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Recipes
Beef Brisket (Slow Cooker)
By Golfwidow7
Directions Sprinkle the brisket on both sides with salt and pepper
- One 4-pound first cut brisket, excess fat trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 6-ounce can tomato paste
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- 3 red onions, quartered
- 3 carrots, peeled and cut into thirds
- 6 cloves garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
Salad: BLT Bread Salad
By Golfwidow7
1. Preheat oven to 350°. 2
- 6 ounces French bread baguette, cut into 1/2-inch cubes
- Cooking spray
- 4 slices hickory-smoked bacon
- 1 tablespoon olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 6 cups torn romaine lettuce
- 1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges 3 green onions, thinly sliced
- 1/2 cup (2 ounces) crumbled feta cheese
LINGUINE WITH CLAMS
By Golfwidow7
In a large pasta pot, bring 8 quarts of water to a boil and add 3 tablespoons of salt
- 3 tablespoons extra-virgin olive oil
- 1 cup canned cherry tomatoes (roughly chopped with their juices)
- 4 cloves garlic (peeled, thinly sliced)
- 1 pound New Zealand cockles, or 24 Manila clams (scrubbed, rinsed)
- 1/2 cup dry white wine
- 1 tablespoon hot red pepper flakes
- 1 pound linguine
- 1/2 cup Italian parsley (finely chopped)
- Kosher salt (to taste)
Salad: Italian Chopped Salad
By Golfwidow7
1) In a large bowl, combine romaine lettuce, Margherita Pepperoni and Genoa Salami, roasted yellow peppers, red oni...
- 1 - bunch whole romaine lettuce leaves
- fresh basil leaves, torn
- 1/4 lb. Pepperoni, sliced thin
- 1/4 lb. Genoa Salami, julienned
- 1/3 cup roasted yellow peppers, drained and sliced into strips.
- 1/3 cup red onions, rough chopped
- 1 1/2 cups rough chopped artichoke hearts
- 1/4 cup provolone cheese, julienned
- 1/4 lb. mozzarella cheese, cubed
- 3 tbsp. red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- 2 tbsp. grated Romano cheese
- 1/4 cup mixed olives
- croutons
Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce
By Golfwidow7
From EatingWell: November/December 2013 This crispy prosciutto-wrapped chicken thigh recipe makes a tasty meal whe...
- 4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
- 1/2 teaspoon freshly ground pepper, divided
- 4 thin slices prosciutto (about 2 ounces)
- 4 teaspoons extra-virgin olive oil, divided
- 1 large shallot, halved and thinly sliced
- 1 tablespoon finely chopped fresh oregano plus 1 teaspoon, divided
- 8 ounces sliced cremini mushrooms
- 1/2 cup Marsala (see Tip) or dry sherry
- 1 cup reduced-sodium chicken broth
- 2 teaspoons cornstarch
- Preparation
Goat Cheese, Fried
By Golfwidow7
Mix the bread crumbs and grated cheese in a bowl
- 8 ounces log goat cheese, cut into 1/2 inch slices
- 2 eggs, lightly beaten
- 1 cup fresh breadcrumb
- 1 ⁄2 cup parmesan cheese, grated
- 1 teaspoon sweet paprika
- oil (for frying)
Pork Chops with Sage-Onion Gravy
By Golfwidow7
Curtis Stone, Today Show
- 1 1/4 lb peeled, seeded Butternut Squash (in 1” pieces)
- 1 cup Heavy Cream
- 4 Pork Loin Chops
- 1 thin sliced Onion
- 1 1/2 cups Chicken Stock
- 8 oz peeled, cored Parsnips (in 1” pieces)
- 2 sprigs fresh Sage
- 1 tbsp Flour
- 3 tbsp Olive Oil
- Start by making the vegetables. Combine squash with parsnips in a pot, covering them in an extra inch of cold water; salt the water.
- Simmer on high heat; reduce to medium and simmer 20 minutes, or until mash tender.
- Combine cream and sage in a saucepan; simmer one minute on medium.
- Take off heat. Cover and steep five minutes before removing sage.
- Strain vegetables and evaporate steam by placing the strainer over the saucepan.
- Add vegetables to saucepan and turn heat to low.
- Smash vegetables with a potato masher or large utensil. Stir 2/3 sage cream into the veggies, reserving the rest.
- Salt smash veggies and keep them covered so they stay warm until serving.
- Preheat oven at 425 F.
- Salt and pepper the pork.
- Heat a pan on medium high and add two tablespoons of oil.
- Cook pork for four minutes on each side, to caramelize and almost cook it all the way through. Remove pork from the pan.
- Add another tablespoon of oil to cook your onion, stirring often for about five minutes.
- Add flour and stock with the onion, boiling around three minutes to thicken the sauce.
- Next, pour in the rest of the cream. Return pork to the pan and put the pan in the oven.
- Bake about five minutes to finish cooking the meat.
- Optionally, continue to simmer for another five minutes to thicken the gravy.
- Salt and pepper the gravy before serving with pork chops and mashed vegetables.
Ricotta Gnocchi & Sweet Sausage Bolognese
By Golfwidow7
It's easy to make homemade ricotta gnocchi, and so much tastier than store bought
- GNOCCHI:
- 3 pounds ricotta, drained
- 3 cups sifted all-purpose flour
- 2 eggs
- Salt and pepper to taste
- Pinch of nutmeg
- SWEET SAUSAGE BOLOGNESE:
- 1/4 cup canola oil
- 3 pounds sweet sausage, cleaned from casing
- 1 Spanish onion, sliced
- 1 cup white wine
- 1 can whole tomatoes in juice
- Salt, to taste
- Red pepper flakes, to taste
- Fresh basil for garnish, optional
Crullers, Mexican (Churros)
By Golfwidow7
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high...
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 eggs
- Canola oil, for frying
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Lobster Fry Diviola/Lidia
By Golfwidow7
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
- 3 1 1/4-pound live Maine lobsters
- salt
- 1/4 all-purpose flour
- 1 1/2 cups vegetable oil, or as needed
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves
- 2 35-ounce can San Marzano tomatoes, with their liquid, seeded and crushed
- 16 whole dried peperoncino, or 1 1/2 teaspoons crushed red pepper
- 1 teaspoon dried oregano, preferably the type dried on the branch, crumbled
- 1 teaspoon fresh oregano, chopped
- 1 pound linguine
- Place the lobsters in the freezer about 30 minutes before beginning this recipe.