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Recipes
Faux Gras: Vegetarian Foie Gras
By johnwhorfin
Makes 6 to 8 appetizer-sized servings Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will ...
- 12 medium-sized button mushrooms (100g, about 1 cup)
- 2 tablespoons olive oil
- 2 tablespoons butter, salted or unsalted
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 cups (400g) cooked green lentils
- 1 cup (140g) toasted walnuts or pecans
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce or tamari
- 2 teaspoons minced fresh rosemary
- 2 teaspoons fresh thyme, minced
- 2 tablespoons fresh sage or flat leaf parsley
- optional: 2 teaspoons Cognac or brandy
- 1 teaspoon brown sugar
- 1/8 teaspoon cayenne pepper
- salt and freshly ground black pepper
Cheesy Au Gratin Potatoes
By johnwhorfin
Cook the potatoes and cool
- 2 -cups basic white sauce (recipe below)
- 1 1/4 - cups original Velveeta, cubed
- 6 - medium - large potatoes, peeled, cooked, cut into 1/4 inch slices
- 1/2 -cup bread crumbs
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- 2 - tablespoons margarine, melted
Avocado Mango Salsa
By johnwhorfin
Place the avocado in a serving bowl, and mix with the lime juice
- 1 avocado - peeled, pitted and diced
- 1 lime, juiced
- 1 mango - peeled, seeded and diced
- 1 small red onion, chopped
- 1 habanero pepper, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- salt to taste
Chicken Marbella
By johnwhorfin
The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves...
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic, peeled and finely puréed
- 1/4 cup dried oregano
- Coarse salt and freshly ground black pepper, to taste
- 4 chickens (2 1/2 pounds each), quartered
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
Fish Tacos with Tomatillo-Jalapeño Salsa
By johnwhorfin
MAKE THE SALSA In a blender, combine all of the ingredients except the salt and puree until nearly smooth
- 4 medium tomatillos—husked, rinsed and quartered
- 1/2 cup lightly packed cilantro
- 2 small jalapeños, chopped
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon vegetable oil
- Kosher salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced cilantro
- 1 small garlic clove, minced
- 1 pound skinless halibut fillet, about 3/4 inch thick
- Kosher salt
- Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving
Bloody Good Bloody Mary
By johnwhorfin
Combine all ingredients in a glass; stir well
- 1/2 cup low-sodium tomato juice
- 1 tablespoon dill or okra pickle juice
- 2 teaspoons fresh lemon juice
- 1 teaspoon hot sauce (such as Cholula)
- 1/4 teaspoon Worcestershire sauce
- 1 1/2 ounces vodka
Easy Pressure Cooker Chicken Pho
By johnwhorfin
How to Make It Step 1 Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, a...
- 1 1/2 tablespoons olive oil
- 1 cup roughly chopped shallots (from 3 large shallots)
- 1 (2-in.) piece fresh ginger, peeled and roughly chopped
- 1 tablespoon coriander seeds
- 1 (3-in.) cinnamon stick
- 3 whole star anise
- 3 whole cloves
- 1 tablespoon granulated sugar
- 6 bone-in, skin-on chicken thighs
- 1 bunch fresh cilantro, stems and leaves separated
- 2 teaspoons kosher salt, divided
- 2 teaspoons fish sauce, divided
- 7 cups water
- 1 (8-oz.) pkg. rice noodles
- 1 1/2 cups bean sprouts
- 1 cup thinly sliced white onion (from 1 onion)
- 12 fresh mint leaves
- 1 /2 cup roughly chopped fresh basil
- 1 tablespoon very thinly sliced Thai chile
- 2 tablespoons Sriracha chili sauce
Kentucky Hot Brown sammich
By johnwhorfin
Instructions For the sauce: Melt butter over medium heat in a medium saucepan
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 2 cups grated sharp white Cheddar
- 1/4 cup grated Parmesan
- Pinch freshly ground nutmeg
- Salt and freshly ground black pepper
- 4 large eggs
- 1/4 cup milk
- Salt
- 8 (1/2-inch) thick slices good day old white bread
- 4 tablespoons butter
- 4 tablespoons vegetable oil
- Roasted turkey breast, sliced into 1/4-inch thick slices
- 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
- 1 1/2 cups grated sharp white Cheddar
- 1/2 cup freshly grated Parmesan
- 16 thick slices slab bacon, cooked until crisp
- Finely chopped fresh flat-leaf parsley
Instant Pot Jambalaya Soup
By johnwhorfin
Step 1 Turn Instant Pot to sauté; heat 1 minute
- 6 ounces smoked andouille sausage, chopped
- 4 cups unsalted chicken stock (such as Swanson)
- 2 (10-oz.) cans unsalted diced tomatoes and green chiles (such as Rotel)
- 1 cup chopped yellow onion
- 1 cup chopped yellow bell pepper
- 1 /2 cup chopped celery
- 3 tablespoons tomato paste
- 1 tablespoon salt-free Creole seasoning (such as Tony Chacheres)
- 2 garlic cloves, chopped
- 1 /2 teaspoon kosher salt
- 2 /3 cup uncooked brown rice
- 12 ounces raw medium shrimp, peeled and deveined
- 1 /2 cup chopped fresh flat-leaf parsley
- Nutritional Information
- Calories 247
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 19g
- Carbohydrate 28g
- Fiber 4g
- Sugars 6g
- Added sugars 0g
- Sodium 623mg
- Calcium 7% DV
- Potassium 11% DV
Mini Red Velvet Cheesecakes
By johnwhorfin
Preheat oven to 350F degrees
- Red Velvet Cookie Layer
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
- 1/4 cup (32g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 3/4 cup (150g) light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature*
- 1 Tablespoon (15ml) milk
- 2 teaspoons vanilla extract
- 1 Tablespoon red food coloring (liquid or gel)
- Cheesecake Layer
- 12 ounces (336g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (30g) yogurt*
- 1/3 cup (67g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90g) mini or regular semi-sweet chocolate chips