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Recipes
Caramelized Onion, Sausage and Basil Pizza
By barbaran
Put an oven rack in the center of the oven
- Cornmeal, for dusting
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon unsalted butter, at room temperature
- 2 onions (about 1 1/2 pounds), thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound spicy turkey or pork sausage, casings removed, crumbled
- All-purpose flour, for dusting
- 1 (13 to 16-ounce) ball pizza dough
- 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
- 1/4 cup chopped fresh basil leaves
Pineapple Chile Margarita
By barbaran
Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth
- 1 cup fresh pineapple juice
- 1/2 cup chopped fresh pineapple
- 1 Fresno chile, chopped
- 3 ounces tequila (recommended: Hornitos Reposada)
- Ice cubes
- Pineapple, for garnish
Grilled Halibut with BBQ Butter
By barbaran
Seasoning: Stir the paprika, sugar and onion powder together in a bowl and set aside
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 1 teaspoon finely chopped fresh oregano leaves
- 1 scallion, white and light green parts only, finely chopped
- 6 tablespoons butter, at room temperature
- 2 teaspoons Neely's BBQ seasoning
- 1 teaspoon grated orange zest
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon cayenne pepper
- 6 (6-ounce) halibut fillets, about 1-inch thick
- Extra-virgin olive oil, for brushing
- Freshly cracked black pepper
- 2 pounds asparagus, trimmed
Italian Stuffed Jalapenos
By barbaran
Preheat oven to 350 degrees F and set a rack in the middle of the oven
- 15 jalapenos, preferably red, cut in 1/2, seeded and deveined
- 1 tablespoon canola oil
- 2 pounds mild Italian sausage, casings removed
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 3 tablespoons minced garlic
- 2 cups mascarpone or cream cheese
- 1/4 cup grated Parmesan, plus more for garnish
- Salt and pepper
- 1/2 cup shredded mozzarella cheese
Neely's Dry BBQ Ribs
By barbaran
Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St
- 3 to 4 pounds spare ribs
- 4 ounces Neely's Seasoning Mix, recipe follows
Caramel Cheesecake Bites
By barbaran
Pre-heat the oven to 350 degrees F
- caramel:
- 19 ounces cream cheese
- 3 eggs
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1/2 cup evaporated milk
- crust:
- 1 cup almond meal
- 1/2 cup slivered almonds
- 1/4 cup sugar
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon Baking Soda
- 1/4 cup melted butter
Creamed Spinach
By barbaran
In a large pot with a lid, place washed spinach, and cook covered over medium heat, until spinach wilts
- 2 pounds fresh spinach leaves, washed thoroughly but not dried too much
- 1 cup heavy cream
- Grey salt and freshly ground black pepper
Dressed-Up Bacon Mac and Cheese
By barbaran
Preheat the oven to 375 degrees F
- Unsalted butter, for greasing
- 8 ounces macaroni
- 2 1/2 cups cold milk
- 4 ounces provolone cheese, coarsely grated
- 4 ounces aged Asiago cheese, coarsely grated
- 2 large eggs
- 2 scallions, white and green parts, chopped
- 3 slices white sandwich bread, torn into small pieces
- 3 strips bacon
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- Kosher salt
Smoked Sausage Jambalaya
By barbaran
Heat the oil in a large Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 pound smoked sausage, sliced into circles
- 1 large Vidalia onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped thyme
- 2 cups long grain white rice
- 2 tablespoons tomato paste
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 1/2 cups chicken broth
- 1 dried bay leaf
- 1/4 cup thinly sliced green onions
- 3 tablespoons chopped fresh parsley
Perfect Pot Roast
By barbaran
Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme