Mirelsonp's profile page
Recipes
Best-Ever Cold Fried Chicken
By mirelsonp
Recipe source: Food & Wine
- 1 quart buttermilk
- Kosher salt Pepper
- Two 3-pound whole chickens, cut into 8 pieces each
- 3 cups all-purpose flour
- 1 tablespoon hot paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 48 ounces all-vegetable shortening or canola oil, for frying
- Hot sauce and assorted pickles, for serving
Spiced Dried-Fruit Chutney
By mirelsonp
Recipe source: Bon Appetit | November 2014
- 1 finely chopped shallot
- 1 tablespoon coriander seeds
- 1 tablespoon finely chopped peeled ginger
- 1 teaspoon vegetable oil
- 1 1/2 cups coarsely chopped dried apricots
- 1 cup apple cider vinegar
- 1/4 cup coarsely chopped dried figs
- 1/4 cup coarsely chopped prunes
- 1/4 cup golden raisins
- 1/4 cup robust-flavored (dark) molasses
- 1 1/2 cups water
- Salt and pepper
Blackberry Sauce
By mirelsonp
Do ahead: Sauce can be made up to 3 days ahead
- 2 16-oz bags frozen blackberries
- 1 cup sugar
- 2 Tbsp fresh lemon juice, divided
- 4 tsp cornstarch
- 1/2 tsp finely grated lemon peel
Sauteed Grape Tomatoes
By mirelsonp
Grape tomatoes deliver a sweet taste of summer and cook in minutes
- 1 pt. grape tomatoes, halved
- 1 Tbsp. light brown sugar
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. salt
- 1 tsp. olive oil
- 2 Tbsp. thinly sliced fresh basil
Mississippi Roast
By mirelsonp
Recipe source: NY Times Cooking
- boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Strawberr- Citrus Salad
By mirelsonp
Toss all ingredients in large bowl
- 3 cups sliced hulled strawberries ( about one 22-ounce basket)
- 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
- 2 tablespoons (packed) golden brown sugar
- 2 tablespoons thinly sliced fresh mint leaves
Cabbage, Potato and Leek Soup
By mirelsonp
Recipe source: NY Times Cooking | Melissa Clark
- 6 tablespoons unsalted butter
- 3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage
- 2 garlic cloves, finely chopped
- 2 medium russet potatoes, peeled and diced
- 2 cups chicken or vegetable stock
- 2 1/2 teaspoons kosher salt
- 2 thyme branches
- 1/2 teaspoon black pepper
- Grated Parmigiano-Reggiano, to serve
Cavatelli With Pork Ragu
By mirelsonp
Recipe source: Bon Appetit - Dec 2013 A low, steady simmer is the key to this braise, so keep an eye on the pot
- 1 1 1/2-pound boneless pork shoulder (Boston butt), cut into 1 1/2" pieces
- Kosher salt, freshly ground pepper
- 1/4 cup olive oil, plus more
- 1/2 medium onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig rosemary
- 1 sprig oregano
- 1 bay leaf
- 1 14-ounce can crushed tomatoes
- 1/2 cup dry red wine
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound cavatelli or other small shell pasta
- 1/3 cup dried currants soaked in 1/2 cup hot water (optional)
- 1 bunch Tuscan kale, ribs and stems removed, torn into 2" pieces
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup grated Parmesan, plus more
Mashed Butternut Squash
By mirelsonp
Source: NY Times Dining - Dec 18, 2013
- 2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
- Salt and pepper
- 4 Tbsp. butter
Pastry Cream (Creme Patissiere)
By mirelsonp
Recipe source: On Cooking Note: Makes enough pastry cream for two fruit tarts
- 1 qt. milk
- 1 Vanilla bean, split
- 7.5 oz. Granulated sugar, divided
- 10 egg yolks
- 2.5 oz. Cornstarch
- 2 oz. Unsalted butter