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Recipes
Potato Puffs
By C Moose
1. Put the potatoes in a medium pot and cover with cold water, season with salt
- 2 large russet potatoes (about 1 pound) peeled
- Kosher or sea salt
- 1/4 cup milk
- 4 tbsp. butter
- 1/2 cup flour
- 1 large egg plus 3 egg yolks
- Peanut oil for frying
Pork Tenderloin with Chokecherry Glaze
By C Moose
1. Preheat oven to 450F. In small bowl, make a paste with parsley, garlic, 1 tbsp olive oil, 1/4 tsp salt and pep...
- 1 tbsp. chopped parsley
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- salt and pepper to taste
- Pork tenderloin
- 1/4 cup seasoned flour (see note)
- 2 medium onions cut into quarters
- 1/2 cup tart cherry jelly or jam
- 2 tbsp flour
- 2 tbsp water
- 2 tbsp white or red wine
- 1 can beef broth
Beef Short Ribs - Slow Cooker
By C Moose
Coat ribs with flour, salt, pepper, and mustard Brown in skillet Place onions and garlic in bottom of slow cooker
- 1/2 cup flour
- Salt & pepper
- 1/2 tsp ground mustard
- Short ribs
- 2 tsp canola oil
- 2 onions
- 1 cup beer or broth
- 1 garlic clove
Parmesan Knots
By C Moose
Cut each biscuit into thirds
- 1 tube refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tbsp. grated Parmesan Cheese
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried parsley flakes
Balsamic Roast Pork Tenderloin
By C Moose
Preheat oven to 500ºF Trim silver skin or connective tissue off tenderloins with a very thin knife
- 4 1/2 lbs pork tenderloin, 2 packages with 2 tenderloins in each package
- 4 tbs balsamic vinegar
- 4 tbs EVOO
- 8 cloves garlic, cracked
- Steak seasoning blend, or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs thyme leaves stripped and finely chopped
Apple Dumpling Bake
By C Moose
Apple dumplings using crescent rolls
- 2 tubes of refrigerated crescent rolls
- 2 medium Granny Smith apples, peeled and cored
- 1 cup sugar
- 1/3 cup butter, melted
- 3/4 cup Mountain Dew soda
- Ground cinnamon
Beef Short Ribs - Cooktop
By C Moose
In a large Dutch oven heat the oil and brown the ribs on all sides
- 3 to 4 pounds beef short ribs
- 1 medium onion, sliced
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, roughly chopped
- 1 (15-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon oil
- Salt and black pepper
- Beef broth, enough to cover the ribs
Gnocchi Gorgonzola
By C Moose
1. Bring a large pot of lightly salted water to boiling
- 8 oz. Gorgonzola Cheese
- 1 tsp. cornstarch
- 1 package (8 oz.) diced ham
- 1 package (8 oz.) frozen peas
- 1/4 cup milk
- 1/8 tsp. pepper
- 2 pounds gnocchi
- Grated parmesan and black pepper to taste
Balsamic Marinated Flank Steak
By C Moose
Mix all the ingredients in a large zip-lock bag
- 1 cup balsamic vinegar
- 1/2 cup olive oil
- 2 Tbs light brown sugar
- 2 cloves garlic (crushed)
- 2 sprigs fresh rosemary
- salt & pepper
- 2 pounds skirt or flank steak (lightly pounded)
Roasted Smashed Potatoes
By C Moose
Adjust oven racks to top and bottom positions and heat oven to 500F
- 2 pounds small red potatoes
- 6 tbsp. extra virgin olive oil
- 1 tsp. chopped thyme
- Salt and pepper