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Recipes
Sweet Glazed Butterflied Grilled Chicken
By Mary-2
Directions For the chicken: Season the chicken with salt and pepper
- One 5- to 7-pound roaster chicken, butterflied
- Kosher salt and freshly ground black pepper
- Neutral oil, for oiling grill grates
- 3 tablespoons unsalted butter
- 2 tablespoons grated onion
- 1/8 teaspoon allspice
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, grated on a rasp or finely minced
- 1/4 cup packed light brown sugar
- 1 tablespoon stone-ground mustard
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon hot sauce, such as Frank's RedHot
Pulled Pork Tacos with Citrus Salsa
By Mary-2
Recipe courtesy Giada De Laurentiis
- One 3-pound boneless pork shoulder, trimmed, cut into 1 1/2-inch pieces
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons extra-virgin olive oil
- One 14.5-ounce can low-sodium chicken broth (2 cups)
- 1 cup orange juice
- 1 tablespoon whole cumin seeds or 1 teaspoon ground cumin
- 3 jalapeno chiles, halved lengthwise
- 3 cloves garlic, smashed
- 1 onion, coarsely chopped
- 3 large oranges
- 1 grapefruit
- 2 tablespoons grapeseed oil
- 1 tablespoon agave or honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Eight 6-inch corn tortillas
- 1/2 head napa cabbage, finely shredded (about 2 cups)
Beef Stew
By Mary-2
Directions: Preheat the oven to 325°
- 4 slices thick-cut bacon, chopped
- 3 pounds beef chuck, cut into 2-inch pieces and patted dry
- 1 large yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons flour
- Salt and pepper
- 3 cups dry red wine
- 3 carrots, sliced 1/4 inch thick
- 3 tablespoons butter
- 1 pound cremini mushrooms, quartered
- One 1-pound bag frozen pearl onions, thawed and patted dry
Bucatini and Broccolini
By Mary-2
Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound bucatini pasta (hollow, fat spaghetti)
- 2 bunches broccolini, 1 head romanesco or 1 large bunch broccoli rabe
- 1/4 cup extra-virgin olive oil (EVOO )
- 4 large cloves garlic, peeled and very thinly sliced or chopped
- 1 teaspoon crushed red pepper (about 1/3 palmful)
- A few grates nutmeg
- Grated or shaved pecorino-romano cheese, to pass around the table
Tacos
By Mary-2
Brown hamburger and drain off grease
- 1 lb hamburger
- Salt
- Pepper
- 1 Sm. can tomatoe sauce
- 1 tsp chili powder
Pammie's Braciole
By Mary-2
Special equipment: butcher's twine Gently pound the steak to 1/4-inch thickness
- One 1 1/2- to 2-pound flank steak
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1 cup grated Pecorino Romano
- 3/4 cup fresh flat-leaf parsley leaves, minced
- 3 cloves garlic, minced
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- Jeff Mauro's Marinara Sauce, recipe follows
- Jarred hot giardinera, optional
- 3 tablespoons olive oil
- 8 cloves garlic, minced
- 1/2 large yellow onion, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- Two 28-ounce cans crushed tomatoes
- Salt and freshly ground black pepper
Apricot-Balsamic-Glazed Chicken with Grilled Beets
By Mary-2
Directions: Preheat a grill to medium-high
- 1/2 cup apple juice or cider
- 1/4 cup apricot preserves
- 1/4 cup aged balsamic vinegar
- Extra-virgin olive oil (EVOO), for drizzling
- 4 chicken breast halves
- Salt and pepper
- 4 large beets, peeled and sliced 1/4 inch thick
- 8 ounces ricotta salata, feta or goat cheese, crumbled
Glazed Carrots
By Mary-2
Place all of the ingredients in a 10-inch saute pan and place over high heat
- 3 cups chopped carrots (about 1-inch pieces)
- 4 to 5 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter
- 1 1/4 cups water
Salmon Boil-in-Foil Packets with Tartar Sauce
By Mary-2
Directions: Bring a large pot of water to a boil
- 1/2 cup mayonnaise
- Juice and grated peel of 1/2 lemon
- 1 large dill pickle, finely chopped
- 1 teaspoon finely chopped chives
- 2 dashes hot pepper sauce
- Four 6-ounce, 1-inch-thick salmon fillets
- Extra-virgin olive oil, for drizzling
- Salt and pepper
Strawberry Pastries
By Mary-2
Roll each sheet of dough out to about 12x6 inches
- 6 sheets puffed pastry - thawed
- 4 Tbls powered Sugar
- 2 Pints Strawberrys
- Custard
- 1 Vanilla Bean
- 1 C. Half and Half
- 3 Egg Yolks
- 3 Tbls Sugar
- 1/2 C. Whipping Cream