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Recipes
Halibut with Balsamic Glaze
By JeffK
Directions Whisk the vinegar, honey, oil, and garlic in a bowl
- 1/2 cup balsamic vinegar
- 2 to 3 tablespoons honey, depending how sweet you want it
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 4 (6-ounce) halibut fillets
- Nonstick cooking spray
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/halibut-with-balsamic-glaze-recipe.html?oc=linkback
Lemon Basl Chicken Salad
By JeffK
In a medium bowl, combine chicken, celery, basil and almonds
- 4 cups diced cooked chicken
- 1 rib minced celery
- 1/4 cup chopped fresh basil leaves
- 1/4 cup slivered almonds
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Bow Ties with Pesto, Feta & Cherry Tomatos
By JeffK
Main Dish Bring a large pot of salted water to boil
- Main Dish
- 1 pound bow tie pasta (farfalle)
- 3/4 cup Pesto, recipe follows
- 1/2 pint cherry tomatoes, halved
- 1 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Olive oil, as needed
- Pesto
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- 20 About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Cheddar BLT Burgers with Tarragon Russian Dressing
By JeffK
1.In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcester...
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1 1/3 pounds ground beef chuck
- 1 1/3 pounds ground beef sirloin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceberg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Cheddar-and-Onion Smashed Burgers
By JeffK
1.Heat a cast-iron griddle until very hot
- 16 thin bread-and-butter pickle slices, patted dry
- Four 4-inch potato buns, buttered and toasted
- 1 1/4 pounds ground beef chuck (30 percent fat)
- Salt and freshly ground pepper
- 2 small onions, sliced paper thin
- 4 ounces sharp cheddar cheese, sliced
- Umami dust, for sprinkling (optional, see Note)
Garlic Rubbed Roasted Cabbage Steaks
By JeffK
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray
- Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
- 1.5 tablespoons olive oil
- 2 to 3 large garlic cloves, smashed
- kosher salt
- freshly ground black pepper
- spray olive oil OR non-stick cooking spray
Guacamole
By JeffK
Peel & dice the avocados. Scoop chooped onion into a strainer and run under cold water for 30 seconds (to remove s...
- 3 Avocados (prefereably Haas rough skinned variety; ripe enough for fattest part to yield slightly when squeezed)
- Handful of fresh chooped cilantro
- 1/2 cup chopped white onion
- 1 minced serrano chile or jalapeno
- Squeeze of fresh lime juice
- Salt to taste
Spice Rubbed Ribeye Steaks with Fresh Herb Butter & Sumemr Heirloom Tomato Salad
By JeffK
Spice Rub: Mix all ingredients together and store in air tight container Herb Butter: Mix all ingredients ...
- Spice Rub:
- 1 tbls black pepper
- 2 tbls kosher salt
- 1 tbls dried rosemary
- 1 tbls dried thyme
- 1 tbls ancho chili powder
- 1 tbls finely ground espresso or dark roast coffee
- 1 tsp dried oregano
- Fresh Herb Butter:
- 1 pound salted butter at room temperature
- 1 tbls chopped fresh chives
- 1 tbls chopped fresh Italian parsley
- 1 tsp chopped fresh thyme
- Zest of 1 lemon
- Heirloom Tomato Salad:
- 2 pints bay heirloom tomatoes, halved, quartered if larger
- 1 tsp salt
- Cracked black pepper
- 4 basil leaves, julienned
- Extra virgin olive oil
- Rib Eye Steaks:
- 4 - 10 oz rib eyes
- Olive oil
- Spice mixture
- Herb butter
- Heirloom tomato salad
Ziti with Portobello Mushroom, Caramelized Onions & Goat Cheese
By JeffK
In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound ziti
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
TennTucky Blackberry Cobbler
By JeffK
Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter
- 1 1/4 cups sugar
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup butter, melted
- 2 cups frozen blackberries