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Recipes
Schweinebraten (Pork Roast) with Gravy and Vegetables
By Dustin
One of the keys to Schweinebraten is getting the right cut of meat
- 500 grams (about 1 pound) carrots, peeled and cut into 1/2 – 3/4-inch slices
- 1 kilo (2.5 pounds) potatoes, peeled and cut into cubes 1/2 – 3/4-inch cubes
- 3 small onions, peeled and cut into 1/2 – 3/4-inch chunks
- 3-4 kilo pork roast from the neck (Schweinebraten/Krustebraten)
- 4 mini-racks of pork ribs with bones, 2-3 ribs (for the sauce)
- Oil to braise, 1-2 tablespoons
- Grill spice (Fuchs Puszta Feuer Würz Zauber*)
- Handful of Cloves
- Handful of Juniper berries (Wacholderbeeren)
- 2 cups (500ml) vegetable stock (Gemüsebrühe)
- 1/2 dark Weissbier (You can use a regular Weissbier but use less because the flavor is not so sweet.)
Lemon Chicken Soup with Dumplings
By Dustin
1. Preheat oven to 425°. 2
- 2 pounds chicken bones (such as necks and backs)
- 2 large carrots, cut into 3-inch pieces $
- 2 celery stalks, cut into 3-inch pieces
- 1 large onion, halved
- 12 cups water
- 1 bay leaf
- 1 teaspoon ground turmeric
- 3/4 teaspoon kosher salt, divided
- 2/3 cup matzo meal
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons canola oil
- 2 tablespoons sparkling water
- 2 teaspoons grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten and divided
- 1/2 pound skinless, boneless chicken breast halves
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh dill
Cheese, Onion, and Bread Soufflé
By Dustin
Directions Preheat oven to 400° F
- 2 tablespoons butter, plus more for the dish
- 10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces
- 2 cups hot milk
- 1 small onion, sliced into 1/4-inch rounds
- 4 eggs, separated
- 7 ounces Swiss cheese, grated
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg
- 1 pinch ground cayenne pepper
Hemingway Daiquiri
By Dustin
Fill a cocktail shaker with ice
- IMBIBE:
- 1 1/2 oz. white rum
- 3/4 oz. fresh lime juice
- 1/4 oz. fresh grapefruit juice
- 1/4 oz. maraschino liqueur
- Jim Meehan:
- 2 ounces white rum
- 3/4 ounce fresh lime juice
- 1/2 ounce fresh grapefruit juice
- 1/2 ounce maraschino liqueur
- 1 lime wheel, for garnish (optional)
Simple Italian Bread Soup Recipe - Zuppa di Pan Cotto
By Dustin
Bring the water to a boil, salt it, and add the bay leaves
- The Campanian Recipe **
- 4 thick slices crusty stale bread, at least a half pound (225 g)
- 3-4 bay leaves
- Salt
- 1 quart (1 liter) water
- The Lucanian Recipe **
- 8 tablespoons olive oil
- A clove of garlic, peeled and crushed
- 4 eggs, well beaten
- 1/2 pound (225 g) stale crusty Italian bread, crumbled
- Ground hot pepper to taste
- A small bunch of basil, chopped
- 1 pint (500 ml) water
Chicken Popsicles
By Dustin
Remove the chicken tender and place the chicken breasts shiny side up
- 2 skinless, boneless chicken breasts
- Salt
- Freshly ground black pepper
- 2/3 cup flour
- 2 eggs
- 2/3 cup panko or coarse bread crumbs
- 1/3 cup grated Parmigiano-Reggiano
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 pineapple or watermelon wedge (for presentation)
- 16 6-inch bamboo skewers
Susana's Black Mole - Rick Bayless | Frontera
By Dustin
Makes 12 servings Directions Rinse the chiles quickly in running water, and remove all stems, veins and seeds
- 5 chile chilhuacle negro (1 1/2 ounces)
- 5 chile guajillo (1 ounce)
- 4 chile pasilla mexicano (1 ounce)
- 4 chile ancho negro or mulato (2 ounces)
- 2 chile chipotle meco (1/4 ounce)
- 1 medium white onion, quartered
- 1/2 small head of garlic, cloves separated
- 2 heaping tablespoons almonds
- 2 tablespoons shelled and skinned raw peanuts
- 1 ” Mexican cinnamon (canela)
- 3 black peppercorns
- 3 whole cloves
- 2 tablespoons oil
- 1 1/2 tablespoons raisins
- 1 slice of bread, preferably challah or an egg bread
- 1 small ripe plantain, cut into 1/2-inch slices (about 1 cup)
- 1/2 cup sesame seeds
- 2 pecan halves
- 1/2 pound (1 medium-large round or 4 to 5 plum) ripe tomatos, cut into chunks
- 1/4 pound (2 to 3 medium) fresh tomatillos, husked, rinsed and cut into chunks
- 1 sprig fresh thyme, or 1/4 teaspoon dried
- 1 sprig Mexican oregano, or 1/2 teaspoon dried
- 5 generous cups light chicken stock
- 2 tablespoons lard or oil
- 6 ounces Mexican chocolate
- 2 dried avocado leaves
- Salt
Soy-Ginger Grilled Salmon and Napa Sesame Slaw
By Dustin
Preheat a grill or grill pan to medium-high
- 1/4 cup vegetable oil
- 3 tablespoons tamari (dark soy sauce)
- Grated peel and juice of 1 lime
- 1 tablespoon hot pepper sauce (eyeball it)
- 1 3 inch piece fresh ginger, peeled and grated
- 4 6 ounces salmon fillets
- 1/2 cup rice vinegar or cider vinegar
- 1/4 cup honey
- 2 teaspoons toasted sesame oil
- 1 small head or 1/2 large head napa cabbage, shredded (about 4 cups)
- 1/2 bunch snipped chives (about 1/4 cup)
- 3 tablespoons toasted sesame seeds
- Salt and pepper
Texas Clod
By Dustin
Method: Indirect Grilling Serves: 25 to 30
- Kreuzs Sides:
- 3/4 cup salt
- 1/2 cup cracked black peppercorns
- 2 to 3 tablespoons cayenne pepper
- 1 beef clod (15 to 18 pounds)
- Puffy white bread (such as ButterKrust)
- Saltine crackers
- Sour pickles
- Sweet pickles
- Pickled jalapenos
- Thick slices of white onion
- Slices of peeled avocado
- Slices of tomato
- Thin (1/4 inch) slabs of orange Wisconsin cheddar cheese or jalapeno Jack cheese
- Other Items Needed:
- 15 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover then drained.
Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese - Rick Bayless | Frontera
By Dustin
1. Prepare the guajillo chile base
- 3 guajillo chiles, stemmed, seeded and torn into flat pieces
- 3 garlic cloves, unpeeled
- 1/2 15-ounce can of diced tomatoes, preferably fire-roasted
- 1 pound (about 8 medium) nopal cactus paddles
- 3 tablespoons vegetable or olive oil
- 1 large white onion, sliced 1/4-inch thick
- Salt
- A little sugar if necessary
- 1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese like salted pressed farmer’s cheese or not-too-creamy goat cheese
- A big handful of cilantro leaves