Kathryns' profile page
Recipes
Chinese Barbecued Pork
By kathryns
Refrigerate for at least 30 minutes or up to 4 hours
- 4 lb boneless pork butt(Boston butt), cut into 8, (2") strips; excess fat removed,
- 1/2 cup sugar
- 1/2 cup soy sauce
- 6 TB hoisin sauce
- 1/4 cup dry sherry
- 1/4 teaspoon ground white pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon toasted sesame oil
- 2 tablespoons grated fresh ginger (from 4- to 6-inch piece)
- 2 med cloves garlic,minced or pressed through a garlic press(about 2tsp)
- 1/4 cup ketchup
- 1/3 cup honey
Black Beans with Rice and Avocado
By kathryns
Rice can be cooked ahead and kept refrigerated, covered
- 1 pound dried black beans, picked over and rinsed
- 1 dried bay leaf
- Coarse salt
- 1 teaspoon cumin seeds
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 poblano chile, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 6 cups cooked brown rice
- 2 avocados, sliced
- 1 cup crumbled queso fresco (about 4 ounces)
- 1 jalapeno chile, thinly sliced
- 1/2 cup cilantro leaves
Tomato Tarte
By kathryns
1. Preheat oven to 350 degrees
- 1 head garlic
- 3 tablespoons olive oil
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (Pie Dough)
- 2 ounces Italian fontina cheese, grated (about 1/2 cup)
- 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
Chicken Legs with Wine & Yams
By kathryns
4 servings
- 4 chicken legs (about 3 lbs total)
- 2 TB olive oil
- 1/4 c chopped onion
- 4 large shallots (about 6 oz), peeled
- 8 medium mushrooms (about 5 oz)
- 4 yams (about 1 lb), peeled and halved lengthwise
- 1 c dry white wine
- 8 large garlic cloves, peeled
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 TB chopped parsley
Toast Ice Cream
By kathryns
1 Toast bread in a toaster or in the oven
- 5-6 slices stale bread
- 1 cup/ 2,5 dl sugar
- 2 cups/ 5dl full fat milk
- 1 quart/1 liter cream
Grilled Bourbon Steaks
By kathryns
Marinate overnight
- 1 cup bourbon
- 1 cup Worcestershire sauce
- 1 shallot, minced
- 2 garlic cloves, minced
- Kosher salt and pepper
- 4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
- 2 tablespoons vegetable oil
Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
By kathryns
1. Pat the fillets dry and sprinkle all over with salt and pepper
- Two 6-oz/170-g black cod fillets
- Salt and freshly ground black pepper
- 1 3/4 cups/420 ml chicken broth
- 1 tbsp dry sherry
- 1 tsp soy sauce, plus more if needed
- 1 tsp sugar
- 1 tsp five-spice powder
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
- 1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
- 1 tbsp peeled and minced fresh ginger
- 3 oz/85 g udon noodles
- 1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
- 2 tsp minced fresh cilantro
- 1 tsp sesame seeds
Golden Gazpacho with Avocado
By kathryns
In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water
- 2 pounds yellow or orange cherry tomatoes, halved
- 1 small garlic clove, crushed
- 1/4 cup extra-virgin olive oil
- 1 jalapeño, seeded and minced
- Kosher salt
- Pepper
- Diced avocado and tortilla chips, for serving
Puffy Tacos
By kathryns
Maseca Brand Instant Masa Corn Flour for our taco shells
- Picadillo:
- 12 ounces 85 percent lean ground beef
- 1/2 russet potato (4 ounces), peeled and cut into 1/4-inch pieces
- Salt and pepper
- 1 onion, chopped fine
- 1 small green bell pepper, stemmed, seeded, and chopped fine
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 2 teaspoons all-purpose flour
- 3/4 cup water
- Taco Shells:
- 2 1/2 cups (10 ounces) masa harina
- 1 teaspoon salt
- 1 2/3 cups warm water
- 2 quarts vegetable oil
- Shredded iceberg lettuce
- Chopped tomato
- Shredded sharp cheddar cheese
- Hot sauce
Ranch Beans with Peppered Bacon
By kathryns
Cooks 6 - 8 hours
- 8 slices peppered bacon or regular bacon, cut in half crosswise
- 1 cup chopped onion (1 large)
- 2/3 cup chopped green sweet pepper
- 1 fresh jalapeno chile peppers, seeded and minced*
- 3 cloves garlic, minced
- 1 cup stout beer
- 2 15 ounce cans white beans or navy beans
- 2 15 ounce cans pinto beans
- 1 cup bottled barbecue sauce
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon-style mustard
- 1 tablespoons liquid smoke (optional)