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Recipes
Stuffed Squash
By kiwill
Preheat the oven to 400 degrees
- 4 small acorn squash - (1 to 1 1/4 lbs ea)
- 2 tablespoons unsalted butter -- cut into 4 pieces
- 1/2 pound ground pork
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/2 cup white wine
- 1 1/2 cups cooked rice
- 1 package frozen spinach - (10 oz) -- completely thawed,
- drained and chopped
- 1/2 cup toasted pine nuts
- 1 1/2 teaspoons dried oregano
- Generous pinch kosher salt
- Freshly-ground black pepper -- to taste
Mediterranean Panzanella
By kiwill
This panzanella, or bread salad, is made with green beans, onion, olives, fennel, and feta
- Coarse salt
- 1 pound green beans, trimmed
- 1/2 cup shaved fennel bulb
- 1/2 red onion, about 4 ounces, thinly sliced
- 1/2 cup pitted black olives
- 4 ounces feta cheese, crumbled
- 1/4 cup plus 1 tablespoon olive oil
- 1/4 cup red wine vinegar
- Freshly ground pepper
- 2 slices (about 1 inch thick each) rustic bread
Yucatan Shrimp
By kiwill
Prepare the shrimp and place them in a gallon-size resealable plastic storage bag
- 1 1/2 pounds jumbo shrimp -- peeled, deveined
- 3 1/2 ounces achiote paste - ( 1/2 block)
- 2 tablespoons orange juice concentrate
- 1 teaspoon grated orange zest
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- Fresh lime wedges -- for serving
Garlicky Grilled Orange Chicken
By kiwill
Use a large knife to split the chickens down the middle into two halves
- 2 whole chickens - (abt 3 1/2 lbs ea)
- 1 1/2 cups fresh orange juice
- 1 small white onion
- 8 garlic cloves -- roughly chopped
- 1/2 teaspoon dried thyme leaf
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 4 bays leaves -- broken
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- Spritzer of oil
- Grilled green onions -- (optional), garnish
North Carolina Pulled Pork
By kiwill
Sprinkle pork shoulder on all sides with Basic Barbecue Rub, patting it onto the meat with your fingers
- 1 Boston butt - (5 to 7 lbs)
- = (bone-in pork shoulder roast)
- 3 tablespoons to 4 of Basic Barbecue Rub -- (see recipe)
- 1 cup cider vinegar
- 1 small onion -- thinly sliced
- 1 jalapeño pepper - (to 2) -- thinly sliced
- 1 tablespoon coarse salt
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon hot red pepper flakes
- 3 cups North Carolina Vinegar Sauce -- (see recipe)
- 10 hamburger buns - (to 12)
- Coleslaw -- for serving
Grilled Beef Steaks With Peppery Peach Salsa
By kiwill
Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper; press firmly into beef
- 4 boneless beef top loin steaks, 1" thk -- (abt 2 1/2 lbs),
- well trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 medium red bell pepper
- === PEPPERY PEACH SALSA ===
- 1/2 cup peach preserves
- 1/4 cup sliced green onions (scallions)
- 2 tablespoons finely-chopped jalapeño peppers
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly-grated lemon peel
- 1 large minced garlic clove
- 1 teaspoon grated fresh ginger -- or to taste
- 1/8 teaspoon salt
Cheese Grits
By kiwill
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse-ground cornmeal
- 1/2 teaspoon freshly-ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar -- shredded
Horseradish Cream Sauce
By kiwill
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy
- 1 cup sour cream
- 1/4 cup grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
Ramen Shrimp Pouch
By kiwill
Preheat oven to 400 degrees
- 2 packages Ramen noodles
- 4 squares aluminum foil - (18" ea)
- 1/2 cup dried mushrooms -- chopped
- 20 large raw shrimp -- peeled, deveined
- 1/2 cup finely-chopped onion
- 1/2 cup sliced scallions
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable broth
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
Cherry Couscous Pudding
By kiwill
Heat milk, sugar and cherries in medium saucepan over medium heat
- 1/2 cup milk
- 3 tablespoons sugar
- 1/4 cup dried cherries
- 1 vanilla bean -- pulp scraped
- 1 1/2 cups steamed couscous
- 1 container vanilla flavored yogurt - (8 oz)
- 1/4 teaspoon ground cinnamon