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Recipes
Grilled Shrimp with Tomato and Feta
By mkuchel
For the shrimp: Prepare a charcoal grill for high direct heat
- 1 1/2 pounds large shrimp (21 to 24), shelled and deveined
- 1 pint cherry tomatoes, trimmed
- Canola oil, for brushing the skewers
- Kosher salt and freshly ground black pepper
- Greek extra-virgin olive oil, for cooking
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 cup white wine
- 2 teaspoons smoked paprika
- Pinch ground cinnamon
- Pinch red pepper flakes
- Clover honey, for sweetening
- 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
- 1 tablespoon finely chopped fresh oregano
- Finely grated fresh lemon zest
- 8 ounces Greek feta, patted dry and crumbled
- 6 pita breads, warmed, for serving
- Special equipment: Wooden skewers, soaked in cold water for 2 hours
Fried Zuchinni
By mkuchel
Panko bread crumbs give this fried zucchini its distinctive crunch, and a buttermilk based batter gives it tang
- 7 eggs
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1 1/2 teaspoons Worcestershire sauce
- Dash Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- All purpose flour, for dredging
- Panko bread crumbs, for
- Zucchini, unpeeled, sliced 1/8-inch thick on slight diagonal, as much as you need
Chicken Vegetable Soup Recipe
By mkuchel
In a 3-qt. slow cooker, combine all ingredients
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups reduced-fat reduced-sodium chicken broth
- 2 cups cubed cooked chicken breast
- 1 cup frozen corn
- 2 celery ribs with leaves, chopped
- 1 can (6 ounces) tomato paste
- 1/4 cup dried lentils, rinsed
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried marjoram
DaSpot Chicken Sandwich
By mkuchel
Recipe courtesy Aaron McCargo Jr
- Canola oil, for frying
- 2 tablespoons olive oil
- 1 (3 to 4-pound) store-bought rotisserie chicken
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1/2 cup diced onion
- 1 jalapeno seeded and diced
- 1 tablespoon minced garlic
- 1 teaspoon granulated chicken bouillon
- Pinch cayenne
- Salt and freshly ground black pepper
- 1 egg
- 3 tablespoons panko bread crumbs
- Chipotle Mayo, recipe follows
- 1 pint store-bought tabbouleh salad
- 4 to 6 Portuguese rolls, split
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 eggs, beaten
- 2 cups panko bread crumbs, in shallow dish
- Chipotle Mayo, recipe follows
- 1 cup mayonnaise
- 1 lemon, juiced
- 1 teaspoon minced garlic
- 2 chipotle peppers, minced
- Pinch kosher salt
- Pinch cracked black pepper
- 1 teaspoon chopped garlic
Alfredo Sauce
By mkuchel
THIS IS THE BEST ALFREDO SAUCE EVER
- 1/2 cup sweet butter
- 2 cloves garlic; minced
- 2 cups heavy cream
- 1/4 teaspoon white pepper
- 1 cup grated parmesan cheese
- 3/4 cup mozzarella cheese
Asian Chicken and Noodles
By mkuchel
Cook and drain fettuccine as directed on package
- Sauce:
- 8 ounces uncooked fettuccine
- 1 pound boneless skinless chicken breast, cut into 1/4-inch slices
- 1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
- 1 cup sliced fresh mushrooms (3 ounces)
- 1/4 cup hoisin sauce
- 2 tblsp. peanut butter
- 3 tblsp osyter sauce
- 2 chopped garlic
Bangers and Mash
By mkuchel
Recipe courtesy Claire Robinson, 2010
- 6 large potatoes, peeled and cut into large chunks
- Kosher salt
- 1/4 savoy cabbage, thinly shredded
- 6 large good quality pork sausages
- 1 large purple or red onion, thinly sliced
- Freshly ground black pepper
- Water
- 2 tablespoons whole-grain Dijon mustard
Seared Porterhouse with Oozing Maitre d' Butter - Alex Guarnaschelli
By mkuchel
I am a big fan of stovetop cooking with a steak like this
- 2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
- 1 cup minced shallots
- Coarse sea salt
- 2 teaspoons green peppercorns
- 2 teaspoons Dijon mustard
- 1/2 teaspoon lemon juice, plus a "few grates" lemon zest
- 2 tablespoons Worcestershire sauce
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
- 2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick
Watermelon Fruit Bowl
By mkuchel
With a large, sharp knife, remove the top 1/4 section of the watermelon
- 1 large watermelon
- 1 cantaloupe, halved and seeded
- 1 honeydew melon, halved and seeded
- 5 tangerines (baby oranges)
- 2 (20 ounce) cans pineapple chunks, drained
- 2 cups halved fresh strawberries
- 2 cups seedless grapes
- 1/2 cup water
- 1/4 cup white sugar
- 2 tablespoons grated lemon zest
Roast Chicken
By mkuchel
2009, Ina Garten
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour