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Recipes
Halibut Summer Rolls with Lemongrass, and Radishes
By timbrehse
Prepare the grill for direct cooking over high heat (450° to 550°F)
- SUMMER ROLLS:
- 12 ounces halibut fillets, about 1 inch thick
- 3 tablespoons hot chili-garlic sauce, such as Sriracha, divided
- Extra-virgin olive oil
- 8 large round rice paper wrappers
- 1 English cucumber, cut into very thin julienne strips
- 2 radishes, cut into very thin julienne strips
- 2 scallions (white and light green parts only), cut into very thin julienne strips
- 3 ounces roughly chopped lettuce leaves (2 cups)
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro leaves
- SAUCE:
- 1/2 cup fresh lime juice
- 2 tablespoons granulated sugar
- 4 1/2 teaspoons fish sauce or 1 tablespoon soy sauce
- 1 tablespoon minced lemongrass
- 1 teaspoon peeled, grated fresh ginger
- 1 garlic clove, minced
Pizza Broccoli Rabe
By timbrehse
Directions Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go) for at ...
- 1 ounce fresh mozzarella cheese packed in liquid
- 1/3 cup liquid from mozzarella container
- 1/4 cup packed coarsely shredded caciocavallo or parmesan cheese
- 1/4 cup each heavy whipping cream and buttermilk
- 1/2 teaspoon kosher salt, divided
- 1 pound (about 1 large bunch) broccoli rabe (rapini)
- 2 garlic cloves, well smashed
- 1/4 cup olive oil, plus more for drizzling over pizza
- 1/4 teaspoon red chile flakes, divided
- Freshly ground black pepper
- 3 balls room-temperature Pizza Dough*
- 1/3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
Puff/Philo Tomato Tartlets
By timbrehse
add to ricotta Roasted Garlic bulb (mashed w/ 2-3 teaspoons of Anchovy paste or 2-3 filets) Zert Sub fruit & a
- All-purpose flour, for rolling
- 1/2 pound(s) all-butter puff pastry
- 30 cherry tomatoes, about 1 pound halved crosswise
- 2 tablespoon(s) extra-virgin olive oil
- 2 teaspoon(s) fresh thyme leaves, plus more for garnish
- Kosher salt and freshly ground pepper
- 1/2 pound(s) fresh ricotta
Paloma
By timbrehse
Recipes & Menus | recipes Paloma It turns out the Paloma, not the Margarita, is Mexico's most beloved cocktail
- kosher salt on a plate
- grapefruit wedge
- 1/4 cup fresh grapefruit juice
- 1 teaspoon sugar
- 1/4 cup mescal or tequila
- 1/4 cup club soda
- or
- Pellagrino Pompelmo & Mescal
Pickles-Amazing Quick Refrigerator Pickles
By timbrehse
1. Cut cukes into wedges. 2
- To taste:
- 6 cukes with peelings on
- 1 cup cider vinegar
- 1 cup water
- 1 T sea salt
- 2 t sugar
- 10 peppercorns
- Peeled fresh garlic, fresh hot peppers, dill seed heads, whatever you like
Cauliflower- Roasted Soup
By timbrehse
Instructions Preheat oven to 425˚ F
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 1/2 cups vegetable broth
- 1 to 2 cups water (see note)
- 1/2 cup heavy cream (optional)
- Salt, to taste
- Toasted Walnuts or Hazelnuts or Bread crumbs, for topping
- Hot sauce for certain
Chicken Enchiladas with Tomatillo Sauce
By timbrehse
Heat the oil in a medium saucepan over medium heat
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
- 3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks
- 3 jalapeño chiles, seeded and roughly chopped
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 pound chicken tenderloins
- 2 teaspoons ground cumin
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1/2 cup chopped fresh cilantro leaves
- 8 ounces (2 cups) shredded sharp cheddar cheese
- 11 6-inch corn tortillas
- 2-1/2 tablespoons olive oil
- 3 ounces (3/4 cup) shredded sharp cheddar cheese
- Smoked paprika
- 3/4 cup sour cream
- 1 small heart of romaine lettuce (or 5-6 leaves), shredded
- 1 avocado diced
- 1 lime, sliced
Lamb-Greek Style Leg of Lamb
By timbrehse
Directions 1. In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano
- 1/4 cup(s) extra-virgin olive oil
- 1/2 onion, coarsely chopped
- 1 clove(s) garlic
- 2 dill sprigs
- 2 tablespoon(s) fresh lemon juice
- 1 teaspoon(s) finely grated lemon zest
- 1/2 teaspoon(s) dried oregano
- 2 pound(s) boneless leg of lamb, in one piece
- Salt and freshly ground pepper
Potatoes Miso Mashed
By timbrehse
Cook Mash Mix in Ingredients
- 2 pounds potatoes, scrubbed
- 2 tablespoons butter
- 1 tablespoon White miso paste
- 2 tablespoons milk
- 2 teaspoons minced fresh chives, parsley or green onion
Zucchini & Summer Squash Tuscan Grilled
By timbrehse
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- 2 zucchini, cut into 1 inch cubes
- 3 summer squash, cut into 1 inch cubes
- 5 garlic cloves, minced
- 4 sprigs rosemary, chopped
- 1/2 tablespoon crushed red chile flakes
- 1 sprig oregano, chopped
- 3 lemons
- 1/2 cup red wine vinegar
- 2 cups extra-virgin olive oil
- To Taste salt & pepper
- sturdy skewers, soaked in hot water for an hour if wooden
- 2 red onions