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Recipes
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By sadams1001
In a decorative bowl or platter, add the spinach or romaine
- Champagne Vinaigrette:
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Spicy Marinated Mozzarella with Oregano and Capers
By sadams1001
Overlap cheese slices on medium platter
- 12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 tablespoon minced fresh oregano
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons capers, chopped
Bourbon-Molasses Chicken Drumsticks
By sadams1001
Melt butter in large saucepan over medium heat
- 1/4 cup (1/2 stick) butter
- 1 cup minced onion
- 1 cup ketchup
- 1/4 cup molasses
- 2 tablespoons (packed) brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 3/4 teaspoon ground black pepper, divided
- 1/4 teaspoon chili powder
- 1/4 cup bourbon
- 1 1/2 teaspoons coarse kosher salt
- 12 chicken drumsticks
Panzanella
By sadams1001
Heat the oil in a large saute pan
- 3 tablespoons extra-virgin olive oil
- 1 small French bread or boule, cut into one-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper; seeded and cut into 1-inch cubes
- 1 yellow bell pepper; seeded and cut into 1-inch cubes
- 1/2 red onion, cut in half and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons sugar
Mushroom Crostini
By sadams1001
Preheat oven to 375 degrees
- 1 small (or 1/2 large) baguette
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Coarse salt and freshly ground pepper
- 1 shallot, thinly sliced into rings
- 8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
- 12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Chicken Stock
By sadams1001
Heat the butter and olive oil in a large stockpot over medium heat
- 3 tablespoons unsalted butter
- 1 tablespoon virgin olive oil
- 3 large carrots, peeled and roughly chopped
- 1 large onion, roughly chopped
- 3 large stalks celery, roughly chopped
- 1 head garlic, cut horizontally in half
- 8 ounces mushrooms, roughly chopped
- 1 cup dry white wine
- 6 sprigs thyme
- 6 sprigs Italian parsley
- 6 basil leaves
- 2 bay leaves, broken in half
- 1 tablespoon black peppercorns, toasted
- 3 to 4 pounds chicken bones, wings, backs, and/or necks
- 10 to 12 cups water, or enough to cover
Sage Stuffing
By sadams1001
Preheat oven to 325°F. Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of ...
- 8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)
- 4 cups coarsely crumbled buttermilk corn bread
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sticks (1 cup) unsalted butter
- 2 medium onions, finely chopped (1 1/2 cups)
- 1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
- 1 cup finely chopped celery
- 2 large eggs, lightly beaten
- 1 cup turkey giblet stock or low-sodium chicken broth
- 1/2 cup heavy cream
Warm Chicken Sandwiches with Mushrooms, Spinach and Cheese
By sadams1001
The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling)
- 4 ciabatta rolls, halved horizontally
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Whole grain mustard
- 8 ounces Fontina cheese, shredded, divided
- 12 ounces sliced white mushrooms
- 2 tablespoons chopped shallots
- 3 garlic cloves, pressed
- 2 cups shredded roast chicken
- 1 5-ounce bag baby spinach
Pork Chili Verde
By sadams1001
Char Anaheim chilies over gas flame or in broiler until blackened on all sides
- 8 fresh Anaheim chilies
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
- 3 garlic cloves, finely chopped
- 4 cups (or more) water
Autumn Chicken Pot Pie
By sadams1001
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- For the filling:
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash