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Recipes
Rocky Road Ice Cream Philadelphia Style
By Flyer920
On your stove or in your microwave, heat milk until it just starts to bubble
- 1 cup 1/2 and 1/2
- 3/4 cup granulated sugar
- 1 1/3 cup bittersweet or semi-sweet chocolate (8 oz)
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or almonds
- 1/4 cup chocolate chunks or chocolate chips
- 3/4 cup mini marshmallows
Maple-Glazed Pork Chops with Scallion Smashed Potatoes & Escarole
By Flyer920
Place the potatoes in a medium saucepot with water to cover by about 1 inch
- * 2 1/2 pounds small potatoes, such as baby Yukon Gold or small red skin potatoes, halved
- * 4 boneless pork loin chops (each about 1 1/2-inches thick)
- * Salt and pepper
- * 6 tablespoons extra virgin olive oil (EVOO), divided
- * 1 heaping tablespoon grainy mustard (eyeball it)
- * 2 tablespoons white wine vinegar (eyeball it)
- * 1 cup chicken stock
- * 6 thyme sprigs, leaves stripped and chopped
- * 1/4 cup maple syrup (eyeball it)
- * Juice and zest of 1 lemon
- * 1/2 cup milk or half-and-half (eyeball it)
- * 3 tablespoons butter
- * 4 scallions, white and green parts thinly sliced
- * 1 large head escarole, cored and the leaves torn into bite-size pieces
Sticky Balsamic Ribs
By Flyer920
Their success lies in a straightforward three-part process
- For ribs
- 8 * 8 large garlic cloves
- 2 * 2 tablespoons finely chopped rosemary
- 2 * 2 tablespoons packed dark brown sugar
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 teaspoon cayenne
- 8 * 8 lb baby back pork ribs (8 racks; see cooks’ note, below)
- 1 * 1 cup water
- For glaze
- 2 * 2 cups hot water
- 1 * 1 cup balsamic vinegar
- 1/2 * 1/2 cup packed dark brown sugar
Blueberry Streusel Cake
By Flyer920
I doubt you’ll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened stre
- For streusel topping
- 1 * 1 cup all-purpose flour
- 1 * 1 tablespoon plus 1 teaspoon packed dark brown sugar
- 1 * 1 tablespoon plus 1 teaspoon granulated sugar
- 3/4 * 3/4 teaspoon cinnamon
- 1/2 * 1/2 stick cold unsalted butter, cut into 1/2-inch pieces
- For cake
- 1 * 1 cup all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup sour cream
- 3/4 * 3/4 teaspoon pure vanilla extract
- 1/2 * 1/2 stick unsalted butter, softened
- 3/4 * 3/4 cup granulated sugar
- 1 * 1 large egg
- 1/2 * 1/2 lb blueberries (3 1/4 cups)
Crunchy Baked Coconut Shrimp
By Flyer920
1. Preheat an oven to 400 degrees F (200 degrees C)
- 1 * 1 pound large shrimp, peeled and deveined
- 1/3 * 1/3 cup cornstarch
- 1 * 1 teaspoon salt
- 3/4 * 3/4 teaspoon cayenne pepper
- 2 * 2 cups flaked sweetened coconut
- 3 * 3 egg whites, beaten until foamy
Pluot-Amaretti Trifle
By Flyer920
Layers of vanilla custard, amaretti cookies, pluots, and whipped cream make this trifle at once creamy, crunchy, nu...
- 3 * 3 tablespoons orange-flavored liqueur, such as Cointreau
- 1 * 1 tablespoon granulated sugar
- 1 1/2 * 1 1/2 pounds pluots, pitted and thinly sliced (about 5 cups)
- 4 * 4 cups Vanilla Bean Custard
- 2 * 2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
- 1 * 1 cup chilled heavy cream
- 1 * 1 cup sliced, toasted almonds
Texas Caviar
By Flyer920
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940
- 2 15-oz. cans black-eyed peas,
- drained and rinsed
- 1 ⁄4 cup roughly chopped cilantro
- 1 ⁄4 cup extra-virgin olive oil
- 1 ⁄4 cup red wine vinegar
- 1 clove garlic, finely chopped
- 1 serrano chile, stemmed, seeded,
- and finely chopped
- 1 ⁄2 red bell pepper, cored, seeded,
- and finely chopped
- 1 ⁄4 red onion, thinly sliced
- Kosher salt and freshly ground black pepper,to taste
Coconut Flavored Risotto
By Flyer920
In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering
- 2 cups chicken broth (or as needed)
- 1/2 can (13.5 oz. size) lite coconut milk
- 1/2 cup arborio rice
- 1/2 medium yellow onion, finely diced
- 3/4 tablespoon olive oil (divided)
- 1 tbsp butter in pats
Asian Lime Ribs
By Flyer920
Combine ingredients for rub and apply to ribs
- Combine ; Rub on Two Racks of Spareribs:
- For Rib Rub-
- 2 T. ground cinnamon
- 2 T. kosher salt
- 2 T. black pepper
- 1 T. ground cloves
- 1 T. ground coriander
- For The Asian-Lime Sauce-
- Stir Together:
- 3 T. ginger, coarsely chopped
- 2 T. garlic, pressed
- 3/4 cup rice vinegar
- 1/2 cup low-sodium soy sauce
- 1/2 cup ketchup
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1/3 cup brown sugar
- 1/4 cup hoisin
- 2 T. dark sesame oil
- 1/2 teaspoon crushed red pepper flakes
Redfish on the Half Shell
By Flyer920
The "half shell" in this classic Texas dish is actually the scales-on skin of the fileted fish
- 6 tbsp. unsalted butter, softened
- 1 tbsp. finely chopped shallots
- 1 tbsp. finely chopped cilantro
- 1 tsp. finely chopped thyme
- 1 ⁄2 tsp. chili powder
- 1 ⁄2 tsp. paprika
- 4 10–12-oz. boneless redfish, snapper,
- or sea bass filets, scales left on
- 1 tbsp. canola oil
- Kosher salt and freshly ground black pepper,
- to taste
- 12 thin lemon rounds