Ebdonahue's profile page
Recipes
Pork-and-Green-Chile Stew
By ebdonahue
In a large enameled cast-iron casserole, heat the olive oil until almost smoking
- 1/4 cup extra-virgin olive oil
- 2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
- Salt
- Freshly ground black pepper
- 1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
- 1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
- 3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
- 6 garlic cloves, thinly sliced
- 2 cups low-sodium chicken broth
- 1/4 cup chopped cilantro, plus more for garnish
- Lime wedges, warm corn tortillas and rice, for serving
Easy Homemade Pizza
By ebdonahue
Split and spread the prepared dough among two lightly oiled sheet pans
- 1 recipe Pizza Dough
- 1 recipe for Easy Homemade Pizza Sauce (see recipe)
- 2 Italian Sausage Links, skin removed, crumbled and cooked
- 5 strips Applewood Bacon, chopped and cooked
- 3-4 cups Freshly Grated Mozzarella Cheese
- 1 small Red Onion, sliced super thin
- 1/4 cup Grated Parmesan Cheese
Garlicky Roasted Shrimp
By ebdonahue
Garlicky Roasted Shrimp with Parsley and Anise: 1
- 1/4 cup salt
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 teaspoon anise seeds
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Lemon wedges
Agave Margarita
By ebdonahue
This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco
- Kosher salt
- 2 lime slices or wedges
- 1/4 cup tequila blanco
- 2 tablespoons agave syrup (nectar)
- 2 tablespoons fresh lime juice
Chicken-Fried Steak
By ebdonahue
Mix first 4 ingredients and set aside on a plate or wax paper
- 1 1/2 cups flour
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 4 tablespoons paprika
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup Shiner Bock or other bock beer
- peanut oil, enough to cover meat halfway
- 4 tenderized round steaks (about 1/2 pound each)
- Cracked-Pepper Gravy
- 1/2 cup unsalted butter
- 5 tablespoons flour
- 2 1/2 cups whole milk
- 1 1/2 teaspoons kosher salt
- 4 teaspoons cracked pepper
Burst Tomato Galette with Corn and Zucchini
By ebdonahue
Make dough: Whisk stir the flour and salt in a large bowl
- For the pastry:
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 teaspoon table salt
- 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again
- 1/4 cup (60 grams) plain yogurt or sour cream
- 2 teaspoons (10 ml) fresh lemon juice
- 1/4 cup (60 ml) ice water
- For the filling:
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon coarse Kosher or sea salt
- 3 cups (about 450 grams) cherry or grape tomatoes
- 1 ear corn, cut from the cob (about 1 cup)
- 1 small (8 ounces or 225 grams) zucchini or summer squash, diced
- 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
- 1/2 cup (2 ounces or 55 grams) grated parmesan
- Glaze:
- 1 egg yolk beaten with 1 teaspoon water
Hashbrown Potato Casserole
By ebdonahue
Preheat oven to 375 degrees F
- 1 bag (2 pounds) frozen hashbrowns, thawed
- 1 can cream of chicken soup
- 6 to 8 strips cooked bacon, crumbled
- 1/4 cup finely chopped onion
- 1 small jar diced pimento, drained well
- 1/4 cup butter, melted
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups of shredded Colby jack cheese
Eggnog Cranberry Baked French Toast
By ebdonahue
Add the eggs to a large mixing bowl
- For the French toast:
- 4 large eggs
- 1 cup low-fat eggnog
- 1/4 cup maple syrup
- 1 tbsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1 small French baguette*, cut into 1-inch cubes (about 5-6 cups)
- 1 cup cranberries
- To serve:
- Confectioners’ sugar
- Maple syrup
Pork Carnitas
By ebdonahue
Rinse and dry the pork shoulder
- 2 pounds boneless pork shoulder or butt (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
Black Bean Soup
By ebdonahue
Place beans and ham hock in a 4-quart, thick-bottomed pot
- 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
- 1 lb smoked ham hock or shank
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tbsp olive oil
- 1 large yellow onion, chopped fine
- 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
- 1/2 carrot, chopped fine
- 1 celery rib, chopped fine
- 1/2 teaspoon salt
- 4 medium garlic cloves, minced
- 1 Tbsp ground cumin
- 1 teaspoon chile powder
- 2 cups chicken stock
- 1 Tbsp molasses
- 1 red bell pepper, roughly chopped
- 3 to 4 Tbsp lime juice (can substitute lemon juice)
- Salt
- Chopped fresh cilantro
- Sour cream
- Avocado, peeled and chopped