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Recipes
Perfect Pot Roast
By jedrew_52
1.Preheat the oven to 300°
- One 4-pound chuck eye roast or other chuck roast, tied
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 1 large onion, coarsely chopped
- 3 garlic cloves
- 4 cups beef stock or low-sodium broth
- 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
- 1/2 pound white button mushrooms, quartered
- 1 pound large carrots, sliced diagonally 1/2 inch thick
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
Honeyed Fig Crostatas
By jedrew_52
Step 1 In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt
- 2 1/2 cups all-purpose flour
- 1/4 cup plus
- 1 tablespoon sugar Kosher salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 3 tablespoons ice water
- 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
- 5 teaspoons honey
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon thyme leaves, plus small sprigs for garnish
- 1 egg beaten with 1 tablespoon of water
Roasted Barbecue Potatoes
By jedrew_52
Preheat oven to 400°F. Mix first 8 ingredients in large bowl
- 1/4 cup vegetable oil
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 1 teaspoon sugar
- 1 teaspoon sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 10 large red-skinned potatoes (about 5 pounds), quartered
Sweet and Spicy Shrimp
By jedrew_52
1. In a large bowl combine the honey, chile peppers, and salt
- 1/4 cup honey
- 1 tablespoon minced canned chipotle chile peppers in adobo
- 1/2 teaspoon kosher salt
- 1 pound extra-large shrimp (16-20 count), shelled and deveined
- 2 tablespoons minced fresh cilantro leaves
Guinness-Glazed Halibut
By jedrew_52
1.In a skillet, bring the stout and honey to a boil
- Two 12-ounce bottles Guinness stout
- 1/3 cup honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- Salt
- Four 6-ounce skinless halibut fillets
- 4 large carrots, cut into 2-by- 1/2-inch sticks
- Extra-virgin olive oil, for brushing
- Freshly ground pepper
Prime Rib with Garlic and Blue Cheese
By jedrew_52
1. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling
- 1 bone-in standing prime rib roast, 5 to 6 pounds, trimmed of excess fat
- 6 large garlic cloves
- 1/4 cup lightly packed fresh rosemary leaves
- 1/4 cup lightly packed fresh basil leaves
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 3 tablespoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Dressing
- 3/4 cup heavy cream
- 1 medium garlic clove, thinly sliced
- 6 ounces blue cheese, crumbled
- Ground black pepper
Bourbon and Brown Sugar Barbecue Sauce
By jedrew_52
Bring all ingredients to boil in saucepan over medium heat, stirring occasionally
- •1 cup ketchup
- •1/2 cup bourbon
- •3 tablespoons brown sugar
- •3 tablespoons mild (light) molasses
- •3 tablespoons apple cider vinegar
- •2 tablespoons Worcestershire sauce
- •1 tablespoon soy sauce
- •1 tablespoon Dijon mustard
- •1 1/2 teaspoons liquid smoke
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1/2 teaspoon dried crushed red pepper
- •1/2 teaspoon freshly ground black pepper
Beer Can Chicken
By jedrew_52
1. In a small bowl combine the rub ingredients
- Rub
- 1 teaspoon dry mustard
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 whole chicken, 4 to 5 pounds
- 2 teaspoons vegetable oil
- 1 can (16 ounces) beer (tall boy)
Scallop and Spinach Salad
By jedrew_52
1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
- 2 ears fresh corn, in their husks
- 4 strips bacon
- 1/3 cup bacon drippings
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 16 large scallops, about 1-1/2 ounces each
- Extra-virgin olive oil
- Kosher salt
- Ground black pepper
- 8 ounces baby spinach leaves
- 2 tomatoes, cut into wedges
- 1 Hass avocado, sliced
Mega-Ginger Cookies
By jedrew_52
Sunset JANUARY 2014
- 1/2 cup chopped crystallized ginger
- 3/4 About 3/4 cup sugar, divided
- 6 tablespoons butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg