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Recipes
Chocolate Ganache
By Golfwidow7
Directions Using a serrated knife, finely chop the chocolate into 1/4-inch pieces
- Makes 2 cups
- Ingredients
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
Salad: Greek Quinoa Salad
By Golfwidow7
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup quinoa
- Kosher salt and pepper
- 2 cups red and yellow grape tomatoes, halved
- 1 cup pitted kalamata olives
- 2 green onions (green and pale green part), thinly sliced
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1/2 English cucumber, cut into small dice
- Feta, for sprinkling
Sauce/Dip: Honey Mustard Sauce
By Golfwidow7
Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 1/4 cup honey
- 1 tablespoon dried onion flakes
- 1/2 tablespoon lemon juice
Chicken: Barbecued Chicken TYLER FLORENCE
By Golfwidow7
Directions For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme
- The Ultimate Barbecue Sauce:
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
Swedish Meatballs with Cranberry Relis
By Golfwidow7
This version of the iconic Swedish dish incorporates milk-soaked bread to make the meatballs super tender
- 4-1/2 oz. whole-wheat bread (about 3 slices), coarsely chopped
- 1/2 cup whole milk
- 12 oz. ground beef (preferably 85% lean)
- 12 oz. ground pork (preferably shoulder)
- 1/2 cup minced yellow onion
- 1 large egg, lightly beaten
- 1/4 tsp. ground allspice
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 Tbs. all-purpose flour
- 1 cup lower-salt chicken broth
- 1/4 cup heavy cream
- 1 cup fresh or frozen cranberries, thawed
- 2 tsp. granulated sugar
- 1 tsp. finely grated lemon zest, plus 1 Tbs. fresh lemon juice
- 1 tsp. minced fresh ginger
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh dill
PAN-ROASTED ASPARAGUS WITH TOMATOES
By Golfwidow7
This recipe works best with asparagus that is at least 1/2 inch thick near the base
- ragus
- INGREDIENTS
- 2 tablespoons olive oil
- 2 medium cloves garlic, sliced thin
- 1 pint cherry tomatoes, halved
- 1/3 cup brine-cured black olives(such as kalamata), pitted and chopped
- 1 tablespoon unsalted butter
- 2 pounds thick asparagus spears(see note), ends trimmed
- Kosher salt and ground black pepper
- 4 tablespoons chopped fresh basil (optional)
- 1 ounce grated Parmesan cheese(about 1/2 cup)
Beef: Classic Cabbage Rolls
By Golfwidow7
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain
- 1 medium head cabbage
- 1-1/2 cups chopped onion, divided
- 1 tablespoon butter
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1/4 pound bulk Italian sausage
- 1/2 cup V8 juice, optional
Steak Satay with Lemon Tahini Sauce and Tomato-Couscous Salad
By Golfwidow7
Aprons Advice Complete your meal with fresh salad blend, ciabatta bread, and pumpkin pie for dessert
- 2 (1-inch-thick) boneless ribeye steaks (about 2 lb)
- 2 lemons, for juice
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoons pumpkin pie spice (or cinnamon)
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 16 (6-inch) wooden skewers
- 2 tablespoons lemon (or garlic) hummus
- Tomato-Couscous Salad
- 1 cup pearl (or regular) couscous
- 2 medium tomatoes, finely chopped
- 1/4 cup fresh Italian parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 lemon, for zest/juice
- 1/2 cup crumbled garlic/herb feta cheese
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Beef: Slow Roasted Beef with Tomato Rosemary Gravy
By Golfwidow7
Preheat oven 500ºF. Place oven rack in the middle position
- 3 1/2 to 4 About 3 1/2 to 4 pounds boneless beef round roast
- 4 carrots, cut lengthwise in half
- 4 celery stalks, cut on a bias in thirds
- 2 onions, quartered with root end attached
- 1 pound baby Yukon gold potatoes
- 1/2 cup EVOO – Extra Virgin Olive Oil, divided
- Salt and pepper
- 2 tablespoons Montreal Steak Seasoning
- 2 tablespoons butter
- 2 shallots, chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon rosemary, chopped
- 2 tablespoons tomato paste
- 1/2 About 1/2 cup white wine
- 2 tablespoons flour
- 1 cup beef stock, plus a splash
- 1/2 About 1/2 cup white wine
Sweet and Tangy Balsamic Dressing
By Golfwidow7
In a small bowl, whisk until combined
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt