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Recipes
Sweet and Sour Glazed Pork Chops
By exdircomp
1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes
- 4 10-oz. bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 ⁄3 cup balsamic vinegar
- 2 tbsp. honey
- 4 tbsp. unsalted butter
- 1 sprig fresh rosemary, torn into 1" pieces
Italian Beef Stew with Butternut Squash
By exdircomp
1. Cook the pancetta in a large pan on medium heat
- 2 ounces pancetta (diced)
- 1 pound beef (cut into 1 inch cubes)
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1 tablespoon rosemary (chopped)
- 1 tablespoon thyme (chopped)
- 1 cup Italian red wine
- 3 cups beef broth
- 1 splash balsamic vinegar
- 1/4 cup sundried tomatoes (chopped)
- 1 (28 ounce) can diced tomatoes
- * parmigiano reggiano rind (optional)
- 1 teaspoon oregano
- salt and pepper to taste
- 1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)
- * parsley (chopped)
Baked Apples with Rum and Cinnamon
By exdircomp
For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves
- The Glaze:
- 1/2 cup dark brown sugar
- 1/2 cup dark rum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 6 whole cloves
- The Apples:
- 6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
- 6 cinnamon sticks
- 2 tablespoons butter, cut into small pieces
- 1 cup unsweetened apple cider
Cream Cheese Pound Cake:
By exdircomp
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 3 cups (390 grams) all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
- 1-8 ounce (226 grams) package cream cheese, room temperature
- 3 cups (600 grams) superfine or castor sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Zest of a lemon or orange
- Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup
By exdircomp
For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest
- Pancakes:
- Maple Blueberry Syrup
- 2 cups fresh blueberries
- 1 cup maple syrup (grade B)
- 2 tablespoons sugar
- 1 stick cinnamon
- 1 strip lemon zest
- Blueberry Cassis Compote
- 1 pint blueberries
- 1/4 cup sugar
- 2 tablespoons butter
- 1 cinnamon stick
- 1/2 vanilla bean, split
- Cassis
- 1 tablespoon chopped fresh mint leaves
- 1 1/2 cups unbleached all-purpose flour
- 3 tablespoons cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated
- 2 tablespoons vegetable oil
- 1 1/3 cups buttermilk
- 1 tablespoon plus 1 teaspoon lemon zest
- 1/8 teaspoon vanilla extract
- Pinch cream of tartar
- 2 cups fresh blueberries
- 1 cup fresh ricotta
- 2 tablespoons whole milk
- 1 stick butter, (8 tablespoons) cut into pats
Cornbread Stuffing
By exdircomp
Preheat the oven to 350 degrees F
- Extra-virgin olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Red Velvet Cupcakes
By exdircomp
1. Preheat oven to 350 degrees
- 2 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
Cheese Boat
By exdircomp
Preheat the oven to 350 degrees F
- 1 loaf French or Italian bread
- Two 8-ounce packages cream cheese, at room temperature
- 10 ounces sharp Cheddar, grated (about 2 1/2 cups)
- 6 ounces corned beef, such as Carl Buddig, finely chopped
- 1 bunch green onions, finely chopped
- 1/2 red bell pepper, cored, seeded and finely chopped
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 teaspoon Worcestershire
- 1 teaspoon accent
- 1/2 teaspoon chili powder
- Large corn chips, for serving
Pomegranate Margarita Frozen Pomarita
By exdircomp
Preparation Dip rims of glasses into lime juice and then into salt
- 1 ounce freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice
- 1 ounce tequila
- 1 ounce orange liqueur
- 3/4 ounce fresh lime juice
- 1 1/2 ounces simple syrup (1 cup sugar 1/2 cup water)
- Ice
- 1 Salt and lime for garnish (optional)
- Margarita salt
Cassatta Alla Siciliana
By exdircomp
PREPARATIONPreheat the oven to 350 degrees F
- For the Cake
- INGREDIENTS
- 1/4 ¼ cup milk
- 3 tablespoons butter
- 2 cups sugar
- 8 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the Filling
- INGREDIENTS
- 2-1/2 cups whole milk ricotta cheese
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- 3 tablespoons rum
- 1/4 ¼ cup heavy cream, whipped stiff
- 1/4 ¼ cup candied lemon peel, chopped
- 1/4 ¼ cup candied orange peel, chopped
- 1/4 ¼ cup candied citron, chopped
- 1/4 ¼ cup candied cherries, chopped
- 1/4 ¼ cup pistachios, chopped
- 1/4 ¼ cup Grand Marnier for assembly
- 1-1/2 cups whipped cream
- For the Glaze
- INGREDIENTS
- 15 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
- 1/2 ½ cup coffee
- 1/2 ½ pound butter, cubed