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Recipes
Prosciutto-Wrapped Pork Loin with Roasted Apples
By KrissyW330
by The Bon Appétit Test Kitchen
- 1 ounce (1 cup) dried whole porcini mushrooms
- 2 ounces (3/4 cup) dried apples
- 1 pound kale, bottom stems trimmed
- 2 teaspoons kosher salt plus more
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 2 tablespoons brandy or Calvados
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
- 1 (trimmed) 2 1/23 pound pork loin
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 3 ounces thinly sliced prosciutto
- 5 sprigs rosemary
- 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup dry hard cider
- 1/2 cup low-salt chicken stock
- Ingredient info: Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.
Grilled Pesto Marinated Skirt Steak with Blue Cheese Fondue
By KrissyW330
Recipe courtesy Michael Chiarello
- 1 1/2 pound skirt steak, cut lengthwise into 1/2-inch slices, room temperature
- 2 cups jarred pesto
- Gray salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon minced garlic
- 2 cups heavy cream
- 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese
- 1/4 teaspoon freshly ground black pepper
Rao's Famous Lemon Chicken
By KrissyW330
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper
- LEMON SAUCE:
- 2 (2 1/2 to 3 pound) broiling chickens, halved
- Lemon sauce, recipe follows
- 1/4 cup chopped flat-leaf parsley
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Oh Yeah Baby Glazed Carrots
By KrissyW330
Recipe courtesy Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002
- 1 (1-pound) bag baby carrots
- 3 tablespoons unsalted butter
- 1/4 cup water
- 1/4 cup maple syrup
- 2 tablespoons orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Better than Chicken Soup
By KrissyW330
This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients f...
- 1 small yellow onion, chopped
- 4 cloves garlic, sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground turmeric
- 8 fresh shiitake mushrooms, sliced
- 4 cups low-sodium mushroom, vegetable or chicken broth
- 1 1/2 cups julienned fresh kale
- 1 cup cubed butternut squash
- 2 tablespoons grated fresh ginger
- 1/8 teaspoon cayenne pepper (optional)
- 6 thin slices astragalus root (optional)
- Juice of 1 fresh lemon
- 1 teaspoon miso
Emeril's Pork-and-Chorizo Burgers with Green-Chile Mayo
By KrissyW330
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory por...
- Vegetable oil, for grates
- 1/2 pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces
- 1 1/2 pounds ground pork
- 2 garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Cajun seasoning
- 3/4 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- 4 ounces sliced pepper Jack cheese (optional)
- 4 large hamburger buns
- 1/2 cup Green-Chile Mayo
- Romaine lettuce, for serving
Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Basil
By KrissyW330
Roasted Garlic Oil: Place oil and garlic in a blender and blend until smooth
- Roasted Garlic Oil:
- 1/2 cup olive oil
- 6 cloves roasted garlic
- 1 recipe Flatbread, recipe follows
- 1 (8-ounce) container ricotta cheese, drained
- Salt and freshly ground pepper
- 3 plum tomatoes, very thinly sliced
- 2 tablespoons chiffonade fresh basil
Savory Mini-Blue Cheese Cakes with Port Reduction
By KrissyW330
Recipe courtesy Emeril Lagasse, 2003
- 1/2 cup fine dry bread crumbs
- 1/4 cup finely chopped toasted walnuts
- 1 tablespoon unsalted butter, melted
- 4 ounces goat cheese, crumbled, at room temperature
- 4 ounces Roquefort or Stilton, rind removed and crumbled, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 large eggs
- 1/2 teaspoon minced garlic
- 1 teaspoon minced fresh tarragon leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups Ruby Port
- 2 tablespoons sugar
- 1 bunch arugula, stems removed, washed and spun dry
- Sliced ripe pears, accompaniment
- Ripe red grapes, accompaniment
- Toasted walnut halves
- Thinly sliced French bread, lightly toasted, accompaniment
Thai Steak Salad
By KrissyW330
This salad would also be delicious with grilled chicken or lamb
- Cooking spray
- 1 (1 1/2-pound) flank steak, trimmed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 1/2 cups thinly sliced red cabbage
- 1 1/4 cups fresh bean sprouts
- 3/4 cup julienne-cut carrots
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh basil leaves
Green Tea Smoothie
By KrissyW330
Blend 1 cup frozen banana chunks, 1 cup unsweetened almond milk, 1/2 cup stemmed, torn kale, 1/3 cup silken tofu, 1...
- 1 cup frozen banana chunks
- 1 cup unsweetened almond milk
- 1/2 cup stemmed, torn kale
- 1/3 cup silken tofu
- 1/4 cup chopped celery
- 1/4 cup diced avocado
- 1/4 cup cold green tea