Norsegal8's profile page
Recipes
Tequila Lime Chicken
By norsegal8
Copyright 2002 Barefoot Contessa Family Style
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on
Crumb Coffeecake
By norsegal8
This coffeecake is the culmination of a longtime quest to recapture a certain kind of moist, pick-up-with-one-finge...
- CRUMB
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnnamon
- 2 sticks butter, melted
- 1 teaspoon vanilla
- 3/4 teaspoon almond extract
- CAKE
- 8 tablespoons butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- powdered sugar, for dusting
Shredded Beef Tacos (Carne Deshebrada)
By norsegal8
Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada
- INGREDIENTS
- BEEF
- 1 1/2 cups beer
- 1/2 cup cider vinegar
- 2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 2 tablespoons tomato paste
- 6 garlic cloves, lightly crushed and peeled
- 3 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 large onion, sliced into 1/2-inch-thick rounds
- 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
- CABBAGE-CARROT SLAW
- 1 cup cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 head green cabbage, cored and sliced thin (6 cups)
- 1 onion, sliced thin
- 1 large carrot, peeled and shredded
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 teaspoon dried oregano
- 1 cup chopped fresh cilantro
- 18 (6-inch) corn tortillas, warmed
- 4 ounces queso fresco, crumbled (1 cup)
- Lime wedges
Pear Charlotte
By norsegal8
A charlotte is made by lining a mold with gossamer biscuit or génoise (sponge-type cakes) in varying geometri...
- SPECIAL EQUIPMENT NEEDED
- 9-inch springform panor loose bottom pan or flan ring at least 2 1/2 inches high
- 17-inch by 12-inch jelly roll pan
- CAKE COMPONENTS
- 1 recipe biscuit roulade for the side of the mold
- 1 recipe biscuit roulade for the base
- 3/4 cup Cordon Rose Raspberry conserve or seedless raspberry jam
- 1 recipe poached pears
- 1 recipe Pear Bavarian cream
- 1/4 cup Apple Jewel glaze thinned with William's pear liqueur
- 1 recipe Raspberry sauce (optional)
Dark Chicken Noodle Soup - Bon Appetit
By norsegal8
Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio
- Dark Chicken Stock
- 1 leek
- Stems from 1/2 bunch parsley
- 6 sprigs thyme
- 2 bay leaves
- 1 tablespoon vegetable oil
- 3 pounds chicken wings
- 1 onion, unpeeled, quartered
- 3 carrots, peeled
- 2 celery stalks
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1/2 teaspoon black peppercorns
- Assembly
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds bone-in chicken thighs, skin removed
- 8 ounces carrots, peeled, sliced 1/2” thick
- 8 ounces pearl onions, peeled, halved through root
- 8 ounces egg noodles
- Fresh chervil (for serving)
Oven-Barbequed Spareribs - CI
By norsegal8
To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack...
- Rub
- 6 tablespoons mustard (yellow)
- 2 tablespoons ketchup
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 2 teaspoons ground black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons kosher salt
- 3 tablespoons brown sugar
- Ribs
- 2 racks St. Louis-style spareribs, 2 1/2 to 3 pounds each, trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half
- 1/4 cup Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
- 1/2 cup apple juice
Swordfish with Tomatoes and Capers
By norsegal8
Directions For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minu...
- Ingredients
- 1 cup chopped yellow onion (1 onion)
- 1 cup chopped fennel (1 bulb)
- 3 tablespoons good olive oil
- 1 teaspoon minced garlic
- 28 ounces canned plum tomatoes, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons chicken stock
- 2 tablespoons good dry white wine
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons capers, drained
- 1 tablespoon unsalted butter
- 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
- Fresh basil leaves
Indian-Spiced Cashews, Pistachios and Currants
By norsegal8
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1 1/4 cups raw cashews (6 ounces)
- 1/2 cup raw unsalted shelled pistachios (2 ounces)
- 2 tablespoons currants
- Indian Spice Mix
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Simple Glaze
- 2 tablespoons water
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
Artichoke-Lemon Hummus
By norsegal8
We recommend Joyva or Krinos tahini and Pastene chickpeas (see related recipes)
- 1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
- 4 tablespoons juice from 1 to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini, stirred well (see note)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 (14-ounce) can chickpeas, drained and rinsed (see note)
- 1 small garlic clove, minced or pressed throuh garlic press (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- 1/4 teaspoon grated lemon zest
- Pinch Cayenne
- 2 teaspoons fresh parsley or mint
Tunis Cake - Mary Berry
By norsegal8
Directions Preheat the oven to 350F
- 225g (8oz) softened butter
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 70g (2½oz) ground almonds
- 4 large free-range eggs
- 1 large lemon, finely grated zest only
- For the topping
- 300ml (10fl oz) double cream
- 400g (14oz) plain chocolate, broken into small pieces
- 200g (7oz) natural marzipan
- gel food coloring, in red and green