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Recipes
Salad - Shrimp 'Roasted Red Pepper & Basil
By Kwasome
**This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less
- 1 lb extra-large shrimp (21-25), peeled, deveined, and tails removed
- 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
- 5 sprigs fresh parsley leaves
- 1 tsp whole black peppercorns plus ground black pepper
- 1 Tbs sugar
- Table salt
- 1/4 cup mayonnaise
- 3 Tbs chopped fresh basil
- 2 tsp drained capers , rinsed
- 1 small shallot , minced fine (about 2 tablespoons)
- 1/3 cup thinly sliced jarred roasted red peppers
B'Roast - Tenderloin [Bk] '4 Peppers
By Kwasome
1.) Heat over to 425°. In a small bowl, combine seasoning ingredients
- SEASONING:
- 2 lbs Beef Tenderloin Roast - center cut
- 1 tsp Dried Oregano leaves - crushed
- 1 tsp Dried Thyme Leaves - crushed
- 1 tsp Salt
- 1 tsp Sweet Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Grnd. Black Pepper
- 1/4 tsp Grnd. Red Pepper
- 1/4 tsp Grnd. White Pepper
B'Steak - Skirt/Flank [Gr] 'Spicy Peanuts
By Kwasome
1 Heat grill to high. Pulse peanuts in a food processor until coarsely chopped; set aside
- 1 cup unsalted dry-roasted peanuts
- 1 Tbs olive oil
- 2 tsp soy sauce
- 1 Tbs peanut butter
- 2 scallions, thinly sliced (white and green parts)
- 1/4 tsp ground red pepper
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 2-lb 2-lb skirt or flank steak
- 2 small heads of bibb lettuce, separated into leaves
- Accompaniments: mint, cilantro, or basil sprigs; lime wedges
Casserole - Chicken 'Chilaquiles'
By Kwasome
1.) Pre-heat oven to 400ºF
- 8 flour tortillas, cut into thin strips
- Cooking spray
- 1 tablespoon onion powder (a palmful)
- 1 tablespoon garlic powder (a palmful)
- 1 tablespoon ground cumin (a palmful)
- 1 teaspoon ground cinnamon
- 1 tablespoon chili powder (a palmful)
- 1 teaspoon dried oregano
- Salt and ground black pepper
- 2 pounds boneless, skinless chicken breasts, boneless pork chops or sirloin steak
- 4 tablespoons oil, divided
- 1 bottle lager beer
- 2 red bell peppers, seeded and thinly sliced
- 2 red onions, thinly sliced
- 3-4 cloves garlic, finely chopped or grated
- Juice of 2 limes
- 1/4 cup chopped cilantro or flat leaf parsley
- 1 cup shredded pepper jack cheese
- Sour cream, to garnish
- Salsa, to garnish
Salad - Shrimp 'Wasabi & Pickled Ginger
By Kwasome
**This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less
- 1 lb extra-large shrimp (21-25), peeled, deveined, and tails removed
- 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
- 5 sprigs fresh parsley leaves
- 1 tsp whole black peppercorns plus ground black pepper
- 1 Tbs sugar
- Table salt
- 1/4 cup mayonnaise
- 2 tsp wasabi powder
- 1 small stalk celery , minced (about 1/3 cup)
- 2 Tbs pickled ginger
- 2 scallions , white and green parts sliced thin
- 1 Tbs toasted sesame seeds
Frittata - Zucchini & Spices
By Kwasome
1.)In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside
- 1-1/2 cups peeled, chopped zucchini
- 1/2 large onion, chopped
- 1 garlic cloves, minced
- 2 tablespoons butter
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon minced fresh basil
- 3/4 teaspoon minced fresh marjoram
- 1/4 teaspoon salt
- 1/4 cup shredded Monterey Jack cheese
Pork - Chops [Sk] 'Tennessee-Whiskey'
By Kwasome
Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks
- 1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
- 1/2 cup apple cider
- 2 tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon vanilla extract
- 4 teaspoons cider vinegar
- 4 bone-in, center-cut pork chops , about 1 inch thick
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
Stew - B'StewMeat [CP] 'Veggies'
By Kwasome
1. Place meat in slow cooker
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
Trout - Grill 'Bacon
By Kwasome
*BBQU:With Poblano Corn Relish
- You'll also need:
- 4 whole trout (each 12 to 16 ounces)
- Coarse salt (kosher or sea) and freshly ground black pepper
- Poblano and Corn Relish (recipe follows)
- 8 slices bacon
- Divided grilling basket;
- 8 pieces butcher's string, each about 6 inches long;
- 2 cups wood chips or chunks (preferably hickory or pecan) or pecan shells, unsoaked;
- cooking oil spray
Casserole - B'Grnd 'Italian Pasta
By Kwasome
1. Heat oven to 350°F. Spray 13x9-inch baking dish or 2-1/2 to 3-quart casserole with cooking spray
- 8 oz uncooked farfalle pasta(about 2-1/2 cups)
- 1 lbs ground beef
- 1 can (15oz) tomato sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup sliced green onions
- 1-1/2 cups shredded Cheddar cheese (12oz)