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Recipes
Asparagus and Tomato Salad with Feta
By jedrew_52
Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan
- Vinaigrette
- 1 tablespoon Dijon mustard
- 2 tablespoons champagne vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
- 1-1/2 pounds asparagus
- 1 pint cherry tomatoes
Buttery Garlic Herb Sweet Potatoes
By jedrew_52
4 lbs. sweet potatoes, peeled and sliced 1/4-inch thick 2 tbsp
- 4 lbs. sweet potatoes, peeled and sliced 1/4-inch thick
- 2 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1-1/2 tbsp. honey
- 1 tsp. sea salt or to taste
- 1/4 cup butter
- 1/2 tbsp. chopped fresh basil
- 1/2 tbsp. chopped thyme
- 1/2 tbsp. chopped parsley
- 4 cloves garlic, minced
- Freshly ground pepper to taste
Apricot Shrimp Skewers
By jedrew_52
1. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in
- 2 teaspoons Asian (toasted) sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1/4 cup apricot jam
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons reduced-sodium soy sauce
- 12 paper-thin slices prosciutto (6 oz.) from the deli, cut in half lengthwise
- 24 large (26 to 30 per lb.) peeled and deveined shrimp
- 6 apricots, quartered
- 1/3 cup chopped green onions
Pasta with Basil, Tomatoes, and Feta
By jedrew_52
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil
- 12 ounces dried penne pasta
- 1 1/2 pounds ripe tomatoes
- 1 cup chopped or slivered fresh basil leaves
- 3/4 cup crumbled feta cheese (4 oz.)
- 2 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- Salt and pepper
Zinfandel-Braised Beef Brisket with Onions and Potatoes
By jedrew_52
Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk
- 2 cups zinfandel or other fruity dry red wine $
- 1/2 cup fat-free, less-sodium chicken broth $
- 1/4 cup tomato paste $
- 1 (2 1/2-pound) beef brisket, trimmed $
- 2 teaspoons salt, divided $
- 1/2 teaspoon freshly ground black pepper, divided $
- Cooking spray $
- 8 cups sliced Walla Walla or other sweet onion (about 4 medium) $
- 2 tablespoons sugar $
- 1 1/4 teaspoons dried thyme, divided
- 6 garlic cloves, thinly sliced
- 2 carrots, peeled and cut into (1/2-inch-thick) slices $
- 2 celery stalks, cut into (1/2-inch-thick) slices $
- 1 1/2 pounds small red potatoes, cut into quarters $
- 1 1/2 teaspoons extravirgin olive oil $
- 1 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- Chopped fresh parsley
Pisco Sour
By jedrew_52
Greg Hoitsma, Andina, Portland, OR, Sunset JUNE 2006
- 1/4 cup (2 oz.) pisco (see notes)
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon pasteurized egg whites
Rustic Pear-Cranberry Tart
By jedrew_52
Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper
- 1 tablespoon butter
- 2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
- 2 tablespoons sugar, divided
- 1/4 cup sweetened dried cranberries
- 2 tablespoons frozen cranberry juice cocktail concentrate, thawed
- 1 tablespoon red currant jelly
- 1 13.8-ounce tube refrigerated pizza dough
linguine with bay scallops, fennel, and tomatoes
By jedrew_52
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- 8 ounces linguine
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1 medium onion, halved, thinly sliced
- 1 pound bay scallops
- 1 6-ounce container cherry tomatoes, halved if large
- 1 tablespoon Pernod or other anise-flavored liqueur
- 4 tablespoons chopped fresh parsley, divided
- 1 lemon, cut into 4 wedges
Carolina-Style Pulled Pork
By jedrew_52
1.In a bowl, mix the brown sugar with the paprika, chile powder, dry mustard and 2 tablespoons each of salt and pep...
- 1/4 cup dark brown sugar
- 2 tablespoons sweet paprika
- 2 tablespoons chile powder
- 1 tablespoon dry mustard
- Kosher salt and freshly ground pepper
- One 7 1/2-pound bone-in pork shoulder, skin removed and thick layer of fat scored
- 3/4 cup cider vinegar
- 1/4 cup yellow mustard
- 2 tablespoons honey
- Toasted buns, for serving
Honey Mango Grilling Sauce
By jedrew_52
Stir together barbecue sauce, honey, lime juice, chipotle sauce in a small saucepan Bring to a boil; reduce heat...
- 3/4 cup barbecue sauce
- 1/3 cup honey
- 2 tbsp. fresh lime juice
- 1 canned chipotle pepper, minced
- 1 tsp. adobo sauce from can
- 1 ripe mango, peeled, pitted and pureed
- 1 tbsp. minced fresh cilantro