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Recipes
Garlicky Herb-Rubbed Hanger Steaks
By kimvess
In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano an...
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoons dried rosemary
- 1/2 teaspoons dried marjoram
- 1/2 teaspoons dried oregano
- 1 head of garlic, cloves peeled and minced
- Three 2-pound hanger steaks
- 2 tablespoons sweet paprika
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Mustard and White Wine Braised Chicken
By kimvess
1. Heat oven to 375°. Heat oil in a 6-qt
- 2 tbsp. olive oil
- 2 lb. chicken thighs and drumsticks
- Kosher salt and freshly ground black pepper
- 4 shallots, halved lengthwise and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/4 cup whole grain mustard
- 1 tbsp. finely chopped thyme
- 2 tbsp. roughly chopped tarragon, for garnish
Bacon and Blue Cheese Stuffed Chicken Breasts
By kimvess
In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
- 4 slices smoked bacon, cooked until crisp and finely chopped
- 2 teaspoons chopped fresh chives
- 4 skin-on, bone-in organic chicken breasts
- Pinch freshly ground black pepper
Antipasto Picnic Salad Recipe
By kimvess
Cook pasta according to package directions
- DRESSING:
- 1 package (16 ounces) medium pasta shells
- 2 jars (16 ounces each) giardiniera
- 1 pound fresh broccoli florets
- 1/2 pound cubed part-skim mozzarella cheese
- 1/2 pound hard salami, cubed
- 1/2 pound deli ham, cubed
- 2 packages (3-1/2 ounces each) sliced pepperoni, halved
- 1 large green pepper, cut into chunks
- 1 can (6 ounces) pitted ripe olives, drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
Pork Chops with Yuzu-Miso Marinade
By kimvess
Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade
- 1/4 cup red miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons red yuzu kosho
- 1/4 cup finely chopped scallions (white and green parts)
- 1 tablespoon plus 1 teaspoon sesame oil
- 4 bone-in pork chops (about 1 1/2 pounds)
Goulash
By kimvess
In a large Dutch oven over medium-high heat, warm the olive oil
- 3 Tbs. olive oil
- 4 leeks, white and light green portions, rinsed well and finely chopped
- 2 tsp. caraway seeds
- 1 red bell pepper, seeded and chopped
- 2 lb. stewing beef, cut into 1-inch cubes
- 3 Tbs. sweet Hungarian paprika
- 3 cups chicken, beef or vegetable stock
- 1 can (14 1⁄2 oz.) diced tomatoes, with juices
- 3 garlic cloves, minced
- 1 Yukon gold potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground pepper, to taste
- 1 ⁄4 cup finely chopped fresh flat-leaf parsley
- 1 ⁄2 cup sour cream
Crabmeat Cakes with Mustard Sauce
By kimvess
Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet...
- 6 slices white bread, crusts removed
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg yolk
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped dill pickles
- 1 tablespoon unsalted butter, for frying
- 1 tablespoon olive oil, for frying
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1/2 cup low-sodium chicken broth
- 1 cup milk
- 3 tablespoons whole-grain mustard
- 2 teaspoons yellow mustard seeds
- Kosher salt and freshly ground pepper
Lasagna Marinara Rolls
By kimvess
Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden b...
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced pancetta (about 2 ounces)
- 1 large Spanish onion, diced
- Kosher salt
- 2 cloves garlic, smashed
- Pinch of red pepper flakes
- 2 28-ounce cans San Marzano plum tomatoes
- Kosher salt
- 1 16-ounce box lasagna noodles
- 4 cups ricotta cheese
- 2 tablespoons grated pecorino cheese
- 1/2 cup grated parmesan cheese
- 3/4 pound mozzarella cheese, shredded (about 3 cups)
- 2 large eggs
- 5 sprigs fresh thyme, leaves roughly chopped
Easy Caramelized Baked Chicken
By kimvess
Preheat oven to 375 degrees F Place chicken in a 9×13 inch baking dish
- 6 large chicken filets
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
Pasta with Carrots, Risotto-Style
By kimvess
1. Bring stock to a boil in a medium saucepan over high heat
- 8 cups Chicken Stock
- 5 tbsp. butter
- 1 medium yellow onion, peeled and chopped
- 1 lb. gemelli (uncooked)
- 8 medium carrots, peeled, trimmed, and diced
- 1 ⁄2 cup freshly grated parmigiano-reggiano
- Salt and freshly ground black pepper
- Leaves from 4 sprigs parsley, chopped