Vail28's profile page
Recipes
Skillet Mac and Cheese
By vail28
1. Melt butter in large nonstick skillet over medium-high heat
- 2 tablespoons unsalted butter
- 2 cups fresh bread crumbs (see note)
- Salt and pepper
- 3 3/4 cups water , plus more as needed
- 1 (12-ounce) can evaporated milk
- 3 cups elbow macaroni
- 1 teaspoon cornstarch
- 2 teaspoons hot sauce
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
Flourless Chocolate Cookies
By vail28
Place a rack each in the upper and bottom thirds of the oven and preheat to 350 degrees
- • 1/2 cup plus 3 tablespoons Dutch-processed cocoa powder
- • 3 cups confectioners' sugar
- • pinch of salt
- • 2 3/4 cups walnuts, toasted and coarsely chopped
- • 4 large egg whites, room temp.
- • 1 tablespoon vanilla extract
Lemon Chicken with Olives
By vail28
Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a flat plate
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
- Kosher salt and pepper
- 1 1/2 pounds chicken cutlets, thawed
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 cup pitted green olives
- 1/2 cup flat-leaf parsley, roughly chopped
- 1/2 cup dry white wine (such as Sauvignon Blanc)
Barley Risotto with Beans and Greens
By vail28
In a medium saucepan, bring the chicken stock to a simmer over moderately high heat
- 5 cups low-sodium vegetable or chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 1/4 teaspoon thyme
- 1/2 cup white wine (optional)
- 1 cup pearled barley (7 ounces)
- 1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
- 3 cups chopped escarole
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons unsalted butter, softened
- Salt and freshly ground pepper
Roasted Chicken Legs with Plum Chili Salsa
By vail28
ake the marinade: In a food processor puree the plums, the garlic paste, the oil, the soy sauce, the orange juice,...
- For the Salsa:
- For the marinade
- 4 * 4 large ripe purple or red plums (about 1 pound), chopped
- 2 * 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 1 * 1 tablespoon Oriental sesame oil
- 1/4 * 1/4 cup soy sauce
- 1/2 * 1/2 cup fresh orange juice
- 1/4 * 1/4 cup white-wine vinegar
- 3 * 3 tablespoons sugar
- 1 * 1 tablespoon minced seeded fresh jalapeno pepper
- 1 * 1 tablespoon minced peeled fresh gingerroot
- 1/2 * 1/2 teaspoon dry mustard
- 1 pound ripe purple or red plums (about 4 large ), diced (about 3 cups)
- 1/3 cup minced red onion
- 1/2 cup finely chopped fresh coriander
- 1/4 cup finely chopped fresh mint leaves
- 1 teaspoon minced seeded fresh jalapeño pepper (wear rubber gloves)
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar, or to taste
- 8 * 8 whole chicken legs (about 4 1/2 pounds)
- For garnish
- * ripe plum wedges
- * lime wedges
- * whole fresh mint leaves
Corn and Seafood Chupe (soup)
By vail28
1. Melt butter in a large pot
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 inchlong piece ginger, peeled and minced
- 1 jalapeño chili, seeded and minced
- 2 dozen medium shrimp, unpeeled
- 6 cups fish stock
- 4 cups fresh corn kernels, about 4 ears
- 1 pound very small Yukon Gold potatoes, peeled and halved
- Salt and ground white pepper
- 2 medium-small zucchini, about 10 ounces, sliced 1/2-inch thick
- 2 pounds halibut fillets, cut in 12 pieces
- Lime wedges, for serving.
Grill Corn Mexican Style
By vail28
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until co...
- Vegetable oil for cooking grate
- 1/4 cup regular or light mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (or cojita or queso fresco)
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn , husks and silk removed
Fruit Salsa
By vail28
Dice and mix
- 3-4 small tomatoes
- 1 pt strawberries (or pineapple)
- 1 seedless cucumber
- 1 small red onion
- 1 each red and yellow pepper
- 1 can black beans, rinsed
- 1 c corn
- juice 2 limes
- 1 c fresh cilantro
- 3 T olive oil
- 2 tsp. salt
- pepper
Bucatini Timbale
By vail28
1. Preheat oven to 350 degrees
- 1 pound Bucatini
- salt
- 4 tablespoons unsalted butter
- 1 small onion – minced
- 1/4 cup all purpose flour
- 2 1/2 cups stock
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups fresh mozzarella – cubed
- pepper
Rosemary Spaghetti w/ Roasted Asparagus
By vail28
1. Adjust oven rack to upper third of oven
- 1 pound asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 ⁄2 teaspoon coarse salt, such as kosher
- 5 tablespoons unsalted butter, divided use (see Cook's Note)
- 1 large yellow onion, coarsely chopped
- 5 medium cloves garlic, sliced
- 1 1⁄2 cups chicken broth or vegetable broth
- 1 1⁄2 tablespoons chopped fresh rosemary leaves
- 1 pound spaghetti, thick spaghetti preferred
- 1 ⁄4 cup freshly grated Parmesan cheese, plus cheese for optional topping
- Salt and freshly ground black pepper
- Garnish: 8 sprigs fresh rosemary