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Recipes
Grilled Chicken Cordon Bleu
By exdircomp
Heat the grill to high. Brush the chicken on both sides with oil and season with salt and pepper, to taste
- 4 boneless, skinless chicken breasts, pounded thin
- Olive oil
- Salt and freshly ground black pepper
- 1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced
- 2 lemons, halved
- 8 paper thin slices prosciutto
- 1/4 pound baby arugula
Blackberry Jam-Filled Pancakes
By exdircomp
To make the jam, in a bowl, combine the blackberries and granulated sugar and stir until the sugar has dissolved sl...
- Ingredients:
- For the blackberry jam:
- 3 cups blackberries
- 3/4 cup granulated sugar
- 1 vanilla bean
- lemon zest
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- Confectioners’ sugar for dusting
Spicy Spanish Pork Loin Recipe - Lomo Adobado
By exdircomp
Peel and finely mince garlic (or press in garlic press)
- Ingredients:
- 1 Tbsp sweet Spanish paprika
- 4 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 4 oz white wine
- 3 Tbsp olive oil
- 2 lbs pork loin, cut into 8 thin slices
- 3-4 Tbsp olive oil for frying
Lemon Curd Recipe:
By exdircomp
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juic...
- 3 large eggs
- 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
- 1 tablespoon (4 grams) finely shredded lemon zest
- 3/4 cup (150 grams) granulated white sugar
- 4 tablespoons (56 grams) unsalted butter, at room temperature
Baklava Traditional
By exdircomp
Position an oven rack in the center of the oven and preheat to 350 degrees F
- 11 ounces shelled pistachio nuts or almonds (or a mixture of both)
- 1 1/2 teaspoons ground cinnamon
- 1 stick to 1 stick 2 tablespoons butter, melted
- 1 (16 ounce) package frozen filo dough, thawed (about 25 to 30 sheets)
- For the syrup
- 8 ounces water
- 12 ounces caster sugar (superfine)
- 4 ounces honey
- 1 teaspoon ground cinnamon
- Zest of 1/2 an orange
- 1 teaspoon whole cloves
- 1 to 2 teaspoons orange-flower water, optional
Spaghetti with Tapenade, Spinach, Goat Cheese and Pine Nuts
By exdircomp
Cook spaghetti according to package directions in salted boiling water
- 4 tbsp your favorite tapenade
- 1 lb spaghetti
- 2 cups fresh spinach leaves
- 2 oz. crumbled goat cheese
- 1/2 tsp red pepper flakes
- 2 tbsp pine nuts
- salt and pepper to taste
Black Beans and Rice
By exdircomp
Directions Heat the oil in a very large stockpot over medium-low heat
- Ingredients
- 2 fennel stalks, chopped
- 1 carrot, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 container beef/chicken/vegetable broth
- 1 bay leaf
- One 14-ounce can diced tomatoes
- Kosher salt and freshly ground black pepper
- 1/2 cup dry sherry
- 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice
- 1 medium onion, peeled and cut into 1/4-inch dice
- Steamed rice
- 1/4 teaspoon ground turmeric
Cherry BBQ Sauce
By exdircomp
Add oil to a medium saucepan over medium heat
- 1 teaspoons ancho chile powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1/2 Vidalia onion, finely chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- Juice of 2 oranges
- Juice of 1/2 lemon
- 1 cup ketchup
- 1 (16-ounce) bag frozen pitted cherries, thawed
- 1/2 cup water
Tapenade
By exdircomp
Directions Cook's Note: Nostraline olives are a type of black olive from the Tuscany region of Italy
- Ingredients
- 2 anchovy fillets, mashed
- 1 clove garlic, smashed
- 1 cup black nostraline olives, pitted and roughly chopped
- 1 cup green Sicilian olives, pitted and roughly chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 tablespoon capers, rinsed and chopped
- Toasted bread and garlic, to serve
- Sliced heirloom tomatoes, to serve, optional
Lemon Chicken Breasts
By exdircomp
Preheat the oven to 400 degrees F
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon