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Recipes
Grilled Skirt Steaks with Parsley Oregano Sauce
By sadams1001
Heat grill pan over medium-high heat until hot, then lightly oil
- 1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
- 1 cup coarsely chopped flat-leaf parsley
- 2 large garlic cloves
- 2 teaspoons dried oregano
- 1/2 teaspoon dried hot red-pepper flakes
- 1/4 cup fresh lime juice
- 2/3 cup olive oil
- Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Cucumber Salad
By sadams1001
Forget fuss—the key to this recipe is leaving everything alone
- 2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)
- 1 tablespoon sugar
- 1/4 cup distilled white vinegar
- 2 teaspoons grainy mustard
- Bibb or Boston lettuce leaves
- 2 tablespoons mild extra-virgin olive oil
- Equipment: an adjustable-blade slicer
Pappardelle Bolognese
By sadams1001
Heat oil in heavy large pot over medium-high heat
- 1/4 cup olive oil
- 2 slices thick-cut bacon, diced
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 pound ground veal
- 1 pound ground pork
- 1 cup dry red wine
- 2 bay leaves
- 2 14-ounce cans beef broth
- 1 1/2 cups canned tomato puree
- 1 pound pappardelle or mafaldine pasta
- Freshly grated Parmesan cheese
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
Pickled Carrot Sticks
By sadams1001
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rin...
- 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
- 1 1/4 cups water
- 1 cup cider vinegar
- 1/4 cup sugar
- 2 garlic cloves, lightly crushed
- 1 1/2 tablespoons dill seeds
- 1 1/2 tablespoons salt
Zucchini Timbale with Cheese
By sadams1001
A Sephardic (Spanish Jewish) specialty, this timbale is an excellent way to use extra zucchini from prolific summer...
- 2 lbs zucchini
- 1/2 onion
- 2 teaspoons salt
- 1 garlic clove, crushed
- 1 cup grated cheese, such as semicured Manchego or any firm, flavorful cheese
- 3 eggs
- 1/2 cup milk
- 1/4 cup fine bread crumbs
- 1/4 teaspoon freshly ground black pepper
Cheesy Pear Bites with Tarragon Pesto
By sadams1001
Peel, core, and slice pears into bowl, and stir in lemon juice to preserve
- 3 large ripe pears
- 1/2 cup fresh lemon juice
- 1 loaf French bread
- 1/2 cup chopped fresh tarragon (8 teaspoons dry herbs)
- 1 1/2 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- 1 cup shredded Gruyere cheese (strong - double Fontina as an option)
- 1 cup shredded Italian Fontina cheese
- Freshly ground black pepper to taste
Mashed Yams
By sadams1001
Don’t have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each s
- 2 lbs yams
- 1 1/2 teaspoons chopped sage
- 1 tablespoon butter
- salt and pepper
Lemon Fettuccine with Broccoli and Pancetta "Croutons"
By sadams1001
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown
- 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
- 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
- 9 ounces fresh or dried fettuccine
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese
Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce
By sadams1001
At a glance, this recipe calls for a time commitment
- 1 (3 1/2-pould) center-cut boneless pork loin
- 3 cloves garlic, cut in slivers
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh sage
- 2 teaspoons cracked black pepper
- 2 teaspoons kosher salt
- 2 bay leaves, crumbled
- 2 tablespoons extra virgin olive oil
- 1/2 large yellow onion, chopped
- 1 large carot, peeled and chopped
- 1 large stalk celery, chopped
- 2 to3 pork bones
- 1/2 cup apple brandy or Calvados
- 1 1/2 cups brown chicken stock (see recipe)
- 1 tablespoon whole-grain mustard