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Recipes
Honey Cornbread
By exdircomp
Preheat oven to 400 degrees F
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk
- 2 large eggs
- 1/2 stick butter, melted
- 1/4 cup honey
Beef Stew Spainish Style
By exdircomp
Supremely beefy and complexly flavored, Spanish beef stew is a little different than its American counterpart
- Ingredients
- Stew
- 2 tablespoonsolive oil
- 2 large onions, chopped fine
- 1/2 teaspoon sugar
- Kosher salt and pepper
- 2 plum tomatoes, halved lengthwise, pulp grated on large holes of box grater, and skins discarded
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 1/2 cups dry white wine
- 1 1/2 cups water
- 1 large sprig fresh thyme
- 1/4 teaspoon ground cinnamon
- 2 1/2 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
- Picada
- 1/4 cup whole blanched almonds
- 2 tablespoons olive oil
- 1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces
- 2 garlic cloves, peeled
- 3 tablespoons minced fresh parsley
- 1/2 pound oyster mushrooms, trimmed
- 1 teaspoon sherry vinegar
Chocolate Risotto Pudding
By exdircomp
Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor
- 6 cups milk
- 1 cup sugar
- 2 vanilla beans, split lengthwise
- 4 tablespoons butter, divided
- 2 cups Arborio rice
- 1/4 pound chopped bittersweet chocolate
- 2 tablespoons chopped hazelnuts
- Small piece white chocolate, to shave for garnish
Wild Mushroom and Pecorino Lasagna
By exdircomp
Place a large Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 9 tablespoons unsalted butter, divided
- 1 cup diced onion
- 1 tablespoon minced garlic
- 3 pounds wild and exotic mushrooms, cleaned and diced
- 2 teaspoons freshly chopped thyme leaves
- 2 teaspoons freshly chopped marjoram leaves
- 7 tablespoons all-purpose flour, divided
- 1 cup dry white wine
- 1 cup chopped tomatoes
- 4 tablespoons tomato paste
- 3 cups mushroom, chicken or veal stock
- 3/4 cup heavy cream, divided
- 1 1/2 teaspoons salt plus 3/4 teaspoon, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons freshly chopped parsley leaves
- 4 1/2 cups milk
- Pinch white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups coarsely grated Pecorino Romano (about 5 ounces), divided
- 1/2 About 1/2 pound no-boil, oven-ready dried lasagna noodles
- 10 ounces grated mozzarella cheese
- Chopped fresh herbs, for garnish
Grilled Tuscan Chicken
By exdircomp
Preheat the grill to medium-high heat
- 2 small handfuls chopped rosemary
- 1/2 cup olive oil, plus more for grill grates
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- 2 (3 1/2-pound) chickens
- 3 large handfuls arugula
- Lemon, sliced, for serving
- Special equipment: 2 foil-covered bricks.
Herb and Apple Stuffing Bread Pudding
By exdircomp
Make Ahead: For a softer, more custardy pudding, prepare it a full day ahead through step 4
- Ingredients
- 4 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
- (1/4 stick) unsalted butter
- 1 1/2 ounce(s) pancetta, cut into 1/2-inch cubes
- 1 cup(s) (about 1 large) chopped onion
- 3/4 cup(s) (about 2 large stalks) chopped celery
- 1 small Granny Smith apple, peeled, cored, and chopped
- 1/4 cup(s) medium or dry sherry
- 1 tablespoon(s) finely chopped fresh rosemary leaves
- Kosher salt
- Pepper
- 1/4 cup(s) chopped fresh parsley leaves
- 3 extra-large eggs
- 1 cup(s) heavy cream
- 1/2 cup(s) chicken stock or broth
- 1 cup(s) (4 ounces) freshly grated Gruyère cheese
German Coleslaw
By exdircomp
1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine
- FOR THE DRESSING:
- 1 ⁄3 cup distilled white vinegar
- 1 tsp. dry mustard
- 1 ⁄2 tsp. celery seeds
- Salt
- 1 ⁄3 cup sugar
- 1 ⁄2 cup vegetable oil
- FOR THE COLESLAW:
- 1 ⁄2 medium head of green cabbage, cored and finely
- sliced (about 7 cups)
- 1 ⁄ small head of red cabbage, cored and finely sliced
- (about 1 1⁄2 cups)
- 1 small carrot, trimmed, peeled, and coarsely grated
Brussel Sprouts Creamed
By exdircomp
Directions 1.Heat the oven to 375 degrees F
- 5 slice(s) thick-cut bacon
- 1 cup(s) (about 4 shallots) shallots, thinly sliced
- 1 pound(s) Brussels sprouts, trimmed, cut in half
- 1/3 cup(s) white wine
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground pepper
- 2 cup(s) low-sodium chicken broth
- 1 cup(s) heavy cream
- 1 cup(s) (about 3 ounces) Gruyère cheese, finely grated
Churro Chex Snacks
By exdircomp
Directions In a small microwavable bowl, zap chocolate chips and butter for 1 minute; stir until smooth
- Ingredients
- 9 cups rice Chex cereal
- 1 cup cinnamon chips
- 1/4 cup butter or margarine
- 1/2 cups powdered sugar
- 1/4 granulated sugar
- 1 1/2 teaspoons cinnamon
Sweet Slaw
By exdircomp
1. Put cabbage, pimentos, celery, mayonnaise, sugar, and 1 tsp
- 1/2 medium head green cabbage, cored
- and very thinly sliced (about 8 cups)
- 1 2-oz. bottle chopped pimentos,drained, or
- 1 small red bell pepper, roasted, peeled, seeded,
- and cut into 1/4" pieces
- 3 ribs celery, cut into 1/4" dice
- 3/4 cup mayonnaise
- 1 tbsp. sugar
- Salt