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Recipes
SUNDAY'S BROCCOLI CHEESE SOUP
By Dustin
a stockpot, melt butter over medium heat
- 1/2 cup butter
- 1 onion, chopped
- 2 16-ounce package frozen chopped broccoli
- 4 14.5-ounce cans chicken broth
- 2-pound loaf processed cheese
- 1 cup half-and-half
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 2/3 cup corn starch
- 1 cup chicken broth
- 1 cup cheddar cheese, shredded
- 3 Roma tomatoes, chopped
Home cured BACON
By Dustin
If dealing with a 10-pound pork belly is daunting to you, you can get it in smaller chunks
- 1 large pork belly, about 10 pounds
- 1 heaping cup of kosher salt
- 4 teaspoons of Insta Cure No. 1 (this is sodium nitrite, and if you feel strongly about it, you can leave it out — but the meat will not keep as long and will turn gray)
- 1/2 cup dark or light brown sugar
- 1/4 cup freshly ground black pepper
- 1/4 cup coarsely ground juniper berries (optional)
- 1/4 cup crumbled sage (I use wild California white sage)
- 2 tablespoons dried thyme
Homemade Lemon Basil Ice Cream
By Dustin
Put the ice cream container from your ice cream maker in the freezer
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cup packed basil leaves
- 1 teaspoon lemon zest
- 1 pinch of salt
- 5 egg yolks
- 3/4 cup sugar
Baked egg and ham cups
By Dustin
Even though I have had some rough egg experiences lately…the century egg, and little birdie fetus…I have not gi...
- 12 Eggs
- 12 thin slices of deli ham (round)
- 1/2 Cup of your favorite cheese (I used Parmesan)
- 1/2 Cup diced scallions
- Fresh cracked Sea Salt and Pepper
Pancetta
By Dustin
1. Trim the belly so that its edges are neat and square
- 4 garlic cloves, minced
- 2 teaspoons pink salt (see Note below)
- 1/4 cup kosher salt
- 2 tablespoons dark brown sugar
- 4 tablespoons coarsely ground black pepper
- 2 tablespoons juniper berries, crushed with the bottom of a small saute pan
- 4 bay leaves, crumbled
- 1 teaspoon freshly grated nutmeg
- 4 or 5 sprigs fresh thyme
Cream Salmon and Peas X3
By Dustin
Mix all Together and stir Constantly
- 12 Cans of Salmon
- 1 Cups & 2 Tablespoons Butter
- 2 Cups & 10 Tablespoons Flour
- 2 Gallons & 10 Cups of Milk
- 3 Jars of Chopped Pamentoes
- 18 Cans of Peas & Carrots
Roberto Giannini's Ribollita
By Dustin
Sauté the onion in the oil in a large heavy bottomed pot (my note: if you have terracotta, it is ideal), and when ...
- 1 bunch parsley, finely chopped
- 1 bunch beet greens, ribbed and shredded
- 1 large stock celery, diced
- 2 medium-sized carrots, diced
- 3 large zucchini, diced
- 1/2 bunch black leaf kale, ribbed and shredded
- 1 1/8 pounds (500 g) fresh Cranberry beans boiled until soft but not mushy (figure 2/3 pound dried, soaked overnight)
- 4 large tomatoes, blanched, peeled, seeded, drained, and chopped
- 1 medium-sized pink onion, chopped
- 1 bunch basil, shredded
- 2 medium-sized potatoes, diced
- 1 pound (400 g) fresh peas
- 3/4 pound (300 g) fresh string beans
- 3 -day old Tuscan bread (you'll want a loaf, lest you come up short)
- Olive oil, salt, and pepper
- Boiling water
Grilled Pork with Green Tomato Salsa
By Dustin
Using a food processor, finely chop the garlic, jalapeno and cilantro
- 3 cloves garlic, smashed and peeled
- 1 large jalapeno chilestemmed, halved and seeded
- 1/4 cup fresh cilantro leaves
- 1 1/4 pounds green tomatoes, cored and quartered
- 4 scallions, cut into 2-inch pieces (about 1-1/2 cups)
- Juice of 1 lime
- 8 thin pork cutlets (about 1-1/2 pounds total)
- Vegetable oil
- Salt and pepper
Oaxacan Lamb Barbacoa - Rick Bayless | Frontera
By Dustin
Directions In a heavy roasting pan (one that holds a small turkey is the right size), combine the potatoes, carrot...
- 3 medium red potatoes, cut into 1/2-inch dice
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 1 medium white onion, halved and thinly sliced
- 2 garlic cloves, peeled and halved
- 1 cup cooked (or canned) garbanzo beans
- 1 large sprig of epazote (if you can find it)
- 1 3-pound rolled-and-tied boneless lamb shoulder roast (a bone-in lamb shoulder roast is delicious, too; you’ll need about 4 1/2 pounds)
- 1 1/2 About 1 1/2 cups Adobo Marinade (see recipe)
- 2 handfuls of dried avocado leaves (available on line or at a Mexican grocery store)
- Salt
- 1/4 About 1/4 cup chopped fresh cilantro
- banana leaves, for garnish
- 1 1/2 About 1 1/2 cups salsa (Oaxacan Pasilla-Tomatillo Salsa is traditional)
- 2 dozen warm corn tortillas
Barbacoa Beef Cheek Tacos
By Dustin
Slice the onions very thinly and put them in a microwaveable container
- Pickled Onion
- 1 red onion
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 handful cilantro
- 1/4 a beet
- 1 part water
- 2 parts cider vinegar
- Barbacoa Beef Cheeks
- 2 1/2 pounds beef cheeks
- 4 cloves garlic
- 1 tablespoon natural peanut butter
- 1 ancho chili
- 1 teaspoon instant espresso
- 2 tablespoons olive oil (plus 2 more for cooking)
- 1 tablespoon honey
- 2 teaspoons cumin
- 1 teaspoon smoked sweet paprika
- 1 handful fresh cilantro
- 1 teaspoon salt
- 1 cup chicken broth (you can use beef too, I just had chicken on hand)
- 3 limes
- 1 avocado
- corn tortillas
- fresh cilantro