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Recipes
Richard Blais' Impasta Carbonara
By joejudy
step 1 ingredients 1 liter Chicken Stock (about 4 cups) 1/4 cup Agar-Agar instructions For the Carbon...
- For the Carbonara:
- 1 liter Chicken Stock (about 4 cups)
- 1/4 cup Agar-Agar
- 4 Sous Vide Egg Yolks
- 1 cups Braised Pancetta
- 1 tablespoon Bacon Fat
- 1 tablespoon Onion
- 1 teaspoon Garlic
- 1/2 teaspoon Chili Flakes
- 1 teaspoon Parsley (minced)
- 1 teaspoon Rosemary
- Fresh Parmesan (for grating)
- Black Pepper (freshly ground)
- For the Pressure Cooked Pancetta/Bacon:
- 1 1/2 pound slab Bacon or Pancetta
- 1 Yellow Onion (roughly chopped)
- 2 sprigs Thyme
- 1 1/2 cups Water
Pot Roast and Arugula Panini
By joejudy
Heat a large well-seasoned cast iron skillet over medium-low heat
- 8 slices seven-grain bread, about 1/4-inch thick
- 2 1/2 tablespoons Dijon mustard
- 8 ounces creamy Havarti, thinly sliced
- 2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe
- 1 cup baby arugula leaves
- Kosher salt and freshly ground black pepper
Apple Maple Turkey Burgers with Maple-Dijon Sauce
By joejudy
Recipe courtesy Sandra Lee
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons real maple syrup
- 1 1/4 pounds ground turkey breast
- 1/4 cup real bacon bits
- 1/2 cup chunky applesauce
- 1 teaspoon poultry seasoning
- 2 tablespoons real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Hamburger Buns
- Hamburger condiments
Clinton Kelly's Crispy Chicken Thighs
By joejudy
step 1 ingredients instructions Preheat oven to 400 degrees F
- 6 Boneless Skinless Chicken Thighs
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Super Apple Pie
By joejudy
For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour
- 6 ounces unsalted butter, cut into 1/2-inch pieces
- 2 ounces vegetable shortening, cut into 1/2-inch pieces
- 5 to 7 tablespoons applejack
- 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
- 1 teaspoon table salt
- 1 tablespoon granulated sugar
- 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
- 1/2 cup sugar, divided
- 3 tablespoons tapioca flour
- 2 tablespoons apple jelly
- 1 tablespoon apple cider
- 2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground grains of paradise
Turkey Hashed Browns
By joejudy
Melt the butter in a large (10 to 12-inch) saute pan
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 pound cooked turkey, cut in 1-inch cubes
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced scallions, white and green parts
Orange Sweet Rolls
By joejudy
For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot ...
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 tablespoons) butter, melted
- 8 tablespoons orange marmalade
- 1 cup lightly packed brown sugar, plus more as needed
- 1/4 teaspoon salt
- Zest and juice of 2 oranges
- 4 cups powdered sugar, sifted
- Dash of salt
- 1/2 cup whole milk, more if needed for a pourableconsistency
- 1/2 stick (4 tablespoons) butter, melted
Hash Brown Quiche
By joejudy
Recipes courtesy Paula Deen, 2007
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Chicken Biscuit Pot Pie
By joejudy
Preheat the oven to 400 degrees F
- 1 pound bulk-style chicken sausage
- 3 tablespoons unsalted butter
- 3 ounces all-purpose flour
- 2 cups whole milk
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 pounds shredded, cooked chicken, about 5 cups
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoon freshly chopped sage
- 1/2 teaspoon freshly ground black pepper
- 12 ounces all-purpose flour, plus extra for rolling
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped sage
- 1/4 teaspoon cayenne pepper
- 4 ounces extra-sharp white Cheddar
- 4 ounces unsalted butter, frozen
- 7 ounces low-fat buttermilk
Cheddar-Potato Soup
By joejudy
Add oil to a large pot set over medium-high heat
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional