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Recipes
Grill Roasted Beef Short Ribs
By lorik
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone
- Spice Rub:
- 2 2 2 tablespoons kosher salt
- 1 1 1 tablespoon packed brown sugar
- 2 2 2 teaspoons pepper
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons garlic powder
- 1 1/4 1 1/4 1/4 teaspoons paprika
- 3/4 3/4 3/4 teaspoon ground fennel
- 1/8 1/8 1/8 teaspoon cayenne pepper
- Short Ribs:
- 5 5 5 pounds bone-in English-style beef short ribs, trimmed
- 2 2 2 tablespoons red wine vinegar
- 1 1 1 recipe glaze
- Mustard Glaze:
- 1/2 1/2 1/2 cup Dijon mustard
- 1/2 1/2 1/2 cup red wine vinegar
- 1/4 1/4 1/4 cup packed brown sugar
- 1 1 1 teaspoon reserved spice rub
- 1/8 1/8 1/8 teaspoon cayenne pepper
- Hoisin Tamarind Glaze:
- 1 1 1 cup water
- 1/3 1/3 1/3 cup hoisin sauce
- 1/4 1/4 1/4 cup tamarind paste
- 1 1 1/2-inch-thick 1 (2-inch) piece ginger, peeled and sliced into 1/2-inch-thick rounds
- 1 1 1 teaspoon reserved spice rub
- 1/8 1/8 1/8 teaspoon cayenne pepper
- Blackberry Glaze:
- 10 10 10 ounces (2 cups) fresh or frozen blackberries
- 1/2 1/2 1/2 cup ketchup
- 1/4 1/4 1/4 cup bourbon
- 2 2 2 tablespoons packed brown sugar
- 1 1/2 1 1/2 1/2 tablespoons soy sauce
- 1 1 1 teaspoon reserved spice rub
- 1/8 1/8 1/8 teaspoon cayenne pepper
Cuban Spiced Burgers with Smoked Paprika and Cumin Ketchup
By lorik
Do not use concentrated tomato paste from the tube for the ketchup, it will throw off the balance
- Ketchup:
- 1 1/2 pounds 85 percent lean ground beef
- 2 teaspoons Spanish smoked paprika
- 2 teaspoons ground cumin
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 burger buns, toasted
- Smoked paprika and cumin ketchup (recipe follows)
- 4 tablespoons (1/2 stick) salted butter
- 1 large yellow onion, chopped (2 cups)
- 1/4 cup tomato paste
- 2 tablespoons smoked sweet paprika
- 1 tablespoon ground cumin
- 2 garlic cloves, finely grated
- 2 cups water
- 6 tablespoons hot sauce
- 3 tablespoons ketchup
- 1 tablespoon molasses
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Crispy Frico Cups with Polenta and Brown Butter
By lorik
Preheat the oven to 350° and invert 4 small bowls on a work surface
- 2 cups finely grated aged Montasio or Parmigiano-Reggiano cheese (6 ounces)
- 5 cups water
- 1 cup whole milk
- Kosher salt
- 1 cup fine polenta (not instant)
- 1/2 cup finely grated young Montasio cheese
- 6 tablespoons unsalted butter
- Pepper
- Minced chives, for garnish
- Finely shredded ricotta salata, for garnish
Savory Breakfast Tarts
By lorik
Make the dough: Combine the flours and salt in the bowl of a food processor
- For the pastry:
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
- 1 tablespoon apple cider vinegar
- 2 to 4 tablespoons ice water
- 1 large egg, whisked, to use for egg wash assembly
- For the filling:
- 1/2 cup + 1 tablespoon ricotta cheese
- 1 large egg, beaten
- 1/4 teaspoon kosher salt
- 1 tablespoon snipped fresh chives (or 1 teaspoon dried chives)
- 3 tablespoons minced parsley
- 1 tablespoon extra-virgin olive oil
- 1 small leek, thinly sliced, rinsed well, white and light green parts only (about 3/4 cups)
- 4 ounces ham or prosciutto, thinly sliced
Pork and Radish Saute
By lorik
Cut tenderloin crosswise into 4 pieces
- 1 lb. trimmed pork tenderloin, seasoned with 1/2 tsp. each kosher salt and black pepper
- 3 tsp. olive oil, divided
- 2 cups quartered radishes (10 oz.)
- 2 Tbsp. minced shallots
- 1/2 cup Madeira
- 1/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 Tbsp. Dijon mustard
- 2 Tbsp. minced fresh tarragon, divided
Mini Corn Dog Muffins
By lorik
HEAT oven to 375ºF. PREPARE muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with...
- 1 pkg. (8-1/2 oz.) corn muffin mix
- 2 oz. VELVEETA, cut into 24 small cubes
- 4 OSCAR MAYER Beef Franks, each cut into 6 pieces
- 1/2 cup GREY POUPON Savory Honey Mustard
Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip
By lorik
For the patties: Place the garbanzo beans in a large bowl and mash with a potato masher until all the garbanzo bean...
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 medium sweet potato (about 8 ounces)
- 1/2 medium yellow onion
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon fine salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 tablespoons vegetable oil
- 1/2 cup plain Greek yogurt
- 1 1/2 teaspoons Sriracha hot sauce
- 1/8 teaspoon ground cumin
- 1/8 teaspoon fine salt
Blackberry Jalapeno Jam Recipes
By lorik
Fill water canner half way with water and bring to a simmer
- Variation:
- 4 cups of blackberry juice (36 oz of blackberries made 2 cups of juice for me. So about 72 oz of blackberries. That is 6-7 of the 12 oz containers.)
- 1/2 cup white sugar
- 1 green and 1 red jalapeno minced
- 3 1/2 cups white sugar
- 1 box sure-jell pectin
- 1/2 teaspoon butter
- Makes about 10 – 12 half pint jars
- 2 packages powdered pectin
- 3 tablespoons cornstarch
- 1 cup white sugar
- 8 cups smashed blackberries ( I used a potato masher)
- 6 peppers, minced
- 7 cups white sugar
Herbed Orzo Pilaf
By lorik
Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt
- 1 onion chopped
- 1 thyme sprig
- Butter
- Salt and Pepper
- 1 cup orzo
- 2 cups chicken broth
- Chopped dill
- Sour cream
- Paprika
Pork Cutlet with Sherry Mushroom Sauce and Herb Spaetzle
By lorik
Spaetzle: In a bowl mix together eggs, milk, water, first listed salt, white pepper and nutmeg
- Spaetzle:
- 4 eggs
- 2 1/2 tablespoons whole milk
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon nutmeg
- 2 cups all-purpose flour
- 2 1/2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons Italian parsley leaves, chopped
- Basic Breading:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 1/2 tablespoons liquid eggs
- 2 1/2 tablespoons water
- 3/4 cup toasted Japanese bread crumbs
- 2 1/2 tablespoons grated percorino romano cheese
- Mushroom Sherry Sauce:
- 1/4 cup demi glace sauce
- 1/2 teaspoon olive oil
- 2 teaspoon shallots, chopped
- 1/2 teaspoon whole clove garlic, peeled, minced
- 1 cup cremini mushrooms, sliced 1/4 inch
- 2 tablespoons sherry
- 2 tablespoons sherry wine vinegar
- 1 1/2 tablespoons sugar