Kiwill's profile page
Recipes
Welsh Rarebit
By kiwill
In a medium saucepan over low heat, melt the butter and whisk in the flour
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup porter beer
- 3/4 cup heavy cream
- 6 ounces shredded Cheddar - (abt 1 1/2 cups)
- 2 drops hot sauce
- 4 slices toasted rye bread
Omelet For A Crowd
By kiwill
Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 seconds
- 10 eggs -- warmed for 5
- minutes in hot water
- 1/4 cup water
- 2 heavy pinches salt
- 1/4 cup any combination chopped fresh herbs
- = (chives, parsley, tarragon, dill, or
- basil)
- 4 teaspoons room temperature butter -- plus
- 2 teaspoons butter -- for finishing omelet
- 1 cup any combination sauteed peppers and
- onions, grated cheese, sauteed mushrooms,
- cooked and drained spinach
Five-Spice Chicken Satay With Peanut Sauce
By kiwill
Fill a shallow tray with water and soak the skewers for at least 30 minutes
- 12 wooden skewers
- === FOR THE CHICKEN ===
- 2 fresh lemon grass stems
- = (or 2 finely-chopped medium shallots)
- 2 garlic cloves -- finely chopped
- 1 piece ginger root - (1/2" long) -- peeled, and
- finely chopped
- 2 teaspoons five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 4 boneless skinless chicken breast halves -- (1 1/2 to 2 lbs)
- === PEANUT SAUCE ===
- 1 tablespoon vegetable oil
- 1 cup skinned shelled raw peanuts
- 1/2 medium onion -- coarsely chopped
- 1 garlic clove
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon freshly-squeezed lemon juice -- or to taste
- 1 cup hot water
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Grilled Berry Delicious Cornish Hens
By kiwill
If using covered charcoal grill, open all vents and prepare coals at least 30 minutes before cooking
- 2 Perdue fresh Cornish hens
- 1/2 cup raspberry jelly
- 1 small shallot -- finely chopped
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons white wine vinegar
- 1 tablespoon grated lemon peel
- 1 tablespoon olive or vegetable oil
- 1/4 teaspoon salt
Grilled Salmon With Blackberry-Cabernet Coulis
By kiwill
In a food processor or blender, combine wine and 2 cups berries; whirl until pureed
- 1 cup Cabernet Sauvignon
- = (or other dry red wine)
- 2 1/2 cups blackberries -- rinsed, drained
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh ginger
- 2 tablespoons sugar - (to 3)
- 1 tablespoon butter or margarine
- 6 salmon steaks, 1" thk - (6 to 7 oz ea)
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Spicy Southern BBQ Chicken Wings
By kiwill
Lightly brown onion with chopped bacon
- 1 medium onion -- finely chopped
- 3 slices bacon -- finely chopped
- 1/2 cup Southern Comfort
- 2 cups ketchup
- 1/3 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- Juice of 1 lemon
- 24 chicken wings
Steak Topper Mushroom Packet
By kiwill
Preheat grill to medium-high
- 1 sheet Reynolds Wrap Heavy Duty Aluminum Foil -- (18" by 24")
- 1 pound whole fresh mushrooms -- quartered
- 1/2 cup sliced green onions
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
Grill-Roasted Asparagus With Slivered Garlic
By kiwill
Prepare the grill for indirect cooking
- 1 1/2 pounds asparagus -- ends trimmed
- 2 large or 4 small garlic cloves -- peeled, and
- thinly sliced
- 2 tablespoons olive oil
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Frittata
By kiwill
Saute onion in oil. Add asparagus
- 2 Tbs EVOO
- 1 small onion chopped
- 1 pound asparagus, chopped 1" long
- 4 beaten egg w/1t. Sambal
- 1 cup Swiss cheese grated
- salt and freshly ground black pepper