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Recipes
Sazerac
By jedrew_52
In chilled cocktail shaker or pint glass, pour club soda over sugar cube
- 1 1/2 teaspoons (1/4 ounce) club soda
- 1 sugar cube (preferably rough-cut and unbleached*) or 1/2 teaspoon raw sugar, such as turbinado or Demerara
- 4 to 5 dashes Peychaud Bitters
- 5 tablespoons (2 1/2 ounces) VSOP Cognac
- 1 tablespoon (1/2 ounce) absinthe
- 1 cup ice
- 1 lemon
Honey-Ginger Salmon
By jedrew_52
Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend
- 6 tablespoons honey
- 1/4 cup chopped fresh cilantro
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon chopped canned chipotle chilies
- 1 tablespoon golden brown sugar
- 4 8-ounce salmon steaks (each about 1 inch thick)
- Vegetable oil
Fruit Pudding Cake
By jedrew_52
Preheat oven to 350 degrees and butter and flour an 8 inch square glass baking dish 2 inches deep
- 1 cup sour cream
- 1 tsp. baking soda
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 1/4 cups mixed berries
- Accompainment: vanilla ice crea or lightly sweetened whipped cream
N’Awlins Barbecue Shrimp
By jedrew_52
In a small sauté pan over medium heat, melt the butter
- Marinade
- 6 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon turmeric
- 1-1/2 pounds large shrimp (21-30 count), in their shells
Citrus-Marinated Chicken Breasts with Grilled Red Onions
By jedrew_52
In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon grated, peeled fresh ginger, including juices
- Extra-virgin olive oil
- 4 boneless, skinless chicken breast halves, each about 6 ounces
- 1 red onion, about 12 ounces, cut crosswise into 1/2-inch-thick slices
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Yucatan Pork Chile
By jedrew_52
In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the...
- 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
- 2 tablespoons vegetable oil or lard
- 2 cups medium dice yellow onion
- 2 cups medium dice fresh poblanos
- 1/2 cup minced garlic
- 2 cups peeled and small diced yucca
- 2 cups quartered tomatillos
- 2 cups orange juice
- 2 bottles dark Mexican beer (Negro Modelo)
- 1 teaspoon cumin seed, toasted and ground
- 1/2 cup chopped fresh cilantro
- Crema, for garnish
- Tomato salsa, for garnish
- Seasoned corn tortilla shards, for garnish
- Cilantro sprigs, for garnish
Royal Blush
By jedrew_52
To Make Cherry Purée: In a bowl, purée frozen cherries or all-fruit spread with water
- 1 teaspoon cherry purée (note: recipe below makes 3/4 cup)
- 3 tablespoons (1 1/2 ounces) vodka
- 1 1/2 tablespoons (3/4 ounce) fresh lime juice
- 1 tablespoon (1/2 ounce) simple syrup
- 5 fresh mint leaves
- 1 cup ice cubes
- 1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled
Mustard-Glazed Halibut Steak
By jedrew_52
1. Thaw fish, if frozen. 2
- 4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
- 2 tablespoons margarine or butter
- 2 tablespoons lemon juice
- 1 tablespoon Dijon-style mustard
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Negroni
By jedrew_52
In chilled cocktail shaker or pint glass, stir together vermouth, Campari, gin, and ice until well combined
- 2 tablespoons (1 ounce) sweet vermouth
- 2 tablespoons (1 ounce) Campari
- 2 tablespoons (1 ounce) dry gin
- 1 cup ice cubes
- 1 navel orange peel twist
Twice-Baked Sweet Potatoes
By jedrew_52
Preheat oven to 375 degrees F
- 4 large sweet potatoes, scrubbed
- 1 1/2 cups heavy cream
- 1 tablespoon chipotle peppers in adobo, pureed
- 1 stick unsalted butter, softened
- 1/4 cup creme fraiche
- 1/2 cup maple syrup, plus 2 tablespoons
- Salt and freshly ground pepper
- Nonstick cooking spray