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Recipes
Salsa Mexicana
By sadams1001
Combine first 5 ingredients in medium bowl
- 12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes
- 1 medium white onion (about 7 ounces), cut into 1/4-inch cubes
- 2 to 8 serrano or jalapeño chiles, chopped
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Coarse kosher salt
Gorgonzola Butter
By sadams1001
A great topping to any grilled steak
- 6 tablespoons butter
- 3 1/2 tablespoons Gorgonzola cheese
- 3 tablespoons minced shallots
- 2 teaspoons chopped chives
Mascarpone-Filled Cake with Sherried Berries
By sadams1001
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tan...
- For cake:
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup well-shaken buttermilk
- For berries:
- 1/2 cup Fino (dry) Sherry
- 1/2 cup sugar
- 4 cups mixed berries, cut if large
- For cream:
- 8 ounces mascarpone (1 cup)
- 1 cup chilled heavy cream
- 1/4 cup sugar
- Garnish:
- confectioners sugar
Pecorino Bites with Green Onion
By sadams1001
Using the tip of a small sharp knife or a cheese implement designed for hard cheese, cut the cheese into small half...
- 1/3 pound chunk firm pecorino cheese
- 2 scallions, whites and greens, finely chopped
- 1/3 cup extra-virgin olive oil
- A few whole peppercorns
- Toothpicks
All American Potato Salad
By sadams1001
Place potatoes in a large pot with enough water to cover by several inches
- 4 lbs russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons coarse salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1 cup mayonnaise
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1/2 teaspoon fresly ground black pepper
- 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
- 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1 medium onion, finely diced (1/2 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
David Koelling's Winter Squash Puree
By sadams1001
Put the squash in a high-sided skillet and add the water
- 3 lbs winter squash (such as hubbard, butternut, or kobocha), peeled, seeded, and cut into 1-inch chunks (8 cups)
- 1 cup water
- 6 oz wild boar bacon or applewood-smoked bacon
- 1 yellow onion, finely chopped
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1 to 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Pan-Seared Tilapia with Chile Lime Butter
By sadams1001
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl
- For chile lime butter:
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely grated fresh lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
- 1/2 teaspoon salt
- For fish:
- 6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Chicken Fried Steak with White Gravy (Bobby Flay)
By sadams1001
Preheat oven to 250 degrees F
- 1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
- 1 1/2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 2 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- Canola oil
- 1/2 pound slab bacon, cut into lardons
- 2 heaping tablespoons all-purpose flour
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- Finely chopped fresh thyme
- Salt and freshly ground black pepper
- Fresh thyme sprigs
Chimney Tuna Loin
By sadams1001
In a non-reactive bowl combine soy, honey, and wasabi powder
- 1/2 cup dark soy sauce
- 1/2 cup honey
- 1/4 cup dry wasabi powder
- 2 pounds tuna loin, cut into 2 pieces
- 1/2 cup sesame seeds
- 2 tablespoons peanut oil
Hot Chicken Wing Dip
By sadams1001
Preheat oven to 350 degrees
- 8 oz cream cheese, softened
- 8 oz Frank's Red Hot Sauce
- 6 oz bottle Hidden Valley Ranch Dressing
- 1/2 cup Hatch Green Chile, roasted, peeled, seeded and chopped
- 10 oz can chopped chicken