Dustin's profile page
Recipes
Braised Beef Cheeks
By Dustin
You can even make it a day or two ahead, as the flavors only deepen and get even more satisfying
- 4 tablespoons extra-virgin olive oil
- 4 (12-ounce) beef cheeks, trimmed of excess fat
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1/2 celery rib, finely chopped
- 1 teaspoon unsweetened cocoa powder
- 2 cups red wine (preferably a dry Lambrusco or Chianti)
- 1 (28- to 32-ounce) can whole tomatoes including juice, chopped (3 cups)
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
Quinoa Salad with Artichokes and Parsley
By Dustin
1. Heat oil in a medium saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped spring or sweet onion
- 1/2 teaspoon chopped fresh thyme
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup uncooked quinoa
- 1 cup chopped fresh parsley
- 5 teaspoons grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
Soft Taco Filling: Stewed Mushrooms with Onions and Garlic - Rick Bayless | Frontera
By Dustin
This side dish can be made into a substantial taco filling as well
- 12 ounces fresh mushrooms, washed and chopped into 1/2 -inch pieces
- 1/2 medium onion, diced
- Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeno), stemmed, seeded and finely minced
- 2/3 cup any poultry broth or water
- 1/2 small lime, juiced
- 1 tablespoon lard, bacon drippings or fat rendered from chorizo
- 1 ripe, large tomato, roasted or boiled, cored, peeled and roughly chopped
- OR 3/4 of a 15-ounce can tomatoes, drained and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 1/2 tablespoons chopped epazote (optional)
- Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
Pickled Red Onions - Rick Bayless | Frontera
By Dustin
With a knife or food processor, thinly slice the onions
- 1 small red onion, peeled and cut in half
- 1/2 cup fresh lime juice
- Salt
Buffalo Style Roasted Tofu
By Dustin
Preheat the oven to 450 degrees
- 1 16-ounce block of extra-firm tofu
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- Buffalo Sauce
- 1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
- 1/8 cup Butter
Fried Deviled Eggs
By Dustin
Add the eggs to a large saucepan filled with cold water
- 1 dozen eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chives
- Dash hot sauce
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko crumbs
- Parsley, for garnish
- Peanut oil, for frying
Garden Tomato Salsa
By Dustin
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor
- 1/2 sweet onion, chopped
- 1/2 green bell pepper, coarsely chopped
- 1/4 cup fresh cilantro
- 5 slices pickled jalapeno peppers, or to taste
- 6 fresh tomatoes, quartered
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1/2 lime, juiced
- 1/8 teaspoon salt
Boozy Sweet Red Wine Ice Cream
By Dustin
In a heatproof bowl, mix the egg yolks
- 6 large egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella
Red Bean Ice Cream (Azuki Ice Cream)
By Dustin
In a large bowl, beat sugar and egg yolks till pale and yellow
- 1 ⁄2 cup sugar
- 3 egg yolks
- 1 cup milk
- 1 1⁄2 cups sweetened red bean paste
- 1 1⁄2 cups heavy whipping cream
Sourdough Bread Pudding
By Dustin
Great way to use up Sourdough Bread which is beginning to go stale and is quite yummy & a breeze to make
- Optional:
- 5 cups sourdough bread, cubes
- 3 cups milk
- 1 cup caramel flavored cream (liquid coffee creamer)
- 4 eggs
- 1 cup sugar
- 1 tablespoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup dried cherries, cranberries or raisins
- 1/2 cup shredded coconut