Mdyess' profile page
Recipes
Masa Onion Rings
By mdyess
1. Peel the onions and and cut them into 1/2-inch-thick slices
- 2 onions (about 1 1/2 pounds)
- 4 cups all-purpose flour
- 2 cups buttermilk
- 1 cup medium-ground yellow cornmeal
- 1/4 cup masa harina (found in the Mexican food aisle at many area supermarkets)
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- Peanut oil for deep-frying
Giblet Gravy
By mdyess
In a medium, heavy pot, melt the butter and the olive oil over medium-high heat
- 1 tablespoon butter
- 2 teaspoons olive oil
- Giblets, liver, and neck from 1 turkey
- 1 cup diced onions
- 1/3 cup minced celery
- 1/3 cup peeled and minced carrots
- 2 cloves garlic, peeled and minced
- 4 teaspoons all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
Bernaise Sauce
By mdyess
1. 1 Combine wine, vinegar, and herbs in the top of a double boiler
- 1/4 cup white wine
- 2 tablespoons tarragon vinegar
- 1 tablespoon shallots or onions
- 1/8 teaspoon white pepper
- 2 tablespoons tarragon leaves (preferably fresh, but dried will do)
- 1 tablespoon chervil
- 1 sprig fresh parsley or
- 1 tablespoon dried parsley flakes
- 3 egg yolks
- 1/2 teaspoon salt
- 3/4 cup real butter (stick margarine will do in a pinch)
Parkey Stew
By mdyess
In a large pot, heat the olive oil over medium heat
- 3 TB. olive oil
- 4 carrots, peeled, ends removed and
- thinly sliced
- 3 leeks, thinly sliced, both ends removed
- 2 cloves garlic, minced (or 1f2 tsp. MINCED
- GARLIC soaked in 2 tsp. water for
- 5 minutes) .
- 16 oz. chicken broth (2 cups water with
- 11 f2 tsp. CHICKEN SOUP BASE)
- 15 oz. can crushed tomatoes
- small head cabbage, roughly chopped
- lb. kielbasa, sliced
- . 1 tsp. CARAWAY SEED (optional)
- 1 f2 tsp. MARJORAM (optional)
- 1 f2-1 tsp. salt
- 1 f2-1 tsp, PENZEYS FRESHLY GROUND PEPPER
Fritto Misto with Salsa Verde
By mdyess
In a bowl, stir together the all-purpose and semolina flours
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- 3 cups buttermilk
- Canola oil for frying
- 1 lb. halibut, trimmed and cut into l-inch cubes
- 1 lb. baby calamari, bodies cut into l/2-inch
- rings, tentacles left whole
- Salt, to taste
- 1 lemon, trimmed and sliced 1/8 inch thick
- Salsa verde for serving (see related recipe at
- right)
Beef Jerky
By mdyess
Slice beef thin 118 to 1116 inch
- All ingredients are per pound.
- 1 tsp. salt
- ~ tsp. pepper
- 1 tsp. garlic powder
- 1 tbsp. chili powder
- 1 tbsp. brown sugar
- ~ tsp. cayenne pepper
- 2 tbsp. W orcestershire sauce
- 2 tbsp. liquid smoke
- 2 tbsp. teriyaki sauce
Curried Pork Kababs
By mdyess
Instructions In medium bowl stir together yogurt, orange juice and seasonings; add pork to bowl, stir to coat with...
- 1 pound boneless pork loin cut into 1/2-inch cubes
- 1 cup plain low fat yogurt
- 2 tablespoons orange juice
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Fried chicken
By mdyess
Put the chicken pieces into a large bowl
- 1 (3 to 4 pound) chicken, cut up into 10 pieces
- Kosher salt
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- 1 quart buttermilk
- 2 tablespoons hot chili sauce (recommended: Srirachi)
- Peanut oil, for frying
- 1/4 bunch fresh thyme
- 3 big sprigs fresh rosemary
- 1/4 bunch fresh sage
- 1/2 head garlic, smashed, husk still attached
- Lemon wedges, for serving
Sweet & Sour Slaw
By mdyess
Do this 1) In a bowl large enough for the whole shootin' match, whisk together the dressing
- Yield. 8 small servings
- Prep time. 30 minutes
- Let it sit. At least 1 hour in the fridge if possible
- Ingredients for the slaw
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- 1 small white onion
- 112 bell pepper, any color
- Ingredients for the dressing
- 1 tablespoon white sugar
- 2 tablespoons brown sugar
- 1 teaspoon mustard powder
- 112 teaspoon salt
- 112 teaspoon black pepper
- 112 teaspoon celery seeds (not celery salt)
- 2 tablespoons vegetable oil (com oil or salad oil mix are good choices)
- 114 cup distilled white vinegar (not cider vinegar)
- Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like
- a jab of heat. Add a small jalapeno if you like a punch of heat. There are some jaZapeno
- flecks in the picture above because that's the way I roll.
Sauce au Roquefort
By mdyess
Cook the shallots in the butter until soft, about 7 or 8 minutes
- 2 shallots, chopped finely
- 4 tablespoons butter
- 6 ounces blue cheese, crumbled
- 1/2 cup heavy cream
- 1/4 teaspoon pepper