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Recipes
Fried Rice
By bbarton81
Heat a large heavy-bottomed nonstick skillet over high heat
- 1/3 cup plain vegetable oil, like soy, corn, or peanut
- 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
- 1 onion, diced
- Salt and pepper
- 3 cloves garlic, finely chopped
- 2-inch piece fresh ginger, peeled and finely chopped
- 3 whole scallions, thinly sliced on the bias, white and green separated
- 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
- 4 large eggs, lightly beaten
- 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Chicken and Andouille Gumbo
By bbarton81
Heat a large Dutch oven over medium-high heat and add the vegetable oil
- Rice:
- 2 to 3 tablespoons vegetable oil
- 12 1-inch andouille sausage, cut into 1-inch pieces
- 1/2 cup all-purpose flour, plus more for dredging
- Salt and freshly ground black pepper
- 12 chicken thighs
- 2 medium onions, sliced
- 2 red or green bell peppers, stemmed, seeded and cut into strips
- 2 ribs celery, chopped
- 10 1/2 fresh or frozen okra, cut into 1/2 inch pieces
- 10 cloves garlic, roughly chopped
- 3 1 fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 6 to 8 cups low-sodium chicken broth
- 1 (15-ounce) can whole peeled tomatoes, with their juice
- 2 tablespoons cider vinegar
- 3 scallions (whit and green parts), thinly sliced
- Chopped parsley leaves, for garnish
- 2 cups long-grain rice
- 3 cups water or chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper
Manicotti with Marinara Sauce
By bbarton81
Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil
- Marinara Sauce:
- 8 8 squares fresh manicotti noodles
- 1 1 pound ricotta
- 1 1 whole egg
- 1/4 1/4 cup grated Parmesan
- 2 2 tablespoons minced parsley leaves
- * Salt and pepper
- * Marinara Sauce, recipe follows
- to has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for—the seasonings and herbs can be adjusted, to taste.
- 1/3 cup olive oil
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 2 (28-ounce) cans crushed plum tomatoes
- 10 1 leaves, chopped (or 1 tablespoon dried)
- 1 1 chopped parsley leaves (or 1 teaspoon dried)
- 5 about 5 cups
Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
By bbarton81
Heat oil in a medium saucepan on side burners or grates of the grill
- Fra Diavolo BBQ Sauce:
- * 3 tablespoons olive oil
- * 1 onion, finely chopped
- * 4 cloves garlic, finely chopped
- * 1 tablespoon red pepper flakes
- * 3 cups canned plum tomatoes, pureed
- * 1/4 cup dark brown sugar
- * 2 tablespoons white wine vinegar
- * 1 teaspoon honey
- * Salt and freshly ground pepper
- * 2 porterhouse steaks, about 16 ounces each
- Cherry Pepper in Vinaigrette:
- * 1/2 pound cherry peppers
- * 2 tablespoons olive oil, plus 2 tablespoons
- * Salt and freshly ground pepper
- * 1 red pepper, cored and cut into quarters
- * 1 yellow pepper, cored and cut into quarters
- * 1/4 cup chopped flat-leaf parsley
- * 1/4 cup Basil Vinaigrette, recipe follows
- Basil Vinaigrette:
- * 1/2 cup fresh basil leaves
- * 1/4 cup white wine vinegar
- * 1 tablespoon honey
- * Salt and freshly ground pepper
- * 1/2 cup olive oil
- Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
Southern Baked Beans
By bbarton81
Preheat oven to 350 degrees F
- 1 large onion, diced
- 2 (16-ounce) cans pork and beans
- 3 tablespoons prepared yellow mustard
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 4 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/2 pound bacon strips, cut into 1/2-inch pieces
Devil's Food Cake
By bbarton81
Preheat oven to 350 degrees F
- Chocolate Glaze:
- 1 cup boiling water
- 3/4 cup unsweetened cocoa powder (not Dutch-process)
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/4 cups firmly packed dark brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup heavy cream
- 8 oz finely chopped bittersweet chocolate
- 2 tbsp light corn syrup
- In a small sauce pan, heat cream to a simmer. Pour simmering cream over chopped chocolate. Stir in corn syrup and stir until smooth.
- Creamy Butter Icing
- 1/2 lb unsalted butter, room temperature
- 3 cups confectioner's sugar, sifted twice
- 1 tsp pure vanilla extract
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp milk
- Creamy Chocolate Icing:
- 3 oz bittersweet chocolate, chopped
- 1 1/2 oz unsweetened chocolate, chopped
- 1/2 lb unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted twice
- 1 tsp pure vanilla extract
- 3 tbsp milk
Lobster Bisque
By bbarton81
Fill large stockpot with water and bring to a boil
- * 4 (1 1/2-pound) lobsters
- * 1 1/2 cups tomato paste
- * 1 1/2 cups coarsely chopped onion
- * 1 1/2 cups coarsely chopped celery, including leaves
- * 1 1/2 cups coarsely chopped carrot
- * 1 sprig thyme
- * 3 sprigs flat-leaf parsley, plus extra, for garnish
- * 1/2 teaspoon saffron
- * 6 cups heavy cream
- * 1 cup cream sherry
- * 2 tablespoons freshly ground black pepper
- * 1/4 cup cornstarch
Grilled Potato and Green Onion Salad
By bbarton81
Prepare a grill to medium-high heat
- Salad:
- 1/2 pound applewood smoked bacon, optional
- 8 russet potatoes
- Gray salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 bunches green onions, both white and green parts, trimmed
- Dressing:
- 1/3 cup Champagne vinegar
- 1 heaping tablespoon Dijon mustard
- 2 shallots, minced
- 1 teaspoon gray salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil (or use half bacon fat)
- Bacon fat, optional
- 4 tablespoons chopped Italian parsley leaves
The Ultimate Cheesecake
By bbarton81
Preheat the oven to 325 degrees F
- Crust:
- * 2 cups finely ground graham crackers (about 30 squares)
- * 1/2 teaspoon ground cinnamon
- * 1 stick unsalted butter, melted
- Filling:
- * 1 pound cream cheese, 2 (8-ounce) blocks, softened
- * 3 eggs
- * 1 cup sugar
- * 1 pint sour cream
- * 1 lemon, zested
- * 1 dash vanilla extract
- * Warm Lemon Blueberry Topping, recipe follows
- Warm Lemon Blueberries:
- * 1 pint blueberries
- * 1 lemon, zested and juiced
- * 2 tablespoons sugar
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
- Yield: 6 servings
4 Cheese Stuffed Shells
By bbarton81
Preheat oven or broiler to 450 degrees F
- * Salt
- * 8 pieces jumbo pasta shells
- * 1 1/2 pounds ricotta cheese or part skim ricotta cheese
- * 1 pound mozzarella, diced
- * 1/2 cup grated Parmigiano-Reggiano
- * 1 cup shredded Asiago
- * 1/4 cup chopped flat-leaf parsley
- * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- * 3 cloves garlic, chopped
- * 1 small onion, finely chopped
- * 1 can (28 ounces) crushed tomatoes
- * Salt and freshly ground black pepper
- * 6 or 7 leaves fresh basil, torn or shredded