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Recipes
N.Africa - Steamed Clams w/Tomato, Vermouth, Linguica Sausage
By Addylicious
1. Prepare an ice-water bath and set aside
- 1 small fennel bulb--trimmed, cored and thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/4 pound spicy linguiça sausage, thinly sliced on the bias
- 5 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 4 thyme sprigs
- 1 bay leaf
- 2 1/2 pounds Manila clams, scrubbed and rinsed
- 1 1/2 cups low-sodium or homemade vegetable broth or stock
- 1 cup dry vermouth
- One 14.5-ounce can stewed tomatoes
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon plus 1 teaspoon harissa paste (Harissa is a spicy North African chili paste. Find it at Middle Eastern markets, specialty grocers)
- 1 tablespoon roughly chopped flat-leaf parsley leaves
- Freshly squeezed juice of 1 or 2 lemons (about 3 to 6 tablespoons)
- Salt and freshly ground black pepper
- 4 thin slices focaccia bread, toasted
Thanksgiving - Maple Sage Roasted Turkey
By Addylicious
Preheat the oven to 350 degrees F and remove the top rack of the oven
- 1 sticks unsalted butter, softened to room temperature
- 1/4 bunch fresh sage, finely chopped
- Kosher salt and freshly ground black pepper
- 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
- 8 strips bacon
- 1/2 cup maple syrup
- 2 tablespoons hot water
Dessert - Lemon Frosted Lemon Cake
By Addylicious
Lemon Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven
- Lemon Frosting:
- 1 cup (230 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon 1 cup (230 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Zest of 1 large lemon (outer yellow skin of lemon)
- 2 cups (260 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
- 2 - 4 tablespoons fresh lemon juice
Greece - Feta Tart
By Addylicious
1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes
- INGREDIENTS
- 6 tbsp. extra-virgin olive oil
- 2 tsp. vodka
- 1 egg
- 1 1/4 cups flour, sifted
- 1/4 tsp. kosher salt
- 1/8 tsp. baking powder
- 10 oz. feta, crumbled
- 2 tbsp unsalted butter soften
Italy - Braciole (Anne)
By Addylicious
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Stuffing:
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Sauce:
- Extra-virgin olive oil
- 6 slices pancetta, rough chopped
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks
Puerto Rico - Garlicky Roast Pork Shoulder
By Addylicious
1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive ...
- 1 cup coarsely chopped cilantro leaves
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 9 garlic cloves, finely chopped
- 3 tablespoons finely chopped oregano
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 5-pound, boneless pork shoulder roast with fat cap
- Lime wedges, for serving
zPeru Causa de Camarones
By Addylicious
Potatoes Cook the potatoes in boiling salted water until tender
- Potatoes
- 4 Lbs de papa amarilla
- 1/2 taza de ají amarillo fresco, molido (o Pasta de Ají Amarillo)
- 3/4 taza de aceite
- 1/4 de taza de jugo de limón
- Sal
- Pimienta
- Shrimp
- 2 Lbs raw prawns, peeled, deveined
- 2 tablespoons mayonnaise (may be more)
- 2 tablespoons tomato ketchup (may be more)
- 2 Hard boiled eggs
- 2 Avocados
- Salsa Criolla
zPeru Arroz Verde con Pollo
By Addylicious
Wash cilantro leaves without stems purée the cilantro in a blender, adding up to 1/4 cup of water to make a sauce
- 2 cups loosely packed, roughly chopped, cilantro leaves
- 1 cup canola oil
- 2 chicken breast halves with skin, cut into 4 to 6 pieces
- 4 chicken thighs
- 4 garlic cloves, chopped, or 2 tbsp. garlic powder
- 1/3 cup chopped onion
- 1/3 cup chopped red pepper
- 1 cup peas
- 2 cups rice (rinsed)
- 2 cups water
- 1 tbsp. salt
- 2 tsp. cumin
- 1 tsp. paprika
- 1 bottle of dark beer
- Ground pepper to taste
Steak_Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
By Addylicious
This calls for grilling, but you can also start on the stove top and finish in the oven
- Meat Marinade
- 4 shallots, coarsely chopped
- 1 cup dry red wine, such as Cabernet
- 1/4 cup olive oil
- 2 pounds flank steak, butterfiled
- Salt and pepper
- 1/4-pound thinly sliced prosciutto
- 1/4-pound thinly sliced fontina cheese
- 14 fresh basil leaves
- Olive oil
- Cabernet-Shallot Reduction Sauce
- 2 teaspoons olive oil
- 3 shallots, finely chopped
- 1 bottle Cabernet wine
- 1 teaspoon black peppercorns
- Salt
- 1 tablespoon honey
Germany - Grandma Uthe's Stroganoff
By Addylicious
- sautéed mushrooms and onions and 2 tablespoons of butter
- 1/2 Cup of flour
- 2 LBS chicken, veal, or steak
- 2 1/2 cups of fresh sliced mushrooms
- 1 large onion diced small
- 1/4 Cup of butter
- 1 teaspoon of salt
- 1 teaspoon of Worcestershire sauce
- 1 1/2 cups of beef consommé
- 1 1/4 cups of sour cream
- 3 cups of wide egg noodles