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Recipes
Avocado Fries With Habanero Ketchup
By johnwhorfin
Prepare ketchup (can be up to 1 day in advance); set aside
- 1 quart oil (for frying)
- 2 avocados, just beginning to ripen
- 1 cup flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt
- white pepper
- 2 eggs
- 1 ⁄2 cup milk
- 1 cup breadcrumbs (Japanese if you can find them)
- 2 tablespoons olive oil
- 1 medium chopped onion
- 4 garlic cloves, minced
- 1 small habanero pepper
- 1 large red bell pepper, seeded & chopped
- 4 roma tomatoes, seeded & chopped
- 1 bay leaf
- 1 ⁄2 teaspoon allspice
- 1 ⁄2 teaspoon cinnamon
- 1 ⁄4 teaspoon ground cloves
- 3 ⁄4 cup cider vinegar
- 1 ⁄2 cup packed brown sugar
Meatball Sub Casserole
By johnwhorfin
Preheat oven to 400. In a bowl, combine onions, bread crumbs and Parmesan cheese
- 1 ⁄3 cup chopped green onion, to taste
- 1 ⁄4 cup seasoned bread crumbs
- 3 tablespoons grated parmesan cheese
- 1 lb ground beef
- 1 loaf Italian bread, cut into 1 inch slices
- 8 ounces cream cheese, softened
- 1 ⁄2 cup mayonnaise (not low-fat or lite)
- 1 teaspoon italian seasoning
- 1 ⁄4 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (28 ounce) jar spaghetti sauce
- 1 cup water
- 2 garlic cloves, minced
Our Favorite Spaghetti and Meatballs
By johnwhorfin
Rhoda Boone
- 1/2 cup olive oil
- 12 garlic cloves, peeled
- 4 (28-ounce) cans whole tomatoes
- 1/2 teaspoon red pepper flakes
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 1/2 teapoon freshly ground pepper
- 2/3 cup (packed) basil leaves
- 1 cup roughly torn day-old Italian bread
- 1 cup whole milk
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 3 large eggs, beaten to blend
- 4 garlic cloves, finely chopped
- 1 1/4 cups grated Parmesan, divided
- 3/4 cup coarsely chopped fresh parsley, divided
- 1 teaspoon kosher salt, plus more
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground fennel seeds
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1 pound spaghetti
Gingerbread Crème Brûlée
By johnwhorfin
Preheat oven to 300 degrees F; heat large kettle of water to boiling
- For The Custard:
- 2 cups heavy cream
- 5 tablespoons granulated sugar, divided
- 4 large egg yolks
- 1 tablespoon molasses
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Pinch of kosher salt
- For the Topping:
- 1/4 cup granulated sugar
Green Papaya-Style Salad
By johnwhorfin
This Thai-inspired salad makes a perfect side for sautéed noodles or roasted salmon
- For the salad:
- 12 blanched green beans
- 1 handful raw snap peas, cleaned and cut into 1/2 inch slices
- large handful each mint, basil and cilantro leaves, roughly chopped
- 1 medium yellow beet, peeled and spiralized 1/2 English cucumber, spiralized
- 1 large carrot, spiralized 8 cherry tomatoes, cut in half
- 1 red bell pepper, julienned
- For the dressing:
- 1 1/2 tablespoons finely chopped ginger
- 1 small garlic clove, sliced zest and juice of 1 lime
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 12 sprigs cilantro, roughly chopped
- 1 medium shallot, roughly chopped (about 1/4 cup)
- 1 red jalapeno, ribs and seeds removed and roughly chopped
- pinch of salt
- pinch of pepper
- 1/3 cup olive oil
Stephanie
By johnwhorfin
This dish combines Italian sausage, fresh mozzarella cheese, and peppers to make this flavorful dish
- 1 pound Italian Sausage
- 2 bell peppers you can use red, green, yellow, or orange
- 1 cup of sliced onion you can use white or yellow
- 1 jar 26 ounce jar of marina sauce (I recommend Barilla Spicy Marina)
- 1/4 - 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 pound dry penne pasta
Chicken Salt | Lucky Peach
By johnwhorfin
we finally decided to make it
- 180 g chicken skin, trimmed
- 270 ml chicken stock
- 80 g mushroom powder
- 180 g kosher salt
- 20 g white pepper
- 45 g sea salt
- 20 g garlic powder
- 20 g onion powder
Cheddar Bay Biscuits Recipe
By johnwhorfin
Preheat oven to 425°F. Line a baking sheet with parchment paper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 stick unsalted butter, melted and cooled
- 1/2 cup shredded sharp cheddar cheese
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- Pinch of sugar
Roasted Sausage with Broccoli and Fennel
By johnwhorfin
Serves 4 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces...
- 12 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces
- 2 small heads of broccoli, cut into small florets
- 1 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil
- 2 teaspoons whole-grain mustard
- Finely grated zest and one 1 teaspoon of juice from 1 small lemon
- 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you're using spicy sausage)
Giant Chocolate Chip Cookie in a Skillet
By johnwhorfin
Preheat oven to 350F. Place butter in an (approx
- 10 tablespoons unsalted butter, sliced or cubed
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cups chocolate chips, plus extra for sprinkling