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Recipes
Corn Bread And Honey Butter
By Golfwidow7
Preheat oven to 400 degrees
- 3/4 cup cornmeal
- 2 1/4 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 1/2 cup butter melted
- 3 eggs beaten
- === HONEY BUTTER ===
- 1/4 cup honey
- 1/2 cup butter - (1 stick) softened
SPATCHCOCK ROASTED CHICKEN W/ CARROTS AND PARSNIPS
By Golfwidow7
Tip: To easily remove the chicken backbone, use kitchen scissors to cut along both sides and remove or ask your but...
- PUMPKIN SEED SAUCE:
- 4 pounds whole chicken (backbone removed)
- 1 cup pumpkin seeds (toasted)
- 1/2 cup fresh sage leaves
- 1 1/2 cup parsley leaves
- 1 1/2 cup olive oil
- 2 lemons (zested, juiced)
- SPATCHCOCK ROASTED CHICKEN:
- 1/2 pound organic carrots (peeled, cut in half lengthwise)
- 1/2 pound organic parsnips (peeled, cut in half lengthwise)
- 1 large onion (peeled, quartered)
- 2 tablespoons olive oil (divided)
- 1 bunch fresh thyme
- Kosher salt and freshly ground black pepper (to taste)
Brussels Sprouts Gratin
By Golfwidow7
Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the me...
- 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
- 3 tablespoons unsalted butter, melted
- Salt
- Freshly ground black pepper
- 1 cup coarse fresh breadcrumbs, from about 3 slices white sandwich bread, crusts removed
- 1/4 cup finely grated Gruyère
- 1-1/4 cups heavy cream
Italian Meatloaf
By Golfwidow7
Note: If serving with mashed potatoes, you might warm up some additional marinara sauce for serving
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 large eggs
- 1/4 cup finely chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 2 pounds meatloaf mix (or use 1-1/2 pounds 85% lean ground beef plus 1/2 pound ground pork)
- 2/3 cup Italian-style breadcrumbs
- 3/4 cup grated Parmigiano-Reggiano
- 3/4 cup marinara sauce
Grilled Shrimp Salad, Tropical
By Golfwidow7
Preheat grill or grill pan to medium-high heat
- 1/4 cup olive oil
- 1 pound shrimp (peeled, tails on, deveined)
- 2 green bell peppers (1-inch squares)
- 2 red bell peppers (1-inch squares)
- 2 small red onions (peeled and cut in wedges)
- 1 pineapple (cored and sliced in 2-inch pieces)
- 2 mangos (peeled and cut in 2-inch pieces)
- LIME MINT VINAIGRETTE
- 1 lime (juice and zest)
- 2 tablespoons honey
- 1/3 cup olive oil
- 3 tablespoons mint (chopped)
- 1/4 pumpkin seeds (toasted, for garnish)
- kosher salt and freshly ground black pepper (to taste)
Slow-Cooker Caribbean Beef Stew
By Golfwidow7
Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon ...
- 3 sprigs thyme
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1 pound Yukon gold potatoes, peeled and quartered
- 3 medium carrots, cut crosswise into thirds
- 1 1-inch piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 10-ounce can Mexican-style diced tomatoes with green chiles
- 4 scallions, sliced (optional)
- Hot sauce, for serving (optional)
Shrimp; Grilled Beer and Butter with Potatoes
By Golfwidow7
Food Network Magazine - Volume 6, Number 6 (July/August 2013), pg 110
- 1 1/2 lb small potatoes, halved
- 1 medium red onion, cut into wedges
- 3 tbsp unsalted butter, cut into pieces
- Kosher salt
- 1 (12-oz) bottle lager beer
- 1 1/2 lb large shrimp, peeled and deveined (tails left on)
- 3/4 tsp Old Bay Seasoning
- 1/4 c fresh parsley, chopped
Mushroom, Roasted Medley
By Golfwidow7
Roasting any vegetable caramelizes them which brings out the full flavor
- 2 Pounds Mixed Fresh Mushrooms
- 2 Garlic Cloves, Chopped
- 1/2 Cup Olive Oil
- Salt & Pepper
- 1 Teaspoon Chopped Fresh Rosemary
- 1 Teaspoon Chopped Fresh Sage
- 1/4 Cup Chopped Fresh Parsley
- 1 Teaspoon Balsamic Vinegar
Lasagna Bolognese
By Golfwidow7
Directions Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes
- For the Ragu:
- Ingredients
- 1 cup dried porcini mushrooms
- 10 ounces white button mushrooms
- 2 carrots, cut into 4 pieces
- 2 stalks celery, cut into 4 pieces
- 2 cloves garlic
- 1 cup fresh parsley
- 1 6-ounce piece prosciutto, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef chuck
- 1 pound ground pork
- 2 cups dry white wine
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 1 teaspoon chopped fresh rosemary
- 2 bay leaves
- Kosher salt
- 5 tablespoons tomato paste
- 1/2 cup cognac or brandy
- 1 28-ounce can whole San Marzano tomatoes
- For the Bechamel:
- 12 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons grated nutmeg
- Kosher salt and freshly ground pepper
- 6 cups whole milk
- For the Lasagna:
- Kosher salt
- 1 1/2 pounds fresh lasagna sheets
- 2 tablespoons unsalted butter, softened
- 3/4 pound parmesan, grated (2 to 3 cups)
- 1 pound fresh mozzarella or fontina, grated (4 to 5 cups)
Balsamic Glazed Chicken
By Golfwidow7
Preheat oven to 425 degrees F
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet