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Recipes
Oven-Fried Chile Chicken
By exdircomp
For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix w...
- Marinade:
- Large knob fresh ginger, peeled, and roughly chopped
- 2 to 4 green chiles, cut in half with the stalk, seeds and membranes removed
- 2 to 3 cloves garlic, peeled, and finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 2 tablespoons oil
- 1 tablespoon freshly squeezed lemon juice
- Chicken :
- 1 pound 12-ounces chicken pieces, skinned, and pricked all over with a fork
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 4 slices white bread, processed to crumbs in a food processor
- 1 to 2 large free-range eggs, beaten
- 1 lemon, cut into wedges, to serve
Deviled Eggs with Candied Bacon
By exdircomp
Plastic bags are a great tool to use in place of a piping bag, easy and disposable
- ingredients
- 1 1/2 tablespoons light brown sugar
- Cayenne pepper
- Pinch ground cinnamon
- 1/8 pound thick-cut bacon (about 3 strips)
- 8 large eggs, straight from the refrigerator
- 1/4 to 1/2 cup mayonnaise, or as much as desired
- 2 teaspoons whole grain mustard
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 2 scallions, minced
- 1/2 teaspoon kosher salt
- Paprika, for garnish
Bread Pudding
By exdircomp
Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven
- Bread Pudding:
- 8 - 10 cups of bread cubes, cut into bite sized pieces
- Note: Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones, doughnuts, cinnamon cream cake.
- Fruit: (Optional)
- - 1 large peeled and cored apple, diced
- - 1 cup sultanas (raisins)
- Custard:
- 4 large eggs
- 1 cup (200 grams) granulated white sugar
- 1 1 /2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 tablespoons (57 grams) unsalted butter, melted and cooled
- 4 cups (960 ml) of either half & half cream (10-18% butterfat), milk, light cream (18-30% butterfat) or a combination thereof
- Variation: Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum.
Spiced Chicken and Shrimp Nappa Slaw
By exdircomp
1.In a large mixing bowl combine all of the salad ingredients
- 1 head Nappa Cabbage, shredded
- 1 carrot, cut julienne
- 2 cups daikon, cut julienne
- 2 green onion, sliced
- 1 clove garlic, minced
- 1 teaspoon ginger root shredded
- 1 Thai red chilli, sliced thin
- 1 yellow pepper, cut julienne
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup crushed, toasted peanuts
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 x7 ounce roasted chicken breast, sliced thin
- 2 cups poached shrimp, peeled, deveined and sliced in half
- 1 tablespoon five spice powder
- Salt and pepper to taste
- Dressing
- 1 cup rice wine vinegar
- 1/3 cup peanut oil
- 1/2 teaspoon sugar
- 2 tablespoons sesame oil
- Salt and pepper to taste
Banana Pudding (mom's)
By exdircomp
In a 3-quart heavy saucepan on low heat, add sugar, flour and salt
- 2 1/2 cups sugar
- 6 tablespoons all-purpose flour
- Pinch salt
- 2 (12-ounce) cans evaporated milk
- 4 egg yolks
- 1/2 stick butter, cubed
- 1 teaspoon vanilla extract
- 1 box vanilla wafers, plus more for garnish, crumbled
- 5 bananas, sliced
- Whipped cream
- (If you choose you may use Jello brand Banana Pudding or Vanilla Pudding)
Spaghetti with Green Olive Sauce
By exdircomp
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt
- Ingredients:
- 6 tablespoons extra-virgin olive oil
- 3/4 cup bread crumbs, or to taste
- 3 cloves garlic
- 3 salted anchovies or 6 oil-packed anchovy fillets, rinsed, drained and chopped
- 1/4 teaspoon red pepper flakes
- 1 cup chopped, pitted green olives
- Salt and pepper
- 1 pound spaghetti
Biscuits
By exdircomp
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
- Topping:
- 2 1/2 cups (325 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon (14 grams) granulated white sugar (optional)
- 1/2 cup (113 grams) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) milk
- 1 large egg, lightly beaten
- 1 large egg, lightly beaten with 1 tablespoon milk
Buttermilk Corn Bread
By exdircomp
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter
- 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 2 Tbs. honey
- 2 tsp. baking powder
- 3/4 tsp. table salt
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs, lightly beaten
- (8 Tbs.) unsalted butter, cut into a few pieces
Lemon Ricotta Fritters with Fresh Berry Jam
By exdircomp
Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F
- 4 to 6 cups vegetable oil
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1 cup whole milk ricotta
- 2 large eggs, lightly beaten
- juice of one lemon
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Confectioners' sugar, or cinnamon sugar for dusting Lemon zest, for garnish
- Quick Berry Jam
- 1 pound fresh strawberries, tops cut off and halved
- 1/2 pint blackberries
- 1/2 pint raspberries
- 1/2 to 3/4 cup sugar, depending on sweetness
- 1 tablespoon fresh lemon juice
Porterhouse with Oozing Maitre d' Butter cooked in Cast Iron
By exdircomp
Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots
- 2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
- 1 cup minced shallots
- Coarse sea salt
- 2 teaspoons green peppercorns
- 2 teaspoons Dijon mustard
- 1/2 teaspoon lemon juice, plus a "few grates" lemon zest
- 2 tablespoons Worcestershire sauce
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
- 2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick