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Recipes
Nashville Hot Fried Chicken
By cserumga
1. BRINE CHICKEN Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve
- BRINE
- 2 quarts water
- 1/2 cup hot sauce
- 1/2 cup salt
- 1/2 cup sugar
- 1 (3 1/2-to 4-pound) whole chicken, quartered (see note)
- COATING
- 3 quarts peanut or vegetable oil
- 1 tablespoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 2 cups all-purpose flour
- 1/2 teaspoon pepper
St Louis-Style Pizza
By cserumga
- from Cook's Country - makes 2 12" pizzas
- SAUCE
- 3 tablespoons tomato paste
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- CHEESE
- 2 cups shredded white American cheese
- 1/2 cup shredded Monterey Jack cheese
- 3 drops liquid smoke
- DOUGH
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons olive oil
Roasted Cod with Carrots and Brussels Sprouts
By cserumga
Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 2 red onions, cut into 1/2-inch wedges
- 3 slices bacon, chopped
- 2 teaspoons fresh thyme, plus 4 sprigs
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6 -ounce skinless Pacific cod fillets
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Corned Beef
By cserumga
Recipe courtesy Alton Brown, 2007
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Reduced-Fat Tiramisu
By cserumga
Serves 6 350 calories, 10g fat per serving
- 3/4 cup hot water
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons dark rum
- 8 ounces 1/3 less fat cream cheese (neufchatel), softened
- 8 ounces (1 cup) low-fat cottage cheese
- 1 1/2 cups (6 ounces) confectioners' sugar
- 1/2 cup nonfat Greek yogurt
- 1 tablespoon vanilla extract
- 5 ounces dried ladyfingers (savoiardi)
- 1 1/2 teaspoons cocoa
Orange Chicken Piccata
By cserumga
Per serving: 358 cal, 23g total fat, 71mg chol, 81mg sodium, 15g carb, 2g fiber, 19g protein
- 2 large boneless, skinless chicken breasts (4-6 oz each)
- Salt and Pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons olive oil
- 3/4 cup orange juice (fresh or cartoned)
- 1/2 cup dry white wine
- 2 teaspoons Dijon mustard
- 4 tablespoons cold unsalted butter, cubed
- 4 thin orange slices, halved
- 1/4 cup slivered almonds, toasted
- 1 Tbsp minced fresh parsley
Chicken Soprano Panini
By cserumga
For the ailoi: Preheat the oven to 375F
- For the sandwoch:
- 4 (8 oz) boneless, skinless chicken breasts
- olive oil
- 1 Tbsp coarse ground black pepper
- 2 Tbsp chopped fresh garlic
- 2 medium red peppers
- 1/2 lb sharp provolone cheese, thinly sliced
- 8 oz mozzarella cheese, thinly sliced
- 12 leaves fresh basil
- 8 oz sliced pepperoni
- 6 ciabatta rolls
- 1/2 cup roasted garlic aioli (below)
- For the ailoi:
- 1 head of fresh garlic, stem ends removed to 1/2"
- 1 cup plus 1 1/2 tsp olive oil
- Salt
- Coarse ground black pepper
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 tsp lemon juice
Beef Chili with Pickled Jalapenos
By cserumga
In a Dutch oven or large saucepan, heat the oil over medium-high
- 2 tablespoons canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/4 pounds ground beef
- 1 cup dark beer, such as stout
- 2 cups canned crushed tomatoes
- 2 Roma tomatoes, chopped
- 3 tablespoons chili powder
- 1/4 cup sour cream
- 3 tablespoons pickled jalapeno slices
- 1 cup tortilla chips
Shredded Brussels Sprout & Chicken Sauté
By cserumga
All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry
- 3 tbsp extra-virgin olive oil or avocado oil
- 2 carrots, peeled and diced
- 1 large yellow onion, diced
- 1 clove garlic, finely chopped
- 3/4 tsp each ground cumin and coriander
- Pinch ground cayenne pepper
- 1 lb Brussels sprouts, trimmed, halved and thinly sliced
- 1/2 tsp each sea salt and ground black pepper
- 10 oz chicken breast, cooked and shredded (or chicken thighs)
- Juice of 1/2 lemon
Hot Brown Turkey Sandwiches
By cserumga
Per serving: Calories 524; Fat 23 g (Saturated 12 g); Cholesterol 134 mg; Sodium 868 mg; Carbohydrate 32 g; Fiber 2
- 5 slices bacon
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups grated muenster or monterey jack cheese
- Kosher salt and freshly ground pepper
- 4 thick slices white bread, toasted
- Dijon mustard, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced roast turkey or rotisserie chicken
- 1/4 cup chopped fresh parsley