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Recipes
Pork Tenderloin with Pears and Shallots
By Flyer920
Pear nectar gives the sauce a sweet, luscious finish
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Spicy Chipotle Rice
By Flyer920
The smoky flavor of bacon combined with the spicy flavor of chipotle chilies make this a side dish that demands sec...
- 6 slices bacon, diced
- 1 medium yellow onion, chopped
- 3 cups long grain rice
- 3 (14 1/2-oz.) can chicken broth
- 1/2 cup water
- 3 chipotle chiles in adobe sauce (about 1/4 of a 7-oz. can), diced
- 3/4 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 2 green onions, chopped, some green tops included
Turtle Ice Cream
By Flyer920
Do you want to know the BEST thing about this recipe? Are you ready? It gets better as it freezes! This is unheard...
- 1 1/4 1 1/4 1/4 cup sugar
- 3 3 3 cups heavy cream
- 1 1 1 Tbs pure vanilla extract
- 1.5 1.5 1.5 cups pecan halves (5 oz)
- 3 3 3 oz best-quality sweet chocolate, diced***
Chicken with Creamy Herb Sauce
By Flyer920
Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned
- 1 to 1 1/2 pounds boneless chicken breasts, sliced or pounded until thinned
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 tablespoon flour
- 2/3 cup chicken broth
- 1 package light Boursin cheese, about 4.4 ounces
- 2 tablespoons snipped chives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
Spanish Bean and Pork Stew
By Flyer920
1. Cut the sausages and bacon into 2in (5cm) chunks
- 9 oz (250g) chorizo or andouille
- 9 oz (250g) morcilla (Spanish blood sausage) or garlic sausage
- 9 oz (250g) slab bacon or pancetta, rind removed
- 1 tbsp olive oil
- ¼ cup hearty red wine
- two 15oz (420g) cans white kidney (cannellini) beans, drained and rinsed
- pinch of saffron threads
- 1 bay leaf
- 2 cups chicken stock
Chicken, Wild Mushroom and Roasted-Garlic Sauté
By Flyer920
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté wi...
- 1 . 1 large head of garlic, top fourth cut off
- 2 . 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 . 1/2 cup dried porcini mushrooms
- 4 . 3/4 cup boiling water
- 5 . 1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
- 6 . Salt and freshly ground pepper
- 7 . 1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered
- 8 . 1 tablespoon unsalted butter, plus 2 tablespoons chilled
- 9 . 2 large shallots, thinly sliced
- 10 . 1/4 cup dry red wine
- 11 . 1/2 cup chicken stock
- 12 . 2 medium tomatoes, cut into 1-inch dice
- 13 . 1 tablespoon chopped tarragon
- 14 . Crusty bread, for serving
Tacos al Pastor
By Flyer920
"Tacos, whiskey, hillbilly music"—that's the promise of Chicago's Big Star, famed chef Paul Kahan's new project w...
- # 4 dried guajillo chiles (about 1 ounce)
- # 1 dried ancho chile
- # 2 dried chipotle chiles
- # 2 tablespoons fresh orange juice
- # 1/2 tablespoon fresh lime juice
- # 1/4 cup Coca-Cola
- # 3 tablespoons cider vinegar
- # 1 teaspoon annatto seeds
- # 1/2 teaspoon dried oregano
- # 1/4 teaspoon cumin seeds
- # 1 whole clove
- # 1/2 tablespoon brown sugar
- # 1/4 teaspoon garlic powder
- # 2 tablespoons vegetable oil, plus more for grilling
- # 2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices
- # 1 large Spanish onion, cut into 1/2-inch-thick slices
- # Salt and freshly ground pepper
- # 12 corn tortillas, warmed
- # Grilled pineapple, chopped red onion and cilantro, for serving
Banana Walnut Bread
By Flyer920
Sift the flour, baking soda, and salt into a medium bowl, set aside
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Seafood Lasagna (Lasagna di Pesce)
By Flyer920
I use scallops, lobster and shrimp with this no ricotta cheese lasagna recipe
- 1 * 1 box lasagna noodles, boiled and cooled
- 2 * 2 cups bottled clam juice
- 1 * 1 cup white wine
- 1 * 1 cup water
- 1 * 1 pound fresh medium shrimp, peeled, deveined and chopped
- ^ 1/2 lb lobster meat
- 1 * 1 lb scallops
- 2 1/2 * 2 1/2 tablespoons extra-virgin olive oil, divided
- 2 * 2 tablespoons finely chopped shallot
- 3 * 3 anchovy fillets, rinsed and chopped
- 2 * 2 cloves garlic, minced
- 12 * 12 ounces fresh mushrooms, sliced (4 cups)
- 1/3 * 1/3 cup chopped fresh basil
- * Salt & freshly ground pepper to taste
- 1/3 * 1/3 cup all-purpose flour
- 2 * 2 tablespoons lemon juice
- * Pinch of cayenne
- 1/3 * 1/3 cup fine dry breadcrumbs
- ^ 1 cup shredded mozerella cheese
- 2 * 2 tablespoons freshly grated Parmesan cheese
- 2 * 2 tablespoons chopped fresh parsley
Mixed Paella
By Flyer920
Heat the broth with the saffron, pimentón and the whole onion
- 4 cups of very strong chicken broth (bouillon)0
- 1/2 tsp of saffron
- 1/4 tsp of smoked Spanish paprika (Pimentón de la Vera)
- 1 small onion, peeled
- 2 or more boneless/skinless chciken thighs
- 1/4 cup olive oil
- 1 or two chorizo, in 1/4 inch slices
- 1 medium onion, chopped
- 2 scallions, chopped
- 2 tbsp chopped garlic
- 2 roasted piquillo peppers
- 1 lb small or medium shrimp, shelled
- 6 King crab legs & claws
- 2 cups Bomba or Calasparra rice or other short grain Spanish rice
- 1/2 lb bay scallops
- 1 can whole clams
- 5 tbsp chopped parsley
- 2 bay leaves, crumbled
- 1/2 cup dry white wine
- 1/4 lb fresh or frozen peas
- 18 clams and/or mussels, scrubbed
- Lemon wedges for garnish
- Parsley for garnish