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Recipes
Fettuccine Alfredo 'Asparagus
By Kwasome
Variations: Fettuccine Alfredo Eliminate the asparagus
- 1 pound asparagus
- 3/4 pound fettuccine
- 4 tablespoons butter, cut into pieces
- 1 cup heavy cream
- 1 pinch grated nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan cheese, plus more for
- serving
Pulled - B'Chuck [CP] '1/2 Time Sandwhiches'
By Kwasome
1 Trim Fat from beef & cut into 4 to 5 Lrg
- 1 Lean Chuck Roast (2-1/2 to 3-1/2 lbs.)
- 1 Lrg. Onion - quartered & thinly sliced
- 1 Envelope Onion Soup Mix
- 2 cloves Garlic - thinly sliced
- 1 can Tomato Soup (10-1/2 oz.)
- 1/4 cup Brown Sugar
- 2 Tbs Worcestershire Sauce
- 1 Tbs Lemon Juice
- 1 Tbs Dijon Mustard
- 1/2 tsp Hot Ground Pepper mix
- 1/2 tsp Celery Seed
- Salt & Pepper to Taste
Mayo 'Blue Cheese
By Kwasome
*Will keep for about a week
- 1 cup Mayo
- 1 cup Sour Cream
- 3/4 cup Crumbled Blue Cheese - coarsely chopped
- 1 tbsp Cider Vinegar
- 1 tbsp Lemon Juice
- 2 dashes Tabasco Sauce
- 1 tbsp Onion - grated
- 1/2 tsp Garlic - finely minced
- 2 tbsp Flat Leaf Parsley - chopped
- Salt & Pepper - to taste
Tuna - Steaks 'Cajun Piperade' [G]
By Kwasome
1 MAKE THE PIPERADE: Heat the olive oil in a large deep skillet over high heat
- FOR THE PIPERADE:
- 3 Tbs extra-virgin olive oil
- 1 medium onion, cut into thin wedges
- 1 small red bell pepper, cored, seeded, and cut lengthwise into thin slices
- 1 small yellow bell pepper, cored, seeded, and cut lengthwise into thin slices
- 1 small green bell pepper, cored, seeded, and cut lengthwise into thin slices
- 1 to 2 jalapeño peppers, seeded and thinly sliced (for a hotter piperade, leave the seeds in)
- 2 oz tasso or andouille sausage (see Note) cut into matchstick slivers
- 2 cloves garlic, thinly sliced
- 1 Tbs sweet, hot, or smoked paprika
- 1 large luscious, ripe red tomato, peeled, seeded, and cut into 1/2 inch dice
- Coarse salt (kosher or sea) and freshly ground black pepper
- FOR THE TUNA:
- 4 sushi-quality tuna steaks (each about 1 inch thick and 6 ounces)
- 2 Tbs extra-virgin olive oil
- 2 Tbs Cajun Rub (recipe follows) or your favorite commercial rub
- 2 cloves garlic, minced,
- 4 sprigs flat-leaf parsley, or 2 tablespoons finely chopped flat-leaf parsley
- You'll also need:
- 2 cups wood chips or chunks (optional, preferably oak), unsoaked
B'Steak - Flank [CP] 'Asian'
By Kwasome
Roll and tie flank steak, tie and cut into six pieces
- 2 lbs flank steak
- 2 Tbs oil, to brown flank steak
- 6 slices pineapple rings in juice, reserve 1/2 cup of juice
- 2 Tbs soy sauce
- 1 tsp ginger, grated
- 1 Tbs sherry
- 2 Tbs brown sugar
- 1 tsp Worcestershire Sauce
- kosher salt and freshly ground pepper to taste
Mustard - Hot 'Bennihanas'
By Kwasome
1 In a Sm. bowl, blend Mustard & H2O into a paste
- 1/2 cups Soy or Tamari Sauce
- 3 Tbs Powdered Mustard
- 2 Tbs Hot H2O
- 2 Tbs Sesame Seeds - toasted
- 1 clove Garlic
Pork - Sliced [Gr] 'Pastor Style by Rick Bayless
By Kwasome
1. Marinate the meat. In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water
- A 3 1/2-ounce package achiote paste
- 3 canned chipotle chiles en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- About 1 1/2 cups raw tomatillo salsa
Chicken - Breast [SF] 'Black Bean & Asparagus
By Kwasome
1.) Over medium heat with a splash of oil, add Chicken till cooked and then add Garlic for 1 minute
- 1 lbs boneless skinless chicken breast, cut into small pieces
- 1 lbs Asparagus, cut up
- 2 small Onions, sliced into rings, then cut in half
- 1 (7 oz) Black Bean Sauce
- Red Pepper flakes, to taste
- Garlic, minced to taste
- Olive Oil
Salmon - Cedar Planked 'Mustard & Dill Sauce
By Kwasome
1 Run your fingers over the salmon fillet, feeling for bones
- FOR THE GLAZE:
- 1 salmon fillet, with or without skin (about 1-1/2 pounds, ideally cut from the end closest to the head
- 1 About 1 tablespoon olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1/2 cup mayonnaise (preferably Hellmann’s)
- 1/3 cup Meaux (grainy French) mustard
- 2 Tbs chopped fresh dill
- 1/2 tsp finely grated lemon zest
- Coarse salt (kosher or sea) and freshly ground black pepper
- You’ll also need:
- 1 cedar plank, about 6 by 12 inches, soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained (see NOTE)
Verimicelli 'Herbs
By Kwasome
1 Cook & drain Vermicelli as directed on package
- 1/2 pkg. Vermicelli (7 oz.)
- 1/2 Tbs Olive or Veggie Oil
- 1 Tbs Pine Nuts - toasted
- 1 Tbs Sliced Ripe Olives
- 1 Tbs Fresh Parsley - chopped
- 1/2 Tbs Fresh Basil Leaves - chopped
- 1/2 tsp Fresh Rosemary Leaves - chopped
- 1/2 tsp Fresh Sage Leaves - chopped
- 1/2 pint Cherry Tomatoes - cut into 1/4 ths
- Fresh Ground Pepper