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Recipes
Country Style Speckle Butter Beans
By ebdonahue
In a medium saucepan over medium high heat, add the chicken stock along with 2 cups water
- 1 pound fresh, shelled speckled butter beans (use frozen during the winter)
- 1 piece smoked turkey or pork meat
- 1 small white onion, chopped
- 1/4 green bell pepper, chopped
- 1 garlic toe, minced
- 1 bay leaf or 1/4 teaspoon bay leaf powder
- 1 spring of fresh thyme or about 1/2 teaspoon
- 2 cups chicken stock
- 2 small vine-ripe tomatoes, chopped
- 4 green onions, sliced
Quick Chicken Fricassee
By ebdonahue
1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper
- 2 pounds boneless, skinless chicken breasts, thighs, or a combination
- Table salt and ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 medium onion, chopped fine (about 1 cup)
- 1/4 cup dry white wine
- 1 tablespoon unbleached all-purpose flour
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup sour cream
- 1 egg yolk
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons juice from 1 lemon
- 2 teaspoons minced fresh tarragon (see note)
Honey, Lime & Sriracha Chicken Skewers
By ebdonahue
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt
- 3 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
- 1-1/2 tablespoons Sriracha sauce
- 1-1/4 teaspoon salt
- 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
- 2 tablespoons chopped cilantro, plus more for garnishing platter
- Limes, sliced into wedges, for garnishing platter (optional)
Skillet Corn Bread with Corn Relish
By ebdonahue
Homemade corn relish provides all the seasoning required for this slightly sweet corn bread
- 1 stick(s) unsalted butter
- 1.5 cup(s) all-purpose flour
- 3/4 cup(s) stone-ground yellow or white cornmeal
- 1 tablespoon(s) baking powder
- 1 tablespoon(s) sugar
- 2 teaspoon(s) Kosher salt
- 2 large eggs, lightly beaten
- 1.25 cup(s) milk
- 1.5 cup(s) well-drained Corn Relish with Roasted Peppers
Garlic Cilantro Lime Rice
By ebdonahue
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Caramel Pecan Fudge Recipe
By ebdonahue
A gooey caramel layer sits atop creamy chocolate fudge
- 12 ounces semi-sweet baking chocolate, coarsely chopped
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 cup chopped pecans, divided
- 12 caramels, unwrapped
Buffalo Chicken Flatbread Pizzas
By ebdonahue
In a small sauce pan over low heat combine the Frank's, butter, cayenne, salt and pepper
- 1 cup Frank's Red Hot
- 4 tablespoons Unsalted Butter
- 1/2 teaspoon Cayenne Pepper
- Salt and Pepper to taste
- 2 Loaves of Garlic Naan
- 1 cup Grated Farmers or Monterey Jack Cheese
- 2 cups Shredded Cooked Chicken
- 2 tablespoons Blue Cheese, crumbled
- 2-3 Sliced Green Onions
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
By ebdonahue
High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano—not the bland dom...
- 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream (see note)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
Restaurant-Style Smashed Potatoes
By ebdonahue
Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender
- 5 whole large red potatoes
- 1 stick butter, softened and cut into pieces
- 1 cup pepper jack cheese, grated
- 3/4 cup sour cream
- 5 slices bacon, cooked and crumbled
- 2 whole green onions, sliced, plus more for topping
- Salt (add plenty!)
- Freshly ground black pepper (ditto!)
- 3/4 cup French fried onions
Fat Spaghetti with Bacon & Cherry Tomato Sauce
By ebdonahue
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- salt and pepper
- 1 pound perciatelli, bucatini or pica pasta
- 1/4 cup EVOO
- 1/3 pound smoky bacon, chopped
- 1 large red onion, chopped
- 1 large bay leaf
- 2 pints cherry tomatoes
- 4 cloves garlic, chopped
- 2 tablespoons finely chopped fresh thyme
- 1/2 cup flat-leaf parsley, chopped
- mixed freshly grated parmigiano-reggiano and pecorino-romano, for tossing