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Recipes
Lemon Fried Chicken
By exdircomp
Rub the chicken with salt, pepper, and 3 tablespoons lemon juice
- 1 (3 to 4 pound) chicken, cut into 12 pieces
- Kosher salt and freshly ground black pepper
- 4 tablespoons fresh lemon juice
- Peanut or vegetable oil, for frying
- 2 cups all-purpose flour
- 3 eggs, beaten
- 4 sprigs thyme
- 4 sprigs rosemary
- 4 cloves garlic, peeled and smashed
Thin Mint Cookies
By exdircomp
Preheat your oven to 350. Racks in the middle zone
- Chocolate Wafers:
- 8 ounces organic butter, room temperature
- 1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
- 1 teaspoon natural vanilla extract
- 1 cup cocoa powder (I use Dagoba's cacao powder)
- 3/4 teaspoon fine grain sea salt
- 1 1/2 cups whole wheat pastry flour
- Chocolate Peppermint Coating:
- 1 pound good quality semi-sweet chocolate, chopped
- natural peppermint oil to taste
Spaghetti with Pinot Grigio and Seafood
By exdircomp
Bring a large pot of salted water to a boil over high heat
- 1 pound spaghetti pasta
- 1/4 cup olive oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 can diced tomatoes with garlic, basil, oregano
- 1 1/2 cup Pinot Grigio (or other white wine)
- 1/2 cup clam juice
- 1 pound shrimp, peeled and deveined
- 2 pounds clams, washed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups arugula
- pinch of red pepper flakes
- zest of one lemon
Corn Chowder
By exdircomp
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes
- 6 to 8 slices bacon
- 1/4 cup good olive oil
- 1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 2 medium boiling potatoes (about 14 to 16 ounces total), peeled and cut into 3/4-inch dice
- 12 cups chicken stock
- 16 ounces corn kernels (fresh or frozen preferred)
- 16 ounces corn kernels (pulsed in food processor)
- 3/4 to 1 1/2 teaspoon salt (to taste)
- 1/4 teaspoon thyme (optional)
- dash of cayenne pepper
- 3 cups (24 ounces) half and half
- 1/2 pound grated sharp cheddar cheese
Citrus Smoothie
By exdircomp
Directions 1.Place all ingredients into the Vitamix container in the order listed and secure lid
- Ingredients
- 1 (150 g) orange, quartered
- 1/4 (21 g) lemon,quartered
- 1/2 cup (75 g) fresh pineapple chunks
- 1/4 cup (60 g) frozen mango chunks
- 1 cup (240 ml) ice cubes
Asparagus and Spring Onions
By exdircomp
Gently combine the asparagus, garlic and scallions with the oil, salt, pepper, and sugar
- 1 bunch pencil slim asparagus, trimmed of tough ends
- 2 to 3 bunches scallions, trimmed or roots and 1-1/2 inches of green tops
- 2 teaspoons extra-virgin olive oil
- salt and freshly ground black pepper
- generous pinch sugar
- Dressings: 2 to 3 tablespoons high quality balsamic vinegar or 1 tablespoon each minced onion and wine vinegar
- 2 tablespoons coarse mustard
- 3 tablespoons heavy cream
- 2 tablespoons minced chives
- 2 tablespoon capers
- 10 15 garlic pieces
Ham with Tuscan Bread Stuffing
By exdircomp
Place the ham on a large cutting board
- 1 (8-pound) fresh ham, bone in and skin on
- 2 carrots
- 1 onion
- 2 stalks celery
- 1 handful fresh sage leaves
- 1 small loaf day-old Tuscan bread, torn into 2-inch pieces
- 2 cups milk
- 1/3 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1/2 cup pitted mixed olives, chopped
- 4 cloves garlic, minced
- 2 cups baby spinach leaves
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh basil leaves
- 4 sprigs fresh thyme, leaves picked and chopped
- 3 tablespoons chopped fresh parsley leaves
- 1/2 lemon, juiced
- 3/4 cup olive oil
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
Chicken Pot Pie
By exdircomp
For the thyme pastry: Combine the flour and salt in a large bowl
- Cooked Chicken:
- One 2- to 3-pound chicken fryer, cut up
- Chicken Pot Pie:
- 3 celery stalks
- 3 medium carrots, peeled
- 1 large yellow onion
- 1 large potato diced
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 chicken bouillon cube
- 1/4 cup white wine, optional
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt, or more as needed
- Black pepper
- 1/2 recipe Thyme Pastry, recipe follows
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) cold butter
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 sprig fresh thyme leaves
Pumpkin Risotto
By exdircomp
Directions In a medium-size heavy saucepan, heat the olive oil over medium-high heat
- Ingredients
- 1/2 cup extra-virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 2 cups arborio rice
- 1 cup dry white wine
- 6 About 6 cups of hot chicken stock
- 1 pumpkin, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender if pumpkin is not available use acorn squash for small chunks.
- 1/2 cup grated Parmesan
- 4 tablespoons unsalted butter, cut into small pieces