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Recipes
Slow Cooker Puerto Rican Pork (Pernil)
By vail28
Combine garlic, pepper, oregano, olive oil, vinegar and salt
- 4 lb Pork Shoulder or Pork Butt
- 6 * 6 Cloves of Garlic, pressed
- 1/4 * 1/4 tsp Ground Black Pepper
- 1 * 1 tsp Oregano
- 1 1/2 * 1 1/2 Tbs Olive Oil
- 1 1/2 * 1 1/2 Tbs White Vinegar
- 4 * 4 tsp Salt
Soba Salad With Spinach, Edamame and Miso Dressing
By vail28
1. Bring a large pot of water to a boil and salt it
- Salt and freshly ground pepper
- 3 to 4 ounces soba noodles
- 1 carrot, peeled and finely chopped
- 2 cups edamame (frozen are fine)
- 2 to 3 tablespoons soy sauce
- Juice of one lime
- 2 tablespoons white or light miso
- 1 tablespoon mirin or 1 teaspoon sugar, or to taste
- 1 10-ounce package fresh spinach, washed and trimmed
- 1/4 cup chopped scallion
- 1 tablespoon freshly grated ginger.
Simple BBQ Sauce
By vail28
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes
- 2/3 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons pimentón de la Vera, preferably agridulce
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper.
Chicken With Herbs
By vail28
1. Combine fresh and dried herbs, garlic, lemon juice, salt and pepper in food processor
- 1 tablespoon finely chopped fresh marjoram
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme leaves
- 3 to 4 cloves peeled garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- Juice of 1 lemon
- 1 teaspoon salt
- Pinch of ground white pepper
- 1/2 cup extra-virgin olive oil
- 1 free-range chicken, about 3 pounds, cut into 2 drumsticks, 2 thighs, and 4 breast halves with wing attached (save or discard back).
Northern Italian Sugar Snap Peas
By vail28
1. Crisp peas in a bowl of cold water 15 minutes
- 1-1/2 * 1-1/2 pounds unshelled Sugar snap peas, stems and strings removed
- * Cold water
- 3 * 3 sprigs parsley
- 3 * 3-inch branch fresh rosemary
- One * One small onion, cut in wedges
- 1/4 * 1/4 cup dry white wine
- 2 * 2 tablespoons unsalted butter
- * Salt and fresh-ground black pepper to taste
- 1 * 1 teaspoon minced fresh rosemary leaves
- 1 * 1 tablespoon unsalted butter
Pan Roasted Chicken with Green Beans
By vail28
1. Preheat oven to 450°F
- 6 * 6 tablespoons olive oil
- 2 * 2 lemons, 1 thinly sliced, 1 juiced
- 4 * 4 cloves garlic, minced
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 3/4 * 3/4 pound trimmed green beans
- 8 * 8 small red potatoes, quartered
- 4 * 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Steel-Cut Oatmeal and Blueberry Muffins
By vail28
1. Preheat the oven to 375 degrees with the rack positioned in the upper third
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups buttermilk
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 cup cooked steel-cut oats
- 1 cup blueberries tossed with 1 teaspoon flour
Cider-Braised Pork Chops
By vail28
Tasters preferred 1-inch blade chops in our recipe for Cider-Braised Pork Chops for their heft, silky meat, and ric...
- 6 bone-in blade-cut pork chops, about 1 inch thick
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 cup apple butter
- 1 cup apple cider
- 1 sprig fresh thyme
- 1 teaspoon cider vinegar
- 1 tablespoon finely chopped fresh parsley
Pita-Bread Salad with Cucumber, Mint, and Feta
By vail28
Yields 4
- 2 * 2 regular pita breads, cut into 1-inch squares
- 3 * 3 tablespoons white-wine vinegar
- 1/4 * 1/4 cup extra-virgin olive oil
- * Coarse salt
- 3 * 3 stalks celery, cut into 1/2-inch dice
- 1 * 1 cucumber, peeled, seeded, and cut into 1/2-inch dice
- 1 * 1 bunch fresh mint, trimmed and leaves thinly sliced
- 1/2 * 1/2 bunch watercress, trimmed
- 6 * 6 ounces feta cheese, crumbled (about 1 1/2 cups)
- * Freshly ground pepper
Best French Onion Soup
By vail28
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees
- Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks
- Soup
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions(about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyere cheese (about 2 1/2 cups)