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Recipes
All American Burgers with Whiskey Barbecue Sauce
By jedrew_52
Whiskey Barbecue Sauce: 1/2 cup whiskey Directions 1
- Whiskey Barbecue Sauce:
- 2 tbsp. butter
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 3/4 cup chili sauce
- 1/2 cup whiskey
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. stone ground mustard
- 1 tsp. Raley's Alderwood Smoked Sea Salt
- 1 tsp. pepper
- Burgers:
- 1-1/2 lbs. ground beef (preferably lean)
- 6 potato buns, toasted
- Thinly sliced lettuce (optional topper)
- Heirloom tomato slices (optional topper)
- Crisp bacon (optional topper)
- Crispy onion rings (optional topper)
Lodge Brunch Frittata
By jedrew_52
Preheat an oven to 350°F
- 3 cups crustless brioche cubes (1-inch cubes)
- 10 eggs
- 1/4 cup half-and-half
- Kosher salt and freshly ground pepper, to taste
- 6 oz. sharp cheddar cheese, cut into 1/4-inch cubes
- 1/2 cup thinly sliced green onions, white and light green portions
- 3 Tbs. plus 1 tsp. olive oil
- 8 oz. mild Italian sausage, removed from casings
- 8 oz. cremini mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 red bell pepper, roasted, seeded and sliced
Mojito
By jedrew_52
In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves
- 2 tablespoons (1 ounce) fresh lime juice
- 2 heaping teaspoons superfine sugar
- 1 cup crushed ice
- 12 fresh mint leaves, plus 5 small sprigs for garnish
- 1/4 cup (2 ounces) white rum
- 2 tablespoons (1 ounce) club soda
Holiday Beef Tenderloin
By jedrew_52
1. Remove the loose, papery outer skin from the head of garlic
- 1 whole head of garlic
- 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 1 beef tenderloin, 3-1/2 to 4 pounds
- 3 tablespoons whole pink peppercorns
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Roasted Potato Salad
By jedrew_52
Preheat oven to 450 degrees
- 2 pounds Yukon Gold potatoes
- 8 ounces extra virgin olive oil
- 1 bunch Celery hearts with leafy tops
- 1 Fennel bulb with fronds
- 2 tablespoons Cider Vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Fennel seeds, toasted
- Salt to taste
- Black Pepper to taste
Martini
By jedrew_52
In chilled cocktail shaker or pint glass, combine vermouth, gin, and ice, and stir until well chilled, about 20 sec...
- 1 tablespoon (1/2 ounce) dry vermouth such as Noilly Prat
- 6 tablespoons (3 ounces) gin
- 1 cup ice
- 1 (1/2-inch-thick) strip lemon peel
- 1 to 3 green olives
- 1 (4-to 5-inch) wooden skewer (optional)
Potatoes au Gratin
By jedrew_52
Preheat the oven to 400 degrees F
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- Salt and white pepper
- 1 1/2 pounds new red potatoes, cooked and sliced 1/2-inch thick
- 3 ounces grated Cheddar cheese
- 3 ounces grated Monterey cheese
Aviation
By jedrew_52
In cocktail shaker, combine lemon juice, gin, maraschino liqueur, and simple syrup
- 2 tablespoons (1 ounce) fresh lemon juice
- 1/4 cup (2 ounces) gin
- 1 tablespoon (1/2 ounce) Maraska maraschino liqueur
- 1/4 teaspoon simple syrup
- 1 cup ice cubes
Truffled Potato Squares
By jedrew_52
Preheat oven to 400 degrees F
- 2 tablespoons butter
- 1/2 pound all-purpose potato, like long whites, or waxy potatoes, like Yukon gold, cut into 1/8-inch slices
- 1 1/4 cups half-and-half
- Salt
- Freshly ground black pepper
- 3/4 cup grated Parmesan
- Truffle oil
French 75
By jedrew_52
Using zester or paring knife, slice peel from lemon in long, thin spiral
- 1 lemon
- 3 tablespoons (1 1/2 ounces) gin
- 1 1/2 tablespoons (3/4 ounce) fresh lemon juice
- 1 tablespoon (1/2 ounce) simple syrup
- 1 cup ice cubes
- 1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled