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Recipes
Porcini-Rubbed Charcoal-Grilled Veal Chops
By RobinPD
Be sure to trim the veal chops of excess fat to prevent flare-ups
- 1/2 ounce dried porcini mushrooms
- 6 tablespoons extra-virgin olive oil
- 2 medium garlic cloves , minced
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 4 bone-in rib veal chops , about 1 1/4 inches thick, excess fat trimmed
Smoked Chicken
By RobinPD
1. Dissolve salt and sugar in 4 quarts cold water in large container
- 1 cup salt
- 1 cup sugar
- 6 pounds bone-in chicken parts (breasts, thighs, and drumsticks), trimmed
- 3 tablespoons vegetable oil
- Pepper
- Large disposable Aluminum roasting pan (if using charcoal) or disposable aluminum pie plate (if using gas)
- 2 wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)
Buddy's Breadcrumbs
By RobinPD
The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices
- 1 pound loaf rustic Italian bread such as Pugliese
- 1 cup finely grated pecorino cheese
- 2 garlic cloves put through a garlic press
- 2 tablespoons dried Italian herbs
- 3 tablespoons dried parsley flakes
- 1/2 tablespoon fine sea salt
Fresh Corn Salsa with Tomato
By RobinPD
1. Bring 2 cups water to boil in small saucepan over high heat
- 3 ears corn, kernels cut from cobs (2 1/4 cups)
- 1/4 teaspoon baking soda
- Salt and pepper
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon honey
- 1 tomato, cored, seeded and cut into 1/4-inch pieces
- 1 shallot, minced
- 1 jalapeño chile, stemmed, seeded, and minced
- 1/4 cup chopped fresh cilantro
Chicken Thighs Baked on Apple-Walnut Stuffing
By RobinPD
The idea for roasting pieces of meat on top of stuffing comes from Emeril's New New Orleans Cooking by Emeril Lagas...
- Stuffing:
- 2 tbsp unsalted butter
- 1 large onion, diced
- 2 ribs celery, diced
- 1 tbsp chopped sage
- 1 Granny Smith apple, peeled, diced
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup walnut pieces
- 6 cups cubed day-old challah or other bread (l-inch cubes)
- 1 cup chicken stock
- Salt + freshly ground black pepper to taste
- Chicken:
- S chicken thighs, backs removed (about 3 lb/1-1/2 kg)
- 1 tbsp chopped thyme
- Salt + freshly ground black pepper to taste
- 2 tbsp vegetable oil
Thai-Style Pork Stew
By RobinPD
Pork is probably ready earlier than the 8 hours listed
- 2 pounds boned pork loin, cut into 4 pieces
- 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
- 1/4 cup teriyaki sauce
- 2 tablespoons rice or white wine vinegar
- 1 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup creamy peanut butter
- 6 cups hot cooked basmati rice
- 1/2 cup diagonally cut green onions
- 2 tablespoons chopped dry-roasted peanuts
- 8 lime wedges
Garlicky Shrimp Pasta
By RobinPD
From America's Test Kitchen
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
- 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
- 3 tablespoons olive oil
- Table salt
- 1/4-1/2 teaspoon red pepper flakes
- 1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
- 2 teaspoons unbleached all-purpose flour
- 1/2 cup dry vermouth or white wine
- 3/4 cup clam juice
- 1/2 cup chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice plus 1 lemon, cut into wedges
- Ground black pepper
My Pizza Dough – 1 Crust
By RobinPD
Put all in bread maker, adding water or flour if too dry or too wet
- 3/4 cups (plus a bit more, if needed as you put dough together) water, preferably room temperature
- 1 1/2 tbsp olive oil
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 2 cups flour
- 1 1/2 tsp yeast
Apple-Maple Glazed Chicken Breasts
By RobinPD
When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt
- 1 1/2 cups apple cider plus an additional 2 tablespoons
- 1/3 cup light corn syrup
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon red pepper flakes
- Table salt and ground black pepper
- 1/2 cup all-purpose flour
- 4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above)
- 2 teaspoons vegetable oil
- 1 medium shallot , minced (about 3 tablespoons)
Golden Baked Pork Cutlets
By RobinPD
Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray
- 1 pound Pork tenderloin, trimmed
- 1/2 teaspoon Salt
- 1/2 cup Bread crumbs dry, preferably whole wheat
- 4 teaspoons Canola Oil
- 1 teaspoon Sugar
- 1 large Egg white lightly beaten
- 1/2 teaspoon Paprika
- 4 teaspoons Cornstarch
- 1/2 teaspoon Onion powder