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Recipes
Sweet Tea Brined & Grilled Chicken
By ebdonahue
For the brine, steep tea bag in water in a large bowl, covered, 5 minutes
- FOR THE BRINE, STEEP:
- 1 iced black tea bag (family-size)
- 4 cups boiling water
- WHISK IN:
- 1 cup packed brown sugar
- 1 ⁄2 cup kosher salt
- 8 cups ice cubes
- Juice of 2 limes (reserve lime halves)
- 1 ⁄4 cup chopped fresh mint
- 1 whole chicken, cut into 8 pieces (4–6 lb.)
- FOR THE RUB, COMBINE:
- 2 Tbsp. chili powder
- 1 Tbsp. black pepper
- 2 tsp. ground cinnamon
- 2 tsp. dried thyme
- 1 tsp. cayenne pepper
- FOR THE SAUCE, SIMMER:
- 1 ⁄4 cup honey
- 1 ⁄4 cup cider vinegar
- 1 ⁄4 cup prepared yellow mustard
- 1 ⁄2 tsp. kosher salt
- Red pepper flakes to taste
Risotto with Chicken and Herbs
By ebdonahue
Prepare Ingredients Peel and finely chop 1 large onion
- 5 5 5 Cups low-sodium chicken broth *
- 2 2 2 Cups water
- 1 1 1 Tablespoon olive oil
- 2 2 2 bone-in, skin-on chicken breast halves
- 4 4 4 Tablespoons unsalted butter
- 1 1 1 Large onion
- table salt
- 1 1 1 Large garlic clove
- 2 2 2 Cups Arborio rice
- 1 1 1 Cup dry white wine
- 2 2 2 Ounces Parmesan cheese * *
- 1 1 1 lemon
- 2 2 2 Tablespoons chopped fresh parsley leaves
- 2 2 2 Tablespoons chopped fresh chives
- ground black pepper
Mexican Chorizo Hash
By ebdonahue
Cook the crumbled chorizo in the large skillet over medium heat until browned, about 5 minutes
- 1 pound (454 g) Mexican chorizo, casing removed, crumbled
- 1 large onion, diced
- 1 pound (454 g) small red potatoes or sweet potatoes, peeled and diced
- 1 cup (130 g) fresh corn kernels
- 1-1/2 cups (258 g) cooked black or pinto beans
- 1 red bell pepper, seeded diced
- 1 Anaheim pepper, seeded and minced
- salt and pepper, to taste
- TOPPINGS
- shredded sharp cheddar cheese
- ranchero sauce or salsa
- diced avocado
- cilantro leaves
Pork Stir-Fry with Noodles (Lo Mein)
By ebdonahue
Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce (see note)
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon five-spice powder
- 1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
- 1/4 teaspoon liquid smoke (optional)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 4 1/2 teaspoons vegetable oil
- 4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
- 1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
- 2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
- 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
- 12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
- 1 tablespoon Asian chile garlic sauce
Spinach Bacon Cheddar Munchy Cakes
By ebdonahue
When bacon, Cheddar cheese and spinach come together in these savoury snack cakes, smiles are inevitable
- 1 pound package frozen spinach, thawed and squeezed to remove most of the liquid
- 3 cups shredded Cheddar cheese (I prefer extra sharp for this.)
- 1 1/2 cups fine dry bread crumbs (seasoned or plain)
- 6 large eggs
- 1/2 pound of bacon, cooked, drained and crumbled
- 3 tablespoons finely minced onion
- 1/4 teaspoon dry mustard powder (I prefer Coleman's.)
- Freshly ground black pepper, to taste
- Hot sauce for serving
Roasted Red Pepper Pizza Sauce
By ebdonahue
Mix all sauce ingredients in a food processor
- 6 ounces, weight Tomato Paste
- 6 ounces, weight Jar Of Roasted Red Peppers
- 1 clove Garlic
- 1/2 whole White Onion
- 1 teaspoon Fresh Ground Pepper
- 1 dash Salt
- 1 teaspoon Basil
- 1 teaspoon Oregano
Creamy Rotini with Zucchini, Tomato, and Red Pepper
By ebdonahue
The season’s most plentiful vegetables come together in this satisfying pasta dish
- Kosher salt
- 2 Tbs. olive oil
- 1 small white onion, cut into 1/2-inch dice
- 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
- 1 medium zucchini, cut into 1/2-inch dice
- 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
- 2 medium cloves garlic, finely chopped
- Freshly ground black pepper
- 2 cups heavy cream
- 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
- 1/2 cup thinly sliced fresh basil
- 1 Tbs. finely grated lemon zest (from 1 large lemon)
- 1 lb. rotini, or other short corkscrew pasta
Meat Loaf Stuffed with Prosciutto and Spinach
By ebdonahue
Preheat the oven to 400°
- 2 large carrots, each cut lengthwise into 6 slices
- 4 cups spinach (3 ounces), thick stems discarded
- 2 pounds lean ground beef
- 2 pounds ground pork
- 2 1/2 cups fresh bread crumbs
- 2 cups freshly grated pecorino cheese (6 ounces)
- 6 large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 12 thin slices of prosciutto (4 ounces)
- 1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
- 1/4 cup extra-virgin olive oil
- 4 sprigs of rosemary
- 2 cups dry red wine
- 1 cup water
Mexican Green Rice
By ebdonahue
The following recipe is loosely based on a somewhat more involved recipe for arroz verde by Diana Kennedy
- 3 Tbsp canola or grapeseed oil
- 1 1/2 cups long grain white rice
- 2 1/4 cups chicken stock (or more depending on your rice*)
- 1 cup roughly chopped parsley, lightly packed
- 1/2 cup roughly chopped cilantro, lightly packed
- 2 large poblano chiles, seeded and roughly chopped
- 2 Tbsp chopped onion
- 1 garlic clove, peeled, roughly chopped
- Salt to taste**
Spicy Pickled Green Beans
By ebdonahue
Have beans rinsed and pre-cut into 4-inch lengths (for regular wide mouth jars) or cut to fit into your jars leavin...
- for each pint jar:
- 4 pounds of trimmed green beans (buy 7-8 lbs for perfect 4-inch pieces)
- 5 cups white vinegar, 5% acidity
- 5 cups distilled water
- 2/3 cup white sugar
- 1/2 cup canning salt
- 1 large or 2 small bay leaves
- 2 garlic cloves
- 3 or 4 strips of red bell pepper (or chopped)
- 1/2 teaspoon crushed red pepper (or 1 small red chile pepper halved)
- 1/2 teaspoon mustard seed
- 1/2 teaspoon dill seed
- 1/2 teaspoon coriander seed