- 16 oz (500 mL) jar green olives with pimiento, chopped
- 2 – 13 oz (2 – 375 mL) jar pickled onions, chopped
- 2 – 10 oz (2 – 284 mL) cans mushroom stems and pieces
- 2 – 4 oz (55 g) jars pimentos, chopped
- 48 oz (1.5 L) jar mixed pickles, chopped
- 2 - 48 oz (2 – 1.5 L) bottles ketchup
- 15 oz (450 mL) bottle hot ketchup
- 2 – 2 oz (2 – 55 g) cans anchovies, chopped (optional)
- 3 – 4 ½ oz (3 – 113 g) cans solid tuna, chopped
- 3 – 4 oz (3 – 113 g) cans small shrimp
Wontons
By rdgplus3
Combine all ingredients except egg white and wonton wrappers
- 6 water chestnuts, minced
- ¼ lb ground pork
- ¼ lb shrimp, minced
- 3 dried Chinese mushrooms, minced* ( or 1 can sliced mushrooms, chopped)
- ¼ tsp sesame oil
- 1 tsp minced fresh gingerroot
- ¼ tsp pepper
- 2 tsp soy sauce
- 2 tbsp water
- 1 tsp white wine or rice wine vinegar
- ½ tsp sugar
- 1 tsp oyster sauce
- 1 egg, separated
- 1 package (1 lb/ 454 g) Wonton wrappers
Napa Slaw
By rdgplus3
In a bowl, whisk together vinegar, sugar, oil, salt and hot pepper flakes, if using
- 2 tbsp rice vinegar
- 2 tsp granulated sugar
- 1 tsp sesame oil
- 1/2 tsp salt
- Pinch hot pepper flakes (optional)
- 3 cups shredded Napa or green cabbage
- 1 small carrot, shredded
- 1/2 cup thinly sliced sweet red pepper