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Recipes
Pomegranate-Glazed Salmon with Armenian Rice
By jedrew_52
1.Prepare the Salmon: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt...
- 1/4 cup soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons agave nectar
- 4 garlic cloves, smashed
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground white pepper
- Eight 6-ounce skinless salmon fillets
- GLAZE
- 1/4 cup pomegranate molasses
- 2 tablespoons agave nectar
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated lime zest
- Salt
- 1 cup shelled edamame, for garnish
- 1/2 cup pomegranate seeds, for garnish
- Armenian Rice, for serving
- Directions
- 1 .Prepare the Salmon: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat.
- 2 .Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
- 3 .Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillet
Filet Mignon with Stroganov Sauce
By jedrew_52
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender
- 6 oz dried egg noodles
- 1 medium onion, halved lengthwise
- 2 tablespoons vegetable oil
- 4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 2 garlic cloves, thinly sliced
- 1/2 lb sliced white mushrooms
- 1/4 cup brandy
- 3/4 cup reduced-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3/4 cup sour cream
The Ultimate Guinness Stew
By jedrew_52
Heat olive oil in heavy large pot over medium-high heat
- 1/4 cup olive oil
- 1 1/4 lbs stewing beef, cut into 1-inch pieces
- 8 strips smoky bacon, fried and crumbled
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- 1 cup Guinness stout
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 lbs russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups peeled carrots
- salt and pepper
- 2 tablespoons chopped fresh parsleyshopping list
Vieux Carre
By jedrew_52
Combine all ingredients in cocktail shaker over ice and stir till well chilled
- 1 oz Rye
- 1 oz brandy or cognac
- 1 oz sweet (red) vermouth
- 1/4 oz Benedictine
- 4 dashes peychauds bitters
- 2 dashes aromatic or angostura bitters
Armenian Rice
By jedrew_52
1.In a large pot, melt the butter
- 1 1/2 sticks unsalted butter
- 3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
- 1/2 cup pine nuts
- 4 cups long-grain white rice
- 8 cups chicken stock, warmed
- Kosher salt and freshly ground white pepper
- 1/3 cup thinly sliced mint leaves
Lobster Tails With Champagne Vanilla Sauce
By jedrew_52
To make sauce: Cut the vanilla bean in half and split lengthwise
- For The Sauce:
- 1 vanilla bean about 4 inches long
- 1 small sprig fresh thyme
- 1 tablespoon minced shallots
- 1 cup Brut Champagne
- 1/2 cup unsalted butter, cold
- Kosher salt
- Freshly ground black pepper
- 4 Lobster tails (uncooked) about 7 oz each
- 1/2 cup unsalted butter, softened
- 2 teaspoons lemon juice
- 1 teaspoon snipped fresh chives
- 1/4 teaspoon kosher salt
Autumn Pears in Mulled Wine
By jedrew_52
Using vegetable peeler, remove peel (orange part only) from orange, forming long spiral strip
- 1 orange
- 1 750-ml bottle Merlot
- 4 cups water
- 1 cup sugar
- 2 cinnamon sticks
- 1 tablespoon pickling spice
- 6 Anjou pears, peeled, stems left intact, 1/4 inch cut off each bottom to flatten
Baked Pears with Honey and Ginger
By jedrew_52
Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray
- Nonstick vegetable oil spray
- 8 firm but ripe Bartlett pears, peeled, halved, cored
- 1 cup packed golden brown sugar
- 3 teaspoons ground ginger
- 6 tablespoons honey
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 quart vanilla frozen yogurt
- Fresh mint sprigs (optional)
- Lemon peel strips (optional)
Blueberry–Sour Cream Muffins
By jedrew_52
1.Make the topping: Preheat the oven to 375°
- TOPPING1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
- MUFFINS1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
Potatoes Roasted with Rosemary and Sea Salt
By jedrew_52
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat
- 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt or other coarse salt
- 1/2 teaspoon ground black pepper
- 3 large garlic cloves, minced
- 1 1/2 teaspoons chopped fresh rosemary