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Recipes
Rustic Rub
By jedrew_52
Stir together all ingredients in a bowl until combined well
- 4 tablespoons paprika
- 1 1/2 tablespoons cayenne
- 2 1/2 tablespoons black pepper
- 3 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 3 tablespoons salt
- 1 1/4 tablespoons dried oregano
- 1 1/4 tablespoons dried thyme
Mulled Wine
By jedrew_52
Wrap cinnamon sticks, cardamom pods, peppercorns, and cloves in cheesecloth and tie with string
- 2 (3-inch) cinnamon sticks
- 5 cardamom pods
- 3 black peppercorns
- 4 whole cloves
- 1 1/4 cups sugar
- 1 1/2 cups water
- 1 (750-ml) bottle dry red wine such as Côtes du Rhône
- 1 vanilla bean, halved lengthwise
- 1 small orange, thinly sliced
- 1 small lemon, thinly sliced
- Special equipment: a 6- by 4-inch piece of cheesecloth; kitchen string
Honey Lime Grilled Pork Tenderloin with Citrus Salsa
By jedrew_52
Preheat grill for medium-high heat
- 1 pork tenderloin
- 2 1/2 tsp. extra-virgin olive oil, divided
- 1 1/2 tsp. finely shredded lime zest
- 1/3 cup fresh lime juice
- 1/4 cup honey
- 1 1/4 tsp. kosher salt, divided
- 1 small Meyer lemon, cut in half horizontally, ends trimmed
- Peeled segments from 4 pink grapefruits, drained
- Peeled segments from 2 navel oranges, drained
- 1 tsp. chopped fresh thyme leaves
- 1/4 cup chopped roasted, unsalted pistachios
Saffron Halibut Packets
By jedrew_52
*Cook's Note: Reserve the white portion of the green onion, if preparing the Saffron Rice recipe with this dish, re...
- Saffron Tea
- 2 teaspoons saffron threads
- 1 tablespoon white wine
- Saffron Halibut Packets
- 4 (6-ounce) skinless halibut fillets
- 1 1/2 tablespoons capers, drained and rinsed
- 2 carrots, thinly sliced on the bias
- Zest and juice of 1 orange
- 1/4 cup white wine
- 1 tablespoon butter
- Kosher salt
- Bunch green onions, top 1/3 sliced for garnish, and middle 1/3 kept whole*
- Freshly ground black pepper
- Saffron Rice
- 1 tablespoon butter
- Bunch green onions, whites portion only, smashed and coarsely chopped
- 1 clove garlic, chopped
- 1 teaspoon saffron threads
- 2 cups parboiled (long grain) rice
- 4 cups water
- Kosher salt
Spiced Moroccan-Style Shrimp
By jedrew_52
Begin Making One Day Ahead Stir coriander, cumin and turmeric in small skillet over medium heat until lightly to...
- 4 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon turmeric
- 2 7.25-ounce jars roasted red peppers, well drained
- 1/3 cup chopped onion
- 5 teaspoons minced seeded serrano chilies
- 3 garlic cloves
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 1 tablespoon grated lime peel
- 1/4 cup plus 3 tablespoons olive oil
- 48 large uncooked shrimp (about2 pounds), peeled, deveined
- 48 3/4 -inch cubes peeled cored pineapple
- 48 6-inch bamboo skewers, soaked in water 30 minutes, drained
- 1/2 cup chopped green onions
- 3 tablespoons toasted sesame seeds
- 2 limes, cut into wedges
Gingersnaps
By jedrew_52
1. Beat butter and brown sugar together in a bowl with a mixer on medium speed
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
Sour Cream Cucumber Salad
By jedrew_52
Trim and discard cucumber ends
- 2 English cucumbers
- 1 tsp. salt
- 3 hard cooked large eggs, shelled
- 1/3 cup sour cream
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- 1/8 tsp. pepper
- 1 tbsp. chopped fresh dill or 1 tsp. dried dill weed
- Butter lettuce leaves, rinsed
Chile-Rubbed Shrimp with Avocado Corn Coctail
By jedrew_52
. Rinse the shrimp under cold running water, then blot them dry with paper towels
- Avocado Corn Salsa:
- 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
- 1 tablespoon ancho chile powder
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 ripe avocado, cut into 1/4-inch dice
- 2 to 3 tablespoons fresh lime juice
- 1 ripe red tomato, seeded and cut into 1/4-inch dice
- 1 ear sweet corn, shucked
- 1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
- 1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
- 1/4 cup chopped fresh cilantro
- Coarse salt (kosher or sea) and freshly ground black pepper
Grilled Chicken and Peach Kebab Salad
By jedrew_52
1. Make dressing: Whisk ingredients together in a small bowl
- 2 teaspoons Dijon mustard
- 1/4 cup mayonnaise
- 1 cup plain low-fat yogurt
- 2 teaspoons minced garlic
- 1/4 cup chopped chives
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- Kebabs
- 2 pounds boned, skinned chicken breast halves (4 to 6), cut into 1-in. chunks
- 3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
- 10 ounce baby arugula (about 3 qts. very loosely packed)
- 1/4 cup thinly sliced red onion
- 1/2 cup flat-leaf parsley leaves
Grilled Leg of Pork
By jedrew_52
Recently Added Prepare medium-hot banked fire in covered kettle-style grill
- 1 4-pound Smithfield Boneless Leg of Pork
- 3/4 cup chili sauce
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon dry mustard
- 1 clove garlic, minced