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Recipes
Beef Rendang
By Heritage330
Serve this aromatic Malaysian specialty with jasmine or basmati rice
- Flavor Base:
- 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
- 1-1/2 cups sliced shallots (from 4 large shallots)
- 2 Tbs. sliced garlic
- 1 Tbs. sliced peeled fresh ginger
- 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
- Whole Spice Blend:
- 4 whole cloves
- 4 whole green cardamom pods
- 2 whole star anise
- 1 3-inch-long cinnamon stick, snapped in half
- Ground Spice Blend:
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. ground fennel seeds
- 1 tsp. ground turmeric
- 1/2 tsp. freshly ground black pepper
- Rendang:
- 3/4 cup canola or vegetable oil; more as needed
- 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
- 1 13.5-oz. can unsweetened coconut milk
- 1/4 cup tamarind concentrate
- 3 wild lime leaves, thinly sliced
- 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
- 4 tsp. palm sugar or dark brown sugar
- 2-1/2 tsp. table salt
- 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
- 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
- Lime wedges, for garnish (optional)
Roasted Chile-Garlic Broccoli
By Heritage330
Julianna Grimes, Cooking Light MAY 2011
- 6 cups broccoli florets
- 2 tablespoons dark sesame oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3/8 teaspoon salt
- 1/8 teaspoon sugar
- 6 large garlic cloves, coarsely chopped
Fettuccine with Sausage, Sage, and Crispy Garlic
By Heritage330
Melt 1 tablespoon butter with oil in heavy large skillet over medium heat
- 3/4 pound fettuccine
- 2 tablespoons butter, divided
- 1/4 cup olive oil
- 16 - 24 garlic cloves, peeled, thinly sliced
- 2 tablespoons finely chopped fresh sage
- 1 pound sweet Italian sweet sausage
- 1/4 teaspoon dried crushed red pepper
- 1 cup grated Asiago cheese
Mint and Pine Nut Pesto with Gemelli and Asparagus
By Heritage330
The combination of mint, scallions, and asparagus makes this dish perfect for spring
- For the pesto
- 6 scallions (dark and light green parts only), trimmed and thinly sliced (about 1/2 cup)
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup pine nuts, toasted
- 1/3 cup firmly packed fresh mint, chopped
- 5 Tbs. extra-virgin olive oil, more as needed
- Kosher salt and freshly ground black pepper
- For the pasta
- 1 lb. gemelli
- 3/4 lb. asparagus, ends snapped off, cut into 1-1/2-inch pieces
- 2 tsp. fresh lemon juice, more to taste
- 1/4 cup freshly grated Parmigiano-Reggiano
Chicken, Spinach, and Blueberry Salad with Pomegrnate Vinaigrette
By Heritage330
Salad 1. Heat a grill pan or large nonstick skillet over medium-high heat
- Salad
- 8 chicken breast tenders (about 3/4 pound)
- 1 1/2 teaspoons coarsely ground black pepper
- 1/4 teaspoon salt
- 8 cups bagged baby spinach
- 1/2 cup thinly sliced red onion1
- cup fresh blueberries
- 1/4 cup (1 ounce) crumbled blue cheese
- Vinaiegrette
- 1/2 cup pomegranate juice
- 4 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated orange rind
Steak an Poivre
By Heritage330
Pat the steaks dry with a paper towel and season both sides lightly with salt
- 2 boneless beef strip steaks (about 1 lb. total)
- Kosher salt
- 1-1/2 Tbs. black peppercorns, very coarsely crushed
- 1 Tbs. olive oil
- 1 oz. (2 Tbs.) unsalted butter
- 1 small shallot, minced
- 1/4 cup Cognac
- 1/3 cup heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley
Beef Tenderloin with Horseradish-Chive Sauce
By Heritage330
Ann Taylor Pittman, Cooking Light MAY 2011
- 1 (2-pound) beef tenderloin, trimmed
- 1 tablespoon olive oil
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon kosher salt
- 2/3 cup light sour cream
- 2 tablespoons chopped fresh chives
- 3 tablespoons prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
Creamy Pappardelle with Leeks and Bacon
By Heritage330
by Sara Jenkins
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices thick-cut bacon, cut into 1/2" pieces
- 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1 pound pappardelle or fettuccine
- 1 cup finely grated Parmesan or Grana Padano
Green Beans with Lemon and Garlic
By Heritage330
Elizabeth Taliaferro, Cooking Light JULY 2005
- 2 cups water
- 1 1/2 pounds green beans, trimmed
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Spicy Maple Turkey Breast with Quick Pan Sauce
By Heritage330
Mary Drennen, Cooking Light NOVEMBER 2012
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 (1 1/2-pound) skinless, boneless turkey breast halves
- Cooking spray
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1 tablespoon flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper