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Recipes
Chipotle-Maple Barbecue Sauce
By JDARK
In a blender, combine the chipotles with the ketchup, maple syrup, broth and allspice and puree until smooth
- 3 large chipotle chiles in adobo, stems discarded
- 1/4 cup ketchup
- 1/4 cup pure maple syrup
- 1 cup low-sodium chicken broth
- 1/8 teaspoon ground allspice
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 2 large garlic cloves, minced
- Salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
Creamy Ricotta
By JDARK
In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and a...
- 2 quarts whole milk, preferably organic
- 1 cup heavy cream, preferably organic
- 3 tablespoons white vinegar
- 1/2 teaspoon kosher salt
Chorizo-Filled Dates Wrapped in Bacon
By JDARK
Slice the chorizo crosswise in thirds
- 1 small Spanish chorizo sausage (about 2 ounces), casing removed
- 24 Medjool dates, pitted
- 12 slices of bacon, halved crosswise
Stuffed Grape Leaves with Pork and Fregola
By JDARK
In a large bowl, cover the fregola with the hot water and soak for 15 minutes
- 1/2 cup fregola
- 3 cups hot water
- 1 pound ground pork
- 1/4 cup minced shallots
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon finely chopped marjoram or oregano plus 4 marjoram or oregano sprigs
- Pinch of cinnamon (optional)
- 40 brined grape leaves, drained (from one 16-ounce jar)
- 1/2 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
Glazed Japanese Beef-and-Scallion Rolls
By JDARK
In a small skillet of boiling water, blanch the asparagus until bright green, about 1 minute
- 6 thin asparagus spears
- 6 large scallions
- Salt
- About 1 teaspoon Asian sesame oil, for coating
- 6 thin slices of beef tenderloin, about 2 ounces each, very lightly pounded to a 1/8-inch thickness
- Freshly ground pepper
- 2 tablespoons red miso
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon finely grated fresh ginger
- Vegetable oil, for brushing
Aged Gouda Biscotti with Walnuts
By JDARK
In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 3/4 cup plus 2 tablespoons warm water
- 1 tablespoon sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 8 ounces aged Gouda (preferably 4 years), shredded (2 cups)
- 1/2 cup walnuts, finely chopped
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
Quick Chicken-and-Cheese Tamales
By JDARK
In a food processor, pulse the masa harina with the baking powder and salt
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 1/4 cups cool water
- 1/2 cup solid vegetable shortening (3 ounces), softened
- 1/2 cup chicken stock or low-sodium broth
- 2 1/2 cups shredded chicken (from 1 rotisserie chicken)
- 1/4 pound sharp cheddar cheese, shredded (1 packed cup)
- 1/2 cup chopped cilantro
- 2 scallions, finely chopped
Caramelized Black Pepper Chicken
By JDARK
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles
- 1/2 cup dark brown sugar
- About 1/4 cup fish sauce (nam pla)
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon coarsely ground pepper
- 2 fresh Thai chiles, halved, or dried red chiles
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 cilantro sprigs
Red Chile-Chicken Enchiladas
By JDARK
In a microwave-safe bowl, cover the chiles with the hot water
- Sauce:
- 3 each of guajillo and ancho chiles (stemmed and seeded)
- 3 cups hot water
- 1 medium onion (quartered)
- 3 large garlic cloves
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- ½ teaspoon dried oregano (preferably Mexican)
- 2 tablespoons extra-virgin olive oil
- 2 ½ cups canned tomato sauce (20 ounces)
- 1 cup water
- Salt and freshly ground pepper
- Enchiladas:
- 2 tablespoons extra-virgin olive oil
- 1 large onion (3 cups thinly sliced)
- ½ cup low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1 teaspoon ground cumin
- ¼ cup chopped cilantro
- ¾ pound Monterey Jack cheese (3 cups shredded)
- Salt and freshly ground pepper
- Vegetable oil (for frying)
- 16 corn tortillas
- Chopped red onion, cilantro, hot sauce and sour cream (for serving)
Chimichurri Sauce
By JDARK
In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper
- 2 cups chopped parsley
- cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper