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Recipes
Grilled Mustard Chicken with Salami and Avocado
By courtneyepowell
STEP 1 Whisk together mayonnaise, mustard, lemon zest and juice, and oil in a bowl; season with salt and pepper
- 2/3 cup mayonnaise
- 1/4 cup Dijon mustard
- Grated zest of 2 lemons, plus 6 tablespoons juice
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 boneless, skinless chicken-breast halves (each about 6 ounces)
- Safflower oil, for brushing
- 4 ounces cured salami, cut on the bias into 1/8-inch-thick slices
- 1 head frisee (about 6 ounces), leaves separated
- 1 avocado, pitted, peeled, and cut into wedges
- 1/2 English cucumber, thinly sliced
Cashew-Crusted Halibut with Pesto Cream Sauce
By courtneyepowell
Preheat oven to 325. Season halibut with 1 t each salt and pepper
- 4 6-oz boneless, skinless halibut fillets
- 1 1/2 t sea salt, divided
- 1 1/2 t black pepper, divided
- 1/2 c all purpose flour
- 1 egg, lightly beaten
- 1 c cashew clusters, finely chopped
- 1 1/2 c heavy cream
- 1/2 c pesto
- 1/4 c grated Parmesan cheese
- 1/4 c coconut oil
Mama's Nut Brittle
By courtneyepowell
1. Coat a large, rimmed baking sheet with butter and set it aside
- SPECIAL EQUIPMENT:
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup cold water
- Pinch of fine sea salt
- 3 cups unsalted raw peanuts (Spanish or blanched), cashews, almonds, macadamia nuts, or a combination of nuts, coarsely chopped (see Baker's Tip below)
- 1 tablespoon unsalted butter, at room temperature, plus more for coating the baking sheet
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Candy thermometer
Kiwi Crush
By courtneyepowell
In an 8-ounce glass, combine lime with agave syrup and cilantro leaves
- 1/2 lime, cut into small pieces
- 1 tablespoon agave syrup
- 1 packed tablespoon cilantro leaves
- 2 ounces vodka
- 1 kiwifruit, peeled and cut into 1/2-inch pieces
- Small ice cubes
- 1 cup club soda
- 1 slice each of kiwifruit and lime, for garnish
Raspberry-Mint Mojito
By courtneyepowell
In a cocktail shaker, muddle sugar, mint and raspberries
- 2 t extrafine sugar
- 4 fresh mint sprigs
- 4 fresh raspberries
- 1 1/2 oz light rum
- 1 1/2 oz fresh lime juice
- Club soda
Buttery Nashville Hot Sauce
By courtneyepowell
Cook butter, ground red pepper, brown sugar, salt, paprika, and garlic powder in a small saucepan over medium heat,...
- 1/4 cup butter, melted
- 3 to 4 tsp. ground red pepper
- 2 teaspoons dark brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
Roasted Sweet-Potato and Farro Salad
By courtneyepowell
Step 1 Preheat oven to 425 degrees
- 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces (keep skins on if you like)
- 3 cloves garlic, unpeeled
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup semi-pearled farro (about 7 ounces)
- Grated zest and juice of 1 lemon
- 1/2 cup lightly packed fresh dill, chopped
- 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish
Meatball and Barley Soup
By courtneyepowell
In a large pot, heat oil over med heat
- 1 T olive oil
- 2 med carrots, peeled and diced
- 2 ribs celery, diced
- 1 c diced onion
- 3 cloves garlic, finely diced
- 6 c Pacific low-sodium chicken broth
- 1 1/4 c barley
- 1 lb ground pork
- 3/4 c shredded Parmesan cheese, plus more for garnish
- 2 T fresh chopped parsley
- 1 1/2 t salt
- 1/2 t pepper
- 1 can (15.5 oz) Cannellini beans, drained and rinsed
- 8 c roughly chopped escarole
Salt-crusted Leg of Lamb
By courtneyepowell
Finely chop fennel seeds, lemon peel, rosemary, peppercorns, and bay leaves in a food processor
- 1/4 cup fennel seeds
- Peel of 6 lemons, chopped, plus lemon wedges for serving
- 1/2 cup fresh rosemary leaves
- 2 tablespoons whole black peppercorns, crushed
- 10 fresh bay leaves, torn
- 1/2 cup extra-virgin olive oil, plus more for lamb
- 1 bone-in leg of lamb (11 pounds), trimmed and frenched
- 2 boxes (3 pounds each) coarse salt
- 11 large egg whites
Miso Butter
By courtneyepowell
Mash together butter and miso in a bowl until smooth and combined
- 1 stick unsalted butter, room temperature
- 2 tablespoons white miso