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Recipes
Shrimp and Feta Stuffed Zucchini
By CBarile
Appetizer Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (s...
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 fennel bulb, finely chopped
- 1 large garlic clove, minced
- 4 plum tomatoes, chopped
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 3/4 pound shelled and deveined large shrimp, finely chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 6 small, round or oblong zucchini (2 1/2 pounds), halved lengthwise
- 1 1/2 cups crumbled feta (6 ounces)
Country-Style Ribs with Apple-Bourbon Barbecue Sauce
By CBarile
Our Pairing Suggestion Beer Smooth brown ale: Big Sky Moose Drool from Montana
- 1/2 cup hickory, apple or maple wood chips
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon sweet paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Pinch of cinnamon
- Pinch of ground ginger
- 4 pounds meaty country-style pork ribs (about 6 ribs total)
- Apple-Bourbon Barbecue Sauce
Gorgonzola, Fig and Pancetta Pizza
By CBarile
Pizza Our Pairing Suggestion Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it...
- DOUGH
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups warm water
- 1 tablespoon kosher salt
- 3 cups all-purpose flour, plus more for kneading and rolling
- SAUCE AND TOPPINGS
- 1 cup canned peeled Italian tomatoes
- Pinch of dried oregano, crumbled
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped parsley
- 10 ounces fresh mozzarella, thinly sliced
- 1 large plum tomato, very thinly sliced
- 4 ounces very thinly sliced pancetta
- 2 ounces Gorgonzola dolce
- 2 cups baby arugula
- 1 teaspoon balsamic vinegar
- 8 fresh figs, quartered
Rib Eye Steaks with Pete's Barbecue Sauce
By CBarile
Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook
- 1 cup red wine vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons vegetable oil, plus more for grilling
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 2 tablespoons light brown sugar
- 2 plum tomatoes, coarsely chopped
- 1 cup smoky barbecue sauce
- 1 teaspoon sambal oelek
- Salt and freshly ground pepper
- 4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
- Rosemary sprigs, for garnish
Scallops with Warm Tomato-Basil Dressing
By CBarile
Appetizer Our Pairing Suggestion Beer These rich, herb-scented scallops need a crisp light beer
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon fresh lemon juice
- 2 tomatoes—peeled, seeded and diced
- 2 tablespoons finely chopped fresh fennel
- 1 tablespoon chopped chervil or tarragon
- 1 tablespoon finely shredded basil, plus baby leaves for garnish
- Salt and freshly ground pepper
- 16 jumbo sea scallops (about 1 pound)
Perfect Blueberry Syrup
By CBarile
A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar
- 1 1/2 pounds blueberries (5 cups)
- 4 cups water
- 2 cups sugar
- Six 1-inch strips of lemon zest removed with a vegetable peeler
- 3 tablespoons fresh lemon juice
Wild Rice with Almonds
By CBarile
1. In a small saucepan, bring 3/4 cup broth to a boil
- 2-3/4 cups chicken broth, divided
- 1/2 cup golden raisins
- 3 tablespoons butter or margarine, divided
- 1/2 cup uncooked wild rice
- 1/2 cup uncooked brown rice
- 1/2 cup slivered almonds
- 1/4 cup minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Carolina Pulled Pork
By CBarile
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 1...
- 1 cup Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 1 tablespoon sweet paprika
- 1 tablespoon onion powder
- One 12- to 14-pound bone-in pork shoulder, with skin
- 50 About 50 hardwood charcoal briquettes
- 8 cups small hardwood smoking chips, soaked in water for 30 minutes and drained
- Eastern Carolina Sauce or variations, for serving
Oven Fries with Herbs and Pecorino
By CBarile
Made with starchy baking potatoes—flavored with garlic, fresh herbs and Pecorino Romano cheese—and tossed with ...
- 2 large baking potatoes, cut into 4-by-1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1 teaspoon minced sage
- 1 teaspoon minced rosemary
- 1/4 cup freshly grated Pecorino Romano cheese
- Salt and freshly ground pepper
Easy Ravioli
By CBarile
You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- Pinch of freshly grated nutmeg
- 1 tablespoon semolina flour, plus more for dusting
- 3 extra-large eggs
- 1 tablespoon extra-virgin olive oil
- Filling