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Recipes
Osso Bucco
By exdircomp
Serve with polenta, risotto, or mashed potatoes
- Gremolata:
- 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
- 6 osso buco, tied equatorially with string
- Kosher salt
- Extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 2 carrots
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 3/4 cup tomato paste
- 2 cups dry white wine or a bottle of 1 bottle Amarone (this is a rich red italianwine)
- 3 bay leaves
- 1 thyme bundle
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
- 1 (14 1/2-ounce) can low-sodium beef broth with red wine use chicken broth with white wine ( If you have veal stock use that instead of chicken or beef
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- 1 orange or lemon, zested
- 1/4 cup finely chopped fresh parsley leaves
- 1 small clove garlic, minced
- 2 tablespoons freshly grated horseradish
Chocolate Marshmallow Fudge
By exdircomp
To toast nuts: Preheat oven to 350 degrees F and place rack in center of oven
- 1 1/2 cups toasted and roughly chopped pecans or walnuts
- 1 can (5 ounces) evaporated milk
- 4 tablespoons unsalted butter
- 2 cups granulated white sugar
- 1/4 teaspoon salt
- 1 - 7-ounce jar marshmallow cream
- 2 cups semisweet chocolate chips
- 1 1/2 teaspoon pure vanilla extract
Sausage Gravy
By exdircomp
With your finger, tear small pieces of sausage/beef and add them in a single layer to a large heavy skillet
- 11/2 pound breakfast sausage, hot or mild or hamburger or combo
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Served with Biscuits,
Mozzarella and Ricotta Fritters
By exdircomp
For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, pepper and parsley
- FRITTERS:
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups shredded mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko (Japanese bread crumbs)
- chopped cilantro or parsley
- 3 large eggs
- 3/4 cup all-purpose flour
- Vegetable oil, for frying
- 1 tablespoon fresh chopped thyme leaves
- BALSAMIC DIPPING SAUCE:
- 6 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Berry Crumble
By exdircomp
Preheat the oven to 350 degrees F
- 21 ounces blueberries, raspberries and strawberries, frozen or fresh
- 2 tablespoons white (all-purpose) flour
- 2 tablespoons white (granulated) sugar
- 1/2 cup dried (rolled) oats
- 1/2 cup granola
- 1 cup corn flakes
- 1/2 cup brown sugar
- 1/2 cup melted semi-salted butter*
- Vanilla ice cream
Irish Salad Dressing
By exdircomp
For the dressing: Put all the ingredients into a small bowl or jam jar
- 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic, crushed
- 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard
- Freshly ground pepper and sea salt (recommended: Maldon sea salt)
Broccoli and Barley Smoked Paprika Salad
By exdircomp
Add barley to boiling salted water and cook until tender, about 30 to 45 minutes
- 1 cup pearled barley, rinsed
- 3/4 pound broccoli, cut into florets (1 large crown)
- 1/4 cup olive oil
- 3 large cloves garlic, chopped
- 1/2 cup whole raw almonds, chopped
- 1 teaspoon smoked paprika
- 3 tablespoons sherry wine vinegar
- Kosher salt and freshly ground black pepper
- 2 big handful baby arugula
- 3/4 cup cubed manchego cheese (6 ounces)
Italian Wedding Soup
By exdircomp
Directions 1) To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moi...
- Meatballs
- 2 hamburger rolls or 4 slices white bread
- 2/3 cup milk
- 1 large egg
- 1 1/4 teaspoons salt
- 1 1/2 pounds ground beef or meatloaf mix
- 1 medium onion, grated or very finely diced
- 3 tablespoons grated Parmesan
- 3 tablespoons Asiago cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Soup
- 2 tablespoons olive oil
- 2 medium onions, diced; about 2 cups
- 2 cups finely diced carrots, about 3 large carrots
- 2 large garlic cloves, peeled and minced
- 4 to 4 1/2 quarts (16 to 18 cups) chicken broth, homemade or purchased
- 1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
- 10-ounce box frozen chopped spinach or fresh spinach
- 1 teaspoon salt, to taste
- 1/2 to 1 teaspoon coarsely ground black pepper, to taste
- 2 2/3 cups uncooked orzo, ditalini, or other small, roundish pasta
Coconut Water Smoothie
By exdircomp
Place the , coconut sorbet, yogurt, coconut water, coconut milk, liquor, and shaved coconut in a blender and mix on...
- 1 1/2 cup coconut sorbet
- 1 cup Greek yogurt
- 3/4 cup coconut water
- 1 cup unsweetened coconut milk
- 1 cup fresh shaved coconut
- 1 to 2 ounces of coconut liquor (Recommend: Kalani coconut liquor from Mexico)
- A few handfuls coconut water ice cubes*
- Cook's Note: Pour extra coconut water into an ice tray and freeze until solid.
Breakfast Potatoes
By exdircomp
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 jalepeno seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- Kosher salt and freshly ground pepper