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Recipes
Tomatillo Sauce
By ngteller
Preheat oven to 375 In a small roasting pan, toss the tomatillos, onion and garlic with 3 tbsp olive oil, and seas...
- 12 tomatillos - peeled and halved
- 1 large red onion - quartered
- 4 cloves garlic
- 3/4 cup plus 3 tbsp olive oil
- Kosher salt and pepper
- 1 cup fresh spinach leaves
- 1 tbsp pureed chipotle chile in adobo
- 1/4 cup lime juice
- 3 tbsp honey
Buttery Crab Bread Pudding
By ngteller
Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish
- 10 ounces lump crabmeat, picked over
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 2 teaspoons fresh lemon juice
- Pinch of cayenne pepper
- Kosher salt and freshly ground pepper
- 1 stick unsalted butter, softened, plus more for greasing the dish
- One 24-inch day-old baguette—ends trimmed, bread cut into 3/4-inch slices
- 4 large eggs
- 1 cup milk
- 1 cup half-and-half
VINDALOO!!!!!!!!!
By ngteller
Spicy Indian Curry
- Paste:
- 2 lbs boneless pork shoulder, well-trimmed and cut into 1-inch cubes (or beef pot-roast, or lamb, etc....)
- 2 very ripe medium tomatoes, quartered, or 1 (14.-oz) can whole peeled tomatoes, drained
- 2 meduim onions, quartered
- 3 tbs canola oil
- 1 tsp salt, or to taste
- 1/4 to 1/2 cup water
- 1 tsp cumin seeds
- 1 tsp coriander seed
- 10 whole dried red chilis
- One 1/2 inch piece cinnamon stick
- 8 whole cloves
- 6 green cardamom pods
- 10 black peppercorns
- 1/2 tsp turmeric
- 6 garlic cloves, minced
- One 2-inch piece fresh ginger, peeled and minced
- 2 tbs white vinegar
- juice of 1/2 of a lemon
- 1/4 tsp salt
Satays with Peanut Saauce
By ngteller
Fun appetizer dish with a Thai flare
- MEAT/MARINADE:
- 1/2 cup canned unsweetened coconut milk
- 1/3 cup minced shallots
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 lb of boneless beef sirloin or chicken breast, cut across the grain into thin strips
- PEANUT DIPPING SAUCE:
- 1 cup canned unsweetened coconut milk
- 1/2 cup peanut butter
- 4 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp Thai Massaman curry paste (or similar)
- 1/2 tsp curry powder
- ***
- 1/2 cup hot water
- 2 tsp lime juice
Chickpea & Ham-Hock Stew
By ngteller
Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker
- 8 cups hot water
- 4 smoked ham hocks (2 1/2-pounds)
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 3 large carrots, cut into 2-inch lengths
- 1 medium onion, cut into 1-inch dice
- 2 bay leaves
- 2 thyme sprigs
- 3 medium (6-ounce) red-skinned potatoes, peeled and quartered
- 1/2 cup flat-leaf parsley, chopped
- Salt and freshly ground pepper
Whipped Feta w/Cucumbers
By ngteller
In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness
- 1 pound feta cheese, cut into 2 pieces, at room temperature
- 1/4 pound cream cheese, softened
- 2 tablespoons heavy cream
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
- 1 tablespoon chopped oregano
- Salt and freshly ground pepper
- Toasted pita or baguette slices, for serving
Skillet Corn Bread with Figs, Feta and Rosemary
By ngteller
Preheat the oven to 425°
- 1 1/2 cups yellow stone-ground cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons chopped rosemary leaves
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons buttermilk
- 2 large eggs
- 8 small, plump dried Black Mission figs, cut into 1/2-inch pieces
- 1/2 cup crumbled French feta cheese
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
Rib-Eye Steak - Jerk w/Chadon Beni Sauce
By ngteller
Make rub/Prep Steak: Put garlic, onions, ajicito, scotch bonnet, and thyme in a food processor and pulse into a pas...
- Chadon Beni Sauce:
- 5 cloves garlic
- 1/2 cup green onions - coarsely chopped
- 1/2 cup whole ajicito peppers (optional
- 1/2 Scotch bonnet pepper
- 1/4 cup fresh thyme leaves
- 1 tsp ginger - chopped
- 1/3 cup allspice - ground
- 1/3 cup brown sugar
- 1/4 cup kosher salt
- 2 tbsp ground pepper
- 1 tsp ground white pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup vegetable oil
- 4 (1-pound) bonless rib-eye steaks, about 1 1/4in thick
- 1 cup cilantro leaves (densely packed)
- 3/4 cup flat-leaf parsley (loosely packed)
- 1 cup lime juice
- 1/2 scotch bonnet pepper
- 1/4 cup green onions - chopped
- 6 cloves garlic
- 1 tbsp salt
- combine all ingredients in blender and puree to make sauce - add extra lime juice if sauce is too thick***
Korean Barbecue Marinade
By ngteller
In a blender, puree all of the ingredients until smooth
- 1/2 small onion, halved
- 1/2 Asian pear, cored and quartered
- 1 small kiwi, peeled and quartered
- 8 garlic cloves, smashed and peeled
- 1/4 cup chopped fresh ginger
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons toasted sesame oil
- 3/4 cup soy sauce
- 1 1/2 cups water
Roast Sweet Potato With Sesame Glaze
By ngteller
Sweet potato side-dish (savory & mildly sweet)
- 5 Orange-Fleshed Sweet Potatoes (Yams), peeled
- 2 Tbsp Olive Oil
- Salt And Freshly Ground Black Pepper
- 2 Tbsp Sesame Seeds
- 1 Tbsp Honey
- 1 Tbsp Soy Sauce