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Recipes
Peppered Beef Tenderloin Crostini with Caramelized Onions
By exdircomp
Preheat an oven to 425ºF
- 1 center-cut piece of beef tenderloin, about
- 3 lb., well trimmed
- Salt, to taste
- 2 Tbs. coarsely cracked peppercorns
- 4 Tbs. olive oil, plus more for brushing
- 1 baguette, cut into 1/4-inch-thick slices
- Freshly ground pepper, to taste
- 1 red onion, diced
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1/4 cup balsamic vinegar
- Chopped fresh tarragon for garnish
Spicy Gazpacho with Chipotle Chiles and Lime
By exdircomp
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the ...
- Ingredients
- 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
- 2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
- 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
- 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoonstable salt
- 1/3 cup sherry vinegar
- Ground black pepper
- 5 cups tomato juice
- 2 1/2 tablespoons minced chipotle chiles in adobo
- 1/4 cup minced fresh cilantro leaves
- 6 tablespoons lime juice
- 2 teaspoons grated lemon zest
- 8 ice cubes
- Extra-virgin olive oil for serving
Pork Belly mustard glazed
By exdircomp
Directions Dry rub: Combine all the ingredients in a bowl
- Dry rub:
- Ingredients
- 1 tablespoons kosher salt
- 2 tablespoons dry mustard powder
- 2 tablespoons mustard seeds
- 1 tablespoon sugar
- 1 lemon, zested
- 2 sprigs rosemary, picked and finely chopped
- 2 garlic cloves, smashed and finely chopped
- Pinch crushed red pepper flakes
- 3 pounds fresh pork belly, skin removed
- Pork belly:
- Extra-virgin olive oil
- 1 onion, julienned
- 2 ribs celery, sliced on the bias
- 1/2 fennel bulb, tough middle discarded and remaining bulb julienned
- 2 garlic cloves, smashed and finely chopped
- 2 carrots
- Pinch crushed red pepper flakes
- Kosher salt
- 1 cup white wine
- 1/4 cup whole-grain mustard
- 2 to 3 cups chicken stock
- Thyme bundle
- 3 to 4 bay leaves
Chocolate Crostata
By exdircomp
Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest
- Ganache:
- 1 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/2 orange, zested
- 1 1/4 cups semisweet chocolate
- Crostata:
- 2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 lemon, zested
- 1 stick unsalted butter, cut into small pieces
- 2 tablespoons to 1/4 cup ice water
- Raspberries
- whipped cream, or ice cream, if desired
- Powdered sugar, if desired
- Ground cloves, if desired
Savoy, Lime and Cilantro Coleslaw
By exdircomp
Shave the cabbage with a sharp knife or mandoline so you have thin ribbons
- 1 head Savoy cabbage or substitute broccoli slaw
- 4 scallions
- 1/2 bunch fresh cilantro, torn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sugar
- 2 limes
- Kosher salt and freshly ground pepper
- 1 jalapeno (optional)
Lemon Pudding Cake
By exdircomp
Instructions 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees
- This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
- Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 cups sugar
- 5 tablespoons unsalted butter, softened
- 2 tablespoons grated zest and 1/2 cup juice from 4 lemons
- 5 large eggs, separated
- 1 1/4 cups whole milk, room temperature
- 2 quarts boiling water
Apple Scone Cake
By exdircomp
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- Filling:
- 2 cups (280 grams) all purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
- 1 large egg
- 1/2 cup (120 ml) milk
- 1 teaspoon pure vanilla extract
- 1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.5 cm) chunks
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (55 grams) chopped pecans or walnuts
- Glaze:
- Milk or Cream
- Granulated white sugar
Sweet and Sour Prawn Soup
By exdircomp
Bring 1 quart water to a boil in a large pot
- 1 quart water
- 8 whole fresh or frozen kaffir lime leaves 2 crushed cloves garlic
- 1 trimmed stalk lemongrass halved lengthwise, and one 3" piece peeled fresh or frozen galangal cut crosswise into 1⁄4"-thick coins.
- 10 head-on, shell-on jumbo prawns, halved lengthwise, 3⁄4 cup fresh lime juice
- 1⁄4 cup fish sauce
- 3–4 tbsp. semimoist thai palm sugar
- 5 red or green thai chiles
- 2 cored and quartered plum tomatoes
- salt to taste
- 1⁄2 cup roughly chopped fresh cilantro.
Sangria
By exdircomp
Squeeze the juice of one orange and one lemon, making sure there are no seeds
- 2 oranges
- 2 lemons
- 1/2 green apple, cored and chopped into small pieces
- 1/2 red apple, cored and chopped into small pieces
- 1 nectarine, pitted and sliced
- 1/2 cup sugar
- 6 cloves
- 1/2 vanilla bean
- 1 stick cinnamon
- 2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna)
- 1 shot brandy
- 1 cup club soda
Fig Plum Sheet Cake
By exdircomp
In a large bowl rashly mix all the ingredients for the dough with the hook attachment of your hand or stand mixer i...
- The Dough
- 10 1/2 ounces quark (Substitute for quark
- Fromage frais or fromage blanc or..
- Mascarpone cheese (richer) or..
- 2 parts ricotta and 1 part sour cream)
- 12 tablespoons oil
- 4 1/2 cups flour
- 2/3 cup fine sugar
- 2 eggs
- 3 teaspoons baking powder
- The Topping
- 2 lbs plums, pitted and quartered
- 5-7 ripe figs, quartered
- 2 tablespoons brown sugar
- 3 tablespoons lemon juice
- 1/2 pistachios, coarsely chopped
- 5 tablespoons Acacia honey