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Recipes
Smoked Pork Chops with Spicy Apricot Sauce
By Sharmd
Most smoked chops are fully cooked and only need heating through
- 4 Smithfield Smoked Pork Chops, about 1 inch thick
- 2 teaspoons vegetable oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 jalapeno chile, seeded and minced
- 1/2 cup apricot jam or preserves
- 2 tablespoons cider vinegar
Gingerbread Cookie w/ Stilton and Spiced Chutney
By Sharmd
Arrange assorted gingerbread cookies on a serving tray
- Chutney:
- 4 cups dried fruit, such as figs, apricots and prunes
- 1/2 cup maple syrup
- 1/3 cup water
- 1/4 cup cognac
- 2-3 whole star anis
- 2 bay leafs
- 2 tsp whole cloves
- 1 tsp whole allspice
- 1 cinnamon stick
- 1/2 cup toasted walnuts
Collards
By Sharmd
Editor's note: The recipe and introductory text below are from Seasoned in the South by Bill Smith, the chef at Cro...
- 2 bunches (about 5 pounds) fresh collards
- 6 strips of bacon, diced
- 1 large onion, peeled and diced
- 1 teaspoon dried red pepper flakes
- 2 teaspoons salt
- 1 ham bone
MATZA BALLS
By Sharmd
MIX ALL INGREDIENTS WELL. REFRIGERATE FOR ONE HOUR
- 1 CUP MATZA MEAL
- 4 EGGS
- 1/3 CUP OIL A/O CHICKEN FAT
- 1/2 CUP CHICKEN BROTH
- S&P
Salmon with Cantaloupe and Fried Shallots
By Sharmd
In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt an...
- Vinaigrette:
- 2 tablespoons freshly grated horseradish
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1/2 tablespoon light brown sugar
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- Fried Shallots:
- Vegetable oil, for frying
- 2 large shallots, thinly sliced crosswise and separated into rings
- Cornstarch, for dusting
- Salt
- Salmon and Garnishes:
- Four 6-ounce, skin-on salmon fillets
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
- 1/2 cup buttermilk
- 1 teaspoon finely grated lime zest
- Freshly grated horseradish
- 1/4 cup celery leaves
OVEN BAKED OVERNIGHT FRENCH TOAST
By Sharmd
SPRAY BAKING DISH WITH PAM
- 8 OZ CREAM CHEESE, SOFTENED
- 3/4 CUP SUGAR
- 1/4 CUP BUTTER, SOFTENED
- 2 TSP VANILLA
- 1 TSP CINNAMON
- 1/8 CUP ORANGE JUICE
- SYRUP – A GOOD SQUIRT
- 4 EGGS
- 2 1/2 CUPS MILK
- 1 LOAF FRENCH BREAD CUT IN TO 1 – 1 1/2” SLICES
Boiled Peanut Hummus
By Sharmd
Combine the boiled peanuts, tahini, garlic, lemon juice, cumin and cayenne in a food processor and turn on low
- 1 cup shelled Boiled Peanuts (recipe below)
- 2 tbsp tahini
- 1 medium garlic clove, minced
- 1 tbsp fresh squeezed lemon juice
- 1/4 tsp ground cumin
- tiny pinch of cayenne
- 2 tbsp olive oil
- salt
GREEK SPICED BAKED SHRIMP
By Sharmd
Preheat oven to 375 Cook onion and garlic in oil with ¼ tsp salt in 4 qt saucepan over medium heat until soften...
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 3 TBSP extra virgin olive oil
- 1/2 tsp red hot pepper flakes
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 28 oz can chopped tomatoes and juice
- pinch of sugar
- 1 1/4 lb large peeled and deveined shrimp
- 1/4 + lb feta, crumbled (~ 2/3 cup)
- 2 TBSP chopped dill