Lbgtdep's profile page
Recipes
Pork in Red Chile Filling for Tamales
By lbgtdep
Servings: 2 cups, enough for 16 tamales
- 1/3 cup top-quality chile powder without salt
- 3/4 teaspoon salt if no salt in chile powder
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons fresh masa or masa harina
- 1/4 cup raisins
- 1/4 cup roughly chopped green olives
- Salt, if necessary
Spaetzle
By lbgtdep
Servings: 4
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup milk
- 1/2 teaspoon salt
- Several pinches nutmeg
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons butter
- 1/2 cup minced onion
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Milk-Can "Cowboy" Supper
By lbgtdep
Brown the kielbasa in a little oil until browned all over (about 6-8 minutes on medium high
- 2 lbs. kielbasa, (or bratwurst) cut into big chunks about 1 1/2-2" long (we used 2 kinds, one more peppery than the other)
- 6 red potatoes, washed but unpeeled
- 1 small cabbage, cut into wedges and unstacked
- 1 1/2 cups baby carrots
- 1 onion, cut into wedges
- 4 cloves garlic, peeled and crushed
- 4 ears of corn (I put in 4 frozen ears and it worked wonderfully)
- 1 1/2-2 cups chicken broth
- 10 sprigs thyme
- 2 bay leaves
- 1 green bell pepper, sliced
- salt and pepper to taste
Perfect Fish Tacos
By lbgtdep
YIELD: Makes 8 servings
- Fish:
- 2 pounds skinless red snapper or other mild white fish fillets
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons kosher salt
- 2 cups club soda
- Vegetable oil (for frying; about 8 cups)
- Assembly:
- 16 –32 small corn tortillas
- Cabbage and Jicama Slaw
- Fresno Chile Hot Sauce , for serving;
- Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving
- Special equipment:
- A deep-fry thermometer
Eggs Piperade
By lbgtdep
Servings: 4
- 5 Tbsp olive oil
- 2 cups diced onions
- 1 large red pepper, quartered and sliced thinly
- 1 large green pepper, quartered and sliced thinly
- 3 cloves garlic, minced
- 4 large tomatoes, peeled, seeded, and diced (about 5 cups)
- 1/4 teaspoon dried thyme leaves
- 1 bay leaf
- 1 teaspoon salt (plus additional for eggs)
- 1/2 teaspoon hot Hungarian paprika (plus additional for eggs)
- 8 eggs
- 4 oz thinly sliced prosciutto
Crispy Buttermilk Fried Chicken
By lbgtdep
Total Time: 1 Hour 6 Chicken gets soaked in a buttermilk bath, resulting in moist-on-the-inside, crispy-on-the-o...
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- vegetable oil for frying
Jalapeño Popper Zucchini Boats
By lbgtdep
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for l...
- 4 zucchini, halved lengthwise
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 (8-oz.) block cream cheese, softened
- 2 c. shredded chicken
- 1 c. shredded Monterey Jack , divided
- 1 c. shredded cheddar, divided
- 6 strips bacon, cooked and crumbled
- 2 jalapeños, seeds removed and diced
- 1 tsp. garlic powder
Asiago-Artichoke Dip
By lbgtdep
Preheat oven to 350 degrees F
- 1 14 ounce can artichoke hearts, rinsed and drained
- 2 ounces thinly sliced prosciutto or 2 slices bacon
- 1 cup arugula or fresh spinach, chopped
- 1 8 ounce carton sour cream
- 3 tablespoons all-purpose flour
- 1/2 cup mayonnaise
- 1/2 cup bottled roasted red sweet peppers, drained and finely chopped
- 3/4 cup finely shredded Asiago cheese or Parmesan cheese (3 ounces)
- 1/4 cup thinly sliced green onions (2)
- Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)
- Assorted crackers, pita chips, flatbread, and/or toasted baguette slices
Fast Shrimp Bisque
By lbgtdep
Makes: 4 servings Serving Size: 1 1/4 cup Start to Finish: 25 mins
- 2 2
- cups water
- 2 2
- teaspoons Old Bay Seasoning or other seafood seasoning
- 12 12
- ounces fresh or frozen medium shrimp in shells, thawed
- 2 2
- stalks celery, thinly sliced (1 cup)
- 1 1
- 12 ounce can evaporated milk
- 1 1
- cup milk
- 2 2
- tablespoons all-purpose flour
- 2 2
- teaspoons anchovy paste or 1 or 2 anchovies, finely chopped
- Seafood seasoning (optional)
Garlic Lime Oven-Baked Salmon
By lbgtdep
Serves 6 to 8
- 2 pounds wild caught whole salmon fillet
- 2 tablespoons olive oil
- 1 lime, zest and juice (divided)
- 2 garlic cloves, minced
- 1 jalapeño
- Salt and freshly ground pepper, to taste