Kathryns' profile page
Recipes
Zucchini-Herb Fritters with Garlic Yogurt
By kathryns
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper
- plain yogurt (not Greek)
- finely chopped fresh mint
- fresh lemon juice
- olive oil
- honey
- garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- small zucchini, ends trimmed
- small russet potato, peeled
- medium onion
- kosher salt, plus more
- large eggs, beaten to blend
- garlic clove, finely grated
- ground cumin
- finely chopped fresh parsley, plus more for serving
- finely chopped fresh mint, plus more for serving
- Freshly ground black pepper
- all-purpose flour
- baking powder
- vegetable oil
- Olive oil (for serving)
Baby Back Ribs
By kathryns
Directions Preheat oven to 225 degrees
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Lemony Chicken Stir-Fry
By kathryns
1. In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
- 1 tablespoon soy sauce, plus more for seasoning
- 1/4 teaspoon toasted sesame oil
- Kosher salt
- Freshly ground pepper
- 1 tablespoon plus 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 scallion, thinly sliced
- Steamed rice, for serving
Texas Thick-Cut Smoked Pork Chops
By kathryns
1. FOR THE PORK: Dissolve 6 tablespoons salt and sugar in 1½ quarts cold water in large container
- Pork
- Kosher salt and pepper
- 3 3 3 tablespoons sugar
- 4 4 to 20-ounce) 2 20-ounce) bone-in pork rib chops, 2 inches thick
- 2 2 2 teaspoons onion powder
- 2 2 2 teaspoons granulated garlic
- 2 2 2 cups mesquite wood chips
- Barbecue Sauce
- 2 2 2 slices bacon
- 1/4 1/4 1/4 cup grated onion
- Kosher salt and pepper
- 3/4 3/4 3/4 cup cider vinegar
- 1-1/4 1-1/4 1-1/4 cups chicken broth
- 1 1 1 cup ketchup
- 2 2 2 tablespoons hot sauce
- 1/2 1/2 1/2 teaspoon liquid smoke
Lemon-Honey Tart with Salted Shortbread Crust
By kathryns
Tart can be made 2 days ahead
- Nonstick vegetable oil spray
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
- 2/3 cup powdered sugar
- 1 Meyer lemon or thin-skinned regular lemon
- 1 cup sugar
- 3 tablespoons honey
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup fresh lemon juice, preferably Meyer lemon
- Special equipment: A 9"-diameter springform pan
Grilled Zucchini with Sherry Vinegar
By kathryns
Grill and let cool to room temp before serving
- 3 zucchini sliced lengthwise 1/4 " thick
- olive oil
- coarse salt
- 4 tsp sherry vinegar
- red-pepper flakes
- 1/4 c small mint leaves
Mango Salad
By kathryns
Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until...
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1 large tomato, cut into 1/2-inch cubes
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- 1/3 cup fresh cilantro leaves
Beef Stew - Tuscan Style
By kathryns
Stew can be made up to 3 days in advance
- 4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
- Salt
- 1 tablespoon vegetable oil
- 1 (750-ml) bottle Chianti
- 1 cup water
- 4 shallots, peeled and halved lengthwise
- 2 carrots, peeled and halved lengthwise
- 1 garlic head, cloves separated, unpeeled, and crushed
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon cracked black peppercorns, plus extra for serving
- 1 tablespoon unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 teaspoons ground black pepper
- 2 teaspoons cornstarc
Cheddar and Black Bean Fritters
By kathryns
1. In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/4 teaspoon double-acting baking powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup milk
- 1 large egg yolk
- 1 cup 1/4-inch-diced extra-sharp Cheddar (about 1/4 pound)
- 1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels
- 2 large egg whites
- vegetable oil for frying the fritters
- sour cream and tomato salsa as accompaniments if desired
Crispy Oven-Fried Cod
By kathryns
Uses Egg as binding; see Fish Sticks Diablo for butter-binding
- 3/4 cup fresh bread crumbs
- 3/4 cup yellow cornmeal
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
- 2 large eggs, lightly beaten
- 6 tablespoons vegetable oil
- Accompaniment: lemon wedges and tartar sauce