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Recipes
Potato Kugel Gratin
By kimvess
The matzo meal in this Potato Kugel Gratin recipe is the key to that golden-browned crust
- 4 teaspoons coarse salt, plus 1/4 teaspoon, divided
- 1 teaspoon freshly ground pepper, plus 1/4 teaspoon, divided
- 1/2 cup extra-virgin olive oil, plus more for greasing baking dish
- 3 1/2 pounds russet potatoes, peeled, about 6 large potatoes
- 5 shallots, thinly sliced, about 9-ounces
- 3 tablespoons fresh thyme leaves, plus more for garnish
- 5 large eggs, room temperature
- 1 1/4 cups chicken broth or vegetable broth
- 1 cup unsalted matzo meal
- flaky sea salt, such as Maldon, to taste, for serving
Broccoli Salad
By kimvess
Chop broccoli into tiny pieces
- Dressing:
- 1 bunch of broccoli (peel the stalk and use also) chopped
- 1 cup chopped onions
- 1 cup grated cheddar cheese
- 6 - 8 slice of bacon; cook and crumbled
- 1/3 cup sugar
- 1 cup Hellmanns Mayonnaise
- 3 Tablespoons red wine vinegar
Whiskey Glazed Flat Iron Steaks and Grilled Potatoes
By kimvess
Preheat a grill on medium-high heat
- 1/2 cup whiskey, such as Jack Daniels
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 cloves garlic, smashed
- Four 8-ounce flat iron steaks or filet mignon steaks
- 1 1/2 pounds Yukon gold potatoes
- 2 tablespoons chopped fresh chives
- 1 teaspoon white wine vinegar
Baked Cajun Chicken Breasts
By kimvess
Instructions Preheat oven to 450 degrees
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red peppers
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 large chicken breasts or 6 small chicken breasts
REDHOT GRILLED CHICKEN & RIBS
By kimvess
DIRECTIONS: COMBINE barbecue sauce and FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 1 cup barbecue sauce
- 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 2 racks babyback pork spareribs (about 4 lbs.)
- 1 1/2 pounds boneless, skinless chicken breast halves
Italian Chopped Salad
By kimvess
Instructions To make the dressing, combine the vinegar, honey, mustard, seasoning and garlic in a blender
- Dressing
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon dry Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 cup olive oil
- Salad
- 1 cup ditalini pasta
- 3 cups chopped romaine hearts
- 1 can (15 oz) chickpeas, drained
- 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
- 1 cup grape tomatoes, quartered
- 1 cup cubed salami
- 1 cup cubed Provolone
- 3/4 cup chopped cucumber
- 1/2 cup mini pepperoni
- 1/2 cup sliced green onions
- Pepperoncini peppers
Ohio Nachos
By kimvess
Heat oven to 400°. Bring garlic and cream to a boil in a 2-qt
- 3 cloves garlic, mashed into a paste
- 1 1/2 cups heavy cream
- 3 oz. finely grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 13-oz. bag kettle-style potato chips
- 4 oz. crumbled blue cheese
- 1 tbsp. chopped chives
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)
Beer-Braised Beef Meatballs
By kimvess
Heat a cast-iron skillet or large, heavy saucepan over medium-high heat
- SOUR CREAM DIPPING SAUCE:
- 2 slices stale good-quality white bread, crusts trimmed
- 1/2 cup milk
- 1 1/2 pounds ground beef
- 1/4 cup worcestershire sauce
- Salt and pepper
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons drained prepared horseradish
- 2 cloves garlic, grated or pasted
- 1 egg
- 2 tablespoons EVOO
- 1 cup amber ale (tangy and sweet) or stout beer (creamy and bitter)
- 1/2 cup beef stock
- 1 1/2 cups sour cream
- 1/4 cup heavy cream
- 1/4 cup minced chives
- Salt and coarse black pepper
Spicy Chicken Tacos
By kimvess
1. Warm chicken in microwave on high for 1 minute
- 1 1/2 cups shredded chicken breast (from a rotisserie chicken)
- 1 chipotle chile in adobo (from a 7-ounce can), chopped, plus
- 1 tablespoon adobo sauce
- 1/3 cup light mayonnaise
- 8 taco shells
- 1/4 cup Mexican-blend shredded cheese
- 1/2 cup chopped lettuce
- 1 plum tomato, chopped
- 2 scallions, sliced