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Recipes
Oven BBQ Brisket
By ForkAndTheCork
Preheat oven to 350°F. Trim brisket and rub all over with the garlic
- 9 lbs flat-cut beef brisket, in two pieces, most fat removed
- 2 cloves minced garlic
- 1 tsp celery seeds
- 3 Tbsp freshly ground black pepper
- 4 large bay leaves, crumbled
- 12 oz tomato paste
- 1 cup dark soy sauce
- 1/2 cup Worcestershire sauce
- 1 cup tightly packed dark brown sugar
- 2 medium onions thinly sliced
- 1 bottle beer
Ooey Gooey Breakfast Rolls
By ForkAndTheCork
1.Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan
- 1/2 cup chopped pecans (optional)
- 1 (1 pound) loaf frozen bread dough, thawed
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- 2 teaspoons ground cinnamon
Pasta with Shrimp, Feta, and Spring Veggies
By ForkAndTheCork
1. In a large pot of boiling salted water, cook penne 5 minutes less than al dente
- Coarse salt and ground pepper
- 12 ounces penne rigate (ridged)
- 1 pound asparagus, trimmed, cut into 1-inch lengths
- 1 pound peeled and deveined frozen shrimp, thawed
- 8 ounces snow peas, trimmed and halved on the diagonal
- 3 tablespoons olive oil (preferably extra-virgin)
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 cup crumbled feta (4 ounces)
- 1/4 cup thinly sliced fresh mint leaves
Turkey Burgers
By ForkAndTheCork
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- 1 pound ground turkey
- 1 tablespoon Dijon mustard
- 1/4 cup minced red onion
- 1 teaspoon coarse salt
- Extra-virgin olive oil, for drizzling
- 4 whole-wheat buns, grilled
- 1 avocado, sliced
- 4-5 Peppadew peppers, sliced
- 1 cup baby arugula
- 1/4 cup grated Parmesan
Bang Bang Shrimp
By ForkAndTheCork
The re-creation of Bonefish Grill Bang Bang Shrimp
- For the Sauce:
- Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon sweet Asian chili sauce
- 1 tablespoon plus 1 teaspoon spice chili sauce (like sriracha)
- 2 teaspoons honey
- Kosher salt
- For the Shrimp:
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Tzatziki
By ForkAndTheCork
In a colander, toss together cucumver and 1 teaspoon salt
- 3 medium cucumbers, peeled, seeded, and cut into 1/2 inch chunks
- 2 teaspoons coarse salt
- 2 Cups lowfat plain yogurt
- 2 teaspoons minced garlic
- 2 Tablespoons minced fresh dill
- 1 Tablespoon minced fresh mint
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon lemon juice
Spicy Vegetarian Chili
By ForkAndTheCork
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 medium carrots, finely chopped
- Kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 to 1 chipotle chile pepper in adobo sauce, chopped
- 1 tablespoon tomato paste
- 2 corn tortillas, torn into pieces
- 1/2 cup brewed coffee
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 2 tablespoons unsweetened cocoa powder
- 2 15-ounce cans pinto beans, drained and rinsed
- 1/2 head cauliflower
- 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
- Shredded pepper jack or cheddar cheese, light sour cream, scallions are topping suggestions
Roasted Shallot Yogurt Dip
By ForkAndTheCork
The lower fat version of a popular onion dip
- 6 unpeeled shallots
- 3 unpeeled garlic cloves
- 2 Tablespoons olive oil
- 1 Cup greek yogurt
- 3 Tablespoons chopped chives
- Salt
Capellini with Salmon and Lemon-Dill Vodka Sauce
By ForkAndTheCork
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not br...
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon olive oil
- 3 cups reduced-sodium chicken broth (24 fl oz)
- 1 cup heavy cream
- 1/3 cup vodka
- 1/2 teaspoon salt
- 1/2 cup chopped fresh dill
- 1 1/2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2 cups flaked broiled salmon
- 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
Shrimp with Cilantro Cream
By ForkAndTheCork
1. Make sure that the shrimp has been patted dry
- 1 Pound 26-30 count shrimp, shelled and deveined
- 2 tablespoons avocado oil (substitute extra virgin olive oil if you don't have avacado)
- 1 cup cilantro stems
- 1 small white onion, julienned
- 1 poblano chile, seeded and julienned
- 2 cloves garlic, slivered thin
- 1 teaspoon fresh oregano, minced
- Pinch ground cumin
- 1 cup heavy cream (I used half and half it it turned out great)
- Salt, to taste
- Juice of 1 lime, to taste
- 1 tablespoon cilantro leaves, minced