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Recipes
Orange Cream Mimosa
By jedrew_52
Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30...
- 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
- 1 orange, zested
- 1 cup half-and-half
- 1 cup superfine sugar
- 1 bottle sparkling wine or Champagne*
- Strawberries, for garnish
- Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted
Pisco Negroni
By jedrew_52
Sunset JANUARY 2013
- 6 tablespoons pisco
- 1/4 cup Campari
- 1/4 cup sweet vermouth
- 8 drops orange bitters
- Orange twists for garnish
Mediterranean Summer Salad
By jedrew_52
1. Cook orzo according to package directions
- 8 ounces orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic
- 1/4 cup toasted pine nuts
- 1/2 cup Greek olives such as kalamata, pitted and halved
- 4 ounces feta cheese, broken into large chunks
- 2 cups baby spinach leaves
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
Potato, Sausage, and Spinach Breakfast Casserole
By jedrew_52
by The Bon Appétit Test Kitchen
- 16 large eggs
- 1 1/4 cups heavy cream
- 1 1/2 teaspoons kosher salt plus more
- 3/4 teaspoon freshly ground black pepper plus more
- 5 tablespoons unsalted butter, divided
- 12 ounces fresh breakfast sausage links
- 2 cups sliced leeks, white and pale-green parts only
- 2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
- 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
- 1 1/2 cups (4 ounces) grated Gruyère
- 1/2 cup (1 1/2 ounces) grated Parmesan
Seafood Gumbo Also
By jedrew_52
In a heavy saucepan over medium heat combine flour with vegetable oil to make roux
- 2 cups flour
- 2 cups vegetable oil
- 1 cup diced white onions
- 1/2 cup diced celery
- 1 cup diced green bell pepper
- 4 cloves garlic, minced
- 2 tablespoons peanut oil
- 6 plum tomatoes, peeled, seeded and diced
- 3 bay leaves
- 1 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon crushed dried thyme
- 1 teaspoon paprika
- 1 teaspoon celery seeds
- 1 pound andouille sausage
- 2 quarts chicken stock
- 2 dozen raw shrimp, shells off, tails on
- 2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
- 1/2 pound lump crab meat
- 2 dozen oysters, shucked
- Salt and black pepper, to taste
- Hot pepper sauce and file powder, to taste for individual servings
Roast Corned Beef With Cabbage, Onions & Carrots
By jedrew_52
Rather than the traditional boil, in this recipe you roast the corned beef for a more concentrated flavor, then coa...
- 3 tablespoons Dijon mustard
- 1 large head cabbage, cut into 2-inch wedges
- 2 onions, peeled and quartered
- 3 large carrots, peeled and quartered
Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper ButterRecipe by Jamie Purviance
By jedrew_52
Instructions In a medium bowl whisk the marinade ingredients
- Grocery List
- Fresh Produce
- .25 oz fresh Italian parsley
- .25 oz fresh rosemary
- 6 garlic cloves
- 1 lemonsMeat / Poultry / Seafood
- 4 boneless rib eye steaks, each 8 to 10 oz and about 1" thickOil and Spices
- 1 tsp coarsely ground black pepper
- .5 cups extra-virgin olive oil
- 1.5 tsp kosher saltCondiments
- 2 tsp Dijon mustardDairy
- .5 cups unsalted butter
- Ingredients
- Marinade
- 1/2 cup extra-virgin olive oil
- 3 tablespoons roughly chopped fresh rosemary leaves
- 1 tablespoon minced garlic
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarsely ground black pepper
- 4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fatButter
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon finely grated lemon zest
- 4 teaspoons fresh lemon juice
- 3/4 teaspoon coarsely ground black pepper
- 1 tablespoon chopped fresh Italian parsley leaves
- Kosher salt
Blackberry Lime Rickeys
By jedrew_52
1. In a blender, combine 1 1/2 cups blackberries, the sugar, and lime juice
- 2 cups fresh blackberries, divided
- 3/4 cup superfine or granulated sugar
- 1/2 cup fresh lime juice
- 1 cup gin
- Ice cubes
- 1 bottle (1 liter) sparkling water
- 6 to 12 6 to 12 very thin lime slices
Barley and Wild Mushroom Stuffing
By jedrew_52
Recipe Center Prep: 30 minutes, Cook: about 1½ hours, Serves: 12 1
- 2 cups pearl barley
- 5 cups vegetable broth, divided
- 1 (1- oz.) package mixed dried wild mushrooms
- 3 tbsp. butter or olive oil
- 2 Large onions, chopped
- 1 cup sliced celery
- 3 cloves garlic, minced
- 1 tsp. dried rosemary
- 1 tsp. dried sage
- 1 tsp. dried thyme
- Freshly ground sea salt and pepper to taste
North Carolina Pulled-Pork Barbecue
By jedrew_52
Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepa...
- 3 1/2 cups cider vinegar (20 fluid ounces)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons hot red-pepper flakes
- 1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin