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Recipes
Silent Chef Corn Chowder
By es123
In stockpot, cook salt pork or bacon over medium low heat, stirring occasionally until crisp
- 1/2 pound bacon or salt pork
- 3 onions, diced
- 4 stalks Celery
- 3 cloves garlic minced
- 1 1/2 pounds potatoes (red Bliss), diced, skin on
- 4 cups corn canned cream-style
- 4 cups corn kernels fresh
- 3 cups cream half & half
- 6 cups chicken stock
- 1 bay leaf
- dash Cayenne
- dash Black pepper
Stuffed Peppers Italian Style
By es123
1. Preheat oven to 350 degrees F (175 degrees C)
- 4 green bell peppers, halved and seeded
- 1 (1 pound) loaf stale Italian bread,
- crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (2 ounce) can anchovy fillets, chopped
- 8 pitted green olives, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 (15 ounce) can tomato sauce
Plum Chutney
By es123
Preheat a grill pan or oven to broil
- 1 lb. pluot, or red plum, washed, halved, and pitted
- 2 tablespoons soy oil
- 1 shallot, whole
- 3 garlic cloves, whole
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons fermented yellow bean paste (available at Thai groceries such as Bangkok Center)
- 1/4 cup fresh lime juice
- 1 small bunch Thai basil, cleaned and leaves removed from the stems
- 1/2 cup water
- Salt and pepper to taste
Sweet-Hot Baby Back Ribs
By es123
Prep: 30 min.; Chill: 8 hr
- Sweet-Hot 'Cue Sauce:
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
- 2 (10-oz.) bottles sweet chili sauce
- 2 cups ketchup
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon pepper
- 1/2 teaspoon dried crushed red pepper flakes
Asian Grilled Salmon
By es123
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
- For the marinade:
- 1 side fresh salmon, boned but skin on (about 3 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Portuguese Salad
By es123
For the tomatoes Brush the tomatoes with olive oil on all sides, and using a skewer or pair of long tongs, place th...
- 3 medium green bell peppers, roasted, peeled, seeded and cut into 1 inch pieces
- 6 ripe plum tomatoes (or 3 large ripe tomatoes - 1.25 to 1.5 pounds)
- 0.5 cup extra virgin olive oil, preferably Portuguese
- 2 medium cucumbers, peeled and sliced 0.5-inch thick
- 12 sprigs cilantro, coarsely chopped
- 0.25 cup red wine vinegar (5 to 6% acidity)
- 2 teaspoons prepared chili-garlic paste (Portuguese or Vietnamese)
- kosher or sea salt
- freshly ground black pepper
Chicken with Okra
By es123
Cut the stems off the okra and cut the okra lengthwise into half-inch rounds
- 2 whole chicken breasts, cut into stewing-size pieces
- Juice of 1 lime
- 3 tablespoons vinegar
- 3 tablespoons vegetable oil
- 2 cloves minced garlic
- Salt and pepper
- 2-3 cups fresh okra (or one bag of frozen okra)
- 4 tablespoons vegetable oil
- 1 large onion, chopped fine
- 1 bell pepper, chopped fine
- 1 tomato, diced (optional)
- 1-2 cups chicken broth
- Angu (see recipe here) or rice for serving
Panko Eggplant with Chile-Yogurt Salsa
By es123
Pre-heat oven to low broil
- 3 Japanese eggplant, halved lengthwise and scored diagonally
- 1 tablespoon sesame oil
- 3 tablespoons canola oil
- 2 tablespoons Sriracha
- 1 cup panko
- 1 cup non-fat Greek yogurt
- 3 scallions sliced thinly
- 1 large tomato, 1/2-inch dice
- 8 leaves Thai basil, fine ribbons
- 1 tablespoon sriracha
Egg 'n' bacon breakfast casserole
By es123
1. In a large skillet, cook bacon over medium heat until crisp
- 1 pound bacon, coarsely chopped, or bulk pork sausage
- 6 1-inch slices French bread
- 2 tablespoons butter, softened
- 1 cup shredded co-jack, colby, or American cheese (4 ounces)
- 6 eggs, lightly beaten
- 1-1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 to 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Snipped fresh Italian (flat-leaf) parsley (optional)
Fruitcake
By es123
1. Position rack in center of oven; preheat to 275°F
- 1 1/2 cups fresh orange juice
- 1 1/2 cups chopped candied orange peel (about 8 ounces)
- 1 cup chopped dried cherries (about 6 ounces)
- 1 cup chopped dried apricots (about 6 ounces)
- 1 cup chopped dried pineapple (about 6 ounces)
- 3/4 cup currants (about 4 ounces)
- 1 cup all-purpose flour, divided
- 3/4 cup whole-wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup mild extra-virgin olive oil or walnut oil
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large egg whites, divided
- 3 glacéed red cherries, cut in half, for garnish
- 8 pecan halves for garnish