Kiwill's profile page
Recipes
Southern Collard Greens
By kiwill
Cut off and discard the tough stems and discolored leaves from the greens
- 2 * 2 pounds collard greens, rinsed
- 1 * 1 tablespoon canola oil
- 1 * 1 cup 1/4-inch diced salt pork
- 1 * 1 cup diced onion
- 1/4 * 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 * 1/2 teaspoon freshly cracked black pepper
- 1 * 1 cup low-sodium chicken stock
- 1/2 * 1/2 cup water
- 1/3 * 1/3 cup white vinegar
- 1 * 1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)
Mint Lemon-LimeadeRecipe
By kiwill
Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup (about 1 cup of juice)
- 4 lemons, plus slices for garnish
- 3 limes, plus slices for garnish
- 1/3 cup fresh mint leaves
- 3/4 cup superfine sugar, plus additional if desired, divided
- 8 cups cold water
Leek Rings
By kiwill
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees
- 3 quarts oil
- = (peanut, vegetable, or canola)
- 12 ounces leeks -- cleaned, and
- trimmed of dark green parts
- 1 1/2 cups milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons kosher salt -- plus
- additional for seasoning
Beef Paillard
By kiwill
Place tenderloin in the freezer for 2 hours
- 1 pound beef tenderloin -- trimmed
- Vegetable oil -- as needed
- Kosher salt -- to taste
- Freshly-ground black pepper -- to taste
Big Jim's Grilled Chicken Thighs With Garlic And Herbs
By kiwill
Sprinkle the chicken thighs with salt and pepper and grill skin-side down, over medium-low fire for 8 to 10 minutes
- 8 bone-in chicken thighs - (6 to 7 oz ea)
- Salt -- to taste
- Freshly-cracked black pepper -- to taste
- === VINAIGRETTE ===
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon capers
- 2 tablespoons chopped fresh herbs of your choice
- = (rosemary, basil, oregano, or thyme,
- alone or in combination)
- Lemon quarters -- for garnish
Roquamole
By kiwill
Crumble or mash cheese. Stir in sour cream
- 1 cup (8 oz) crumbled blue cheese
- 1/4 cup sour cream
- 2 ripe avocados, seeded, peeled and mashed
- 1/4 cup sliced pickled jalapeno peppers
- 2 green onions thinly sliced
- 1/2 tsp fresh lime juice
- blue tortilla chips
Marinated Grilled Portobello Mushrooms With Spicy Pepper Sauce
By kiwill
To prepare the marinade, put all of the ingredients in a small bowl and whisk together
- 6 large portobello mushrooms
- === MARINADE ===
- 4 cloves garlic -- chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon cracked black pepper
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- === SPICY PEPPER SAUCE ===
- 1 cup red wine
- 3 garlic cloves -- chopped
- 2 shallots -- chopped
- 2 cups roasted vegetable stock
- 1 jalapeño pepper -- roasted, peeled,
- stemmed and seeded
- 2 Anaheim peppers -- roasted, peeled,
- stemmed and seeded
- 1 teaspoon ground coriander
- 2 teaspoons ground toasted cumin seeds
- 1 teaspoon chopped cilantro
- 2 teaspoons unsalted butter
- Salt -- to taste
- Freshly-ground black pepper -- to taste
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
Hot Melon Salad
By kiwill
Heat a large saute pan or wok over high heat
- 1 1/2 tablespoons olive oil
- 1 small red onion -- sliced thin rounds
- 16 ounces medium-diced melon - (abt 2 cups)
- 1 tablespoon fresh basil -- cut chiffonade
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 2 teaspoons red wine vinegar
- 2 ounces feta cheese -- crumbled
- 1 tablespoon pine nuts -- toasted