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Recipes
Salt-Roasted Turkey with Lemon and Oregano
By keenan
by Bruce Aidells
- 1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
- 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
- 2 tablespoons finely grated lemon peel
- 2 tablespoons finely chopped garlic
- 1 tablespoon ground black pepper
- 1 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
- 3 lemons, coarsely chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tablespoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 2 teaspoons ground black pepper
- 1 teaspoon coarse kosher salt
- 1/2 cup extra-virgin olive oil, divided
- 6 tablespoons fresh lemon juice, divided
- 3 1/2 to 4 1/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided
- Greek-Inspired Fresh Oregano and Giblet Pan Gravy
Buffalo Chicken Sandwich with Blue Cheese Slaw
By keenan
Recipe courtesy Aaron McCargo Jr
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- 1 lemon, juiced
- 1 (10-ounce) package cole slaw mix
- Kosher salt
- Freshly cracked black pepper
- Canola oil, to fry
- 1/2 cup buffalo hot sauce, store-bought
- 4 (6-ounce) boneless, skinless chicken cutlets
- 2 tablespoons smoked paprika, plus more for seasoning
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon cracked black pepper, plus more for seasoning
- 1 cup self-rising flour
- 1 egg
- 1 1/4 cups buttermilk
- 2 tablespoons hot sauce
- 4 soft club rolls, split and toasted
Pink Velvet Cupcakes
By keenan
In a large bowl, cream the butter, sugar and food coloring until light and fluffy
- 1 cup butter, softened
- 1-1/4 cups sugar
- 1/8 teaspoon pink paste food coloring
- 3 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
Flemish stew with brown ale and mustard
By keenan
Tip: Some cloves stew to give the dish a nice sweet flavor
- 1 kg beef stew
- Fluid Solo
- 2 onions
- flour
- 2 bottles (33cl) dark beer
- 2 cup beef broth
- 2 bay leaves
- 1 tablespoon brown sugar
- 1 white bread
- mustard
- pepper
- salt
Shrimp Étouffée
By keenan
Even though I grew up in New Jersey, and my mother is from New England, I still think Louisiana has the best food i...
- Shells from 2 pounds of shrimp
- 1/2 large onion, chopped
- top and bottom from 1 green pepper
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 5 bay leaves
- 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
- 1/4 cup vegetable oil or lard
- Heaping 1/4 cup flour
- 1/2 large onion, chopped
- 1 bell pepper, chopped
- 1-2 jalapeno peppers, chopped
- 1 large celery stalk, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
- 1 Tbsp Cajun seasoning
- 1/2 teaspoon celery seed
- 1 Tbsp sweet paprika
- Salt
- 3 green onions, chopped
- Hot sauce (Crystal or Tabasco) to taste
Seafood Stuffed Pork Tenderloin with Shrimp Sauce
By keenan
Slice pork loin down center
- 1 ea 3-4 pound pork tenderloin
- 1 1/4 ea Sticks butter
- 1/2 pt Whipping cream
- 1/2 ts Thyme
- 1 lb Peeled small shrimp
- 1 lb Crawfish tails
- 3/4 c Chopped green onions
- 1/2 c Chopped parsley
- 1 tb Minced garlic
- 3/4 ts Oregano
- 1 tb Chopped onions
- 1 tb Honey
- 4 tb Water
- 1/2 ts White pepper
- 1 ts Salt
- 1 ds Tabasco sauce
- Salt, red pepper, black pepper to taste
Parmesan Chicken
By keenan
In 12-inch skillet, heat oil over medium heat
- 1 tablespoon canola or vegetable oil
- 2 cloves garlic, finely chopped
- 2 cups marinara sauce
- 2 cups water
- 1 package (9 oz) refrigerated fettuccine
- 1 bag (12 oz) frozen cut green beans, thawed
- 2 cups cubed cooked chicken
- 1/2 cup grated Parmesan cheese
Chocolate Chip-Peanut Butter Torte
By keenan
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough
- 1 roll (16.5 oz) refrigerated chocolate chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 cup miniature semisweet chocolate chips
- 1 cup chopped honey-roasted peanuts
- 1 cup butterscotch chips
- 1/4 cup peanut butter
- 1/4 cup chocolate-flavor syrup
Lemon-Layer Cream Cheese Pie
By keenan
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
- 1 box refrigerated pie crusts, softened as directed on box
- Filling
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 2 egg yolks
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon butter or margarine
- 1/3 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 egg
- Topping
- 1/2 cup whipping cream, whipped
Salmon Pecan-Crusted Tartlets
By keenan
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed
- 1 can (6 oz) premium skinless boneless pink salmon, drained
- 1/4 cup finely chopped dill pickle
- 1 tablespoon finely chopped onion
- 1/3 cup mayonnaise
- 1/2 cup shredded mild Cheddar cheese (2 oz)
- 1 tablespoon lemon juice
- 1/2 teaspoon Dill Weed
- 1 box pie crusts, softened as directed on box
- 1/3 cup Pecans, finely chopped
- 1 package (3 oz) cream cheese, softened
- 1 dill weed sprig
- 2 lemon wedges