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Recipes
Sausage and Grapes with Saba
By danand
In a 12- to 14-inch sauté pan, heat the oil over high heat until smoking
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage
- 1 onion roughly chopped
- 3 garlic cloves roughly chopped
- 1/2 pound seedless green grapes
- 1/2 pound seedless red grapes
- Salt to taste
- Freshly-ground black pepper to taste
- Saba for drizzling
White Bean Chicken Chili
By danand
Combine beans, chicken stock, garlic and half the onions in a large soup pot bringing to boil
- 1 lb. large white beans
- 6 C chicken broth
- 2 Tbsp Oil
- 2 medium onions (divided), finely chopped
- 2 cans, 4oz chopped green chilies
- 2 cloves garlic, minced
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground oregano
- 2 tsp coriander
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 C diced cooked chicken breasts
- 3 C Monterey Jack Cheese, grated
Citrus-Marinated Pork Rib Roast
By danand
Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones
- Two 5-bone pork rib roasts, about 4 pounds each
- 6 garlic cloves
- 6 whole cloves
- 3 lemons, zest removed in strips with a vegetable peeler and lemons juiced
- 3 oranges, zest removed in strips with a vegetable peeler and oranges juiced
- 20 fresh bay leaves
- 8 rosemary sprigs
- 2 tablespoons fennel seeds, coarsely chopped
- 1 tablespoon juniper berries, coarsely chopped
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
Lobster Macaroni and Cheese
By danand
Recipe courtesy The Neelys
- 4 tablespoons butter, plus 1 tablespoon for greasing dish
- Kosher salt
- 1 pound penne pasta
- 2 small shallots, finely chopped
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 5 tablespoons all-purpose flour
- 1/4 cup white wine
- 4 cups heavy cream
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 2 cups shredded sharp white Cheddar
- 2 cups shredded Gruyere
- 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
- 1/4 cup panko bread crumbs
- 1/4 cup freshly chopped parsley leaves
Corned Beef and Balsamic Cabbage
By danand
Preheat the oven to 325 degrees
- 1 package Corned Beef Brisket (3-4 Pounds)
- 3 Tablespoons Ground Black Pepper
- 1 head Green Cabbage (can Use 2 If You'd Like More)
- Olive Oil, For Searing
- 1/2 bottle Guinness, Or Any Beer
- 1 cup Balsamic Vinegar
- 2 Tablespoons Sugar (optional)
Turkey Gravy - Chef John's Make-Ahead
By danand
Preheat oven to 400 degrees F (200 degrees C)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 teaspoons vegetable oil
- 2 large turkey wings
- 2 tablespoons cold water
- 10 cups cold water
- 4 sprigs fresh thyme
- 2 cloves garlic (optional)
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
White Clam Sauce
By danand
Heat olive oil in a large skillet over medium-high heat
- 1/2 cup olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 tablespoons red pepper flakes, or to taste
- 1 tbsp parsley and basil
- 1 cup white wine
- 1 3/4 cups half-and-half cream
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- 1/4 cup grated Parmesan cheese for topping
- 1 (8 ounce) package dried linguine pasta
Garlic Cream Sauce over Chicken Breasts
By danand
Preheat an outdoor grill for medium-high heat and lightly oil the grate
- 4 skinless, boneless chicken breast halves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese, softened
Goat Cheese and Arugula over Penne
By danand
Cook pasta in a large pot of boiling salted water until al dente
- 5 1/2 ounces goat cheese
- 2 cups coarsely chopped arugula, stems included
- 1 cup quartered cherry tomatoes
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces penne pasta
Honey-Tamarind Baby Back Ribs
By danand
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ...
- 2 racks baby back ribs (5 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/2 cup clover or other mild honey
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons tamarind concentrate
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon Asian chile paste, such as sambal oelek