Jacobwaynesmith's profile page
Recipes
Grandma June Pickles
By jacobwaynesmith
Bread and butter pickles
- 1 quart polish dill pickles
- 2 cups sugar
- 1/2 cup vinegar
- 1 tbsp pickling spice tied in a bag
Sweet-Onion Relish
By jacobwaynesmith
In a medium bowl, combine sweet and red onions; add ice water to cover
- 1 small sweet onion (such as Vidalia), halved and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 cup white-wine vinegar
- 1/2 cup sugar
- 1 tablespoon coarse salt
- 1 bunch scallions, cut into 2-inch lengths and slivered lengthwise
- Ground pepper
Chipotle Smashed Sweet Potatoes
By jacobwaynesmith
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than...
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1 whole canned chipotle pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce from can of peppers
- 1/2 teaspoon salt
Open-face Roasted Beef with Horseradish Mustard Vinaigrette
By jacobwaynesmith
A favorite leftover sandwich, fit for a quick or impressive lunch
- Vinaigrette:
- 2 pieces Italian bread
- 4-6 paper thin slices London Broil
- 2 slices provolone cheese
- 2-3 cherry tomatoes
- handful micro-greens
- 1 tsp prepared horseradish mustard
- 1 tbsp prepared balsamic vinaigrette
Roasted Broccoli & Walnut Pasta
By jacobwaynesmith
Roasted broccoli, cauliflower, and caramelized onions provide sweetness, while toasted walnuts give the pasta a who...
- 1 bunch broccoli, chopped
- 1 head cauliflower, chopped
- 2 sweet onions, thinly sliced
- Handful of walnuts, toasted and chopped, plus some for garnish
- 1 lb. campanelle pasta (or whichever shape you prefer)
- Handful of dried cranberries, plus some for garnish
- 1/2 cup Parmigiano-Reggiano, grated, plus some for garnish
Slow Roasted Chicken in Red Wine with Brussel Sprouts
By jacobwaynesmith
Copied from http://mintdemode
- Pinch of:
- 2 bone-in chicken breasts
- Olive oil
- Cinnamon
- Marjoram
- Nutmeg
- Dried Basil
- White pepper
- 2 cups red wine
- 1 pound Brussels sprouts, halved
- 1/2 cup chopped onions
- Salt & pepper
Herb Crusted Pork Tenderloin
By jacobwaynesmith
Preheat oven to 475 degrees F
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Chevre & Tomato Strata
By jacobwaynesmith
Don't let the total time scare you, you have to let this sit overnight in the fridge
- 2 large tomatoes cut crosswise in 8 (1/2 inch) slices
- 2 teaspoons kosher salt
- 1 pound loaf Italian bread, crust removed, cut into 1/2 inch thick slices
- 1 1/2 cups shredded mild cheddar cheese
- 3 oz. soft goat cheese
- 3 tablespoons minced fresh chives
- 8 eggs
- 4 cups milk
- 2 tablespoons dijon style mustard
- 1/4 teaspoon freshly ground pepper
- Snipped fresh basil (optional)
Tomatillo Salsa
By jacobwaynesmith
Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic
- 4 medium tomatillos, husked and rinsed
- 2 jalapenos, stemmed
- 1/2 medium onion, peeled and quartered
- 2 garlic clove, peeled
- 1 handful fresh cilantro leaves, coarsely chopped
- 1 lime, juiced
- 1 teaspoon toasted cumin seeds
- Kosher salt
Ginger Syrup
By jacobwaynesmith
Clean the ginger well, peel it and in a food processor chop it until it is very fine
- 1 Cup ginger
- 1 Cup Raw Sugar
- 1 lemon
- 2 1/2 Cup water