Jan_C's profile page
Recipes
Smoked Drunken Chicken
By Jan_C
Preheat smoker. Wash and trim chicken
- 1 whole chicken
- 1 can of beer
- 2 tablespoons chopped onion
- 2 tablespoons apple cider vinegar
- 3 cloves garlic minced
Cheesy Spaghetti Pie
By Jan_C
Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl
- 1 pound cooked spaghetti, cooled
- 1/2 cup grated Parmesan
- 1/2 cup grated pecorino
- 1/2 cup grated Swiss
- 4 eggs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices American cheese
Mario Batali's Chilled Penne Pasta with Asparagus and Peas
By Jan_C
step 1 ingredients instructions Place a large pot of water on high heat and bring up to a boil
- 1 1/2 pounds Penne Pasta
- 3 cloves Garlic (thinly sliced)
- 1 teaspoon Chili Flakes
- 1 cup Snow Peas (cut into 1/2-inch pieces)
- 1 cup Asparagus (cut into 1-inch pieces)
- 2 cup Peas (shelled)
- 1 bunch Ramps (cleaned and roughly chopped)
- 1/2 cup Parmigiano-Reggiano (grated)
- 1 Lemon (zest and juice)
- 1/2 cup Mint (leaves chopped)
- 2-3 tablespoons Olive Oil
- Salt and Pepper
Smashed Potato Gratin
By Jan_C
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves
- 3 pounds Yukon gold potatoes
- 3 garlic cloves, peeled
- Kosher salt
- 1 cup milk
- 1 cup sour cream
- 2 cups grated Cheddar
- 3/4 cup panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- Pinch cayenne pepper
- 1 bunch chives
Fish en Papillote
By Jan_C
Heat the oven to 375 degrees F/190 degrees C
- 1 tablespoon olive oil
- 1 carrot, peeled and cut into julienne
- 1 small leek, peeled and cut into julienne
- 1 small zucchini, peeled and cut into julienne
- Kosher salt and freshly ground black pepper
- Squeeze lemon
- 2 small halibut or salmon fillets, about 5-ounces/140 g each
- 1 teaspoon fennel seed
- 1 teaspoon quatre-epices, or Chinese five-spice
CRAB MEAT DIP
By Jan_C
Soften cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic and Old...
- 2 7 oz. cans crab meat
- 1 8 oz. package cream cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon Worcestershire
- 1/4 teaspoon Tabasco sauce
- dash of cayenne pepper
- salt to taste
- 3 cloves garlic, pressed
St. Patrick's Linguine
By Jan_C
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- 1/4 cup small diced carrots
- 1 cup diced cabbage
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 cups cooked corned beef, sliced and shredded
- 1 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 2 cups grated Irish white Cheddar or extra-sharp white Cheddar
- 3/4 cup fresh peas, or frozen
- 1 pound cooked linguini
- 1/4 cup grated Parmesan
Smoked Salmon
By Jan_C
In a bowl, mix together salt, sugar, brown sugar and peppercorns
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- 2 large salmon fillets or sides, pin bones removed
Anchoïade dip
By Jan_C
Dip for sliced baguettes, or raw vegetablesuch as celery, carrot sticks, cucumber sticks, radishes, strips of fenne...
- 2 1/2 oz. tinned anchovy fillets, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 shallots, roughly chopped
- 1 tbsp red wine vinegar
- handful of parsley, finely chopped
- 5 oz. extra virgin olive oil
- freshly ground black pepper
Mario Batali's Braciolona
By Jan_C
step 1 ingredients 3 pounds Boneless Pork Shoulder or Leg (butterflied and pounded to yield 1 large piece 1/...
- 3 pounds Boneless Pork Shoulder or Leg (butterflied and pounded to yield 1 large piece 1/2-inch thick and 12 inches square)
- Kosher Salt and freshly ground Black Pepper
- 1/2 cup finely chopped Italian Parsley plus 2 tablespoons
- 1/4 cup Pine Nuts (baked for 8 minutes in a 400F oven) plus more to garnish
- 1/2 cup Dried Currants plus more to garnish
- 3/4 cup freshly grated young Pecorino Cheese
- 16 slices Prosciutto di Parma (about 1/2 pound)
- 4 Hard Boiled Eggs (peeled and quartered lengthwise)
- several gratings of Nutmeg
- 4 tablespoons dried Oregano
- 1/4 cup Extra Virgin Olive Oil
- 2 Red Onions (cut into 1/4th-inch dice)
- 4 Garlic cloves (thinly sliced)
- 2 cups Dry White Wine
- 2 28-ounce cans Plum Tomatoes (crushed by hand
- juices included)
- 2 teaspoons Hot Red Pepper Flakes