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Recipes
Penne Arrabiata
By jedrew_52
Put oil in a heavy saucepan over medium heat
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 (28 ounce) can diced tomatoes, in sauce
- 1 teaspoon crushed dried red chili
- 2 teaspoons dried basil, more if using fresh
- 1 pinch black pepper
- 1 lb dry penne pasta
- 1/2 cup finely grated pecorino romano cheese, plus
- extra finely grated pecorino romano cheese, for serving
Penne alla vodka
By jedrew_52
MELT butter in a pan large enough to also hold the cooked pasta
- 1 T butter
- red hot chili pepper, to taste (We use about 1/3 of a peperoncino or 1/2 tsp pepper flakes)
- 3 T Italian tomato paste (in tube, found in Italian groceries) plus 4 T water
- 3 T Vodka
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- salt and freshly ground white pepper to taste
- 1 lb penne
- 6 quarts water
American-Style Potato Salad
By jedrew_52
In a small bowl soak the onions in cold water for 15 minutes
- 1/2 medium red onion, finely chopped
- 10 to 12 small waxy-style potatoes (about 2 pounds), peeled and quartered
- 2 tablespoons, plus 1 teaspoon kosher salt
- 2 stalks celery (with leaves), chopped
- 1 cup mayonnaise
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons pickle relish
- 1 tablespoon French's mustard
- 1/2 lemon, juiced
- Freshly ground black pepper
Tomato, Red Pepper, Basil, and Feta Dip
By jedrew_52
Blend garlic, roasted peppers, tomatoes, and pepersoncini in a food processor until finely chopped
- 2 small garlic cloves
- 1 (7 oz) jar roasted red peppers, drained (1 1/4 cups)
- 8 oz sun dried tomatoes packed in oil, drained (1 cup)
- 1/4 cup drained bottled peperoncini, stemmed
- 1/2 lb. crumbled feta (1 1/2 cups)
- 8 oz cream cheese, softened
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves
Cajun Jambalaya
By jedrew_52
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well
- 12 medium shrimp, peeled, deveined and chopped
- 4 ounces chicken, diced
- 1 tablespoon Creole seasoning, recipe follows
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 1/2 cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup rice
- 3 cups chicken stock
- 5 ounces Andouille sausage, sliced
- Salt and pepper
Honey And Curry Glazed Squash
By jedrew_52
1. Prepare the grill for indirect cooking over medium heat (350° to 450°F)
- 5 –6 pounds winter squashes, such as acorn and butternut
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Ground black pepper
- GLAZE
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup honey
- 1 tablespoon cider vinegar
- 2 teaspoons mild curry powder
- 1/4 teaspoon chipotle chile powder
Sauteed Red Snapper Fillets with Fennel and Orange
By jedrew_52
Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes
- 1 navel orange
- 1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon finely chopped fennel seed
- 2 (6-oz) red snapper fillets, with skin
- 1 teaspoon fresh lemon juice, or to taste
Sourdough Pancakes
By jedrew_52
In a large mixing bowl, beat eggs
- Sourdough Starter:
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon water
- 2 cups sourdough starter, recipe follows
- 2 1/2 cups warm water
- 1 1/2 tablespoons yeast
- 1 tablespoon honey (optional)
- 2 1/2 cups flour
Slow-Cooker Pork Stew
By jedrew_52
Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker
- 1 pound fingerling potatoes
- 3 carrots, cut into 2-inch chunks
- 2 stalks celery, cut into 2-inch chunks
- 3 cloves garlic, smashed
- 1 2 -inch piece ginger, peeled and grated
- 1/3 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 bay leaves
- 1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1 14 -ounce can diced tomatoe
Andouille and Chicken Jambalaya
By jedrew_52
Heat the oil in a large cast-iron Dutch oven over medium heat
- 1/2 cup vegetable oil
- 3 cups chopped onions
- 1 cup chopped bell peppers
- 3 teaspoons salt
- 1 1/4 teaspoons cayenne
- 1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
- 1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
- 3 bay leaves
- 3 cups medium-grain white rice
- 6 cups water
- 1 cup chopped green onions