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Recipes
Pollock Roast Chicken Stuffing
By RobinPD
Mix all the ingredients together
- 1 1/2 cups bread crumbs
- 1 onion, finely chopped
- 1 egg
- Vegetable oil
- Salt and pepper
- 1/4 cup water
Buddy's Roasted Rosemary Chicken
By RobinPD
The night before roasting: Combine the lemon, onion, garlic and all but 2 pieces of rosemary in a bowl
- 1 3- 3 1/2 pound fryer
- 1 small lemon, quartered
- 1 small onion, quartered
- 1 small head garlic, quartered, loose, papery skin discarded, no need to peel all
- 2 sprigs rosemary, chopped into 2" pieces
- Coarse Kosher salt
- Black pepper
- 1 Tablespoon butter
- 1 Tablespoon chopped parsley
Cocoa Tinged Beef Stew with Root Vegetables
By RobinPD
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Essence, recipe follows
- 3/4 teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter
- 1/2 pound button mushrooms, thinly sliced
- 1 cup diced yellow onions
- 3 tablespoons all-purpose flour
- 3 cups veal or beef stock, at room temperature
- 2 tablespoons tomato paste
- 2 tablespoons cocoa powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground allspice
- 1 pound small (golf ball size) new potatoes, quartered 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen pearl onions, thawed
- 1/2 cup frozen green peas, thawed
- 1 tablespoon chopped fresh parsley leaves
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly. Yield: 2/3 cup
Glazed Pork Tenderloin
By RobinPD
Pork tenderloin, as its name implies, is very tender, but often bland
- 3/4 cup maple syrup
- 1/4 cup light or mild molasses
- 2 tablespoons bourbon or brandy
- 1/8 teaspoon ground cinnamon
- Pinch ground cloves
- Pinch cayenne pepper
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
- 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
- 2 tablespoons vegetable oil
- 1 tablespoon whole grain mustard
Seared Flank Steak with Chimichurri Sauce
By RobinPD
Toast garlic in large skillet over medium-low heat, shaking pan occasionally, until fragrant and spotty brown, abou...
- 2 2 2 cloves garlic, unpeeled
- 1/2 1/2 1/2 cup chopped fresh parsley
- 2 2 2 chopped scallions
- 1 1 1 tablespoon red wine vinegar
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 5 5 5 tablespoons olive oil
- Salt and pepper
- 1 1 1 1/2 steak (about 1 1/2 pounds)
Puffy Apple Pancakes
By RobinPD
From the Sandhill-Crane B&B in Corrales, NM
- Filling:
- 2 tbsp butter
- 1 medium apple, peeled and sliced
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- Pinch of ground allspice
- Batter:
- 1 egg, beaten
- 1/4 cup flour
- 1/4 cup milk
- 1/8 tsp salt
- 1 tbsp butter
Mushroom Meatloaf
By RobinPD
Preheat oven to 350 degrees F (175 degrees C)
- Optional:
- 2 pounds lean ground beef
- 1/2 pound fresh mushrooms, all minced except for 6
- 3/4 cup fresh bread crumbs
- 1/2 cup minced onion
- 1/2 cup ketchup
- 2 eggs, beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Fresh garlic
- Worcestershire sauce
- Fresh basil leaves
- BBQ Sauce for on top
Roast Sticky Chicken-Rotisserie Style
By RobinPD
Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about ...
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
Chinese Braised Beef – ATK
By RobinPD
With its generous amount of soy sauce, this dish is meant to taste salty, which is why we pair it with plain white ...
- 1 1/2 tablespoons unflavored gelatin
- 2 1/2 cups plus 1 tablespoon water
- 1/2 cup dry sherry
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons molasses
- 3 scallions, white and green parts separated, green parts sliced thin on bias
- 1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed
- 4 garlic cloves, peeled and smashed
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon red pepper flakes
- 3 pounds boneless beef short ribs, trimmed and cut into 4-inch lengths
- 1 teaspoon cornstarch
Steak Diane
By RobinPD
*
- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
- Salt
- 2 Tbsp butter
- 1/2 cup finely minced shallots
- 4 Tbsp cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 1-2 Tbsp chives, finely chopped