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Recipes
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
By mirelsonp
Recipe source: Bon Appetit | Jan 2014
- 1 medium fennel bulb, thinly sliced
- 1 blood or navel orange, very thinly sliced, seeds removed
- 1 Meyer or regular lemon, very thinly sliced, seeds removed
- 1 red Fresno chile or jalapeño, with seeds, thinly sliced
- 4 sprigs dill, plus more for serving
- Kosher salt, coarsely ground pepper
- 1 2-pound skinless salmon fillet, preferably center-cut
- 3/4 cup olive oil
- Flaky sea salt (such as Maldon)
Smoky Pot Roast With Fire Roasted Tomatoes
By mirelsonp
Recipe source: Cuisine at Home Note: Recipe calls for both dried and fresh rosemary
- Combine:
- 1 Tbsp. each dried rosemary and smoked salt
- 2 tsp. black pepper
- 1 boneless beef chuck roast (2 1/2 - 3 lb.), trimmed
- 1 tbsp. vegetable oil
- Stir:
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- Add:
- 1 lb. red-skinned potatoes, halved
- 8 oz. baby carrots
- 1 medium onion, sliced
- 2 Tbsp. minced fresh garlic
- 1 (14.5 oz.) can fire roasted tomatoes
- Salt and black pepper
- Whisk:
- 1/3 cup cold water
- 1 Tbsp. cornstarch
Slow-Cooker Greens
By mirelsonp
The beans can be made up to 2 days in advance, refrigerate in an airtight container
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1 chipotle chili pepper en adobo (1 pepper, coated in sauce)
- 2 Tbsp choped garlic (2 medium cloves)
- 1 Tbsp salt
- 4 Tbsp (1/2 stick) unsalted butter
- 3 pounds chopped kale, rinsed well (about 12 cups)
Dry-Brined Turkey
By mirelsonp
Recipe source: NY Times Cooking | Kim Severson Turkey yield estimate about a pound a person
- 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
- 1/2 cup kosher salt, more if needed
- 1 tablespoon black pepper
- 10 sprigs fresh thyme
- 1/2 bunch flat leaf parsley
- 2 small onions, halved
- 2 small apples, cored and halved
- 1/2 cup butter
- 1/2 cup white wine (optional)
Crab Salad with Mint Oil
By mirelsonp
Recipe Source: Food and Wine - April 2013 Mario Batali’s seafood salad combines white beans and chunks of crab ...
- 1/2 cup lightly packed mint leaves
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- One 15-ounce can Great Northern beans, or other canned white beans, rinsed and drained
- 1/4 cup minced red onion
- 1 teaspoon minced rosemary
- 1 teaspoon minced marjoram
- 1 teaspoon finely grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- Freshly ground pepper
- 1 pound lump crabmeat, picked over
- 1 . In a saucepan of salted boiling water, blanch the mint for 30 seconds. Transfer to a bowl of ice water; drain well and squeeze dry. Transfer the mint to a blender and puree with 3/4 cup of the olive oil and a pinch of salt.
- 2 . In a bowl, toss the beans with the red onion, rosemary, marjoram, lemon zest and juice and remaining 2 tablespoons of oil. Season with the salt and pepper. Fold in the crab. Drizzle the salad with the mint oil and serve.
Oven-Roasted Tomatoes Stuffed with Goat Cheese
By mirelsonp
12 servings May be a side dish or a main course with a salad and crusty bread
- 12 medium tomatoes (3 pounds)
- 1 2/3 pounds fresh goat cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons finely chopped basil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
Stuffed Jalapenos
By mirelsonp
Recipe source: NY Times Cooking
- 1/4 pound sharp Cheddar cheese, grated
- 1/4 pound cream cheese
- 2 tablespoons sour cream
- 3 tablespoons cilantro leaves, chopped fine
- kosher salt and freshly ground black pepper to taste
- 12 jalapeño peppers, halved
- 1-2 tablespoons olive oil
Chili-Rubbed Baby Bac Ribs with Espresso Barbecue Sauce
By mirelsonp
Recipe Source: Bon appetite - Jun 2003 Makes 4 - 6 servings
- 2 tablespoons hot Mexican-style chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 4 pounds baby back pork ribs
- 1 12-ounce bottle dark beer
- 1 18-ounce bottle good-quality barbecue sauce
- 1/2 cup water
- 2 tablespoons (packed) golden brown sugar
- 1 tablespoon instant espresso powder
Cranberry-Pistachio Pate
By mirelsonp
Serve with apple or pear slices and toasted baguette rounds
- Nonstick cooking spray
- 1 egg, beaten
- 3/4 cup dried cranberries
- 1/2 cup chopped shallot or onion
- 1/2 cup chopped pistachio nuts
- 1/3 cup port wine or cranberry juice
- 1/4 cup half-and-half or light cream
- 1/4 cup fine dry bread crumbs
- 2 tsp dried sage leaves, crushed, or 1/2 tsp ground sage
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 lb lean ground pork
- Stone-ground mustard
Baked Cheese Grits
By mirelsonp
Recipe source: Bon Appetit | September 2005
- 4 cups water
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1 cup quick-cooking grits
- 1 cup (packed) coarsely grated extra-sharp cheddar cheese
- 1/2 cup (packed) coarsely grated Monterey Jack cheese
- 1/2 cup whole milk
- 2 large eggs