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Recipes
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
Fettuccine with Fresh Fava Beans and Pancetta
By Antcri742
Recipe courtesy Emeril Lagasse, 2004
- 2 pounds fresh fava beans, in their shells
- 1 pound dried fettuccine
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 1/4 pound thinly sliced pancetta, chopped
- 3 cloves garlic, minced
- 1/2 head escarole, torn into bite-size pieces
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper
- 1/2 cup finely grated Pecorino Romano, plus more for passing if desired
Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw
By Antcri742
Courtesy Rachael Ray
- 2 small skin-on, bone-in chicken breasts
- 2 skin-on, bone-in chicken thighs
- 2 bay leaves
- 1 small carrot, coarsely chopped
- 1 small onion, quartered
- 1/2 orange, sliced
- Salt
- 1 cup organic ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarsely ground pepper
- 2 shots of bourbon
- 2 large cloves garlic, finely chopped
- Juice of 1/2 orange
- 1/3 cup vegetable oil or olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon superfine sugar
- About 1 1/2 teaspoons sea salt or kosher salt
- Juice of 1 lemon
- 1/2 red onion, grated
- Salt and freshly ground pepper
- 1/2 pound cabbage (red, green or a mix), shredded
- 1 large green apple, peeled and coarsely grated
- Brioche rolls, split
- Bread-and-butter pickles, for topping
Three Mushroom Rigatoni
By Antcri742
Recipe courtesy Rachael Ray
- 1 pound rigatoni pasta
- Salt
- 1 1/2 ounces dried porcini mushrooms
- 6 tablespoons extra-virgin olive oil
- 4 portobello mushroom caps
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 4 cloves garlic, sliced
- 1/2 cup dry Italian red wine
- 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
- Black pepper
- 1 (28-ounce) can crushed tomatoes, such as San Marzano
- Hunk Pecorino Romano, for grating
- Crusty bread, for mopping
Three Bean Pasta e Fagioli
By Antcri742
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 1 carrot, peeled and chopped
- 3 to 4 ribs celery from the heart, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 stems fresh rosemary
- 1 bay leaf, fresh or dried
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans
- 1 (15-ounce) can chick peas
- 3 tablespoons tomato paste
- 3 cups chicken stock
- 3 cups water
- 1 cup mini penne with lines or ditalini
- 1/2 pound fresh green beans, trimmed and cut into thirds on an angle
- 1 lemon, zested and juiced
- A handful fresh parsley leaves, finely chopped
- Grated Romano cheese, for topping
White Bean and Roasted Eggplant Hummus
By Antcri742
Recipe courtesy Giada De Laurentiis, 2008
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
Rigatoni with Vegetable Bolognese
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Polenta Crusted Shrimp with Mustard and Herb Mayonnaise
By Antcri742
Recipe courtesy Giada De Laurentiis, 2008
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh tarragon leaves
- 1/4 cup chopped fresh chives
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 1/2 cups polenta
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 pound large shrimp, peeled, deveined, tail-on
- 3 to 4 tablespoons olive oil
- Kosher salt, for sprinkling
Lobster Stuffed with Mashed Potatoes
By Antcri742
Recipe courtesy of Richard Jones
- 2 live 1 1/2 pound lobsters
- Salt to taste
- Pepper to taste
- 6 ounces melted butter
- 2 tablespoons lemon juice
- 1 cup water
- 2 lemon wedges
- 2 wooden skewers soaked in cold water
- MASHED POTATOES
- 2 medium potatoes
- 4 ounces butter
- 1/2 cup heavy cream
- 2 tablespoons sour cream
- 1 teaspoon scallions
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 quarts water
Beef and Barley Stew
By Antcri742
Recipe courtesy Alton Brown, 2011
- 1 pound stew beef
- 1 (28-ounce) can crushed tomatoes
- 3 cups AB's Beefy Broth, recipe follows
- 1/2 cup pearl barley
- 3 large carrots, peeled, halved and cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
- 1 large russet potato, peeled and diced
- 1 medium yellow onion, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Malt, balsamic or sherry vinegar, for serving
- Vegetable oil
- Salt and pepper
- 3 pounds combined beef shank and oxtail pieces
- 2 onions, quartered
- 2 ribs celery, halved
- 2 carrots, halved
- 3 cloves garlic
- 1 bunch fresh parsley
- 1 teaspoon whole black peppercorns
- 2 quarts water