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Recipes
Dick's Enchiladas
By chris5863
Fry onions, green pepper and garlic in 3 T oil until tender, add parsley, chili powder, pepper, salt, paprika, oreg...
- 12 tortillas
- 3 T oil
- 2 large onions chopped fine
- 2 bell peppers chopped fine
- 2 cloves garlic chopped fine
- 3 T parsley
- 1 t chili powder
- 1/4 t pepper
- 1 t salt
- dash paprika
- pinch oregano
- 1 t marjoram
- 2 small cans chopped black olives
- 2 cans enchilada sauce
- 1 lb cheddar cheese shredded
Pan seared Scallops with Bacon and Spinach
By chris5863
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp
- 3 center-cut bacon slices
- 11/2 pounds jumbo sea scallops
- (about 12)
- 114 teaspoon plus Va teaspoon kosh er
- salt, di vided
- 1 / 4 teaspoon fre shly ground black
- pepper, d ivided
- 1 cup chopped on io n
- 6 garli c: cloves, sliced
- 12 ounces fre sh baby spinach
- 4 lemon wedges (optional)
Spiced Pork Tenderloin with Sauteed Apples
By chris5863
1. Heat a large cast-iron skillet over medium-high heat
- 112 teaspoon salt
- 114 teaspoon ground coriander
- 1/4 teaspoon freshly ground black
- pepper
- Va teaspoon ground cinnamon
- Va teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and
- cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn
- or Gala apple
- 1 h cup th inly sliced shallots
- Va teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Chicken Bouillabaisse
By chris5863
Pat the chicken dry with paper towels and season it generously with salt , pepper, and the rosemary
- 1 (4 to 5-pound) chicken , cut into 10 pieces
- ;:Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- Good olive oil
- 1 large head garlic, separated into cloves and peeled
- /' 1 teaspoon saffron threads
- /' 1teaspoon whole fennel seeds
- T1 (15 ounce) can tomato puree
- .Y11/2 cups good chicken stock , preferably homemade
- ;-rr cup dry white wine
- 3 tablespoons Pernod
- 1 pound baby Yukon gold potatoes , halved
- Rouille , for serving , recipe follows
- Crusty French bread , for servinq
- Rouille
- 4 large garlic cloves
- 1 1/2 teaspoons kosher salt
- 1 *1 ex1ra-large egg yolk , at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- 1 cup good olive oil
Perfect Roast Chicken
By chris5863
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Mexican Salad
By chris5863
For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce,...
- Dressing:
- 2 cups mayonnaise
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- A few dashes hot sauce, or to taste
- 1 clove garlic, grated
- Salt and freshly ground black pepper
- Salad:
- 3 ears corn, shucked
- 3 heads green leaf lettuce, torn into chunks
- 2 cups halved red grape tomatoes
- 1/2 red onion, diced
- 1 cup grated Monterey Jack cheese
- 2 cups crushed-up tortilla chips
Austrian Veal Goulash
By chris5863
Cook onions in butter until they are golden brown
- 4 large onions finely chopped
- 4 T butter
- 2 Pounds leg of veal cut up as if for stew
- 1 T paprika
- 1 t salt
- 1 large peeled chopped tomato
- 1 small green pepper chopped
- 2 T water
- 1 T rinced capers
- 1 C sour cream
- Hot buttered noodles
Kansas City Style Smoked Spare Ribs
By chris5863
Directions 4 tablespoons hickory wood chips, for stovetop smoker • 1 recipe Kansas City-style Barbecue Sauce , ...
- Kansas City Style Rib Rub:
- Ingredients
- 2 slabs pork spare ribs, about 4 1/2 pounds
- 1/2 cup Kansas City-style Rib Rub, recipe follows
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/4 cup paprika
- 2 tablespoons Essence, recipe follows
- 6 tablespoons kosher salt
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon poultry season ing
- 1/2 teaspoon ground ginger
- • 1/4 teaspoon ground allspice
- • 1/4 teaspoon cayenne pepper
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's
- ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Kansas City-Style BBQSauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon cane syrup
- 2 teaspoons chopped garlic
- 1/2 teaspoon finely grated onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground cayenne pepper
Profiteroles filled with Mocha Pastry Cream
By chris5863
Preheat the oven to 425 degrees F
- Vanilla Pastry Cream:
- 112 cup whole milk
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- Pinch salt
- 112 cup all-purpose flour
- 3 large eggs
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons instant espresso powder
- Vanilla Pastry Cream, recipe follows
- Chocolate Sauce, recipe follows
- 112 cup lightly toasted almond slices
- Confectioners' sugar, garnish
- 2 cups whole milk
- 1/2 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise and seeds scraped out
- 4 large egg yolks
- 1/4 cup cornstarch , sifted
- Chocolate Sauce:
- 3/4 cup heavy cream
- 1/2 cup sugar
- 4 tablespoons unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3 tablespoons dark corn syrup
- 3/4 teaspoon pure vanilla extract
Farro and Kale Salad
By chris5863
Put the walnuts in a small, heavy-bottomed skillet over low heat
- 1/2 cup chopped walnuts
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small shallot, diced
- 1 cup farro, rinsed
- 2 sprigs oregano
- 1 teaspoon kosher salt
- Juice of 1 large lemon
- Juice of 1 orange
- 1 small bunch Tuscan kale, stemmed and finely shredded
- 1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
- 1/2 English cucumber, peeled and cut into 1/4-inch pieces
- 4 ounces crumbled feta