Mkuchel's profile page
Recipes
Eggs in Baskets
By mkuchel
Recipe courtesy Sunny Anderson, 2009
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone
EASTER DEVILED EGGS
By mkuchel
Remove the shells from the hard boiled eggs and slice each egg in half
- 10 hard boiled eggs
- food coloring
- 1 tsp vinegar for each color you are using
- water
- 3/4 cup mayonnaise or Miracle Whip or half of each
- 2 tsp vinegar
- 2 tsp mustard
- 1 tsp dried minced onion
- 1/4 tsp salt and pepper
Chinese Chicken Wings
By mkuchel
Place a 14-inch nonstick saute pan over high heat
- 16 whole chicken wings, flap segments removed and saved for stock
- 1/3 cup sake
- 1/3 cup soy sauce
- 4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 4 large thin slices fresh ginger
- 1 tablespoon chinese 5 spice
- 1 dried hot chile
- Shaved green onions, for garnish
- Sesame seeds, for garnish
Chicken - Daddy Wu’s Chicken
By mkuchel
sake substitute: dry white wine or dry sherry oyster sauce substitute: add soy sauce with brown sugar or Hoisan
- For the marinade:
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 2 tablespoon sake, xiao shing wine or dry sherry
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 1/2 cups jasmine rice
- 3 cups cold water
- 3 eggs, lightly beaten
- 1 cup flour
- 1/4 cup cornstarch
- For Daddy Wu’s Sauce:
- 2 tablespoons canola oil
- 1/2 red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 1/4 cup chicken broth
- 1/4 teaspoon ginger, grated
- Zest and juice of 1 lemon
- 3 scallions, cut on a bias
Jalepeno Spaghetti
By mkuchel
Make the jalapeño pesto: Place the jalapeños, serranos, onions, almonds and olive oil in a food processor and pro...
- For the Jalapeño Pesto:
- 6 fresh jalapeño peppers, cored and seeded
- 5 fresh Serrano chiles, cored and seeded
- 1/2 medium red onion, chopped into 1/4-inch dice
- 1/2 cup sliced blanched almonds
- 1 cup extra virgin olive oil
- Salt
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 1/2 pounds linguine or trenette pasta
- 1/2 cup fresh breadcrumbs, toasted
My Favorite Fried Rice
By mkuchel
Recipe courtesy Aaron McCargo Jr
- 3 tablespoons canola oil
- 2 red jalapenos, seeded and minced
- 5 green onions, sliced
- 1 tablespoon minced garlic
- 2 eggs, beaten
- 4 cups cooked white rice
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon granulated chicken bouillon
- Pinch salt
- 1 teaspoon freshly cracked black pepper
- Pinch freshly chopped parsley leaves
- 1/2 lime, juiced
Ribeye with Creamed Swiss Chard
By mkuchel
Preheat oven to 350 degrees F
- 2 large (16 to 18-ounce) bone-in rib-eye steaks
- 1 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 to 3 garlic cloves, thinly sliced
- 2 sprigs fresh thyme, leaves removed
- 2 sprig fresh rosemary, leaves removed
- 1 About 1 cup panko bread crumbs
- Salt and freshly cracked black pepper
- 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped
- 2 cups heavy cream
- 2 fresh bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 to 3 cloves garlic, peeled
- Freshly grated Parmesan, to taste
- Salt and freshly cracked black pepper
- 1 lemon, juiced
Mexican Rice
By mkuchel
In a bowl, soak the rice in hot water for about 5 minutes
- 2 cups long or extra long grain white rice
- 2 tomatoes, or about 1 pound, quartered
- 1/3 cup white onion, roughly chopped
- 2 garlic cloves, peeled
- 1 1/2 teaspoons kosher or sea salt, or more to taste
- 3 tablespoons safflower or corn oil
- 3 1/2 cups chicken or vegetable broth, or water
- 1 tablespoon fresh lime juice, optional
- 2 parsley sprigs
- 3/4 cup carrots, peeled and diced, optional
- 1/2 cup shelled green peas, fresh of frozen, optional
- 1 or 2 chiles serranos, optional
Prime Rib
By mkuchel
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY
- 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
- 4 Tablespoons Olive Oil
- 1/2 cup Kosher Salt
- 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1/2 cup Minced Garlic
Lemony Lemon Brownies
By mkuchel
1. Preheat the oven to 350 degrees
- For the tart lemon glaze:
- 1/2 cup unsalted butter, softened
- 3/4 cup flour
- 2 eggs, large
- 2 tbsps lemon zest
- 2 tbsps lemon juice
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 4 tbsps lemon juice
- 8 tsps lemon zest
- 1 cup icing sugar