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Recipes
Olive Cheese Bread
By chris5863
Preheat the oven to 325 degrees F
- One 6-ounce can black olives, drained
- One 6-ounce jar pimiento-stuffed green olives, drained
- 2 stalks green onions
- 1 stick butter, at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese, grated
- 1 loaf crusty French bread, sliced lengthwise
Greek Ziti
By chris5863
In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4...
- INGREDIENTS
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 teaspoons dried oregano
- 3 boneless, skinless chicken breasts (about 1 pound in all), cut into 1/2-inch cubes
- 1/2 pound ziti
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
- 1 1/2 cups cherry tomatoes, halved
Townline BBQ Sauce
By chris5863
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat
- 1/4 pound butter
- 3/4 cup minced onion
- 1/2 cup minced garlic
- 2 lemons, zested
- 5 tablespoons freshly squeezed lemon juice
- 4 1/4 cups ketchup
- 1 cup tomato juice
- 3/4 cup light brown sugar
- 6 tablespoons molasses
- 1/2 cup Worcestershire sauce
- 1/2 cup chili powder
- 4 tablespoons white wine vinegar
- 1 1/2 tablespoons chipotle puree
- Pinch kosher salt
Cast Iron Steak Filets with roasted shallots
By chris5863
Preheat the oven to 400 degrees F
- 2 tablespoons olive oil
- 2 large shallots
- 2 large cloves garlic
- Four 6-ounce beef filets, room temperature
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 4 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Lemon Spaghetti with Jumbo Shrimp
By chris5863
For the shrimp: In a medium skillet, heat the olive oil over medium-high heat
- Pasta:
- 1 tablespoon extra-virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated Parmesan
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons capers, fried briefly in a little olive oil
Spaghetti and Meatballs GZ
By chris5863
Soak the breadcrumbs in the heavy cream in a bowl
- Basic Tomato Sauce:
- 5 tablespoons panko breadcrumbs, finely processed
- 6 ounces heavy cream (as needed to soak the breadcrumbs)
- 1 tablespoon canola oil
- 1/2 cup small-diced sweet onions
- 1 clove garlic, chopped
- 1/2 tablespoon chopped fresh rosemary
- 8 ounces ground pork
- 8 ounces sweet pork sausage, no casing
- 8 ounces ground veal
- 5 ounces Parmesan, grated, plus more for garnish
- 1/4 cup finely minced fresh parsley, plus more for garnish
- 1 large egg
- Kosher salt
- Basic Tomato Sauce, recipe follows
- 1 box spaghetti
- Freshly cracked black pepper
- 2 tablespoons olive oil
- 4 leaves fresh basil
- 1 clove garlic, chopped,
- Pinch red pepper flakes
- One 32-ounce can San Marzano tomatoes, drained and processed in a food mill or food processor
RIGATONI PUGLIESE
By chris5863
To prepare the sauce: Drain the chickpeas well, reserving the liquid
- Ingredients For the sauce:
- 1 15-ounce can chickpeas
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound spicy Italian sausage
- 3 cups Basic Tomato Sauce
- 1/2 teaspoon ground fennel seed
- For the broccoli rabe and rigatoni:
- 1 bunch broccoli rabe, cleaned of outer leaves and bottom stems trimmed
- 1 pound rigatoni
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, sliced Goodfellas thin
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- To finish the dish:
- 2 tablespoons butter
- 2 teaspoons extra-virgin olive oil
- 1 cup grated pecorino cheese
Korean Style Beef Skewers with Rice Noodles
By chris5863
2. Combine first 6 ingredients in a zip-top bag
- 6 ta ble spoons less-sodium soy sa uce
- 1 J3 cup sugar
- 1 'h tablespoons sambaI oel ek (chile
- paste, such as Huy Fang)
- 1 tablespoon canola oil
- 1 tablespoon fresh lime juice
- 4 garlic cloves, minced
- 1 (1-pound) top sirloin steak, sliced
- against the grain into thin strips
- 'h cup water
- 8 ounces wide rice sticks
- 3 ta b le spoons thinly sliced green
- onions
Charred Cauliflower: Tahini Vinaigrette With Hot Pepper Jelly, Crispy Garlic, Mint
By chris5863
To make the garlic, thinly slice 10 garlic cloves on a mandolin
- 13 garlic cloves
- 2 cups blended oil
- 1 1/4 cup fresh lemon juice, plus extra for seasoning
- 1/2 cup miso
- One 16-ounce jar tahini (2 cups)
- Tabasco
- 1 pound hot peppers (Fresno, jalapeño, serrano, cherry bombs)
- 1/2 cup sugar
- 1/4 cup grapefruit juice
- 1/2 cup orange juice
- 1/4 cup rice wine vinegar
- 2 heads cauliflower
- 20 mint leaves
- salt to taste
Roasted Tomatillo Salsa
By chris5863
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy...
- 8 ounces (3 to 4 medium)tomatillos, husked and rinsed
- Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
- 2 large garlic cloves, peeled
- 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
- 1 small white onion, finely chopped
- Salt