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Recipes
BBQ Roasted Asparagus
By AlexG
Soak asparagus, to clean out any grit in the tips
- 2 large bunches Asparagus
- 1/4 cup Mirin
- 1/4 cup olive oil
- salt
- pepper
Crispy Prosciutto Cups with Sausage and Apple Stuffing
By AlexG
Preheat the oven to 325 degrees F
- 12 oz fennel sausage, bulk or removed from casing
- 12 oz hot Italian sausage, bulk or removed from casing
- 5 ribs celery, minced
- 1 tart apple, peeled and diced into 1/4-inch cubes
- 1 onion, minced
- 2 tbs fresh minced parsley
- 1 tbs fresh minced sage
- 1 tbs fresh minced thyme
- 2 cups chicken or vegetable stock
- Freshly cracked black pepper
- 12 oz cubed stale bread
- 2 cup dried cranberries
- 4 large eggs, beaten
- 48 pieces prosciutto di Parma, thinly sliced
Tunisian Couscous (variation with Lamb)
By AlexG
Directions in a large stewpot, brown lamb and first set of onions
- 4 * 4 Pounds Lamb -- chopped
- 4 * 4 Large Onion -- chopped
- 1/2 * 1/2 Cup Olive Oil
- 6 * 6 Ounces Tomato Paste
- 2 * 2 Large Tomatoes -- chopped
- 1 * 1 Tab Cumin
- 1 * 1 Teaspoon Black Pepper
- 1 * 1 Teaspoon Curry Powder
- 1 * 1 Teaspoon Cayenne
- 5 * 5 Cloves Garlic
- * Salt -- to taste
- 2 * 2 Medium Bell Pepper -- chopped
- 1 * 1 Large Butternut Squash
- 4 * 4 Medium Turnips -- chopped
- 4 * 4 Medium Carrot -- stripped
- 1 * 1 Pound Onion -- finely chopped
- 1 * 1 Pound Potatoes
- 2 * 2 Cups Dry Couscous -- cooked
- 2 * 2 Medium Green Onion -- chopped
- 3 * 3 Sprigs Parsley -- chopped
- 2 * 2 Medium Lemons
Chili-Glazed Tofu & Asparagus
By AlexG
Bring 4 cups water to a boil in a 2-quart saucepan
- 2 1/4 cups chopped asparagus (about 1 pound)
- 1 tbs canola oil
- 1 tbs sugar
- 2 tbs rice vinegar
- 2 tbs dark soy sauce
- 1 tbs regular soy sauce
- 1 tsp minced ginger
- 1 tsp hot chili sauce (such as KA·ME)
- 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
- 1/4 teaspoon black pepper
- 3/4 cup pre shredded carrot
- 1 teaspoon dark sesame oil
Tuna Pasta Salad
By AlexG
1) Cook the pasta to al dente, according to package
- 1 8.8oz (250 grams) bag of mini shell pasta
- 1 standard sized can of premium chunk white tuna fish
- 2 Tbl cilantro, finely chopped
- 2 cloves of garlic, minced
- 1/2 medium-sized onion, finely chopped
- 1 stalk of celery, finely chopped
- Juice from 1/2 a lime
- 1 Tbl mustard
- 2 Tbl red wine vinegar
- 2 Tbl Olive Oil
- Garlic salt and pepper to taste
a Roasted Chicken Legs
By AlexG
Taken chicken out of fridge 1/2 hr b4 coooking 375 on a greased baking sheet - 40 minutes
- chicken
Curried Roasted Pumpkin Bisque
By AlexG
Equipment Needed: Blender, Whisk-French Knife or similar, 5-10 liter Soup pot, Medium size bowl for whipping cream
- 1 lb pumpkin; cleaned and diced
- 1 lb carrots; diced
- 1 cup onions; diced
- 1 cup leeks, white only; diced
- 3 cloves garlic; minced
- 4 tbsp butter or oil
- 1 tbsp cinnamon
- 2 tbsp brown sugar
- 4 tbsp ground cumin
- 4 tbsp curry powder
- 8 cups chicken stock or water
- 2 cups 35% cream (optional)
- To taste salt and pepper
Maple-Basil Mojito
By AlexG
Muddle syrup, rum, lime juice
- 1/2 tsp maple syrup
- 1.5 oz Rum
- 4 large basil leaves, ripped
- 1/2 lime, juiced
- Ice cubes
- Soda water
- Lime wedge, garnish
- Basil sprig, garnish
Cold Rice Noodles with Peanut-Lime Chicken
By AlexG
YUM
- Dipping sauce
- 6 tablespoons Asian fish sauce
- 6 tablespoons brown sugar
- 12 tablespoons lime juice
- 2 garlic cloves, finely grated or minced
- Small Thai or Serrano chiles, thinly sliced, to taste
- Peanut dressing
- 3 tablespoons Asian fish sauce
- 3 tablespoons rice vinegar
- 9 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 one-and-a-half inch chunk ginger, peeled and sliced
- 6 tablespoons natural unsalted peanut butter
- 1 tablespoon toasted sesame oil
- Pinch of cayenne
- Chicken and noodle salad
- 1 1/4 pounds boneless skinless chicken thighs (about 6)
- 8 ounces dried rice vermicelli or other rice noodles
- 2 small cucumbers, cut in 1/4-inch half moons
- 2 medium carrots, cut in thin julienne
- Additional vegetables if you prefer: juliennes of sweet red pepper and a handful of lightly cooked green beans
- Small handful basil or mint or cilantro sprigs: (torn or roughly chopped)
- 4 or more scallions, slivered
- 1/4 cup crushed or chopped roasted peanuts
- Lime wedges (to serve)
Greek Turkey Meatballs
By AlexG
Directions: Wet bread with water, squeezing excess out
- 1.25 lbs 93% lean ground turkey
- 1 cup zucchini, grated and liquid squeezed out
- 2 sliced whole wheat bread (I used Weight Watchers)
- 1/4 cup whole wheat breadcrumbs
- 1 large egg
- 2-3 cloves garlic, grated
- 1/4 red onion, grated
- 2 tbsp fresh oregano, chopped (less if using dry)
- 1/4 cup fresh parsley, chopped
- 2 tbsp chopped fresh mint, chopped
- kosher salt and fresh pepper
- olive oil