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Recipes
Daily Water Drink
By exdircomp
Plce all ingredients in VitaMix ice on top Blend throughly
- 1/2 Cayenne Pepper
- Slice of Ginger Root
- 1/2 lemon
- 3 cups water
- cup of ice
Poppy Seed Muffins
By exdircomp
Preheat oven to 400 degrees F and place rack in center of oven
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 large eggs
- Zest of one lemon
- 1 cup plain greek yogurt or sour cream (do not use non fat yogurt or sour cream)
- 1 teaspoon pure vanilla extract
- Lemon Glaze: (optional)
- 1/2 cup confectioners sugar (powdered or icing sugar)
- 2 tablespoons fresh lemon juice
- Note: Lemon zest is the yellow outer skin of the lemon that contains the fruit's flavor and perfume.
St. Louis BBQ Pork Steaks
By exdircomp
Serves 6 to 8 In step 3, check the sauce after it has been on the grill for about an hour
- Ingredients1 1/2 cups ketchup
- 2 cups beer (see note)
- 1/4 cup A.1. sauce
- 1/4 cup packed dark brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 teaspoon liquid smoke
- 1 (5- to 6-pound) boneless pork shoulder roast, cut into steaks according to Butchering Boneless Pork Butt step-by-step
- Pepper
Bavarian Cream
By exdircomp
Directions Put the split vanilla bean in cream and slowly bring to a boil
- 1 vanilla bean
- 1 1/4 cups heavy cream
- 1 tablespoon powdered gelatin
- 3 tablespoons milk
- 1/4 cup sugar
- 5 egg yolks
- 1 1/4 cups whipped cream
- 6 sliced strawberries
Peaches with a Meringue Topping
By exdircomp
Cut the peaches in half and remove the pits
- Custard filling:
- 4 peaches
- 1 tbsp butter
- 2 egg yolks
- 3 oz sugar
- 1/2 cup milk
- 4 tbsp peach liqueur
- Meringue:
- 2 egg whites
- 3 oz sugar
- 1 pinch salt
- Lemon juice
- Powdered sugar
Sloppy Bombay Joes
By exdircomp
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers
- Sauce:
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 serrano chile, seeded and finely minced (save the other half for the turkey) can use a jalepeno
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 (15-ounce) can tomato sauce can substitute barbecue sauce
- 1 cup water
- Turkey:
- 3 to 4 tablespoons vegetable oil
- Small handful shelled pistachios, about 1/4 cup
- Small handful raisins, about 1/4 cup
- 1 teaspoon cumin seeds
- 1/2 large white onion, finely diced
- 1 red bell pepper, seeds and membrane removed, finely diced
- 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!) oe the jalepeno
- Kosher salt
- 1 pound ground beef
- 1/2 teaspoon honey
- 1/4 cup half-and-half
- Small handful chopped fresh cilantro (soft stems included)
- 4 to 6 hamburger buns
Mushroom Duxelle
By exdircomp
In a large saute pan, heat the olive oil
- 3 tablespoons olive oil
- 1 pound wild mushrooms, cleaned, stemmed, and chopped
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 1 cup port wine
- Salt and black pepper
Grilled Onions
By exdircomp
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and ...
- 6 large sweet white onions, such as Vidalia
- 12 strips bacon
- 2 tablespoons butter
- Salt and pepper
Sausage, Pancetta, and Fennel Pasta
By exdircomp
1.Get a large pot of salted water boiling
- 3 tbsp extra virgin olive oil
- 2 leeks, white and light green parts thinly sliced
- 1 fennel bulb, thinly sliced
- salt
- pepper
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 lb sweet Italian sausages, casings removed (about 5)
- 1 cup diced pancetta (about 1/2" cubes)
- splash of sherry vinegar
- 1 lb dried fusilli pasta
- 1 tbsp roughly chopped fresh tarragon
- 2 tbsp roughly chopped fresh parsley
- 1/2 cup freshly grated pecorino romano cheese
Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta
By exdircomp
Heat grill on medium-high
- 4 sweet sausages
- 2 bulbs fennel, quartered
- Salt and freshly ground black pepper
- Olive oil, for grilling
- 1/2 pound dry farfalle (butterfly or bowtie) pasta
- 1 lemon, halved
- 1 small onion, diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 20 baby artichokes, trimmed
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 cup walnut oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1/2 bunch flat leaf parsley, leaves picked