Cweeks' profile page
Recipes
Gingered Brown Rice
By cweeks
Recipe courtesy Tyler Florence
- 3 cups long-grain brown rice
- 6 cups water
- 1-inch piece ginger, cut into coins
- 1 teaspoon kosher salt
Spaghetti Bolognese
By cweeks
In a large pot, heat the oil over medium-high heat
- 1 tablespoon olive oil
- 4 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef or ground veal
- 1/2 pound pork sausage, removed from the casings, or ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chicken stock or broth
- 2 teaspoons sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti
- 1 cup freshly grated Parmesan
Penne with Asparagus and Cherry Tomatoes (Spring)
By cweeks
Bring a large pot of salted water to a boil over high heat
- 8 ounces penne pasta
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 cups (about 9 ounces) cherry tomatoes
- 1 cup shelled fresh peas
- 1/2 cup low-sodium chicken stock
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh basil leaves
Adirondack Bacon BBQ Chicken, Apples and Onions
By cweeks
Recipe courtesy Rachael Ray
- EVOO, for drizzling
- 4 ounces deli-cut good-quality smoky bacon, chopped
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup organic ketchup
- 1 cup chicken stock
- 1/4 cup Grade A maple syrup
- 1/4 cup grainy Dijon mustard
- 3 About 3 tablespoons Worcestershire sauce
- 2 About 2 tablespoons cider vinegar
- Coarse black pepper
- 2 tablespoons butter
- 2 crisp apples, such as gala or honey crisp or golden delicious, sliced
- 1 large red onion, quartered and thinly sliced
- A little freshly grated nutmeg
- 3 About 3 cups poached chicken, pulled
- Hard rolls, split
- Grated white sharp Cheddar, for topping
- Sliced dill or bread and butter pickles, for topping
Stuffed Pork Tenderloin Recipe
By cweeks
This stuffed pork tenderloin recipe is one of my favorite dinner party recipes, and is also great to make for speci...
- 4 Tablespoons butter
- 4 green onions, diced
- 1 medium yellow onion, diced
- 4 stalks celery, diced
- 1 1/2 cups breadcrumbs (either fresh or prepared)
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon ground black pepper
- 1.5 - 2 pounds pork tenderloin
- 2 Tablespoons flour
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1/4 cup cognac
- 2-3 cups beef broth
- roasting twine is needed for this recipe
Corned Beef and Cabbage
By cweeks
From Food Network Kitchens
- 1 (3-pound) corned beef brisket (uncooked), in brine
- 16 cups cold water
- 2 bay leaves
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
- 8 small new potatoes (about 1 1/4 pounds), halved
- Freshly ground black pepper
- Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
- 2 cups diced leftover cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow medium onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch of nutmeg
- Freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup plus 1 tablespoon unsalted butter
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 fresh large eggs
Hoisin Chicken
By cweeks
For the Chicken Satay: Combine the first 8 ingredients to coat chicken
- Chicken Satay (Skewered Chicken):
- 4 to 6 large chicken breast, cut into 1-inch cubes
- 1/4 cup olive oil
- 8 ounces hoisin sauce (found in international section in grocery store)
- 4 to 5 cloves minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 2 tablespoons cooking sherry
- 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
- 1/2 cup roasted white and black sesame seeds
- Papaya Salad:
- 1 ripened papaya
- 1/2 lime, juiced
- Mixed greens
- 1/2 cup fresh large diced tomatoes
- "Hoisin" Balsamic Vinaigrette (pronounced Hoy - Seen):
- 3/4 cup balsamic vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 small Maui sweet onion - sliced
- 2 cloves garlic
- 4-6 sprigs fresh basil leaves
- 1 teaspoon crushed red pepper flakes
- 1 1/4 cups extra-virgin olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- Freshly cracked pepper
Everything Gumbo
By cweeks
In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves
- 1 tablespoon smoked sweet paprika or sweet paprika, a palmful
- 1 1/2 teaspoons coriander, half a palmful
- 1 1/2 teaspoons ground cumin, half a palmful
- 1 1/2 teaspoons cayenne pepper, half a palmful
- A few sprigs fresh thyme, leaves picked and chopped
- 2 fresh bay leaves
- 1 large onion, chopped
- 1 large green bell pepper or 2 small, chopped
- 2 red or green chiles, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped or sliced
- 2 pounds boneless, skinless chicken, cut into large pieces
- Salt and freshly ground black pepper
- 1/2 cup flour, plus more for dredging
- 2 tablespoons plus 1/2 cup peanut or vegetable oil
- 1 pound andouille sausage
- 1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
- 1 (12-ounce) bottle beer
- 6 cups chicken stock
- 12 ounces lump crabmeat or shrimp, peeled and deveined*
- *Cook's Note: If serving later in work-week, pick up seafood fresh, if serving on cook-night or as second night's meal pick up crab or shrimp with your big-shop.
- 1 bunch scallions, trimmed and chopped
- 1 teaspoons hot sauce
- Serving suggestion: Scallion rice
Chicken Braised in White Wine
By cweeks
Preheat an oven to 375ºF
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 8 oz. white button mushrooms, quartered
- 2 cups white wine
- 2 Tbs. chicken demi-glace
- 3 garlic cloves, crushed
- 4 fresh flat-leaf parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 lb. red-skinned potatoes, cut into 1/2-inch  pieces
Pretzel Peanut Bark
By cweeks
Recipe courtesy Paula Deen
- 18 (1-ounce) squares white chocolate
- 3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
- 2 cups dry salted peanuts