Johnwhorfin's profile page
Recipes
Spatchcock Chicken, Hasselback Potato, and Zucchini Fries
By johnwhorfin
How to Make It Step 1 Preheat oven to 450°F
- 1 1/2 tablespoons chopped fresh rosemary
- 1 tablespoon lemon zest
- 1 1/4 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 garlic cloves, finely grated
- 1 (3 3/4 to 4 lbs.) whole roasting chicken
- Cooking spray
- 4 (8-oz.) russet potatoes
- 2 tablespoons olive oil, divided
- 1 pound zucchini
- 1/3 cup cornmeal
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Calories 543
- Fat 17g
- Satfat 3.7g
- Monofat 8.5g
- Polyfat 3.2g
- Protein 42g
- Carbohydrate 55g
- Fiber 6g
- Sugars 5g
- Est. added sugars 0g
- Cholesterol 106mg
- Iron 5mg
- Sodium 736mg
- Calcium 74mg
- Calories 543
- Fat 17g
- Satfat 3.7g
- Monofat 8.5g
- Polyfat 3.2g
- Protein 42g
- Carbohydrate 55g
- Fiber 6g
- Sugars 5g
- Est. added sugars 0g
- Cholesterol 106mg
- Iron 5mg
- Sodium 736mg
- Calcium 74mg
Green Chile-Turkey Soup with Hominy
By johnwhorfin
How to Make It Heat olive oil in a Dutch oven over medium-high
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (from 1 onion)
- 1 /2 cup chopped celery (from 2 stalks)
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 8 canned tomatillos, drained and coarsely chopped
- 6 cups Our Best Turkey Stock
- 2 (15.5-oz.) cans white hominy, drained and rinsed
- 1 (4-oz.) can chopped green chiles
- 4 cups shredded roast turkey
- 1 /2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 /4 teaspoon black pepper
- Toppings: thinly sliced radishes, lime wedges, fresh cilantro leaves
- How to Make It
Pitcher of Bloody Marys
By johnwhorfin
Directions Combine the lime juice, celery seed, and horseradish in a pitcher
- 6 limes, juiced
- 1 tablespoon celery seeds
- 3 tablespoons grated fresh or prepared horseradish
- 2 quarts tomato juice, chilled
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 1/2 cups pepper vodka, chilled in the freezer
- Celery stalk, for serving
- Cucumber spears, for serving
- Handful fresh cilantro, for garnish
Easy Black Bean Soup
By johnwhorfin
Saute onion in olive oil. When onion becomes translucent, add cumin
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 2 -3 cloves garlic
- 2 (14 1/2 ounce) cans black beans
- 2 cups chicken broth or 2 cups vegetable broth
- salt and pepper
- 1 small red onion, chopped fine
- 1 ⁄4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)
Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
By johnwhorfin
Serious Heat Potatoes deserve more than to just be a boring side dish
- 2/3 cup sour cream
- 1/3 cup buttermilk
- 2 tablespoons distilled white or apple cider vinegar
- 1 medium clove garlic, minced
- 1 bunch dill, chopped
- 1 bunch chives, chopped
- 1/3 cup packed parsley leaves and tender stems, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- Pinch cayenne pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola or vegetable oil
Slow Cooker Red Beans and Rice
By johnwhorfin
A New Orleans Classic -- red beans and rice
- 1 large onion, diced small
- 2 - 3 teaspoons olive oil
- 1 tablespoons minced garlic
- 1 tablespoon Tony Chachere's Creole Seasoning (or other Creole seasoning of your choice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste (I didn't use salt because the Tony Chachere's seasoning has salt, and I only used a little bit of pepper)
- 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
- 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans)
- 3 cups homemade chicken stock or canned chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
- 2 - 3 bay leaves
- 1 teaspoon red wine vinegar
- 3 cups cooked white rice for serving (Use Uncle Bean's Converted Rice for South Beach Diet)
Provençal Vegetable Soup with Garlic-Basil Paste (Soupe au Pistou) Recipe | SAVEUR
By johnwhorfin
Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground
- For the Pistou
- 4 cups packed basil
- 1 cup grated parmesan
- 1 ⁄4 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 2 cloves garlic, chopped
- 1 plum tomato, cored
- For the Soup
- 1 ⁄4 cup extra-virgin olive oil
- 1 oz. pancetta, minced
- 5 cloves garlic, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 1 ⁄2 medium zucchini, chopped
- 1 ⁄4 head Savoy cabbage, cored and thinly shredded
- 8 cups chicken stock
- 7 whole peeled canned tomatoes, chopped
- 1 ⁄3 cup broken dried spaghetti
- 1 (15-oz.) can cannellini beans
- Kosher salt and freshly ground black pepper, to taste
Creamy Spinach Soup with Dill
By johnwhorfin
In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes
- 1 pound curly spinach, stemmed (20 cups)
- 2 tablespoons unsalted butter
- 2 tablespoon all-purpose flour
- 2 small shallots, finely chopped
- 4 cups chicken stock or low-sodium broth
- 1 cup heavy cream
- 2 tablespoon chopped dill, plus more for garnish
- Kosher salt
- White pepper
- Pinch of freshly grated nutmeg
- 2 hard-boiled eggs, halved or quartered, for garnish
Loaded Italian Sub with Roasted Red Pepper Aioli
By johnwhorfin
Instructions Preheat oven to 500 degrees
- 2 large sweet red bell peppers
- 1 head of garlic
- 1/2 cup mayonnaise
- 4 tablespoons extra virgin olive oil, divided
- 1/2 loaf of Italian or French bread at least 3 inches wide and a foot long
- 1/4 pound sliced Genoa salami
- 1/4 pound sliced Italian Mortadella
- 1/4 pound sliced sweet or hot (your preference) capicolla (also known as capocollo, or coppa)
- 1/4 pound thinly sliced prosciutto
- 1/4 pound aged good quality provolone cheese, sliced
- 2 tablespoons extra virgin olive oil
- 2 Roma tomatoes, sliced
- 1/2 cup fresh basil leaves, divided
- 1/4 cup shredded Parmesan Reggiano
- 1 cup shredded Scamorza mozzarella or regular mozzarella (but avoid using a very wet fresh mozzarella)
- 1/4 cup chopped Muenster cheese (buy 1/4 pound sliced and chop by hand)
- 1 teaspoon dry oregano
Perfect Roast Potatoes
By johnwhorfin
Preheat the oven to 250°C/230°C Fan/gas mark 9/500°F
- 640 grams goose fat
- 2½ kilograms potatoes (such as King Edward's / Yukon Gold)
- 2 tablespoons semolina
- 2 cups goose fat
- 6 pounds potatoes (such as King Edward's / Yukon Gold)
- 2 tablespoons semolina
- 2 ½ kilograms potatoes (such as King Edward's / Yukon Gold)