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Recipes
Pea and Coriander Soup
By exdircomp
Bring the chicken stock to a boil
- 1 1/2 pints (900 milliliters/3 3/4cups) homemade chicken stock
- 2 ounces (50 grams/1/2 stick) butter
- 5 ounces finely chopped (150 grams/1 cup) onion
- 2 cloves garlic, peeled and chopped
- 1 green chilli, deseeded and finely chopped
- Salt and freshly ground pepper
- 1 pound (450 grams/4 cups) peas (good quality frozen are fine)
- 2 tablespoons chopped fresh coriander, plus whole leaves for garnish
- Sugar, for seasoning
- Softly whipped cream, for garnish
BUTTERMILK RANCH DIPPIN' SAUCE
By exdircomp
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
Pfeffernussen Cookie
By exdircomp
Preheat oven to 350 degree F
- 1 1/4 cups confectioners' sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon freshly ground pepper
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup firmly packed light-brown sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 1/2 teaspoon pure vanilla extract
Buffalo Wings (Tricia's)
By exdircomp
Frank's Louisiana Hot Sauce is not terribly spicy
- Ingredients
- Sauce
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce
- 2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
- 1 tablespoon dark brown sugar
- 2 teaspoonscider vinegar
- Wings
- 1 - 2 quarts peanut oil (or vegetable oil) for frying
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoontable salt
- 3 tablespoons cornstarch
- 3 pounds chicken wings (18 wings), cut up
- Creamy Blue Cheese Dressing and Vegetables
- 2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoonswhite wine vinegar
- 4 stalks celery, cut into thin sticks
- 2 medium carrots, peeled and cut into thin slices
Portuguese Cataplana
By exdircomp
Lisbon Sauce 1.Add red pepper, garlic, olive oil & salt to a blender and puree
- Lisbon Sauce
- 1 charred red pepper, peeled and seeded removed*
- 4 cloves garlic
- 1/2 cup olive oil
- 1 tsp salt
- Stew Base
- 4 tomatoes, rough chopped & seeded
- 1 large sweet onion, quartered & sliced
- 2 Portuguese chorizos, half minced, half sliced
- 16 oz clam juice or chicken stock
- 2 cloves garlic, chopped
- 1/8 + 1/4 + 1/4 cup olive oil (you'll need to add these separately)
- 2 bay leaves
- pinch of fresh chopped parsley
- 1/2 tsp red pepper flakes
- sea salt
- Additional Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, rough chopped
- 1 lb mussels
- 1 lb clams
- 2 lbs squid tube, cleaned & chopped
- 1/2 lb conch, sliced (or scallops - but put scallops in last with shrimp if you substitute)
- 1/2 onion, quartered & sliced
- 1 cup white wine
- 1 lb shrimp, shelled and tails intact
- pinch of red pepper flakes
- 1/4 cup store bought tomato sauce
- 4 fillets of sea bass
- chopped parsley
- 1 lemon, cut into wedges
- salt
Cavatappi al Vino
By exdircomp
Heat the vegetable stock in a small saucepan over medium heat
- 1/2 cup vegetable stock
- 1 large pinch saffron
- 2 tablespoons olive oil
- 1 onion, 1/3 thinly sliced, remaining finely chopped
- 4 Italian pork sausages, casing removed
- 2 sprigs fresh rosemary
- 1 handful fresh sage leaves
- 1/2 cup dry white wine
- 1/2 pound of chopped kale, chard, greens
- Kosher salt
- 1 pound cavatappi pasta
- Freshly grated Parmesan
- Extra-virgin olive oil
Yakisoba noodles
By exdircomp
Bring a pot of water to a boil, salt it, and add noodles
- Salt
- 6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 tablespoons minced fresh ginger
- 2 pork chops, thinly sliced you may use chicken or any type of meat or seafood.
- 4 ounces of bacon
- 1 small head Napa or savoy cabbage, shredded (about 4 cups)
- 2 carrots, shredded
- 1 cup bean sprouts
- 1 cup diced asparagus
- 1/2 cup green beans diced
- 1 cup sliced shitake mushrooms
- 2 tablespoons ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons mirin or a bit of sugar
- Few drops hot sauce (recommended: Tabasco or Sriracha ) if you can find it use 1 Tbs gochujang
- 1 bunch scallions, chopped, white parts only
- aonori (green nori flakes) optional benishoga (red pickled ginger) optional
Mango Gelato
By exdircomp
Put ingredients in Vita-mix in order listed
- 1 1/2 cups of milk
- 1 1/2 cups frozen mango
- 1-1 1/2 tbsp honey
- 1/2 cup ice
Ropa Vieja
By exdircomp
Ues Slow Cooker
- 1 15-ounce can crushed tomatoes
- 3 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 jalapeno pepper, thinly sliced (with seeds)
- Kosher salt
- 1 1/2 pounds skirt steak or flank steak
- 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
- 1 small onion, thinly sliced
- 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
- Cooked white rice, for serving
Reuben Dip
By exdircomp
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (16 ounce) can sauerkraut, drained and pressed dry
- 1 small onion, finely chopped
- 1/2 pound corned beef
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cuo thousand island dressing
- 3 tablespoons prepared horseradish
- 1 1/2 cups shredded Swiss cheese