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Recipes
crockpot pulled pork chili
By jedrew_52
Season the pork shoulder with the sugar, salt, pepper and onion powder
- for serving:
- 1 (2.5 pound) pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 8 ounces of beer
- 2 garlic cloves, minced
- 1 shallot, diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 (28-ounce) can tomato puree
- 1 (28-ounce) can crushed tomatoes
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 1/4 cup tomato paste
- 4 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 1 tablespoon chitpole chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- sour cream or greek yogurt
- grated cheese
- sliced green onions or chives
- fresh cilantro
- tortilla chips
Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
By jedrew_52
Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water
- 1/4 cup plus 3/4 teaspoon salt, divided
- 1 pound dry penne rigate
- 3 tablespoons olive oil, divided
- 1 pound peeled, deveined large shrimp
- 2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
- 3/4 pound boneless, skinless chicken breast, 1-inch diced
- 3/4 pound andouille sausage, diced into 1/2-inch pieces
- 1/2 cup yellow onion, small diced
- 1/2 cup green bell pepper, small diced
- 1 tablespoon minced garlic
- 1/2 cup chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped basil leaves
- 1/2 cup grated Parmesan
Colorado Chili
By jedrew_52
Add olive oil to a large skillet over high heat
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 1 small red onion, finely diced
- 3 (4-ounce) cans diced green chiles
- 1/4 cup crumbled bacon
- 1 cup tomato puree
- 1 tablespoon salt-free Mexican seasoning
- 1/2 teaspoon chili powder
- 1/2 cup low-sodium beef stock
- 1 scallion, sliced
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
By jedrew_52
Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
- 2 pounds pork tenderloin
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Honey-Gingered Pork Tenderloins
By jedrew_52
Pat pork dry and arrange in a shallow dish
- two 3/4-pound pork tenderloins
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
Tailgate Crab Cakes
By jedrew_52
Heat 1/2 of oil over high heat
- Sauce for Crab cakes:
- 6 tablespoons olive oil
- 1/2 cup chopped onions
- 1/3 cup chopped green bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Fresh ground black pepper
- 1 cup green onions
- 1 tablespoon minced garlic
- 1 tablespoon Cajun choice seasoning
- 3 eggs
- 2 teaspoons Dijon mustard
- 1 1/2 cups bread crumbs
- 1 cup grated Parmesan cheese
- 1 pound real or imitation crab meat
- 2/3 cups flour
- 1/4 cup water
- 1/2 cup seeded, chopped tomatoes
- 2 teaspoons minced shallots
- 2 teaspoons minced garlic
- 3 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup chicken stock (can)
- 1 large egg*
- 1/2 cup olive oil
- Black pepper
Steak Fries with Rosemary-Lemon AioliRecipe from Weber's Big Book of Burgers™ by Jamie Purviance
By jedrew_52
Prepare the grill for direct cooking over medium heat (350° to 450°F)
- .25 oz fresh rosemary
- 4 garlic cloves
- 1 lemons
- 4 russet potatoes, each about 12 ozOil and Spices
- 2 tbsp extra-virgin olive oil
- 1.25 tsp freshly ground black pepper
- 2.25 tsp kosher saltCondiments
- 2 tsp Dijon mustard
- 1 cup mayonnaise
- Ingredients
- AIOLI
- 1 cup mayonnaise
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons minced fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 4 large russet potatoes, about 3 pounds total
- 2 tablespoons extra-virgin olive oil
Grilled Spareribs with Fennel Seeds and Herbs
By jedrew_52
Bruce Aidells, Sunset JANUARY 2014
- 1 1/2 tablespoons kosher salt
- 1 tablespoon fennel seeds
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons pepper
- 2 teaspoons sweet Hungarian paprika
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons ground fennel seeds*
- 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
- 2 tablespoons olive oil
Pennsylvania Dutch Apple Dumplings
By jedrew_52
To make the dough, in a small bowl, dissolve the salt in the water
- For the dough:
- 2 tsp. fine sea salt
- 2/3 cup ice-cold water
- 5 cups all-purpose flour
- 1/2 tsp. baking powder
- 4 sticks unsalted butter, chilled and cut into cubes
- For the apples:
- 4 honeycrisp apples, each 6 to 8 oz.
- 1/4 cup plus 1 Tbs. firmly packed dark brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 egg, lightly beaten with 1 tsp. water
- Warmed cream for serving (optional)
- Caramel sauce for serving (optional)
Daiquiri
By jedrew_52
In cocktail shaker, stir together lime juice and sugar until sugar dissolves
- 2 tablespoons (1 ounce) fresh lime juice
- 2 heaping teaspoons superfine sugar
- 1/4 cup (2 ounces) white rum
- 1 cup ice cubes
- Lime wheel to garnish