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Recipes
Ginger-Chile Sea Bass with Grilled Tomatoes
By jedrew_52
1.In a mortar, combine the ginger, chiles and a pinch of salt and pound to a paste
- 2 tablespoons finely chopped peeled fresh ginger
- 2 large serrano chiles, stemmed and finely chopped
- Kosher salt
- 2 tablespoons canola oil, plus more for brushing
- Eight 4-ounce skinless Chilean sea bass fillets
- 2 pounds firm tomatoes, thickly sliced
- Lime wedges, for serving
Roast Chicken with Tangerines
By jedrew_52
1.Preheat the oven to 425°
- One 6-pound roasting chicken
- 2 garlic cloves, thinly sliced
- 6 rosemary sprigs
- 3 tangerines, washed and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup honey
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock or low-sodium broth
Slow Cooker Wassail
By jedrew_52
Combine the juices, honey, cloves, cinnamon sticks, ginger, lemons and oranges in the slow cooker
- 4 cups apple juice
- 4 cups cranberry juice
- 4 cups orange juice
- 1/3 cup honey
- 2 teaspoons whole cloves
- 3 cinnamon sticks
- One 2-inch knob ginger, peeled and sliced into coins
- 1 lemon, sliced
- 1 orange, sliced
- 1 cup fresh cranberries, for garnish
Balsamic Roasted Potato Wedges
By jedrew_52
Put oven rack in lower third of oven and preheat oven to 450°F
- 4 large yellow-fleshed potatoes (2 pounds total), scrubbed well
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons balsamic vinegar
Lancer's Spinach Salad Dressing
By jedrew_52
Mix well. Sprinkle crushed bacon bits and hard boiled eggs on spinach leaves
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon dry mustard
- 1/2 teaspoon garlic powder
- 2 teaspoon crushed black pepper
- 2 tablespoon Worchestershire sauce
- 1 tablespoon A-1 steak sauce
- 1/2 cup burgundy
- 1/2 cup ketchup
- 1/2 cup wine vinegar
- 1/2 cup honey
- 2 cups salad oil
Prime Rib with Cabernet Jus
By jedrew_52
Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan
- 2 750-ml bottles Cabernet Sauvignon
- 4 cups beef stock or canned broth
- 2 cups ruby Port
- 3 large garlic cloves, peeled
- 1 large shallot, peeled, halved
- 2 bay leaves
- 3 teaspoons dried thyme
- 1 6-pound boneless prime rib beef roast
- 4 large garlic cloves, pressed
- Fresh parsley sprigs
Fresh Horseradish Sauce
By jedrew_52
1. Peel the horseradish root with a vegetable peeler
- 4 ounces fresh horseradish root*
- 2 tablespoons white-wine vinegar
- 1 1/2 cups crème fraîche or sour cream
- 3 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper
Spice-Rubbed Grilled Flank Steak
By jedrew_52
Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large kn...
- 2 large garlic cloves
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 1/2 lb flank steak, trimmed
Ultimate Crabcakes
By jedrew_52
1. In a food processor, pulse scallops and egg just until scallops are chopped
- Devil Sauce:
- 4 ounces sea scallops
- 2 tablespoons lightly beaten egg
- 3 tablespoons heavy whipping cream
- 1 pound (3 cups) shelled cooked crab
- 2 tablespoons diced (1/4 in.) red bell pepper
- 2 tablespoons diced (1/4 in.) yellow bell pepper
- 2 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped chives, divided
- 2 teaspoons green hot sauce, such as Tabasco
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 3/4 cup mayonnaise
- 1/2 teaspoon ground coriander
- 1 About 1 tsp. red hot sauce, such as Tabasco
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) shopping list
- 1 large onion, chopped
- 2 cups peeled carrots
- salt and pepper
- 2 tablespoons chopped fresh parsley