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Recipes
Easy Sichuan Dry-Fried Green Beans (Gan Bian Si Ji) Without a Wok
By johnwhorfin
Serious Heat Cooking the sauce slowly in a saucepan develops better flavor than the standard high-heat method
- 1 teaspoon toasted whole Sichuan peppercorns
- 3 tablespoons vegetable or canola oil, divided
- 6 whole dried small hot chili (such as árbol)
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced fresh ginger
- 3 scallions, white and pale green parts only, thinly sliced
- 3 tablespoons finely minced whole or shredded Sichuan preserved mustard stems (see note above)
- 1 pound green beans, trimmed
- Kosher salt and freshly ground white or black pepper
- 2 teaspoons sugar
Corn Soup with Vadouvan
By johnwhorfin
How to Make It Step 1 Cut the kernels from the cobs (you should have about 8 cups); reserve the cobs
- 12 ears of corn, shucked
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced (2 cups)
- 2 tablespoons vadouvan (see Note)
- Kosher salt
- 2 tablespoons freshly squeezed lime juice
Spicy Grain Soup
By johnwhorfin
How to Make It Step 1 In a medium saucepan, cover the barley with 4 cups of water and bring to a boil
- 1 /2 cup pearl barley
- Water
- 1 /2 cup short-grain brown rice
- 1 /2 cup bulgur
- 1 tablespoon light olive oil
- 3 ancho or dried mulato chiles—stemmed, seeded and broken into 2-inch pieces
- 1 large onion, thinly sliced
- 2 garlic cloves, halved
- 2 quarts vegetable broth
- 1 1/2 cups canned diced tomatoes
- 6 cilantro sprigs, plus 1/4 cup chopped cilantro
- 1 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 1 /2 pound shiitake mushrooms, stems discarded, caps thinly sliced
- One 15-ounce can black beans, drained and rinsed
- 1 medium carrot, finely diced
- 1 medium zucchini, finely diced
- 1 medium parsnip, finely diced
- 1 /2 cup salted roasted pumpkin seeds
Best-Ever Macaroni and Cheese
By johnwhorfin
How to Make It Step 1 Preheat oven to 350°F
- 16 16 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
- 6 6 6 tablespoons salted butter
- 1/3 1/3 1/3 cup grated yellow onion
- 2 2 2 teaspoons dry mustard
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/8 1/8 1/8 teaspoon freshly grated nutmeg
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 6 6 6 tablespoons all-purpose flour
- 3 1/2 3 1/2 1/2 cups milk
- 1 3/4 1 3/4 3/4 cups heavy cream
- 2 2 2 teaspoons Worcestershire sauce
- 4 4 1 4 1 yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
- 4 4 1 4 1 white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
Honey Baked Ham
By johnwhorfin
Remove ham from refrigerator and let sit at room temperature for 2-3 hours
- 1 cup granulated sugar
- 1 /2 cup clover honey
- 1 /2 cup apricot preserves
- 1 /4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 1 tsp EACH ground cinnamon, onion powder
- 1 /2 tsp EACH garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika, pepper
- 1 /4 tsp EACH ancho chili powder may sub chili powder
- 1 /2 cup packed brown sugar
- 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham2 cups waterAluminum foilRoasting panThermometer
- Honey Glaze
- Sugar Glaze (optional)1/2 cup granluated sugar1/2 cup packed brown sugar
- 1 /2 cup granluated sugar1/2 cup packed brown sugar
Pho Bo: Beef Noodle Soup
By johnwhorfin
Recipe adapted from "Vietnamese Home Cooking," by Charles Phan
- 1 medium yellow onion, unpeeled
- One 2-inch piece fresh ginger
- 1 pound oxtail, cut into 2- to 3-inch pieces
- 1 pound beef neck bones
- 1 pound beef shank bones
- 1 pound beef marrow bones
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- One 2-inch piece Chinese cinnamon
- 1 whole star anise pod
- 1 whole clove
- 1 pound beef brisket
- 3 quarts beef stock
- Fish sauce, for seasoning (optional)
- One 16-ounce package dried rice stick noodles, cooked according to package directions
- 3/4 pound beef top round, sliced very thinly against the grain
- 3 scallions, trimmed and thinly sliced
- 1/2 cup finely chopped cilantro
- 12 sprigs Thai basil
- 2 cups bean sprouts
- 2 limes, each cut into 6 wedges
- 2 jalapeños, stemmed and thinly sliced into rings
- Sriracha
- Hoisin sauce
- Beef fat
Pizza Chicken
By johnwhorfin
Preheat oven to 350 degrees F
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- 3 cloves Garlic, Chopped
- 1 15-ounce can crushed tomatoes
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. chopped fresh parsley, plus more for serving
- 1 c. shredded mozzarella
- 1/4 c. mini or regular pepperoni
Classic Pommes Anna
By johnwhorfin
Preheat an oven to 425°F
- 1/2 cup clarified butter, plus more as needed
- 2 lb. red-skinned potatoes, peeled and cut into 1/8-inch-thick slices
- Salt and freshly ground pepper, to taste
Chicken Pepperoni Parmesan Panini
By johnwhorfin
Instructions Preheat the Panini press
- 2 slices Sourdough bread
- Butter
- Chicken strips (about 4-5 strips, depending on size) (I used pre-cooked chicken strips)
- 1 tablespoon marinara sauce
- Original Hormel Pepperoni (about 6-8 slices)
- 1-2 slices mozzarella cheese
- 1/2 tablespoon grated Parmesan cheese
Einat Admony's Tunisian Carrots
By johnwhorfin
Bring a large pot of water to a boil
- 2 1/2 pounds carrots, cut into 1/4-inch-thick coins
- 1/4 cup extra virgin olive oil
- 1/4 cup plus 2 tablespoons distilled white vinegar
- 2 1/2 teaspoon kosher salt
- 1 1/4 teaspoons ground cumin
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon sugar
- Pinch of cayenne
- Pinch of freshly ground black pepper
- 6 pieces of preserved lemon, cut into cubes
- 1/2 tsp caraway seed, ground
- 3 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- Fresh cilantro, roughly chopped