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Recipes
Spaghetti Carbonara
By keenan
1.In a large pot of boiling salted water, cook spaghetti pasta until al dente
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Jumbo Burger Cups
By keenan
Try a biscuit cup filled with burger fixin's, a whole new way to enjoy a dinnertime classic
- 1 1/2 lb lean ground beef
- 1/2 cup ketchup
- 1/3 cup dill pickle relish
- 2 tablespoons yellow mustard
- 4 oz cream cheese
- 1 teaspoon Onion Powder
- 1/2 teaspoon salt
- 1/2 teaspoon Black Pepper
- 1 can (16.3 oz) Flaky Layers refrigerated biscuits (8 biscuits)
- 1 Egg
- 1 teaspoon water
- 2 tablespoons sesame seed
Smoked Pork Butt
By keenan
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight
- 7 pounds fresh pork butt roast
- 2 tablespoons ground New Mexico chile powder
- 4 tablespoons packed brown sugar
Grilled Pork Tenderloin with Mustard-Dill Sauce
By keenan
by The Bon Appétit Test Kitchen
- 1/2 cup white balsamic vinegar
- 2 tablespoons plus 1/2 cup chopped fresh dill
- 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 1-pound pork tenderloin
Seared Pork Tenderloin with Cocoa Spice Rub
By keenan
Recipe courtesy Michael Chiarello
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole coriander
- 4 1/2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 3 1/2 tablespoons unsweetened cocoa
- 4 tablespoons sea salt, preferably gray
- 2 (2-pound) boneless pork tenderloins
- 2 tablespoons extra-virgin olive oil