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Recipes
Chicken Normandy
By RobinPD
*
- 4 Tbsp butter
- 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
- Flour for dredging
- 4 whole chicken legs (with thighs)
- Salt
- 1 large onion, peeled, sliced lengthwise (root to top) into wedges
- 1/2 cup brandy (apple brandy or Calvados if you have it)
- 2 cups apple cider (the cloudy type)
- 1 teaspoon dried thyme
- 1/2 cup cream
Mushroom Bolognese
By RobinPD
Working in batches, pulse cremini mushrooms in food processor until pieces are no larger than 1/2 inch, 5 to 7 pul...
- 2 2 2 pounds cremini mushrooms, trimmed and quartered
- 2 2 2 pounds cremini mushrooms, trimmed and quartered
- 2 2 2 pounds cremini mushrooms, trimmed and quartered
- 1 1 1 carrot, peeled and chopped
- 1 1 1 carrot, peeled and chopped
- 1 1 1 carrot, peeled and chopped
- 1 1 1 small onion, chopped
- 1 1 1 small onion, chopped
- 1 1 1 small onion, chopped
- 1 1 can 1 (28-ounce) can whole peeled tomatoes
- 1 1 can 1 (28-ounce) can whole peeled tomatoes
- 1 1 can 1 (28-ounce) can whole peeled tomatoes
- 3 3 3 tablespoons extra-virgin olive oil
- 3 3 3 tablespoons extra-virgin olive oil
- 3 3 3 tablespoons extra-virgin olive oil
- 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
- 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
- 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 1 1 1 teaspoon sugar
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons tomato paste
- 1 1 1 cup dry red wine
- 1 1 1 cup dry red wine
- 1 1 1 cup dry red wine
- 1/2 1/2 1/2 cup vegetable broth
- 1/2 1/2 1/2 cup vegetable broth
- 1/2 1/2 1/2 cup vegetable broth
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon soy sauce
- Salt and pepper
- Salt and pepper
- Salt and pepper
- 3 3 3 tablespoons unsweetened soy creamer
- 3 3 3 tablespoons unsweetened soy creamer
- 3 3 3 tablespoons unsweetened soy creamer
- 1 1 1 pound dried fettuccine or linguine
- 1 1 1 pound dried fettuccine or linguine
- 1 1 1 pound dried fettuccine or linguine
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
By RobinPD
Heat a grill pan or outdoor grill to high heat
- 4 large starchy potatoes, such as Idaho
- Salt 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 6 cloves garlic, chopped, divided
- 4 scallions, chopped
- 2 tablespoons balsamic vinegar, eyeball it
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 teaspoon crushed red pepper flakes, 1/3 palm full
- 3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
- 4 large portobello mushroom caps, wiped clean with damp towel
- 1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs Coarse black pepper
- 2 cubanelle (Italian light green peppers), seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
- Generous handful flat-leaf parsley, chopped
- 1 cup ricotta cheese
- 1/2 cup milk, eyeball it
- 1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls
Indian-Spiced Rice Pilaf with Dates and Parsley
By RobinPD
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf
- 1 1/2 cups basmati rice or long-grain rice
- 2 1/4 cups water
- 1 1/2 teaspoons table salt
- ground black pepper
- 3 tablespoons unsalted butter
- 1 small onion , minced (about 1/2 cup)
- 2 medium cloves garlic , minced
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/4 cup chopped dates
- 2 tablespoons chopped fresh parsley leaves
Shrimp Etouffee
By RobinPD
You'll note the long prep time in this recipe—that is mostly for peeling the shrimp shells for the stock and then...
- Optional Shrimp Stock:
- Shells from 2 pounds of shrimp
- 1/2 large onion, chopped
- top and bottom from 1 green pepper
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 5 bay leaves
- Étouffée
- 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
- 1/4 cup vegetable oil or lard
- Heaping 1/4 cup flour
- 1/2 large onion, chopped
- 1 bell pepper, chopped
- 1-2 jalapeno peppers, chopped
- 1 large celery stalk, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
- 1 Tbsp Cajun seasoning
- 1/2 teaspoon celery seed
- 1 Tbsp sweet paprika
- Salt
- 3 green onions, chopped
- Hot sauce (Crystal or Tabasco) to taste
Basic Chicken Rub
By RobinPD
In a large bowl, combine all the ingredients thoroughly
- 2/3 cup chili powder
- 1/2 cup sugar
- 4 tablespoons kosher salt
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 1 teaspoon cayenne pepper
Honey-Butter Baked Chicken with Mashed Sweet Potatoes
By RobinPD
Recipe courtesy Emenl Lagasse, 2005
- Chicken
- 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
- 1 tablespoon kosher salt
- 1 1/2 teaspoon fresh cracked black pepper
- 6 tablespoons honey
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 tablespoon room temperature unsalted butter
- 1 tablespoon fresh thyme leaves
- Mashed Sweet Potatoes
- 2 pounds sweet potatoes
- 1/2 cup heavy cream
- 3 tablespoons light brown sugar
- 3 tablespoons butter
- 2 tablespoons cane or maple syrup
- Pinch salt and pepper
- 1 teaspoon fresh thyme leaves, optional
Key Lime-Coconut Pie - Bobby Flay
By RobinPD
From Throwdown with Bobby Flay
- Pie:
- 4 large egg yolks
- 2 teaspoons grated Key lime zest
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup plus 2 tablespoons fresh Key lime juice
- 1/4 teaspoon pure vanilla extract
- 8 whole graham crackers, broken into pieces
- 1/4 cup sweetened coconut
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
- Coconut Whipped Cream:
- 1 1/2 cups very cold whipping cream
- 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
- 2 heaping tablespoons confectioners' sugar
- 1 vanilla bean, seeds scraped
- 1/2 cup sweetened coconut, lightly toasted, for garnish
Baked General Tso Chicken
By RobinPD
1. Combine flour, black pepper, cayenne pepper, ground ginger and salt
- Sauce:
- 2 -3 pounds boneless chicken thighs or breasts, cut in strips
- 1 egg + 2 tbsp water whisked together to make an egg wash
- 1 cup flour
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 tbsp ground ginger
- 2 tsp salt
- 4 tbsp soya sauce
- 4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)
- 1/4 cup water
- 2 tbsp toasted sesame seed oil
- 2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
- 1/2 tsp salt
- 2 tsp corn starch
- 3 cloves minced garlic
- 3 tbsp freshly grated ginger
- Caramel:
- 1 cup sugar
- 1/4 cup water
Chili Cornbread Casserole
By RobinPD
Preheat oven to 350 degrees
- 4 cans of TJ’s Organic Vegetarian Chili
- 1 TJ’s Egg
- 1/2 cup TJ’s Canola Oil
- 3/4 cup TJ’s Milk
- 1 box of TJ’s Cornbread Baking Mix
- 1 can of TJ’s Fire Roasted Diced Green Chili
- 1 cup of TJ’s Mexican Blend Cheese
- 1/2 stick TJ’s Butter, sliced (optional garnish)
- 2 TJ’s Jalapenos, deseeded, diced and cooked (optional garnish)