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Recipes
Pork Tenderloin Roast with apples
By exdircomp
Season the pork with fennel, salt, and pepper, and dredge in flour
- 1 pork tenderloin, well-trimmed (about 2 1/2 pounds)
- 1 1/2 teaspoons ground fennel or fennel pollen
- Kosher salt and freshly ground black pepper
- Flour, for dredging
- 2 to 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 2 medium onions, cut into thin wedges, root end attached
- 4 medium apples, peeled and chopped
- 2 fresh bay leaves
- A few sprigs fresh sage, very thinly sliced
- 1/4 cup calvados
- 1 cup chicken stock or cloudy apple cider
Caprese Burgers
By exdircomp
Directions Cook's Note: Freeze the mozzarella for 20 minutes to make slicing easier
- Burgers:
- 2 1/2 pounds ground sirloin beef
- 1 cup fresh or store-bought pesto
- 1/4 cup grated Parmesan
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels Cook's Note: Freeze the mozzarella for 20 minutes to make slicing easier.
- Pesto Mayonnaise:
- 1/2 cup mayonnaise
- 1/4 cup fresh or store-bought pesto
- Extra-virgin olive oil for drizzling
- Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
- 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
- Dill pickles on the side
- Pesto:
- 2 packed cups fresh basil leaves
- 1 cup grated Parmesan
- 1/4 cup pine nuts, toasted To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
Perkins Pancakes
By exdircomp
Directions: 1 Place the dry pancake mix into a large bowl
- 4 cups Bisquick
- 3 extra large eggs, beaten
- 2 1/2 cups club soda, room temperature
- 1/4 cup melted Crisco shortening, room temperature
Tom Yum Goong
By exdircomp
1. Trim tip and root ends of lemongrass stalks and remove and discard tough outer layer
- 3 large stalks fresh lemongrass
- 4 cups chicken stock
- 12 fresh or frozen Kaffir lime leaves
- 1 cup canned straw mushrooms, drained
- 2–4 tbsp. roasted Thai chile paste
- (nam prik pao)
- 8 oz. medium shrimp, peeled and deveined
- 1 1⁄2 tbsp. fish sauce
- 4–6 Thai chiles, stemmed and smashed with
- side of a knife
- 3 scallions, cut into 1" lengths
- Juice of 1 lime
- cellophane noodles
Cauliflower Spicy Roasted
By exdircomp
Preheat oven to 450 degrees on convection roast cycle Toss cauliflower in salt, pepper and three tablespoons of ol...
- 2 lbs cauliflower crowns, broken into the same size pieces.
- 5 tablespoons of olive oil
- salt and pepper to taste
- 6 to 10 roasted cloves of garlic
- 1 teaspoon crushed red pepper
- 2 tablespoons nonpareil capers undrained
- 10 peppadew peppers and 3 tablespoons brine
- 1/2 cup chopped italian flat leaf parsley
- 3 ounces of toasted pine nuts
Braised Short Ribs
By exdircomp
Directions In a heavy pot that can later be covered, drizzle oil
- 1 tablespoon oil
- 4 large or 8 small short ribs
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 dried pasilla chile, stemmed, seeded and minced
- 1 dried chipotle chile, stemmed, seeded and minced
- 1 cup dry red wine
- 1 cup strong coffee
Hungarian Goulash
By exdircomp
Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
- 1 ½ pound beef cut into 2x2 cm cubes
- 2 tablespoons oil or lard
- 2 medium onions, chopped
- 2 cloves of garlic
- 1-2 carrots, diced
- 1 parsnip, diced
- 1-2 cellery leaves
- 2 cans tomatos, peeled and chopped,
- 2 fresh red peppers
- 2-3 medium potatoes, sliced
- 1 tablespoon Hungarian paprika powder
- 1 teaspoon ground caraway seed
- 1 bayleaf
- ground black pepper and salt according to taste
- water
- Sprinkle with beef bouillon
Zucchini Lasagna
By exdircomp
If you do not want to fry the zucchini uou could soften them by : I marinated them in olive oil
- Marinara Sauce:
- 4 tablespoons canola oil
- 1/2 small onion, sliced
- 2 (28-ounce) cans San Marzano tomatoes
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 6 fresh basil leaves
- Fried Zucchini:
- 3 cups flour
- 3 eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cups grated Romano cheese
- 3 cups canola oil, for frying
- 6 zucchini, sliced lengthwise about 1/4-thick
- Ricotta Filling:
- 2 pounds ricotta cheese (homemade or Calabro)
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black peeper
- 1/2 cup grated Romano cheese
- 2 1/2 cups grated fresh mozzarella (for layering)
- Zucchini Flowers:
- 8 zucchini flowers
- 1 egg, beaten
- Breadcrumbs
- Canola oil, for frying
Butternut Squash with Apple Soup
By exdircomp
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minut...
- second Variaion:
- 3 tablespoons unsalted butter
- 3 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken broth
- 2 cups good apple cider or juice
- 3 tablespoons unsalted butter
- 3 tablespoons good olive oil
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds apples, such as Granny Smith, Wine Sap(4 apples)
- 1 cup dark brown sugar
- 1 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger or chopped crystal ginger
- 2/3 cup heavy cream
- 2/3 cup creme Fraisch
- 1/4 teaspoon nutmeg
- 4 cups chicken broth
- 2 cups good apple cider or juice
Flank steak or Tri Tip Roast with Cacao Rub
By exdircomp
Directions To make the rub: Combine all ingredients except the roast, in the bowl of a food processor, spice grind...
- 2 tablespoons Scharffen Berger Cacao Nibs
- 2 teaspoons dried red pepper flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground allspice
- 2 tablespoons brown sugar, packed
- 2 tablespoons kosher salt
- 1 (2 1/2-pound) tri tip roast or flank steak