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Recipes
Grilled Corn with Flavored Butter
By RobinPD
1. Place flavored butter in disposable pan
- Chili Butter:
- 1 recipe flavored butter
- 1 (13 by 9-inch) disposable aluminum roasting pan
- 8 ears corn, husks and silk removed
- 2 tablespoons vegetable oil
- Salt and pepper
- 1/4 cup butter, softened
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 1 teaspoon sweet chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon salt
- Truffle butter:
- 1/4 cup butter, softened
- 2 cloves garlic, chopped
- 2 teaspoon truffle oil
- 1/8 teaspoon salt
- Pinch of freshly ground black pepper
Chicken Soup
By RobinPD
Slow simmer the chicken for about 50 minutes, taking the fat off with a sieve every so often
- 8 chicken quarters, no skin, but with bones
- 2 red peppers
- 1 green pepper
- 2 carrots, sliced thin
- 2 parsnips, in bigger chunks
- 1 whole onion, cut in pieces
- 4 garlic cloves, through a press
- 2 big bok choys, cut into pieces so it is easy to eat
- 6 Knorr chicken cubes
Pollock Spaghetti Recipe
By RobinPD
Saute onions, celery and green pepper to soften, not cook
- 2-3 onions, diced
- 2-3 stalks celery, diced
- 1 green pepper, diced
- 1-2 lbs. ground beef
- Large tin tomato juice (48 oz.)
- 1 small tin tomato paste
- Salt
- Pepper
- 2 bay leaves
- 2-3 cloves garlic
- 1 tsp sugar (taste)
Split Pea Soup
By RobinPD
1. Heat oil in heavy bottom pot 2
- 1 large Spanish onion
- 4 tbsp extra virgin olive oil
- 1 2lb bag carrots
- 1 lb sweet potatoes
- 4 cups dried split peas
- 16 cups water(more if needed)
- 1 tbsp. or more kosher salt (add at the end)
- 1 bunch of dill, stems removed, leaves finely
- minced
- A generous amount of freshly ground pepper
- A couple dashes of cumin, or to taste
Creamy Gazpacho Andaluz
By RobinPD
1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large b...
- 3 pounds (about 6 medium) ripe tomatoes, cored
- 1 small cucumber, peeled, halved, and seeded
- 1 medium green bell pepper, halved, cored and seeded
- 1 small red onion, peeled and halved
- 2 medium garlic cloves, peeled and quartered
- 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 cup extra virgin olive oil, plus extra for serving
- 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper
Grill-Smoked Salmon - ATK
By RobinPD
Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fir...
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 6 (6- to 8-ounce) center-cut skin-on salmon fillets
- 2 wood chunks soaked in water for 15 minutes and drained (if using charcoal)
- 2 cups wood chips (if using gas)
Fennel, Herb and Garlic Roasted Pork
By RobinPD
From Kitchen Boss
- 1 2-1/2 to 3 pound boneless center-cut pork roast with layer of fat on top
- 1 tablespoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 4 garlic cloves, 2 sliced (8-10 slices), 2 minced, divided
- 8 ‑10 small or torn sage leaves (similar in size to garlic slices), plus 8 whole leaves for finishing
- 8 ‑10 plucks of fresh rosemary
- 4 tablespoons olive oil
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1/2 cup rich chicken stock
- 2 tablespoons butter
Stuffed Jumbo Shrimp
By RobinPD
From Kitchen Boss
- 2 pounds jumbo shrimp, u-6
- Salt and pepper
- 2 tablespoons olive oil, plus extra
- 2 tablespoons butter
- 1 large shallot, minced
- 2 plump cloves garlic, minced splash white vermouth
- 1 ‑1/2 cups fine Master Breadcrumbs
- pinch cayenne
- 1 ‑1/2 tablespoons chopped oregano
- Grated zest of one lemon
Hungarian Beef Stew (Goulash)
By RobinPD
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 1/3 cup sweet Hungarian paprika (see note)
- 1 (12 ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons white vinegar
- 2 tablespoons vegetable oil
- 4 large onions, diced small (about 6 cups) Table salt
- 1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 1 1/2-inch cubes (see note) (see photos)
- 1 cup beef broth, warmed
- 1/4 cup sour cream (optional)
- Ground black pepper
Shrimp Scampi
By RobinPD
From Kitchen Boss
- 1/4 cup olive oil
- 1/4 cup butter
- 1 pound peeled and deveined large shrimp, 16-20 count
- Salt
- Black Pepper
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped Italian parsley
- 1/2 cup Buddy's Breadcrumbs (see recipe)
- 1/4 cup grated pecorino
- Juice of 3 lemons
- 1 pound cooked linguini