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Recipes
Oolong Marinated Sea Bass
By exdircomp
If you want to ensure you have enough sauce double the recipe
- MARINADE/SAUCE
- 2 cups water
- 2/3 cup soy sauce
- 3/4 cup light brown sugar
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon oolong tea
- Two 1/2-pound sea bass fillets
- OPTIONAL GARNISH
- 1 tablespoon oil
- 6 handfuls fresh spinach
- 1/2 teaspoon minced fresh garlic drained
Pumpkin Custard Pie
By exdircomp
Preheat the oven to 375 degrees F
- Basic Sweet Pie Crust:
- Filling
- 2 cups canned pumpkin puree
- 3/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 4 eggs, lightly beaten
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup Steen's cane syrup
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon, plus extra for dusting
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Whipped cream, for serving
- 8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/4-inch pieces
- 2 tablespoons solid vegetable shortening
- 3 tablespoons ice water
Orange Blossom Honey-brined Pork Chops
By exdircomp
Place the water, salt and honey in a large bowl
- 8 cups cool water
- 1/2 cup plus 2 tablespoons kosher salt
- 2 cups orange blossom honey
- 1 orange, cut in half
- 1/2 bunch of thyme
- 1 tablespoon, plus 1/8 teaspoon freshly ground black pepper
- 1 white onion, thinly sliced
- 1 tablespoon ground cloves
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Four bone-in pork chops, about 12 ounces each
Lemon Meringue with Amaretti Cookie Topping
By exdircomp
For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat
- Custard:
- 1 cup whole milk
- Finely grated zest of 1 large lemon
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 4 egg yolks
- 1 tablespoon unsalted butter, at room temperature
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon pure vanilla extract
- Meringue:
- 1 cup sugar
- 4 large egg whites, at room temperature
- 1/4 cup (4 tablespoons) fresh lemon juice (from 1 large lemon)
- Topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 12 amaretti or 1 1/2-inch diameter vanilla cookies
- 1/2 cup sliced almonds
Linguini with broccoli and white wine sauce
By exdircomp
You may add other herbs such as thyme, marjoram, or tarragon
- 1 pound linguini
- 8 tablespoons butter
- 8 tablespoons extra virgin olive oil, plus more for drizzling
- 2 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 1 about 1 pound, brocolli
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 lemon, juiced and zested
- 1/4 cup finely chopped parsley leaves
- 2 tablespoons capers
- 1/2 pound sliced mushrooms
Chicken Marsala with Mushrooms
By exdircomp
Serve with spaghetti noodles
- One 4 to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola or vegetable oil
- 4 cups sliced white button mushrooms or (cremini, oyster, shiitake)
- 2 cloves garlic, minced
- 1/2 medium onion, finely diced
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 cup marsala
- 1 1/2 cups chicken broth
- 4 tablespoons unsalted butter, chilled, cut into cubes
- Kosher salt and freshly ground black pepper
- Juice of 1/2 lemon
- 2 to 3 tablespoons chopped fresh Italian parsley
- finish with marscapone cheese
Cream Cheese Pumpkin Pie Recipe
By exdircomp
In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in
- FILLING:
- 2 cups finely crushed pecan shortbread cookies
- 1 tablespoon all-purpose flour
- 3 tablespoons butter, melted
- 2 packages (one 8 ounces, one 3 ounces) PHILADELPHIA® Cream Cheese, softened
- 1 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 3 tablespoons all-purpose flour
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and cloves
- 3 eggs, lightly beaten
- Whipped cream, optional
Orange Date Muffins
By exdircomp
Preheat oven to 400 degrees F
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon grated orange zest
- 1/3 cup (80 ml) fresh orange juice
- 2 tablespoons orange liquor
- 2/3 cup buttermilk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 2/3 cup chopped dates
- 2/3 cup walnuts, coarsely chopped
Pulled Pork Barbeque Slow Cooker Georgia Style
By exdircomp
For the sauce: Puree the onion in a blender with 1/4 cup water
- BBQ Sauce:
- Ingredients
- 1 cup finely chopped onion
- 1 cups cider vinegar
- 1 cup apple juice
- 6 ounces tomato juice
- 1 can tomato sauce
- 1 cup bourbon
- 3 tablespoons Worcestershire sauce
- 1/2 tablespoon pepper
- 1 teaspoon garlic powder
- 1/4 cup coleman's dry mustard
- Pinch cayenne
- Dash hot sauce, such as Tabasco
- 1/2 cup packed brown sugar sugar
- 1/2 cup molasses
- 1 cup stubbs barbecue sauce (spicy)
- Roast:
- 2 medium sweet onions, such as Vidalia, quartered
- 1/2 cup molasses and honey mixed
- 1/4 cup yellow mustard
- 1 cup packed light brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon coleman's dry mustard
- Pinch black pepper
- One 4- to 6-pound Boston butt pork roast, bone-in
- Buns, for serving
Turkey Soup with Potatoes, Linguica, and Kale
By exdircomp
Linguiça is a garlicky Portuguese sausage
- Basic Turkey Stock
- 1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
- 1 large onion, peeled and halved
- 1 large carrot, peeled and chopped coarse
- 1 large rib celery, about 4 ounces, chopped coarse
- 3 medium cloves garlic, unpeeled and smashed
- 2 cups dry white wine
- 1 bay leaf
- 5 sprigs fresh parsley leaves
- 3 sprigs fresh thyme
- Soup
- 2 pounds boiling potatoes, unpeeled and cut into 1-inch pieces
- 2 teaspoons minced fresh savory leaves
- 12 ounces linguiça sausage, cut into 1/4-inch-thick rounds
- Salt and ground black pepper
- 1 bunch kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)