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Recipes
Chicken Dijon
By Janet-2
In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes
- 1 tsp. coriander seeds
- 2 tbsp. extra-virgin olive oil
- 8 medium chicken drumsticks
- 1/4 cup finely chopped onion
- 4 garlic cloves, minced
- 1 1/2 cup low-sodium chicken broth
- 2 tbsp. whole grain mustard
- 3 tbsp. creme fraiche or sour cream
- 2 tsp. chopped tarragon
- salt and pepper
Aztec Slugger
By Janet-2
Heat coffee, bourbon, Kahlúa, chocolate, and 2 tablespoons cream in a 1- to 1 1/2-quart heavy saucepan over low h...
- 1 cup freshly brewed strong coffee
- 1/4 cup bourbon
- 1/2 oz (1 tablespoon) Kahlúa or other coffee-flavored liqueur
- 2 oz finely chopped bittersweet chocolate (not unsweetened)
- 6 tablespoons heavy cream
- 1 teaspoon sugar
Zucchini Fritters
By Janet-2
For soy dipping sauce: Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar ...
- Soy dipping sauce:
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes
- Fritters:
- 1 1/2 pounds zucchini (about 3 medium), grated
- 1/2 teaspoon kosher salt plus more for seasoning
- 1 large egg
- 1/4 cup all-purpose flour
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon cornstarch
- Freshly ground black pepper
- 1/3 cup vegetable oil
Satin Sheets
By Janet-2
Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer
- 1 1/2 oz. silver tequila
- 1/2 oz. Velvet Falernum
- 3/4 oz. fresh lime juice
- 1/2 oz. agave syrup
- Ice
- Fresh lime wheel
Kokkari Braised Rabbit
By Janet-2
Cut the rabbit into serving pieces and gently rub with braising rub
- Braising rub:
- 2 (3 lb.) whole rabbits
- 1 tbsp. ground nutmeg
- 1 tbsp. ground cinnamon
- 1 tbsp. ground allspice
- Other:
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 garlic heads, split
- 1 whole dry bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp. balsamic vinegar
- 2 tbsp. vegetable oil
- 3 whole black peppercorns
- 1 tbsp. tomato paste
- 3 quarts veal stock
- 1 cup red wine
- 2 cups water
- 1 cinnamon stick
- 2 tbsp. extra virgin olive oil
- kosher salt to taste
Pear Cranberry Champagne
By Janet-2
Mix 2 parts sparkling wine to 1 part each pear nectar and cranberry juice
- 2 cups pear nectar
- 2 cups cranberry juice cocktail
- Orange bitters
- Champagne, or dry sparkling white wine
- 12 rosemary sprigs
- Fresh cranberries
Cranberry Cider Punch
By Janet-2
autumn simple syrup Combine all ingredients together in a saucepan over medium-low heat
- autumn simple syrup
- 1 cup brown sugar
- 1 cup water
- 1/4 teaspoon freshly grated nutmeg
- 3 cinnamon sticks
- 2 star anise
- a few slices of orange rind
- bursting cranberries
- 1 cup fresh cranberries
- 1/3 cup water
- punch
- 1 1/2 cups apple cider
- 3/4 cups cranberry juice
- 2/3 cup ginger beer
- 1/3 cup autumn simple syrup
Maharaja Riblets Recipe
By Janet-2
In a small bowl combine curry powder, ginger, cumin, cinnamon, and cardamom
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3 pounds pork loin back ribs*
- 1 12 ounce bottlechili sauce
- 1/2 cup onion, finely chopped (1 medium)
- 1/4 cup snipped dried apricots
- 2 tablespoons quick-cooking tapioca, crushed
- 1 fresh serrano pepper,** seeded and finely chopped
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- Chopped fresh cilantro (optional)
Rib Roast - Standing in Red Wine Sauce
By Janet-2
Cook roast: Let roast stand at room temperature 1 hour
- Roast:
- 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
- 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
- 1 tablespoon kosher salt
- 3/4 teaspoon black pepper
- For sauce:
- 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
- 3/4 stick (6 tablespoons) unsalted butter
- 2/3 cup chopped shallots (about 3 large)
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, smashed
- 1 tablespoon tomato paste
- 2 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 4 black peppercorns
- 1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
- 1/2 oz dried porcini mushrooms
- 2 cups boiling-hot water
- 2/3 cup veal demi-glace
- 1/2 teaspoon salt