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Recipes
Pomegranate Ginger Glaze
By jedrew_52
Combine pomegranate juice, honey, ginger and lemons in a small saucepan
- 1 cup pomegranate juice
- 1/2 cup honey
- 6 qurter-size slices fresh ginger
- 2 lemons, sliced
- Sea salt and freshly ground pepper to taste
Slow-braised Beef Stew with Mushrooms
By jedrew_52
Sunset JANUARY 2003
- 4 pounds boned, fat-trimmed beef short ribs or chuck
- 1 orange (2 1/2 in. wide), rinsed
- 1 onion (about 8 oz.), peeled and finely chopped
- 1 About 1 cup fat-skimmed beef or chicken broth
- 1 cup dry red wine
- 1/2 cup port or cream sherry
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 3 or 4 very thin slices (quarter size) peeled fresh ginger
- 1/2 teaspoon Chinese five spice
- 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
- 2 tablespoons butter or olive oil
- 2 tablespoons cornstarch
- Salt and pepper
- 1/4 cup chopped fresh chives or green onions
Seared Sea Scallops with Creme Fraiche and Caviar
By jedrew_52
Heat oil in large non-stick skillet over medium high heat
- 1 tsp. vegetable oil
- 12 large sea scallops, cut horizontally into 2 rounds
- 1/4 cup creme fraiche
- 1/2 oz. caviar
- 4 fresh chives cut into 1-inch lengths
Southwest Orzo and Bean Salad
By jedrew_52
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil
- 2/3 cup dried orzo pasta
- 1 can (15 oz.) black beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
- 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
- 1/3 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions or chives
- 1 teaspoon grated lime peel
- 1/3 cup plus 1 tablespoon lime juice
- 1/2 About 1/2 teaspoon pepper
- Salt
- 1 ripe avocado (10 oz.), peeled and pitted
- 1/4 cup nonfat sour cream
- Corn tortilla chips (optional)
Krissie's Wassail
By jedrew_52
Combine all ingredients in a large kettle and simmer for 10 minutes
- 4 cups apple juice
- 3 cups pinapple juice
- 2 cups cranberry juice
- 1/4 tsp. ground nutmeg
- 5 orange or lemon slices
- 5 while cloves
- 2 cinnamon sticks
Cowboy Christmas Breakfast
By jedrew_52
Put oven rack in middle position and preheat oven to 375°F
- 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
- 1 (1-lb) package bulk breakfast sausage (not links)
- 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
- 1 garlic clove, chopped
- 2 dozen large eggs
- 1 cup whole milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large bunch scallions, chopped (1 1/4 cups)
- 1/4 lb sharp Cheddar, coarsely grated (1 cup)
Cranberry puree
By jedrew_52
Combine everything in a heavy-bottomed saucepan over medium heat
- 1.5 cups fresh cranberries
- 1/2 orange, zested and juiced
- 3 cups water
- 1.5 cups sugar
Peach Barbecue Sauce
By jedrew_52
1. Heat oil in a medium saucepan over medium heat
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 garlic clove, chopped
- 1 can (8 oz.) tomato sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons packed light brown sugar
- 1 teaspoon adobo sauce from a can of chipotle chiles
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup sliced fresh or frozen peaches
Colorado Green Chili
By jedrew_52
1. Combine pork, ½ cup water, and ½ teaspoon salt in Dutch oven over medium heat
- 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
- Salt
- 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
- 3 jalapeño chiles
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- Cayenne pepper
- Lime wedges
Shot-and-a-Beer Pork Stew
By jedrew_52
1. Preheat oven to 350°. Wipe chiles clean with a damp cloth
- 2 large dried chipotle chiles*
- 2 large dried ancho chiles*
- 12 ounces Mexican lager such as Tecate
- 1/4 cup white (silver) tequila
- 3 1/2 pounds pork shoulder, cut into 2-in. cubes
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3/4 pound tomatoes, chopped
- 2 teaspoons dried Mexican oregano*
- 2 teaspoons ground cumin
- Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips