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Recipes
Watermelon Sangria
By danyell923
In a blender, puree the watermelon cubes
- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
- 1 bottle dry white wine
- 6 ounces vodka
- 4 ounces Cointreau or other triple sec
- 4 ounces Citrus Syrup
- Ice
Caramelized-Apple Custard Tart with a Rye Crust
By danyell923
MAKE THE CUSTARD In a blender, puree all of the ingredients until smooth
- 2 1/4 cups heavy cream
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 vanilla bean, chopped
- Pinch of kosher salt
- 1 1/4 cups light rye flour, preferably Bob's Red Mill
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed
- 6 tablespoons ice water
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 1 Granny Smith apple—peeled, cored, quartered and sliced 1/8 inch thick
- 1/2 vanilla bean—split lengthwise and seeds scraped, pod reserved for another use
- 2 tablespoons Champagne vinegar
Shaved-Radish Sandwiches with Herb Butter
By danyell923
Mix first seven ingredients in a small bowl
- 1/2 cup (1 stick) room-temperature salted butter
- 5 anchovy fillets, mashed and drained
- 1 small garlic clove, grated
- 3 tablespoons fresh chives, finely chopped
- 3 tablespoons fresh tarragon, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Coarse sea salt
- Freshly ground black pepper
- 32 slices of baguette, diagonally cut 1/8-inch thick
- 12 radishes, very thinly sliced
- 16 green radish leaves
Brown Sugar Banana Parfaits with Maple-Glazed Pecans
By danyell923
Recipes & Menus | recipes Brown Sugar Banana Parfaits with Maple-Glazed Pecans A twist on bananas Foster, this pa...
- 1 cup pecan halves
- 1/4 cup pure maple syrup
- Pinch of kosher salt
- 3/4 cup rye whiskey
- 1/2 cup (packed) light brown sugar
- 3 tablespoons sugar
- 3 tablespoons unsalted butter
- 6 bananas, peeled, cut on a diagonal into 1/4-inch slices
- 1 pint vanilla ice cream
Ed's Portuguese Fish Stew
By danyell923
Roast the Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over
- 5 Anaheim chiles or Italian frying peppers
- 1/4 cup extra-virgin olive oil
- 1/2 pound linguiça sausage, quartered lengthwise and sliced crosswise 1/4 inch thick (see Note)
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 2 thyme sprigs
- 2 bay leaves
- 1/2 teaspoon crushed red pepper
- Kosher salt
- Freshly ground pepper
- 1/2 cup dry white wine
- 3 cups bottled clam broth or fish stock
- 1 1/2 pounds unpeeled new potatoes, halved
- 4 medium tomatoes (1 1/4 pounds)—halved, seeded and chopped
- 1 pound Manila or littleneck clams, scrubbed
- 2 pounds skinless cod fillets, cut into 1-inch pieces
- 1 pound mussels, scrubbed and debearded
- Finely chopped cilantro and parsley, for garnish
- Crusty bread, for serving
Hungarian Pork and Potatoes
By danyell923
Directions Preheat the oven to 425 degrees F
- 1 large pork tenderloin (about 1 1/4 pounds)
- 1 tablespoon sweet paprika, plus more for topping
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 pound small red-skinned potatoes, chopped
- 1/2 head green cabbage, shredded
- 1 onion, sliced
- 1 cup low-sodium chicken broth
- 1 tablespoon packed light brown sugar
- 2 tablespoons apple cider vinegar
- 3 tablespoons chopped fresh herbs (such as dill and/or parsley)
- 1/3 cup low-fat sour cream
Herb-Roasted Turkey with Wild Mushroom Gravy
By danyell923
PREPARE THE TURKEY Preheat the oven to 400°
- 1 stick unsalted butter, softened
- 2 garlic cloves, minced
- 1 tablespoon chopped thyme, plus 4 large sprigs
- 1 tablespoon chopped sage, plus 4 large sprigs
- Salt
- Freshly ground pepper
- One 12- to 14-pound turkey, neck and gizzard reserved
- 1/2 large apple
- 1 medium onion, cut into 1-inch-thick wedges
- 1 large carrot, cut into 1-inch pieces
- 1 large celery rib, cut into 1-inch pieces
- Extra-virgin olive oil, for rubbing
- 1 tablespoon small dried porcini pieces
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound golden chanterelles or a mix of cremini and oyster mushrooms, sliced 1/2 inch thick
- 3 medium shallots, minced
- Salt
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon all-purpose flour
- 4 cups chicken stock or low-sodium broth
Pavlovas with Passion Fruit Curd
By danyell923
Farmstead eggs are at their best in late summer, when the chickens are "on pasture," eating grass
- 3 large eggs, separated
- Pinch of salt
- 1 1/4 cups superfine sugar
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 1/2 vanilla bean, seeds scraped
- 1/4 cup passion fruit puree or nectar
- 1 stick cold unsalted butter, cubed
THAI-STYLE GRILLED CHICKEN WITH SPICY SWEET AND SOUR DIPPING SAUCE
By danyell923
TO BRINE THE CHICKEN: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken i...
- BRINE
- 1/2 cup granulated sugar
- 1/2 cup table salt
- 4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
- DIPPING SAUCE
- 1 teaspoon red pepper flakes
- 3 small garlic cloves, minced (1 1/2 teaspoons)
- 1/4 cup distilled white vinegar
- 1/4 cup lime juice, from 2 to 3 limes
- 2 tablespoons fish sauce
- 1/3 cup granulated sugar
- RUB
- 12 medium garlic cloves, minced (1/4 cup)
- 2 inches fresh ginger (about 2 inches)
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 2/3 cup fresh cilantro leaves, chopped
- 1/4 cup lime juice, from 2 to 3 limes
- 2 tablespoons vegetable oil, plus more
- vegetable oil, for grill grate
Silky Tortilla Soup
By danyell923
In a saucepan, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 1/2 pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
- 8 cups chicken stock
- Canola oil, for frying
- 6 corn tortillas, halved and thinly sliced
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish