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Recipes
Glazed Smoked Ham
By Antcri742
From Food Network Kitchens
- 1 large onion, quartered, root end intact
- 1 (5 to 7-pound) smoked ham (shank end)
- 3/4 cup apricot jelly
- 1/4 cup water
- 8 sprigs fresh thyme, stripped
- 3 tablespoons yellow mustard
- 4 tablespoons cider vinegar
- 2 teaspoons molasses
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
Kicked Up Chicken Wings with Blue Cheese Dipping Sauce
By Antcri742
Recipe courtesy Emeril Lagasse, 2002
- 2 1/2 pounds chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
- 1/2 cup red hot pepper sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 6 cups vegetable oil, for frying
- 1 1/2 cups all-purpose flour
- 2 tablespoons plus 1 teaspoon Essence, recipe follows
- Blue Cheese Dipping Sauce, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 8 ounces blue cheese
- 1 teaspoon hot red pepper sauce
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon salt
Champagne Risotto
By Antcri742
Preheat the oven to 450 degrees F
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Pulled Pork
By Antcri742
Recipe courtesy Alton Brown
- 8 ounces or 3/4 cup molasses
- 12 ounces pickling salt
- 2 quarts bottled water
- 6 to 8 pound Boston butt
- 1 teaspoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 teaspoon whole coriander
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
Ham and Split Pea Soup
By Antcri742
Recipe courtesy Emeril Lagasse, 2001
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- Parmesan Truffled Potato Chips, recipe follows
- 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Emeril's Texas-Style Smoked Brisket
By Antcri742
Recipe courtesy Emeril Lagasse, 2002
- 1 (4-pound) beef brisket, trimmed
- 2 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- Mesquite wood chips
- Barbecue Sauce, recipe follows
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onions
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard
- 1/4 cup Worcestershire sauce
- 3 tablespoons hot red pepper sauce
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon red pepper flakes, or more to taste
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Salmon Burgers
By Antcri742
Recipe courtesy Paula Deen
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 3/4 cup panko
- 2 cloves garlic, minced
- 2 pounds salmon fillets, skinned and finely chopped
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- Cooking spray
- Sesame Mayonnaise, recipe follows
- 8 buttered and toasted sandwich buns
- 8 lettuce leaves
- 8 slices tomato
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Red Sangria
By Antcri742
Recipe courtesy Food Network Magazine
- 1 bottle (750 ml) dry red wine
- 1/4 cup brandy
- 1/4 cup orange liqueur
- 2 tablespoons sugar
- 2 sliced oranges
- 1 sliced green apple
- 1 1/2 cups seltzer
Creamed Spinach
By Antcri742
Heat a large pot over medium heat
- Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, minced
- 2 garlic cloves, minced
- 2 pounds fresh baby spinach, stemmed
- 1/2 cup heavy cream
- 1/2 teaspoon grated fresh nutmeg
- Sea salt and freshly ground black pepper
Shrimp with Black Bean Sauce
By Antcri742
c.1997, M.S. Milliken & S
- 3 tablespoons unsalted butter
- 5 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 2 large red bell peppers, stemmed, seeded, and diced
- 1 cup white wine
- 1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked black beans
- 2 1/2 pounds large raw shrimp, peeled and deveined
- 10 green onions, trimmed and sliced thinly on the diagonal
- 1/2 small bunch cilantro, coarse stems removed