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Recipes
Butternut Squash & Leek Soup with Gruyere Pesto Toasts
By chris5863
Make the soup: Preheat the oven to 400 F
- or the soup:
- 4 pounds butternut squash
- Oil for oiling the sheet pan
- 3 tablespoons unsalted butter, divided
- 6 ounces sliced Canadian bacon, medium chopped
- 3 cups thinly sliced white part of leek (about 3 large leeks)
- 1 quart chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- Kosher salt and black pepper
- For the toasts:
- Twelve 1/2-inch thick slices French baguette cut on the bias
- 3/4 cup packed fresh basil leaves, finely shredded
- 3 tablespoons toasted pine nuts, coarsely chopped
- 2 ounces coarsely grated Gruyere cheese (about 3/4 cup)
- 1/2 ounce finely grated Parmigiano-Reggiano (about 1/4 cup grated on a microplane)
Wine Braised Chuck Roast with Onions
By chris5863
Put oven rack in middle position and preheat oven to 325°F
- 4 pounds boneless beef chuck roast
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
- 1 1/2 cups dry white wine
- 1 cup water
- Accompaniment: 1/2 pound egg noodles, boiled until al dente
- Garnish: chopped fresh flat-leaf parsley
Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette
By chris5863
Make vinaigrette: In a blender purée garlic and coriander with lemon juice, sugar, and salt
- For vinaigrette
- 1 small garlic clove
- 1/4 cup fresh coriander
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup olive oil
- For salad
- a 14-ounce can hearts of palm, drained
- 4 California firm-ripe avocados
- 1 small red onion, sliced thin
- Boston lettuce leaves (from about 2 heads)
Bourbon Brined Fried Chicken
By chris5863
Special equipment: a 1-gallon resealable freezer bag, 14-inch cast-iron skillet and deep-fry thermometer For the b...
- Brine:
- 2/3 cup bourbon
- 1/4 cup packed light brown sugar
- 2 dried bay leaves
- 8 black peppercorns
- Kosher salt and freshly ground black pepper
- Eight 10- to 12-ounce skin-on bone-in chicken breasts
- Breading:
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon Dijon mustard
- 3/4 cup finely ground cornmeal
- 1 tablespoon garlic powder
- 3/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 cup canola oil
- 1 cup unrefined coconut oil
Wild Rice Pilaf with nuts and lemon
By chris5863
Tyler Florence
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts
- 2 to 3 cloves garlic, smashed
- 1 to 2 strips lemon zest
- 3 sprigs fresh thyme
- 1 cup wild rice, preferably whole not broken
- 4 cups low-sodium chicken broth
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 bunch scallions (white and green), thinly sliced (3/4 cup)
- Freshly ground black peppe
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/wild-rice-pilaf-with-nuts-and-lemon-recipe.html?oc=linkback
Summer Chicken Salad
By chris5863
Special equipment: grill For the salad: Put the chicken breasts into a large plastic storage bag
- Salad:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- Olive oil, for drizzling
- 4 ears fresh corn (or use 2 if on the large side)
- 3 tablespoons minced fresh dill, plus more for serving
- 3 stalks celery (inner light green stalks and leaves), finely diced
- 1 medium red onion, finely diced
- 1 1/2 cups blueberries
- Dressing:
- 3/4 cup crumbled feta, plus more for serving
- 1/4 cup half-and-half
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Peanut Butter Crispy Bars
By chris5863
To make the crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides o...
- Crust
- 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- Milk Chocolate-Peanut Butter Layer
- 5 ounces milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
- Chocolate Icing
- 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter
Grilled Portobello Mushrooms with Balsamic
By chris5863
Preheat the grill. Preheat the oven to 350 degrees F
- 6 cloves garlic, unpeeled
- 1 cup extra-virgin olive oil
- Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Crusty Garlic Bread
By chris5863
Preheat oven to 350 Combine garlic and oil In a separate bowl combine herbs and paprika, once blended add che...
- 2 minced cloves garlic
- 2 t EVOO
- 2 T chopped parsley
- 2 T chopped fresh thyme
- 2 t chopped fresh marjoram
- 1/2 t paprika
- 2 T grated Parmesan cheese
- 2 4 oz french or italian bread
Southern Fried Turkey
By chris5863
Emeril's recipe, it is great, a little spicy but very tasty
- For the Marinade:
- Ingredients
- **You will need a turkey rig to fry the turkeys and syringes to inject them
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
- 1/4 cup apple cider
- 3/4 cup honey
- 1 (12-ounce) bottle beer
- 1 tablespoon salt
- 1 tablespoon ground allspice
- 1/2 cup Creole Seasoning
- 1/4 teaspoon cayenne
- Pinch ground cloves
- For the Seasoning Mix:
- 1 cup salt
- 1 tablespoon cayenne
- 1 tablespoon freshly ground black pepper