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Recipes
Stevie Ray's Chili
By sadams1001
This is heavily modified version of Ree Drummond's, "Simple, Perfect Chili
- 3 lbs Ground Beef
- 3/4 Medium Onion
- 3 or 4 Jalapeno Peppers
- 1 Habanero Pepper
- 3 Poblano Peppers
- 4 cloves Garlic
- (1) 15-oz can Tomato Sauce
- (1) can Rotel
- 2 cups Beef Stock (divided)
- 4 TBL Chili Powder
- 2 tsp Ground Cumin
- 2 tsp Ground Oregano
- 2 tsp Salt
- 1/2 tsp Cayenne Pepper
- 1/4 cup Masa Harina (corn flour found in Mexican Food section of grocery store)
- (1) 15-oz can Kidney beans, drained and rinsed
- (1) 15-oz can Pinto beans, drained and rinsed
- shredded cheddar for serving (optional)
- chopped onion for serving (optional)
- Frito's corn chips for serving (optional)
Jicama Orange Salad
By sadams1001
Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture
- 2 cups diced, peel jicama (1/2-inch dice).
- 3 peeled seedless oranges, cut into sections (about 1 cup)
- 2 tablespoons freshly squeezed orange juice
- 1/4 cup finely chopped red onion
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
Limoncello Cheesecake Squares
By sadams1001
Preheat oven to 350° F. Grease an 8x8-inch baking pan
- 8 ounces biscotti (your choice of flavor)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons grated lemon zest, divided
- 12 ounces ricotta cheese, drained
- 16 ounces cream cheese, room temperature
- 1-1/4 cups sugar
- 1/2 cup Limoncello
- 2 teaspoons vanilla extract
- 4 eggs
Piri Piri Chicken
By sadams1001
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal
- Glaze:
- 3 tablespoons butter
- 3 tablespoons chopped fresh cilantro
- 2 garlic cloves, minced
- 2 tablespoons piri-piri sauce or other hot pepper sauce
- 2 tablespoons fresh lemon juice
- Chicken:
- 1/4 cup chopped fresh cilantro
- 1 2-inch piece fresh ginger, peeled, thinly sliced
- 1 large shallot, peeled, quartered
- 3 garlic cloves, peeled
- 1/2 cup piri-piri sauce or other hot pepper sauce
- 1/4 cup extra-virgin olive oil plus additional for brushing
- 1/4 cup fresh lemon juice
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 3 1/2- to 4-pound chicken, backbone removed, opened flat
- 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Mexican Rice
By sadams1001
Heat oil in large saucepan over medium heat
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced seeded serrano chiles
- 2 cups long-grain white rice
- 3 1/4 cups low-salt chicken broth
- 3/4 teaspoon salt
- Cilantro Dressing
Sausage and Mushroom Penne Gratin
By sadams1001
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente
- 1 pound dried penne
- 1 pound bulk sweet Italian sausage
- 2 tablespoons olive oil, divided
- 1 pound packaged sliced mushrooms
- 1 garlic clove, forced through a garlic press
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 8 ounces shredded whole-milk mozzarella, divided
Warm Salad of Sea Scallops, Fingerling Potatoes, and Cherry Tomatoes
By sadams1001
Jack loves scallops and would eat them every day if he could
- 1/2 pound fingerling or small Yukon gold potatoes
- Kosher salt
- 5 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 2 cups mixed cherry tomatoes, halved
- 6 ounces mixed lettuces
- 1 1/2 pounds sea scallops, cut into 2-inch pieces
- 1 tablespoon gremolata (see recipe - page 212)
- 2 teaspoons fresh lemon juice
Canyon Ranch Scallops
By sadams1001
Round out your dinner: Add 1/2 cup cooked wild rice, 1/2 cup steamed spinach; 3/4 cup cream of carrot soup
- 1/4 cup olive oil
- 1/4 cup grated lemon zest
- 1 tsp honey
- 1/2 tsp fresh lime juice
- Half a ripe papaya, peeled and diced
- 1 1/2 tbsp minced red bell pepper
- 2 tsp chopped cilantro
- 1 tsp chopped green onion
- 1 tsp minced red onion
- Pinch of salt
- 1 lb sea scallops (about 12)
Goose Fat Roasted Potatoes
By sadams1001
Accompanies Roast Port Glazed Goose with Tawny Port Gravy
- 2 pounds fingerling potatoes
- 1 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup goose fat, or duck fat
- 2 teaspoons minced garlic
- 1 tablespoon fresh chopped rosemary
- 5 sprigs rosemary, as garnish
Banana Fritters
By sadams1001
1.In a large bowl, mash the bananas
- 2 ripe bananas
- 2 tablespoons milk
- 2 eggs
- 1 tablespoon margarine, melted
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 quart oil for frying
- 1 cup confectioners' sugar for dusting