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Recipes
Braised Pork with Spicy Potatoes
By jedrew_52
For this Uproot pairing I wanted to come out with a more assertive main course, but I think this is still a good ma...
- 1 1/2 1 1/2
- pounds boneless pork shoulder
- 1 1
- large russett potato
- 1 1
- cup chopped sweet onion
- 5 5
- cloves garlic, minced
- 24 24
- ounces tomato purée*
- 2 2
- ounces salt pork cut into small dice (or substitute thick pancetta)
- 1 1
- teaspoon red pepper flakes
- 1 to 2 1 to 2
- jarred roasted red peppers ("piquillo" in Spain) (optional)
- 2 2
- bay leaves
- 1 1
- cup meat or poultry stock
- 2 2
- tablespoons lard or olive oil
- Salt and pepper
Potato, Sausage, and Spinach Breakfast Casserole
By jedrew_52
Position a rack in top third of oven; preheat to 350°F
- 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
Citrus Vodka Chicken
By jedrew_52
Season chicken with salt and pepper and grill
- 4 Skinless Chicken breasts
- Freshly ground salt and pepper to taste
- 1 cup orange juice
- 1/3 cup vodka
- 2 tbsp. dijon mustard
- 1 tbsp. honey
- 1 tbsp. butter
- 2 tbsp. chopped fresh herbs
Cheesy Spinach Stuffed Potatoes
By jedrew_52
1. Pierce each potato with a fork six to eight times
- 4 large russet potatoes, each 10 to 12 ounces, scrubbed
- 3 tablespoons unsalted butter, divided
- 1 pound leeks
- 12 ounces fresh baby spinach leaves
- 1 cup packed, grated extra-sharp cheddar cheese (4 ounces)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup fresh bread crumbs
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon thinly sliced fresh chives
Asparagus with Lemon Browned Butter Sauce
By jedrew_52
Melt butter in a midium skillet
- 1/3 cup butter
- 1 clove garlic, minced
- 1 tbsp. fresh lemon juice
- 1/2 tbsp. balsamic vinegar
- Salt and fresh pepper to taste
- 1 tbsp. chopped fresh tyme
- Grated lemon zest
Lime Curd
By jedrew_52
1. With a vegetable peeler, pare green part of peel from 4 limes
- 1 1/4 About 1 1/4 pounds limes, rinsed
- 1 cup sugar
- 5 large eggs
- 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
Roasted Sesame, Spice & Cocoa Pork
By jedrew_52
Preheat oven to 350F and spray shallow dish with nonstick cooking spray
- 2 tbsp. Toasted sesame seeds
- 2 tbsp. unsweetened cocoa powder
- 1/2 tsp. each: allspice, ground ginger, salt and freshly ground pepper
- 2 to 21/2 pounds pork tenderloin
Horseradish Cream Sauce
By jedrew_52
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy
- 1 cup sour cream
- 1/4 cup grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Mashed Potatoes and Turnips with Horseradish
By jedrew_52
Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30...
- 2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
- 3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
- 6 tablespoons unsalted butter, softened
- 2 tablespoons horseradish cream or drained bottled horseradish, or to taste
- 2 to 4 teaspoons sugar
- 1/2 cup chopped fresh flat-leaf parsley
Lemon Curd
By jedrew_52
In a metal bowl set over a saucepan of simmering water
- 1/2 cup granulated sugar
- 1/2 stick (1/4 cup) unslated butter
- 2 large eggs plus 1 large yolk
- 1/2 cup fresh lemon juice
- 2 tablespoon finely grated fresh lemon zest