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Recipes
Rosemary-Olive Oil Potato Chips
By danyell923
Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil
- Olive oil, for frying (about 4 cups)
- Vegetable oil, for frying (about 4 cups)
- 3 large russet or Yukon gold potatoes (about 1 1/2 pounds)
- 2 cloves garlic
- 1 sprig rosemary
- Kosher salt
Southern Cobb Salad with Roasted Sweet Onion Dressing
By danyell923
MAKE THE DRESSING Preheat the oven to 425°
- 6 unpeeled garlic cloves
- 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
- 1 1/4 cups vegetable oil, plus more for brushing
- 1/2 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- Kosher salt
- Freshly ground pepper
- 10 lightly packed cups mixed lettuces (8 ounces)
- Kosher salt
- Freshly ground pepper
- 2 cups shredded cooked chicken
- 1 cup cooked fresh or thawed frozen corn kernels
- 1 cup buckwheat or radish sprouts
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 cup crumbled cooked bacon
- 1 Hass avocado, peeled and diced
- 1 medium tomato, diced
- 1/2 cup toasted pecans, chopped
- 2 hard-cooked eggs, peeled and sliced lengthwise
Adam and Maxine's Famous Latkes
By danyell923
Recipes & Menus | recipes Adam and Maxine's Famous Latkes Russets are ideal for latkes
- 3 pounds large russet potatoes (4-6)
- 1 medium Vidalia, yellow, or brown onions (about 2)
- 2 large eggs
- 1/4 cup fine plain dried breadcrumbs
- 3 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (or more) schmaltz (chicken fat; optional)
- 2-4 tablespoons (or more) vegetable oil
- Applesauce
- Sour cream
Tuna Ceviche with Avocado and Cilantro
By danyell923
With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would fin...
- 1 pound sushi-grade tuna, sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice (from about 5 limes)
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dice
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Salt
- Tortilla chips, for serving
Weeknight Porchetta
By danyell923
Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp
- 4 garlic cloves finely chopped; plus 2 heads, halved crosswise
- 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
- 1 tablespoon fennel seeds, coarsely chopped
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 1 1/2-lb. pork tenderloin
- 4 slices bacon
Vietnamese Spring Roll Dipping Sauce
By danyell923
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar
- 1/2 cup sugar
- 1 cup warm water
- 1/2 cup fish sauce (Viet Huong Three Crabs brand)
- 1/4 cup white vinegar
- 1/2 of a lime, juiced
- 3-4 cloves of garlic , minced
- 2-3 Thai chili pepper, minced
Potato Latkes
By danyell923
Directions On the large holes of a box grater or with a food processor, grate potatoes and onion
- 2 1/2 pounds russet potatoes, peeled
- 1 medium yellow onion
- Coarse salt
- 3 large eggs
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
Zucchini Fritters
By danyell923
Recipes & Menus | recipes Zucchini Fritters Squeeze out as much liquid from the zucchini as possible
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes
Saffron Roasted Cauliflower
By danyell923
Directions Preheat the oven to 450 degrees F
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon lightly crumbled saffron threads
- 1/4 teaspoon coriander seeds, crushed
- 2 cloves garlic, smashed
- 1 shallot, chopped
- Kosher salt
- 1 head cauliflower, cut into florets
- Juice of 1/2 lemon
- Chopped fresh parsley, for topping
Toasted Farro and Scallions with Cauliflower and Egg
By danyell923
In a large saucepan, melt 3 tablespoons of the butter
- 5 tablespoons unsalted butter
- 4 scallions, white and tender green parts only, sliced
- 8 ounces farro (1 cup plus 2 tablespoons)
- Salt
- Freshly ground pepper
- 1 quart vegetable stock
- 2 tablespoons extra-virgin olive oil
- 3 cups 1-inch cauliflower florets
- 1 tablespoon sherry vinegar
- 4 large eggs