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Recipes
Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter
By barbaran
For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with...
- Grilled Country Bread with Anchovy Butter
- 1 1/2 sticks unsalted butter, slightly softened
- 6 anchovies in oil, patted dry
- Salt and freshly ground black pepper
- 6 slices (1/2-inch thick) country bread
- 1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
- Canola oil
- 1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
- 1 heaping tablespoon anchovy butter
- Salt and freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 8 sprigs fresh thyme
- 2 cups dry white wine
- 1 cup clam juice
- 15 clams, scrubbed
- 15 mussels, scrubbed
- 2 tablespoons cold unsalted butter
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
Dry Aged Prime Rib Roast
By barbaran
For the roast: Remove roast from packaging, rinse well
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack to fit in sheet pan
- Special equipment: Space in back of refrigerator for up to 10 days
- 1 tablespoon dried thyme
- 1 1/2 tablespoon dried rosemary
- 4 tablespoons freshly cracked tri-color pepper
- 1 1/2 tablespoons granulated garlic
- 1 1/2 tablespoons granulated onion
- 3 tablespoons kosher salt
- 1 tablespoon coriander, toasted and cracked
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- Pan drippings from roast, about 1 1/2 cups
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter
- Salt and freshly cracked black pepper
Pork-Bellied Poppers
By barbaran
Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T
- 12 jalapeno peppers (about 3 inches each)
- 2 cups milk
- 1 cup grated sharp cheddar cheese
- 2 tablespoons cream cheese, softened
- 1/4 cup prepared pulled pork
- 11/2 teaspoons chili powder
- 1 cup all-purpose flour
- 4 large eggs
- Kosher salt
- 2 cups breadcrumbs
- Vegetable oil, for frying
- Barbecue sauce, for dipping
Pretzel-Crusted Chicken with Cheddar Cheese Sauce
By barbaran
In a shallow dish, whisk together the eggs and mustard until smooth
- 2 large eggs, scrambled
- 1 tablespoon Dijon mustard
- 1 1/2 cups crushed pretzels
- 2 tablespoons minced fresh thyme
- 1 1/2 pounds chicken cutlets
- 1/4 cup olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded Cheddar
- Broccoli and Rice Pilaf, for serving, recipe follows
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 3 cups chopped broccoli
- 1 1/2 cups uncooked long-grain rice
- 3 cups chicken broth
Peep Cake
By barbaran
Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl
- Unsalted butter, for the pans
- All-purpose flour, for the pans
- 2 18.25-ounce boxes yellow cake mix, plus required ingredients
- 1 1/2 cups sugar
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon yellow food coloring
- Yellow sanding sugar, for coating
- Small chocolate disks (such as melting wafers)
Andouille Sausage Corn Fritters
By barbaran
In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Pinch cracked black pepper
- 1/4 cup sugar
- 1/2 cup finely diced andouille sausage
- 1 1/2 cups frozen corn kernels, thawed
- 2 eggs
- 1 cup whole milk
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup butter, melted
- 3 tablespoons canola oil
Neely's Meatball Sliders
By barbaran
Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, ...
- s3/4 pound ground pork
- 3/4 pound Italian pork sausage, casings removed
- 1 teaspoon red pepper flakes
- 6 garlic cloves, chopped, divided
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 2 large eggs
- 1/4 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1 (20-ounce) can tomato puree
- 1 (14-ounce) can diced tomatoes
- Soft rolls, split horizontally
- Fresh basil leaves
- Shaved pecorino
Throwdown's Sloppy Joes
By barbaran
For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
- 2 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 cups ketchup
- 1/2 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons chipotle puree (depending on how spicy you want it)
- 1/4 teaspoon chile de arbol or cayenne
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 2 tablespoons molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 6 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 8 (1/2-inch) slices sourdough bread
- 1 tablespoon canola oil
- 2 pounds ground chuck (80/20)
- Salt and freshly ground black pepper
- 1 cup small dice red onion
- 1/2 cup small dice celery
- 1/2 cup small dice roasted poblano chile
- 1/2 cup small dice roasted red bell pepper
- 1/2 cup small dice roasted yellow bell pepper
- 4 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1 1/4 cups BBQ Sauce, recipe above
- 1/4 cup water
- 1/4 ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped fresh flat-leaf parsley or cilantro, plus more for garnish
PHILADELPHIA Chocolate Cheesecakes for Two
By barbaran
BEAT first 3 ingredients in medium bowl with whisk until well blended
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. sugar
- 1 square BAKER'S Semi-Sweet Chocolate, melted
- 1/2 cup thawed COOL WHIP Whipped Topping
- 2 OREO Cookies
Cream Cheese Pound Cake with Grilled Plums
By barbaran
For the cake: Preheat the oven to 325 degrees F
- Nonstick baking spray with flour
- 1 1/2 cups (3 sticks) butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 6 large eggs
- Nonstick, nonflammable cooking spray
- 12 ripe plums, pitted and thickly sliced
- 1/2 cup (1 stick) butter, melted
- Honey, for serving
- Fresh mint, for garnish