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Recipes
Spiedies
By MooK
Make the marinade: Whisk together all the ingredients in a large bowl
- FOR THE SPIEDIES:
- 2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square
- Kosher salt and black pepper, to taste
- .
- FOR THE MARINADE:
- 1 cup extra-virgin olive oil
- 3/4 cup red wine vinegar
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 4 cloves garlic, peeled, smashed and roughly chopped
- 1 bay leaf
- 1 tablespoon thyme leaves
- 1 tablespoon oregano leaves
- 1 tablespoon basil leaves, rolled and chopped into chiffonade
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon red pepper flakes, or to taste
Soy Sauce–Marinated Ribs
By MooK
1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large ...
- 1 1⁄4 cups light brown sugar
- 1 cup soy sauce
- 1 tbsp. Asian sesame oil
- 1 ⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 1 2" piece peeled fresh ginger, finely chopped
- 3 lbs. pork baby back ribs
- 3 scallions, thinly sliced
Best Corn Chowder
By MooK
Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife
- 6 ears corn, husks and silks removed
- 1 1/2 quarts low sodium canned or homemade chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon whole fennel seed
- 1 teaspoon coriander seed
- 1 teaspoon whole black peppercorns
- 4 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium cloves garlic, minced
- 3 tablespoons flour
- 1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)
- 2 cups half and half
- Kosher salt and freshly ground black pepper
- Sugar
- 3 green onions, finely sliced
Creamy Roasted Red Pepper and Cauliflower Soup
By MooK
Preheat the broiler to high
- 4 large sweet red bell peppers, cored, stemmed, seeded, and pressed flat
- 4 tablespoons olive oil, divided
- 1 small onion, chopped (about 3/4 cup)
- 2 medium garlic cloves, chopped (about 2 teaspoons)
- 1 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/2 teaspoon hot red pepper flakes
- 1 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon smoked paprika (optional)
- 1 quart homemade or store-bought low-sodium chicken stock
- 1 medium russet potato, peeled and chopped (about 1 cup)
- 1 head of cauliflower, core removed, cut into florets
- 1 teaspoon freshly squeezed juice from 1 lemon
- 1/3 cup pancetta, finely chopped (see note above)
- 1/2 medium apple, peeled, cored, and cut into 1/2 inch dice (about 1/2 cup)
- 2 slices of crusty Italian bread cut into 1/2 inch dice (about 1 cup)
Raspberry Pinwheels
By MooK
With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 8-ounce bar cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus more for the work surface
- 1/2 cup seedless raspberry jam
- 1 large egg, beaten
- 2 tablespoons turbinado or some other coarse sugar
Ham-Stuffed Chicken Legs With Sweet Pepper, Honey And Onion Compote
By MooK
For compote: Combine all ingredients except broth in heavy medium saucepan
- Compote
- 1 medium onion, thinly sliced
- 1/2 red bell pepper, thinly sliced lengthwise
- 1/2 yellow bell pepper, thinly sliced lengthwise
- 1/2 green bell pepper, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 cup canned low-salt chicken broth
- .
- Chicken
- 1 4-ounce ham slice, cut into 1/2-inch pieces
- 1 large egg
- 1 tablespoon whipping cream
- 4 large chicken legs, skin and bones removed
- Chopped fresh parsley
Homemade Tater Tots
By MooK
PREPARE POTATOES Heat oven to 400 degrees F
- 2 tablespoons neutral flavored oil, like grape seed or canola
- 1 1/2 pounds russet potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- 2 tablespoons finely minced parsley, optional
- 1 ounce sharp white cheddar cheese, finely grated (about 1/3 cup)
- Fresh ground black pepper
Sweet Potato Corn Bread
By MooK
Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan
- 1 1/4 pounds red-skinned sweet potatoes (yams)
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 1/3 cups yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Tartar Sauce
By MooK
2007, Ina Garten, All Rights Reserved
- 1/2 cup good mayonnaise
- 2 tablespoons small-diced pickles or cornichons
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon capers
- 1 teaspoon coarse-grained mustard
- Pinch kosher salt
- Pinch freshly ground black pepper
French Dip Sandwich
By MooK
Place the roast in a slow cooker
- 2 cans (10.5 ounces each) condensed French Onion Soup
- 1 can (10.5 ounces) Beef Consomme
- 3-4 pounds beef chuck roast
- 8 sandwich rolls
- 8 slices provolone cheese