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Recipes
Whiskey Caramel Sauce
By lbgtdep
Makes four 5-ounce jars
- 1 cup butter (2 sticks)
- 2 cups light brown sugar
- 1 cup heavy cream
- 1 / teaspoon salt
- 1/4 cup whiskey
Eggs Benedict
By lbgtdep
Total time: 20 minutes Servings: 6
- Hollandaise sauce
- 4 egg yolks
- 8 tablespoons (1 stick) butter, cut into three parts
- Juice of 1/2 lemon
- Salt
- Pepper
3-INGREDIENT GRILLED MEXICAN STREET CORN
By lbgtdep
Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan
- Vegetable oil (for brushing)
- 4 4 4 ears of corn, husked
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 cup store-bought or homemade (see Cooks' Note below) chipotle mayonnaise
- 1/4 1/4 1/4 cup grated fresh Cotija cheese
Beef, potato, and Cabbage Casserole
By lbgtdep
Arrange a rack in the middle of the oven, and heat to 425°
- 12 12 12 fresh sage leaves
- 8 8 8 garlic cloves, peeled
- 1/4 1/4 1/4 cup fresh rosemary leaves, stripped from the branch
- 2/3 2/3 2/3 cup extra-virgin olive oil
- 1 1/2 1 1/2 1/2 tablespoons kosher salt
- 2 2 1/2 pounds red potatoes, sliced 1/2 inch thick
- 4 4 4 pound boneless beef shoulder roast
- 2 2 2 tablespoons butter
- 1 1 2 1/2 Savoy cabbage, about 2 1/2 pounds, cored and sliced
- 2 2 2 cups white wine
- 1 1 1 pound Kenny’s Norwood cheese, shredded (substitute Fontina or any hard, grate-able cheese)
Sweet Potato and Rice Casserole
By lbgtdep
Makes: 6 servings Prep: 30 mins Bake: 30 mins 350°F
- ps water
- 1 large sweet potato, peeled and chopped (1 1/2 cups)
- 1 cup uncooked long grain white rice
- 1/2 teaspoon salt
- 1 15 ounce can black beans, rinsed and drained
- 1 1/2 cups frozen sweet soybeans (edamame), thawed
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 8 ounce carton sour cream
- 1 4 ounce can diced green chile peppers, undrained
- 1/4 cup chopped green onions
- 2 tablespoons all-purpose flour
- 1 tablespoon snipped fresh sage
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Toasted pumpkin seeds (pepitas) (optional)
Southern Fried Chicken Batter
By lbgtdep
Beat the egg and milk together in a bowl
- 2 beaten egg
- 1 cup milk
- 2 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 4 teaspoons garlic salt
- 2 teaspoon black pepper
- 2 cup all-purpose flour
Pecan-Crusted Oat Flour Genoise
By lbgtdep
Makes one 9-inch cake
- EQUIPMENT:
- 2 tablespoons (30 grams) softened butter
- 3 tablespoons (38 grams) brown sugar (it’s fine to use ordinary brown sugar -- dark is more flavorful than light. If you want to go all out, use a real raw sugar such as light muscovado sugar. Big wow.)
- 1 cup (100 grams) pecans or walnuts, chopped medium fine
- 4 tablespoons (55 grams) unsalted butter
- 1 cup (100 grams) oat flour
- 2/3 cup (130 grams) sugar, divided
- 4 large eggs, cold
- Generous 1/8 teaspoons salt
- Powdered sugar, for dusting (optional)
- 9 X 2-inch round pan
- Stand mixer with whisk attachment
- Medium mesh strainer or sifter
- Fine Mesh strainer (or tea strainer)
Jalapeno Steak & Mushrooms
By lbgtdep
Trim fat from meat. Cut meat into six serving-size pieces
- 2 1/2 pounds boneless beef chuck steak, cut 1 inch thick
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 fresh jalapeno peppers, thinly sliced*
- 2 tablespoons red wine vinegar
- 1 tablespoon quick-cooking tapioca, crushed
- 4 garlic, thinly sliced
- 1 cup snipped fresh cilantro
- 2 3 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
- 1 medium onion, thinly sliced
- Fresh cilantro, chopped (optional)
- Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)
Toffee Squares
By lbgtdep
Makes 48 squares To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds
- Crust
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Topping
- 7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
- 1 cup chopped almonds, toasted
Brown Butter Brussels Sprouts and Apple
By lbgtdep
Makes: 8 servings Yields: 5 1/2 cups Prep: 35 mins Stand: 3 mins
- 2 pounds Brussels sprouts
- 1/4 cup butter
- 1/2 teaspoon salt
- 2 small Braeburn or other cooking apples, thinly sliced and seeded
- 2 tablespoons fresh thyme leaves
- 1/4 cup walnuts, toasted and chopped
- 1/4 teaspoon crushed red pepper (optional)